L'Arganier

Lunch set menu giving access to the all-you-can-eat buffet. Ideal for tasting a variety of Moroccan starters and main courses.

Sunday to Thursday evening set menu. Full access to the starter, main course, and dessert buffet.

Weekend evening set menu. A fixed price to enjoy all the proposed specialties.

Hearty Sunday brunch offering a wide range of traditional sweet and savory dishes.

Reduced price for children during Sunday brunch.

Fresh and crisp salad made of raw diced vegetables simply seasoned. A light and refreshing starter.

Classic salad made with rice, flaked tuna, and corn, bound with mayonnaise. Creamy texture and familiar taste.

Tender diced potatoes coated in mayonnaise and herbs. A mild and hearty starter.

Original sweet and savory salad combining the zest of radish with the sweetness of orange, flavored with orange blossom and cinnamon.

Cooked beetroot cubes, simply seasoned. Earthy and sweet flavor.

Cooked carrots cut into slices or cubes, marinated with herbs (often cumin and coriander). Melting texture.

Crispy or tender cauliflower florets served with a herb vinaigrette.

Green beans cooked in a Moroccan 'Chermoula' marinade made with coriander, garlic, and spices. Flavorful and zesty.

Braised fennel with anise flavors, enhanced by a spicy tomato and herb sauce.

Seafood mix (often mussels, shrimp, squid) with fresh vegetables in vinaigrette.

Salad of grilled peppers and tomatoes, crushed and seasoned. Melting texture and characteristic smoky flavor.

Moroccan-style eggplant caviar, simmered with tomatoes and spices. Often eaten with bread.

Rich and velvety traditional Moroccan soup made from tomatoes, legumes, and herbs. Very comforting.

A Moroccan classic: chicken simmered with preserved lemons and olives. Tangy and salty taste, very tender meat.

Sweet and savory dish combining tender veal and soft prunes. Rich and creamy sauce.

Fish cooked in tomato sauce with peppers and lemon. Mediterranean and light flavors.

Lamb slow-cooked with dried apricots for a rich and sweet blend of flavors.

Crispy puff pastry filled with a sweet and savory mix of shredded chicken, almonds, and cinnamon, sprinkled with powdered sugar.

Seafood version of the pastilla, filled with a mix of seafood and vermicelli, wrapped in crispy brick pastry.

Spicy meatballs cooked in an aromatic tomato and herb sauce.

Rustic and fragrant dish made of chicken and lentils served on a bed of thin dough leaves (trid) soaked in fenugreek broth.

Traditional North African spicy sausages, grilled, made from beef and lamb.

Steamed durum wheat semolina, light and airy. An essential base of Moroccan cuisine.

A mix of root vegetables and squashes simmered in a fragrant broth, traditionally served over semolina.

Moroccan-style stewed lentils with onions and tomatoes.

White beans (Loubia) cooked in a creamy tomato sauce with herbs.

Sweet and savory dish of steamed vermicelli (angel hair), served with powdered sugar, cinnamon, and sometimes almonds.

Caramelized onion and raisin confit, flavored with cinnamon. Adds a sweet touch to savory dishes.

Sweet corn kernels, a simple side dish.

Rehydrated and cooked dried fruits, providing an intense sweet flavor as a garnish.

Pickled cucumbers, crunchy and tangy.

Whole chickpeas generously seasoned with cumin, a digestive and fragrant spice.

Simple hard-boiled eggs.

Assortment of marinated olives.

Rich vanilla cream dessert covered with a layer of crunchy caramelized sugar.

Moist fruit cake, here prepared with an exotic touch of pineapple and coconut.

Italian dessert with jelly-like cream, served chilled with tangy fruity flavors.

Small cream puffs filled with flavored creams (passion fruit, caramel, or chocolate).

Mix of fresh fruits cut into pieces.

Assortment of traditional honey, almond, and orange blossom pastries.

Prestigious French sparkling wine, dry and elegant.

Champagne from a renowned house, known for its finesse and balance. Sold by the bottle.

Fresh and fruity rosé wine from the South of France.

Moroccan rosé wine, often light and perfect for accompanying spicy dishes.

Red wine from Languedoc, with notes of ripe fruit and spices.

Classic Bordeaux wine, structured with elegant tannins.

Red wine from the Rhône Valley, round and warm.

Prestigious red wine from the Rhône Valley, complex and aromatic.

Robust and sunny Moroccan red wine.

Dry and aromatic white wines from Languedoc.

Dry white wine from Entre-deux-Mers, crisp and fruity.

Floral and elegant white wine from Luberon.

Selection of classic bottled beers.

Beer served on tap, fresh and thirst-quenching.

Sparkling apple drink, sweet and fruity.

Alcoholic beverages served before the meal to whet the appetite.

Classic French cocktail made with champagne and cassis cream.

Selection of quality strong spirits (7cl).

French grape brandy, rich and amber.

Creative alcoholic mixes, from classic Mojitos to house creations.

Sweet carbonated drinks or refreshing iced teas.

Still or sparkling mineral water.

Various fruit juices.

Fruity and delicious non-alcoholic mocktails.

Large selection of black teas, caffeine-free rooibos, and herbal infusions.

Teas infused with fresh fruits for natural and intense flavors.

Traditional green tea infused with fresh mint and sugar, served hot. A symbol of Moroccan hospitality.

Short or long black coffee.

Double shot of coffee or café au lait.

Rich hot drink made with coffee and foamed milk or cocoa.