Jour et Nuit

Rich and velvety traditional Moroccan soup, prepared with tomatoes, lentils, chickpeas, and spices. It has a deep and comforting flavor. Often served with dates or lemon.

An assortment of fresh raw vegetables, varying according to the season. Light and crunchy, seasoned with a simple vinaigrette.

Refreshing salad made of tomatoes, cucumbers, onions, and peppers cut into very small cubes. Seasoned with olive oil, lemon juice, and parsley.

Grilled and then crushed pepper and tomato salad, enhanced with garlic and olive oil. Melting texture and smoky taste, often served slightly spicy. Eaten with bread.

Flavorful stew combining melting potatoes and olives, cooked with meat. The sauce is rich and fragrant.

Mixture of seasonal vegetables slowly simmered with meat. A balanced and tender dish, served in sauce.

Hearty legume stew (of your choice) cooked with meat in a spicy tomato sauce. Rich in flavor and very nourishing.

Simple and satisfying dish made of rice or pasta, served with meat and its sauce.

Piece of roasted or stewed chicken with preserved lemon, offering a characteristic tangy flavor. Accompanied by crispy fries.

Traditional dish for offal lovers. Gelatinous and tender texture, simmered for a long time in a rich, spiced sauce.

Vegetarian version of stewed dishes. A stew of legumes or various vegetables, flavorful and healthy.

The ultimate festive dish. Steamed wheat semolina served with a generous assortment of meats (chicken, skewers, merguez) and vegetables in a fragrant broth.

Fine and light semolina accompanied by vegetables and a tender piece of slow-cooked lamb.

Wheat semolina dish garnished with various vegetables and tender beef.

Couscous served with chicken cooked in vegetable broth, offering a mild and fragrant flavor.

Couscous accompanied by grilled and spicy merguez sausages, contrasting with the sweetness of the semolina and vegetables.

Vegetarian version of couscous, highlighting the semolina and the rich broth with various vegetables (carrots, zucchini, turnips, etc.).

Slowly stewed in a conical earthenware pot. Contains a mix of melting vegetables and a meat of your choice, infused with spices.

Sweet and savory specialty. Tender meat simmered with candied prunes and often sprinkled with toasted almonds. Rich and honeyed flavor.

Minced meat balls (kefta) cooked in a creamy tomato sauce, served with an egg cracked on top.

Chicken tagine with olives and preserved lemon. A tangy Moroccan classic, served with fries or potatoes.

Fish of the day prepared according to the chef's inspiration and the catch of the moment. Generally grilled or in sauce.

Dish of yellow saffron rice garnished with seafood, chicken, and vegetables. Available only on Saturdays.