Le Palace

Lunch menu to discover Moroccan cuisine. Includes a traditional digestive mint tea.

Quick and complete meal including the emblematic dish (couscous) and a sweet treat to finish.

Complete menu offering a wide choice of stewed dishes and desserts, ideal for a hearty meal.

Children's menu with simpler portions and flavors, including an ice cream dessert.

Quick takeaway option, ideal for a lunch break on the go.

Fresh and colorful salad typical of Marrakech, seasoned with olive oil and mild spices.

Eggplant purée cooked with tomatoes, garlic, and spices. Melting texture, eaten with bread.

Spicy preparation based on tuna and harissa (chili paste). Piquant and marine flavor.

Grilled and peeled pepper salad, often served with olive oil and garlic. Smoky and sweet flavor.

Simple and hearty omelette combining eggs and potatoes, often seasoned with cumin.

Thick soup or purée of dried fava beans, served hot with a drizzle of olive oil and cumin.

Assortment of hot and cold appetizers, ideal for discovering multiple flavors by sharing.

Small fried green peppers seasoned with coarse salt. Generally mild, but some can be spicy.

Fried potato cubes served with a spicy tomato sauce and sometimes a bit of aioli.

Thick Spanish omelette filled with confit potatoes and onions. Eaten hot or cold.

Toasted bread slices rubbed with garlic and fresh tomato, drizzled with olive oil.

Lightly battered and fried calamari rings. Crispy on the outside and tender on the inside.

Assortment salad featuring tuna ventresca (fatty and tender part) with quality fresh vegetables.

Refreshing salad combining crunchy vegetables and grilled or fresh halloumi cheese.

Saffron rice cooked with an assortment of seafood (shrimp, mussels, calamari). A dish rich in marine flavors.

Traditional version with chicken and vegetables, the rice absorbs the poultry's cooking juices.

Vegetarian paella with seasonal vegetables (peppers, beans, artichokes, etc.).

Galician specialty: tender cooked octopus served on potatoes, sprinkled with paprika and olive oil.

A sort of giant Spanish cordon bleu: two breaded veal cutlets stuffed with dried beef ham (cecina) and melted cheese.

Fine semolina served with vegetables and tender chicken skewers marinated in spices.

Couscous served with grilled lamb skewers, flavorful and aromatic.

The classic couscous served with grilled spicy merguez sausages.

Royal couscous combining several meats: chicken, lamb, and merguez for a complete experience.

Couscous served with a piece of slow-roasted lamb (mechoui), very tender and melt-in-your-mouth.

Vegetarian version of couscous, highlighting a variety of vegetables simmered in a flavorful broth.

Traditional Marrakech dish, cooked for a long time in an earthenware amphora. The meat is confited with preserved lemon and cumin.

Minced meat balls (kefta) simmered in a tomato sauce, served with eggs cooked directly in the dish.

Lamb stew simmered with a selection of seasonal vegetables, flavored with herbs and spices.

A classic: chicken cooked with preserved lemons and olives. Unique tangy and salty flavor.

Steamed fish with vegetables (potatoes, carrots, tomatoes) and a chermoula marinade.

Refined sweet and savory dish. Tender lamb accompanied by caramelized prunes and crunchy almonds.

Vegetarian or meat tagine (depending on version) emphasizing simmered vegetables.

Sweet and savory tagine characterized by caramelized onions and tomatoes, often with meat.

Assortment of grilled meats cooked over a wood fire for an authentic smoky flavor.

Fresh and light dessert: orange slices sprinkled with cinnamon and often drizzled with orange blossom water.

Crepes filled with sweet almond paste, served warm.

Selection of fresh fruits of the moment, served plain or as a salad.

Chef's special creation, combining crepes and ice cream.

Rich and decadent ice cream cup with oriental flavors, enhanced with a touch of alcohol.

Traditional small almond, honey, sesame, or date pastries (e.g., gazelle horns).

Creamy rice pudding dessert, with raisins for a sweet touch.

Assortment of desserts to choose from the platter.

Refreshing scoops of ice cream or sorbet, choice of flavors.

Hot drink served with an assortment of sweet petit fours.

Anise-flavored aperitifs, served with fresh water. Refreshing licorice taste.

Classic French aperitif cocktail: white wine mixed with a fruit cream.

Selection of cooked wines or bitter aperitifs, to be sipped chilled.

Cocktail based on Campari, red vermouth, and sparkling water.

Mixture of Italian bitter Campari and orange juice.

Spirit (Gin or Vodka) topped with sparkling tonic.

Barrel-aged grain eau-de-vie.

Premium brand whiskies, recognized for their quality.

Elegant version of Kir where white wine is replaced by champagne.

Glass of prestigious French sparkling wine.

Spanish sangria prepared with sparkling wine (Cava) and fruits.

Full bottle of Champagne.

Dry and fruity white wine from Languedoc.

Loire white wine, crisp and aromatic.

Prestigious white Burgundy wine, mineral and elegant.

Light and fresh rosé wine from the South of France.

Pale and refined Rosé from Provence, with citrus notes.

Famous, balanced, and aromatic Rosé from Provence.

Rhône Valley red wine, spicy and full-bodied.

Light and fruity red wine, Pinot Noir varietal.

Beaujolais cru, smooth and enjoyable red wine.

Structured and tannic Bordeaux red wine.

Algerian rosé wine from the Mascara region.

Full-bodied and spicy Algerian red wine.

Moroccan rosé wine, very pale and dry.

Guerrouane region rosé wine, fresh and light.

Smooth and easy-drinking Moroccan red wine.

Moroccan red wine with notes of red fruits and spices.

Great Moroccan red wine, complex and powerful, aged in barrels.

Green tea infused with fresh mint and sugar. Traditional hospitality drink.

Hot tea infusion.

Soothing herbal tea.

Small strong and concentrated coffee.

Coffee with hot milk or milk foam.

Double shot of espresso coffee.

Traditional Tunisian fig eau-de-vie.

Very fragrant pear eau-de-vie.

Norman apple eau-de-vie.

Mandarin and cognac-based liqueur.

Peppermint liqueur, to be drunk chilled.

Southwestern French grape eau-de-vie.

Prestigious French grape eau-de-vie.

Artisanal plum eau-de-vie aged in barrels.