La Table Marocaine du XV

A cooked eggplant salad, mashed with tomatoes, garlic, and Moroccan spices. Melting texture and smoky taste. Usually enjoyed warm or cold with bread.

A fresh salad made of finely diced tomatoes, cucumbers, and onions. Simply seasoned to highlight the freshness of the vegetables. A light and crisp starter.

A traditional cooked salad made from mallow or spinach, flavored with preserved lemon, garlic, and olives. Tangy flavor and tender texture.

Salad made of grilled bell peppers and tomatoes, peeled and chopped, seasoned with olive oil and garlic. Smoky flavor characteristic of grilled vegetables.

A rich and velvety traditional Moroccan soup made with tomatoes, lentils, chickpeas, and fresh herbs. Served hot, accompanied by dates for a sweet and savory contrast.

An assorted selection of cooked and raw Moroccan salads served in small portions. Ideal for discovering several flavors and textures at once.

Small fried and crispy thin pastry pockets, filled with various savory fillings (vegetables, chicken, meat). Served hot and crispy.

A classic sweet and savory stew, combining tender meat with soft prunes and crunchy almonds. The sauce is rich and syrupy.

A festive variation of the sweet and savory tagine, rich in dried fruits like apricots and raisins, bringing sweetness and aromatic complexity.

A stew featuring melting eggplant that absorbs the spices and sauce.

A traditional dish from the Atlas Mountains, consisting of meat and a variety of seasonal vegetables arranged in a cone. Light and fragrant sauce.

A festive tagine with a distinctive flavor of Ras el Hanout, honey, and almonds. The lamb meat is confit and very tender, served here with aromatic semolina.

A spring classic combining the tenderness of veal with the sweetness of peas and the unique flavor of artichoke hearts, enhanced by preserved lemon.

Spicy minced meatball cooked in a rich tomato sauce, often served with eggs poached directly in the sauce. A comforting and flavorful dish.

Chicken stewed with olives and preserved lemon, offering a very popular tangy and savory flavor. The meat easily falls off the bone.

A colorful mix of seasonal vegetables stewed with Moroccan spices, without meat. Healthy and fragrant.

Fish cooked in a Moroccan marinade (chermoula) made with herbs, garlic, lemon, and spices. Fresh and zesty flavor.

Steamed wheat semolina served with a generous piece of slow-roasted lamb shoulder, tender and crispy on the outside.

Couscous topped with an onion and raisin jam (Tfaya), sprinkled with almonds. A harmonious blend of sweet and savory flavors.

The royal version of couscous, accompanied by a complete assortment of grilled and stewed meats. A hearty and varied dish.

Light semolina served with a rich broth of various vegetables (carrots, turnips, zucchini, chickpeas). No meat.

Classic couscous with vegetables served with a meat of the customer's choice. Allows for personalization of the dish according to preferences.

A formula adapted for children including a main course with a side dish, ice cream for dessert, and a drink.

A refined dessert composed of crispy layers of brick pastry with a creamy milk filling flavored with orange blossom. Light and crispy texture.

Probably a Msemen (flaky pancake) served hot, drizzled with honey and accompanied by a scoop of ice cream for a hot-cold contrast.

Slices of fresh oranges sprinkled with cinnamon and garnished with mint. A very fresh, light, and digestive dessert, typical at the end of Moroccan meals.

Selection of refreshing ice creams or sorbets.

Hot green tea infused with fresh mint and sweetened, served with an assortment of traditional Moroccan pastries (often with almonds and honey).