La Gazelle

Rich and velvety traditional Moroccan soup. Prepared with tomatoes, lentils, chickpeas, celery, and spices. A comforting dish often consumed to break the fast.

Very thin and crispy brick pastry, fried and golden. It is filled with a flavorful choice of filling. A light and crunchy appetizer.

Iconic Moroccan puff pastry pie combining sweet and savory flavors. Stuffed with shredded chicken, crunchy almonds, sugar, and cinnamon, all wrapped in crispy brick pastry sheets.

Cooked salad made of grilled, peeled, and crushed peppers and tomatoes. Seasoned with olive oil, garlic, and spices. Served warm, it offers a melting texture and a slightly smoky taste.

Fresh and colorful salad composed of small diced tomatoes, cucumbers, peppers, and onions. Seasoned with a light vinaigrette and fresh herbs. Perfect for refreshing the palate.

Moroccan eggplant caviar, simmered with tomatoes, garlic, and spices like cumin and paprika. Creamy texture and rich flavor.

Stewed dish of peppers, tomatoes, and onions in a spicy sauce, topped with merguez and eggs. A complete and flavorful dish to be enjoyed with bread.

Traditional stew slowly simmered in a conical earthenware pot. Includes tender lamb and a variety of seven seasonal vegetables infused with fragrant spices.

Classic sweet and savory tagine combining tender lamb with the sweetness of prunes and the crunch of toasted almonds.

Flavorful tagine combining lamb with tender peas and artichoke hearts. A light and fragrant green vegetable combination.

Stewed dish where lamb is cooked with raisins that swell in the sauce, adding a delicate sweet note to the meat.

Lamb tagine with melting eggplants that absorb the rich sauce and spices.

Fruity variation of lamb tagine with soft dried apricots and almonds, offering a perfect balance between sweetness and flavor.

Rustic and hearty dish with lamb, melting potatoes, and olives that add a touch of acidity and salt.

Chicken version of the famous sweet and savory tagine, with soft prunes and crunchy almonds.

Delicate chicken tagine enhanced with dried apricots for a sweet touch and almonds for crunch.

Classic chicken tagine with olives and preserved lemon. A creamy sauce with characteristic tangy and salty flavors.

Chicken stewed with raisins, creating a slightly sweet sauce that coats the meat.

Spicy minced meatball (kefta) cooked in a tomato sauce, served with eggs poached directly in the sauce.

Colorful mix of seasonal vegetables simmered with mild spices. A healthy and fragrant meat-free dish.

Fresh fish tagine of the day, prepared with a marinade of herbs and spices (chermoula) and vegetables.

Large portion of pastilla as a main course. Crispy puff pastry stuffed with chicken, almonds, sugar, and cinnamon.

Extra portion of steamed semolina grains, light and airy, to accompany saucy dishes.

Lamb piece slowly roasted in the oven until tender and golden. Served with juicy meat that falls off the bone easily.

Complete assortment of grilled meats including lamb, chicken, spicy sausage (merguez), and beef meatballs (kefta). Ideal for tasting everything.

Mixed grill plate with chicken skewer, spicy merguez, and minced beef meatballs.

Marinated lamb cubes grilled on skewers. The meat is tender and fragrant with spices.

Tender chicken pieces marinated in spices and lemon, then grilled on skewers.

Children's menu including a child-sized portion of chicken couscous and a scoop of ice cream for dessert.

Children's menu including a portion of couscous with a merguez and a scoop of ice cream for dessert.

Children's menu including a portion of couscous with a meatball and a scoop of ice cream for dessert.