La Couscoussière de Fontenay

Crispy brick pastry filled with tuna and egg. A light and golden fried starter, typical of Maghrebi cuisine.

Fried brick pastry filled with a runny egg and fresh herbs. Crispy on the outside and soft on the inside.

Crispy brick pastry filled with tuna, spiced with oriental spices. Flavorful and aromatic.

A type of ratatouille made from stewed peppers and tomatoes. Enjoyed hot or cold, often with bread.

Fried brick pastry filled with shrimp. A crispy seafood version of the traditional specialty.

French aperitif cocktail with Champagne and cassis cream. Sparkling and slightly sweet.

Anise liqueur served with fresh water. A classic aperitif from the South of France.

Refreshing anise aperitif. Usually mixed with water.

Anise-flavored liqueur, sweeter and more sugary than pastis. Served chilled.

Portuguese fortified wine. Rich, sweet, and fruity flavor.

Italian vermouth served on ice. Red is herbaceous and sweet, white is drier or floral.

Aperitif based on wine flavored with orange and vanilla. Sweet and slightly bitter.

Aperitif based on gentian. Characteristic bitter taste with earthy and floral notes.

Classic cocktail made with white wine and cassis cream. Fresh and fruity.

Selection of whiskies. Served neat or with ice.

Juniper berry spirit. Botanical and fresh aromas.

Neutral and clear eau-de-vie. Served chilled.

Rum liqueur flavored with coconut. Sweet and tropical taste.

Prestigious French sparkling wine. Served by the glass.

Sweet and savory stewed dish with tender lamb, prunes, and crunchy almonds. Cooked in a tajine pot.

Stewed lamb ragout with melting vegetables. Rich flavors and creamy sauce.

Chicken tajine with sweet and savory notes from prunes and almonds. The meat falls off easily.

Chicken slow-cooked with raisins and caramelized onions. Sweet and fragrant.

Classic preserved lemon and olive tajine. Tangy and flavorful.

Meatballs stewed in tomato sauce with peas and eggs. A family and comforting dish.

Plate of fresh and crunchy raw vegetables (tomatoes, cucumbers, carrots, etc.). Light and refreshing.

Tender asparagus served cold with a choice of sauce.

Classic bistro starter: hard-boiled eggs topped with mayonnaise. Simple and delicious.

Large couscous dish to share for two. Complete assortment of grilled and stewed meats with semolina and vegetables.

Couscous served with whole roasted lamb (mechoui). Very tender meat and crispy skin.

The royal version with a varied mix of five different meats. Hearty and rich in flavor.

Couscous with grilled lamb chops.

Traditional combination of four grilled and roasted meats on a bed of semolina and vegetables.

Couscous served with three types of meat: spicy sausage, skewer, and chicken.

Simple version with chicken and merguez.

Couscous garnished with a meat skewer and spicy merguez sausages.

Couscous served with two grilled lamb skewers.

Couscous with chicken, served with a quarter of roasted or stewed chicken.

Classic couscous with lamb pieces stewed in vegetable broth.

Couscous served with tender beef, slow-cooked.

Couscous served with spicy red sausages (beef and lamb).

Couscous with meatballs cooked in sauce.

Semolina served with a variety of stewed vegetables (carrots, zucchini, turnips) and chickpeas. No meat.

Lamb roasted on a spit, served with garnish. Available on weekends.

Generous plate of assorted grilled meats, served with vegetables or fries.

Three grilled lamb chops, cooked over wood fire or on the grill. Tender and flavorful.

Marinated lamb leg pieces grilled on a skewer.

Generous plate of grilled spicy sausages, served with garnish.

Maghrebi pastry shaped like a crescent, filled with almond paste and flavored with orange blossom.

Assortment of small sweet pastries with honey, almonds, or pistachios.

Mixture of fresh fruits cut into pieces, served in their juice.

Hot coffee mixed with Irish whisky and topped with fresh cream.

Special house ice cream sundae with toppings.

Three scoops of ice cream of your choice.

Three scoops of fruit sorbet, dairy-free.

Dessert made of peach, vanilla ice cream, and raspberry coulis.

Caramelized egg flan, homemade recipe.

Lemon sorbet with vodka.

Mint ice cream with Get 27 mint liqueur.

Choux pastry filled with vanilla ice cream and covered with hot chocolate sauce.

Sorbet served in the frosted fruit rind.

Meringue heart coated with vanilla ice cream and hazelnut pieces.

Banana cut in half served with three scoops of ice cream, hot chocolate, and whipped cream.

Coffee and vanilla ice cream with cold espresso, topped with whipped cream.

Chocolate and vanilla ice cream with chocolate sauce, topped with whipped cream.

Chocolate cake with a molten center. Served warm.

Vanilla ice cream served with hot chocolate sauce and whipped cream.