Le Silas

Iconic Maghreb dish composed of steamed durum wheat semolina, served with a vegetable stew and roasted lamb (mechoui). The dish is rich and fragrant with spices.

Festive version of couscous accompanied by a generous assortment of grilled and simmered meats, including skewers, spicy sausages (merguez), and meatballs. Served with semolina and vegetables.

Light wheat semolina served with tender lamb pieces simmered in a vegetable and mild spice broth.

Couscous served with a combination of meats, including a skewer (beef or chicken) and grilled merguez sausages.

Semolina dish served with seasoned minced meat meatballs, simmered in a vegetable sauce.

Traditional couscous accompanied by simmered chicken pieces and various vegetables.

Wheat semolina served with spicy grilled beef and lamb sausages, accompanied by vegetables.

Complete dish of steamed semolina served with a generous broth of seasonal vegetables (carrots, zucchini, turnips, chickpeas).

Traditional stew slow-cooked in a conical terracotta dish. Composed of lamb and a variety of vegetables, flavored with Berber spices.

Slow-cooked sweet and savory dish, combining tender lamb meat with the sweetness of prunes and dried fruits.

Rich and sweet version of lamb tagine, enhanced with prunes, figs, and apricots candied in the sauce.

White fish (cod) tagine cooked with potatoes, fennel, and candied lemon for a fresh and tangy flavor.

Specialty combining simmered lamb with melting eggplants that absorb the flavors of the sauce.

Moroccan classic made of braised chicken with green olives and preserved lemon rind, offering a distinctive tangy taste.

Tagine of seasoned minced meat (beef or lamb) meatballs, cooked in a rich tomato sauce, often topped with an egg.

Original sweet and savory dish combining chicken with the sweetness of pears and dates.

Selection of seasonal vegetables slowly simmered with Moroccan spices in a terracotta dish.

Crispy dessert made of fried phyllo dough, drizzled with a milk cream flavored with orange blossom and sprinkled with almonds.

Revisited French pastry with layers of crispy puff pastry and a pear filling.

Rich and creamy vanilla custard dessert, topped with a thin layer of crunchy caramelized sugar.

Light and airy dessert with intense dark chocolate, with a mousse-like texture.

Slices of fresh oranges served cold, flavored with cinnamon and often orange blossom water. A very refreshing dessert.

Assortment of three small traditional honey, almond, and walnut pastries (like baklava or gazelle horns).

Ice cream cup served with three scoops of various flavors.

Mint tea served with a selection of small sweets or pastries.

Espresso coffee accompanied by an assortment of miniature desserts.

Rhône Valley red wine. Generally fruity, spicy, and full-bodied.

Bordeaux Supérieur red wine. Structured with notes of red and black fruits.

Red wine from the Lussac-Saint-Émilion appellation. Supple, round, and elegant.

Beaujolais red wine from the Gamay grape. Light, fresh, and very fruity.

Dry white wine from the Sauvignon Blanc grape. Lively, aromatic with citrus notes.

Popular anise-flavored aperitifs in France. Ricard and Pastis become cloudy when water is added.

Selection of classic aperitifs: Suze (gentian bitter) and Vermouths (Martini).

Portuguese fortified wine, sweet and high in alcohol.

Traditional French cocktail made with white wine and crème de cassis.

Elegant cocktail based on Champagne and crème de cassis.

Glass of sparkling Champagne, a symbol of celebration.

Italian bitter aperitifs, generally served with sparkling water or on ice.

Blended Scotch whisky, aged and smooth.

Classic Scotch whisky brands.

Tennessee American whiskey, with notes of vanilla and oak.

Neutral and clear spirit, distilled from wheat.

Spirit flavored with juniper berries.

Refreshing cocktail based on gin and tonic water, served with ice and lemon.

Peppermint liqueur, served very cold as a digestif.

Renowned grape marc spirit, aged in oak barrels. Rich and complex.

Norman eau-de-vie obtained by distilling cider or perry.

Irish cream liqueur made from whiskey (Baileys).

Williams pear eau-de-vie, very fragrant.

Sweet Italian lemon liqueur, served chilled as a digestif.

Liqueur made from sweet and bitter orange peels.

Full bottle of sparkling Champagne. Ideal for celebrating.