Aux Bonnes Grillades

Very thin pastry sheet, stuffed and fried, typical of the Maghreb. The outside is crispy and golden. Eaten hot, often drizzled with lemon juice.

Very thin pastry sheet, stuffed and fried, typical of the Maghreb. The outside is crispy and golden. Eaten hot, often drizzled with lemon juice.

Salad made of grilled peppers and tomatoes, peeled and chopped, seasoned with olive oil and garlic. Smoky and melting flavor, sometimes slightly spicy. Eaten cold, usually with bread.

Soup of the day prepared according to the chef's inspiration. Comforting dish served hot.

Mixture of fresh raw vegetables and various ingredients. Fresh and crunchy. Served as a side dish or a light starter.

Marinated meat pieces grilled on a skewer. Smoky flavor from wood-fired cooking. Tender and juicy.

Spicy red sausage made from beef and lamb. Piquant taste and firm texture. Grilled for crispy skin.

Breaded chicken cutlet, topped with cheese and turkey ham. Crispy on the outside and melting on the inside.

Lamb meat with bone, grilled. Rich and characteristic lamb flavor. Eaten hot, the meat detaches from the bone.

Boneless chicken thigh meat, marinated and grilled. Tender and juicy with a grilled flavor.

Spicy minced meat preparation, grilled. Tender texture and flavor infused with herbs and spices.

Small poultry flattened and grilled whole. Delicate and flavorful flesh. Traditional flattened presentation.

Prime cut of grilled beef. Lean and tender meat with an intense flavor. Cooked to your preference.

Tender veal chop with bone, grilled. Mild flavor and fine texture. A grilling classic.

Cooked green beans, often sautéed with garlic and parsley. Light and tender. Healthy accompaniment for meats.

Mixture of diced seasonal vegetables cooked together. Colorful and flavorful.

Potatoes sautéed or pan-fried with garlic and herbs. Crispy and fragrant.

Mashed potatoes with butter and milk or cream. Creamy and smooth texture.

Steamed white rice. Neutral taste, ideal for accompanying saucy dishes.

Classic pasta served hot, plain or lightly buttered.

Beaten eggs cooked in a pan. Soft and golden texture.

Omelette filled according to your choice. Simple and protein-rich meal.

Potato sticks, fried. Crispy and golden.

Generous combination of fries and omelette. Often served in a sandwich or on a plate.

Two breaded cutlets stuffed with cheese and turkey, served with fries. Hearty and popular dish.

Roasted or grilled chicken thigh served with fries and a small salad. Complete and balanced meal.

Oven-baked dish with a cream and gratinated cheese base, topped with your choice of meat or fish. Rich and melting.

Half chicken slow-cooked over embers. Crispy skin and tender meat with a smoky flavor.

Stuffed and roasted lamb shoulder. Tender and flavorful meat, served with its side dish.

Whole grilled fish, white and delicate flesh. Served with garnish.

Marbled and juicy beef cut, grilled to your liking. Served with a side dish of your choice.

Beautiful grilled veal chop served with fries and salad. Tender meat and complete meal.

Iconic Maghreb dish: steamed wheat semolina, served with a vegetable broth and an assortment of three meats (lamb, chicken, merguez).

Steamed wheat semolina with vegetables and a single choice of meat.

Lentil stew simmered with meat and spices. Hearty and iron-rich dish.

Cassoulet or white bean stew in tomato sauce with meat pieces. Flavorful and comforting.

Plate of pasta served with a minced meat sauce (bolognese) or a creamy salmon sauce.

Beef pieces simmered for a long time in a rich sauce. The meat is tender and the sauce is creamy.

Traditional Maghreb stew, often with chicken, cooked with green olives and preserved lemon. Tangy and fragrant flavor.

Oven-roasted potatoes, often seasoned with herbs. Crispy on the outside and tender on the inside.

Stewed vegetable dish (peppers, tomatoes, onions, zucchini). Similar to Provençal ratatouille with Maghrebi touches.

Fries generously served with chicken or kebab meat and topped with sauce.

Savory soup prepared with fish and vegetables. Rich in marine flavor, served hot.

Minced meat balls simmered in a flavorful tomato sauce. Tender and fragrant.

Fresh sardines grilled or fried, served by the six. Intense marine flavor, accompanied by a garnish.

Stew of tender chickpeas in a spicy sauce. Hearty and traditional vegetarian dish.

Beef tongue cooked for a long time until very tender, served with a sauce (often spicy or tomato).

Traditional Algerian dish made with fine artisanal noodles, served with a white chicken sauce, turnips, and chickpeas.

Algerian festive dish made of crumbled pastry or fine noodles, drizzled with a spicy red sauce with meat and vegetables.

Dish made with 'bird's tongue' pasta (orzo) cooked like risotto or in a thick soup with tomato sauce and meat.