Le Rocher

Traditional salad of grilled peppers and tomatoes, chopped and seasoned with olive oil and garlic. Melting texture with a characteristic smoky flavor. Served warm or cold, usually with bread.

Fresh plate mixing various raw or cooked vegetables (lettuce, tomatoes, corn, etc.). Crunchy and light. A classic and refreshing starter.

Cold salad made with rice mixed with vegetables (peas, corn) and sometimes tuna or eggs. Filling and tasty.

Hard-boiled eggs served cold, topped with creamy mayonnaise. A simple and popular bistro starter.

Traditional Maghreb soups. Chorba Frik is based on crushed green wheat and meat, while Hrira is a rich soup with legumes and tomatoes. Served hot, very fragrant.

Potato slices baked with cream or béchamel and gratinated cheese. Rich, melting, and golden.

Very thin brick pastry, stuffed, folded and fried until crispy. Savory filling inside. Eaten hot, often with fingers, drizzled with lemon.

Beaten eggs cooked in a pan, simply seasoned. Soft texture and mild taste.

Omelette filled with melted cheese. Savory and creamy.

Baked gratin dish combining potatoes and cauliflower, bound by a creamy sauce and cheese. A comforting side dish or vegetarian main.

Marinated meat pieces grilled on a small skewer. Grilled and tender flavor.

Marinated chicken pieces grilled on a small skewer. Light and flavorful.

Grilled lamb liver pieces. Pronounced taste and melting texture.

Spicy red sausages, typical of the Maghreb, grilled. Piquant and juicy taste.

Large skewer of chicken pieces, available with different marinades. Tender and fragrant.

Large skewer of grilled lamb cubes. Rich flavor characteristic of lamb.

Large portion of grilled lamb liver on a skewer. Rich in iron, unique texture.

Lamb heart skewer. Firm texture and intense flavor.

Spicy minced meat, molded onto a skewer and grilled. Juicy and very fragrant.

Portion of grilled minced meat, often seasoned with herbs and spices.

Grilled lamb chop, tender and flavorful, served with the bone.

Tender grilled veal cut. Delicate flavor and fine texture.

Marbled and grilled beef steak. Juicy with a pronounced meat flavor.

Tender and lean beef cut, grilled to your desired doneness.

Grilled sardines, typically served whole. Intense marine flavor, rich in omega-3.

Small whole grilled bird. Delicate and fine meat.

Whole chicken thigh, roasted or grilled. Golden skin and juicy meat.

Whole chicken or large roasted portion on the spit. Crispy skin and tender meat.

White bean stew simmered in a creamy tomato sauce with meat. A hearty and warming dish.

Thick lentil soup, cooked with vegetables and meat. Rich in iron and very nutritious.

Version of the white bean stew prepared specifically with lamb for more flavor.

Lentil soup enriched with lamb meat.

Half roasted chicken served with a side dish. Generous portion for a complete meal.

Popular dish combining fries mixed with beaten eggs, often made like a tortilla or scrambled. Simple and filling.

Vegetarian plate composed of available side dishes (vegetables, starches).

Grilled veal chop served as a complete dish with a side dish.

Grilled ribeye steak topped with a homemade sauce, served with a side dish.

Grilled sirloin steak served as a complete dish with a side dish.

Thick salmon fillet pan-seared or grilled. Tender and flavorful flesh.

Fresh fish of the day, grilled or fried. The type of fish varies according to the market.

Lamb roasted slowly on a spit or in the oven. The meat is very tender, falling off the bone easily.

Veal tongue simmered for a long time in a rich sauce. Melting texture highly appreciated by connoisseurs.

Traditional dish prepared with cleaned lamb tripe simmered in sauce.

Vegetables (often zucchini, peppers, potatoes) hollowed out and stuffed with a mixture of meat and spices, cooked in sauce.

Traditional Algerian beef stew in a spicy red sauce, flavored with garlic and spices.

Variation of the traditional stew prepared with chicken in a spicy sauce.

Delicate dish of lamb brain cooked in a spicy red sauce.

Beef pieces cooked with olives, often in a tomato or brown sauce.

Classic stew of peas and artichoke hearts prepared with beef. Mild and flavorful.

Pea and artichoke stew prepared with lamb for a more pronounced flavor.

Stewed dish based on offal (liver) very fragrant with cumin (kamoun). Intense flavor and unique texture.

Algiers dish of minced meat meatballs and meat pieces in a white or red sauce, rich in garlic (thoum) and almonds.

Dish of fine traditional fresh pasta, steamed and served with a white sauce with turnips and zucchini, and meat.

Version of Rechta prepared with lamb.

Turkey meatballs simmered with mushrooms in a sauce.

French classic: beef stew simmered in red wine with aromatic garnish.

Veal stew in a creamy white sauce, often served with rice.

Vegetarian dish based on chickpeas. Can refer to a cooked salad of peppers and tomatoes or a chickpea preparation.

Feast dish composed of crumbled semolina cake, drizzled with a spicy red sauce with chickpeas and meat.

Sandwich filled with 5 small grilled skewers of your choice, served with fries and salad.

Hearty sandwich containing 3 large lamb skewers.

Sandwich filled with 2 large chicken skewers.

Popular vegetarian sandwich filled with an omelette and fries.

Shredded roasted chicken sandwich.

The classic merguez-fries sandwich.

Slice of cake or pie of the day.

Creamy Italian dessert with mascarpone and coffee, homemade.

Plate of fresh fruits selected according to the season.

Ice cream in a small individual cup.

Ice cream in a large cup.

Traditional oriental pastry, often based on almonds, honey, or semolina.

Semolina cake soaked in syrup, very sweet and fragrant.