Le Taïs - Algerian couscous restaurant

A lunch set menu including a starter and a main course of your choice. Ideal for a complete midday meal.

An evening set menu including a main course and a dessert. A balanced option for the evening meal.

Rich and velvety traditional Moroccan soup made with tomatoes, lentils, chickpeas, and fresh herbs. Slightly spicy and comforting flavor. Eaten hot, often accompanied by dates or bread.

Light Algerian soup made from crushed wheat (frik), tomatoes, and spices. Fluid texture with tender grains. A Maghrebi classic, very fragrant with coriander.

Thin and crispy brick pastry, fried and stuffed with seasoned minced meat. Very crunchy texture on the outside and soft on the inside. Usually eaten with fingers, drizzled with lemon juice.

Fried and crispy brick pastry filled with tuna, often with capers, egg, or potatoes. Marine and savory flavor. To be enjoyed hot with lemon.

Simple and melting omelette filled with melted cheese. Soft texture and mild flavor. A classic dish served hot.

Fresh lettuce salad seasoned with a light vinaigrette. Crunchy and refreshing. Served as a light starter or side dish.

Mixed salad of raw vegetables (tomatoes, corn, cucumbers, etc.) and sometimes hard-boiled egg or tuna on a bed of lettuce. Fresh and colorful.

Tunisian salad of grilled, peeled, and chopped peppers and tomatoes, seasoned with olive oil, garlic, and spices. Smoky and melting flavor, sometimes slightly spicy. Enjoyed with bread.

Classic bistro starter consisting of hard-boiled eggs topped with mayonnaise. Creamy texture and rich flavor. Simple and effective.

Steamed semolina grains served with tender lamb pieces simmered in sauce and vegetables. Emblematic dish of the Maghreb, rich and fragrant.

Light semolina served with stewed beef and a variety of vegetables in a spicy broth. Flavorful and hearty.

Couscous accompanied by pieces of roasted or stewed chicken and vegetables. Lighter than red meat versions but just as flavorful.

Couscous served with merguez (spicy beef and lamb sausages). Lively and spicy flavor that contrasts with the sweetness of the semolina.

Couscous accompanied by slowly roasted lamb (mechoui). The meat is particularly tender and grilled on the outside.

The ultimate festive dish: semolina and vegetables served with an assortment of three meats (chicken, merguez, lamb chop). Very hearty and varied in taste.

Meat-free version of couscous, highlighting a wide variety of vegetables simmered in a spice-infused broth. Light and healthy.

Braised dish of minced meat balls (kefta) and olives, simmered in a creamy sauce. Rich and slightly tangy flavor from the olives.

Chicken pieces slowly simmered with olives and preserved lemon. The meat is very tender and the sauce is flavored with lemon and spices.

Stuffed artichoke hearts with minced meat, simmered in a tagine sauce. A refined dish blending the vegetal taste of artichoke with the richness of meat.

Traditional sweet and savory tagine served on Saturdays. Composed of tender meat and soft prunes, often garnished with toasted almonds. Syrupy and fragrant sauce.

Lamb tagine simmered with olives. The lamb meat provides a pronounced flavor that pairs well with the acidity of the olives.

Beef stew simmered for a long time with olives. Family dish, tender and flavorful.

Potatoes cut into slices and baked in cream and milk, gratinated on top. Melting and creamy. Served with your choice of meat.

Stew of white beans (loubia) simmered in a spicy tomato sauce. Hearty and warming popular dish. Served with your choice of meat.

Green beans sautéed in a pan, often with garlic and parsley. A green and light side dish. Served with your choice of meat.

Traditional dish of simmered peppers and tomatoes with spices. Melting texture and bittersweet flavor. Served with your choice of meat.

Stew of tender peas, often cooked with carrots and a light tomato or white sauce. Served with your choice of meat.

Rice cooked with spices and topped with sauce. A simple and aromatic side dish. Served with your choice of meat.

Stewed lentil dish, rich in iron and flavor. Similar to a thick stew. Served with your choice of meat.

Algerian specialty served on Sundays. It consists of fine artisanal pasta served with chicken and a white sauce flavored with cinnamon and turnips.

Traditional dish of simmered offal (douara/tripe) in a spicy sauce, accompanied by pieces of veal tongue. Unique texture and strong flavor for enthusiasts.

A composed plate allowing you to taste three different side dishes of the day.

Thursday's dish consisting of fresh fried sardines, crispy and flavorful, served with a fresh salad. A popular Mediterranean cuisine classic.

Skewer of marinated beef pieces grilled over wood fire or on the grill. Tender and smoky. (Price likely per piece).

Large skewer of marinated and grilled chicken pieces. Juicy and flavorful white meat.

Grilled lamb liver pieces (boulfaf). Melting texture and characteristic ferrous taste. Often wrapped in caul fat.

Grilled lamb heart pieces. Lean and firm meat with an intense flavor.

Minced beef, seasoned with spices and herbs (parsley, coriander), then grilled. Juicy and full of flavor.

Spicy red sausage made from beef and lamb. Grilled for a crispy skin and juicy interior.

Small grilled lamb chop, tender meat on the bone. Ideal for eating with your fingers.

Grilled veal cut. Meat is softer and paler than beef. Tender and delicate.

A popular combo dish: an omelette served with fries. Simple, hearty, and economical.

Portion of golden and crispy french fries.

Vegetarian plate composed of the day's side dishes (vegetables, starches) without meat.

Standard sodas in cans (Coca-Cola, Fanta, etc.).

Small bottle of still mineral water.

Large bottle of still mineral water to share.

Iconic Algerian soda with apple and caramel flavor, black in color. Very mild and sweet.

Hot espresso, served black.

Creamy Italian dessert made of coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.