LE TAIS

Lunch menu including a starter and a main course. Royal couscous and grilled dishes are excluded from the offer.

Lamb meat piece (bottom of the leg) slow-cooked until very tender and confit. Usually served with sauce.

Rich and velvety traditional Moroccan soup. Prepared with tomatoes, lentils, chickpeas, and spices.

Traditional Maghreb soup, often prepared with lamb, vegetables, and crushed wheat (frik) or vermicelli. Flavored with coriander.

Thin and crispy brick pastry, stuffed with spicy minced meat and fried. Crispy texture on the outside and soft on the inside.

Thin and crispy brick pastry, stuffed with a tuna mixture and fried. Often seasoned with a little lemon.

Simple and flavorful omelette topped with melted cheese.

Mix of fresh seasonal vegetables, often served with a vinaigrette.

Tunisian salad of grilled peppers and tomatoes, peeled and chopped, seasoned with garlic, olive oil, and spices. Smoky and melting taste.

Classic starter composed of hard-boiled eggs served with mayonnaise.

Steamed wheat semolina served with a broth of various vegetables (carrots, zucchini, turnips). Vegetarian dish.

Traditional couscous served with vegetables and tender lamb pieces.

Couscous served with its vegetable broth and stewed beef.

Couscous served with vegetables and chicken.

Couscous accompanied by grilled merguez (spicy sausages).

Couscous served with roasted lamb (mechoui), offering flavorful and grilled meat.

Hearty version of couscous with an assortment of three meats: chicken, merguez, and grilled lamb chop.

Extra portion of vegetables stewed in couscous broth.

Extra portion of fine steamed wheat semolina.

Stewed ragout with meatballs and olives, flavored with spices.

Stewed chicken and olive dish, often prepared with preserved lemon.

Tagine featuring stuffed artichoke hearts, slow-cooked in a flavorful sauce.

Beef pieces stewed with olives in a creamy sauce.

Tender lamb meat stewed with olives and spices.

Traditional sweet and savory tagine with meat and prunes, often garnished with grilled almonds.

Sliced potatoes baked in cream and milk. Served with a choice of meat (lamb, beef, or chicken).

White bean (loubia) stew simmered in a spicy tomato sauce. Served with a choice of meat.

Stewed lentil dish in sauce. Served with a choice of meat.

Pan-fried green beans, often with garlic and parsley. Served with a choice of meat.

Traditional dish made with stewed peppers and tomatoes. Served with a choice of meat.

Pea stew, often cooked with artichoke hearts or potatoes. Served with a choice of meat.

Rice cooked with spices and sauce. Served with a choice of meat.

Traditional dish prepared with lamb tripe stewed in a rich sauce.

Algerian specialty composed of fine artisanal pasta served with a white sauce flavored with cinnamon, chickpeas, and chicken.

Plate composed of an assortment of three different garnishes served with meat.

Vegetarian plate composed of the day's garnishes.

Simple and popular dish combining fries and an omelette.

Standard portion of golden fries.

Large portion of fries, ideal for big appetites or for sharing.

Small skewer of grilled beef pieces.

Generous skewer of marinated and grilled chicken pieces.

Grilled lamb liver skewer, appreciated for its rich flavor.

Grilled lamb heart slice, lean and firm meat.

Minced and spiced beef, shaped and grilled.

Traditional spicy red Maghreb sausage, grilled.

Small flame-grilled lamb chop.

Tender and flavorful grilled veal cutlet.

Fresh fried sardines served with a salad.

Cooked salmon fillet served as a main course.

Whole grilled or fried fish (Sea Bream).

Fresh drink prepared with pressed lemon juice, water, and sugar.

Various canned sodas.

Small bottle of water.

Large bottle of water, ideal for sharing.

Iconic Algerian soda, black in color but with a fruity taste reminiscent of apple and caramel.

Espresso or long coffee.

Italian sparkling mineral water.

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