Le Touareg

A traditional Tunisian salad made of grilled peppers and tomatoes, seasoned with olive oil and spices. It has a smoky, savory flavor and a soft, spreadable texture. Usually eaten with bread as an appetizer.

A warm dish of poached eggs in a sauce of tomatoes, peppers, onions, and zucchini, served with spicy merguez sausage. Savory and slightly spicy with a rich vegetable stew texture. Best enjoyed by dipping bread into the sauce and egg.

A sweet and savory Moroccan pie filled with spiced chicken, almonds, raisins, and cinnamon, wrapped in crispy pastry. It combines crunchy texture with a unique blend of meat and aromatic sweetness. Served warm as a starter.

A crispy deep-fried Tunisian pastry turnover filled with a whole egg, potatoes, tomatoes, herbs, and cheese. Crunchy on the outside with a soft, runny egg inside. Eat carefully with your hands or a fork.

A crispy fried pastry filled with goat cheese, potatoes, and herbs. Tangy and creamy inside with a crunchy shell. A savory appetizer served hot.

Fried pastry turnover stuffed with tuna, egg, potato, cheese, and fresh tomatoes. Savory and hearty with a crispy exterior. A popular variation of the classic North African brick.

Crispy pastry filled with chicken, egg, potatoes, cheese, and herbs. Savory and filling. Served hot and crispy.

Fried pastry stuffed with minced meat, egg, potatoes, cheese, and herbs. Rich and savory with a crunchy texture. A hearty starter.

A traditional Algerian soup made with crushed green wheat (frik), tomatoes, and vegetables like carrots and zucchini. It has a hearty, slightly grainy texture and a savory, warming flavor. Often served with lemon.

Steamed semolina grains served with vegetables, a chicken skewer, a lamb chop, and two spicy sausages. Fluffy texture with savory meats. Pour the accompanying broth over the grains to eat.

Couscous served with three types of grilled skewers: lamb, beef, and chicken. A meat-lover's dish with fluffy semolina and vegetables. Savory and smoky.

Couscous served with beef, chicken, and spicy merguez sausages. A hearty combination of meats and vegetables over semolina.

A rich couscous dish featuring a beef skewer, chicken, beef in sauce, and a merguez sausage. Offers a variety of textures from grilled to stewed meats.

The ultimate feast couscous with beef skewers, lamb chop, merguez, chicken, and stewed beef. Extremely hearty and diverse in flavor. Good for a large appetite.

A grand couscous platter with beef and lamb skewers, lamb chop, merguez, chicken, and beef. A very generous portion featuring all the major meats.

Couscous served with three spicy grilled lamb/beef sausages (merguez). Flavorful with a kick of heat. Served with vegetables and broth.

Couscous served with a roasted chicken leg. Tender poultry with fluffy semolina and vegetable broth.

Couscous featuring slow-roasted lamb shoulder. The meat is very tender and flavorful. A classic celebratory dish.

Couscous served with two grilled lamb skewers. Smoky, tender meat paired with the mild semolina and vegetables.

Couscous served with two grilled beef skewers. Savory and satisfying.

Couscous served with two grilled chicken skewers. Lighter than the red meat options but full of grilled flavor.

Couscous served with three lamb chops. Rich, bone-in meat flavor with traditional vegetables and semolina.

Couscous served with beef stewed in a rich sauce. The meat is soft and the sauce flavors the semolina deeply.

Basic couscous with semolina grains and vegetable broth/vegetables, without meat. Light and healthy.

A vegetarian couscous featuring five types of steamed vegetables, served without the traditional broth. A lighter, drier version focused on the pure taste of steamed vegetables and semolina.

A slow-cooked stew of lamb with potatoes, peas, carrots, and herbs. Cooked in a traditional clay pot (tajine) which keeps the meat very tender and aromatic. Served with bread.

Fish stew with peppers, onions, potatoes, carrots, zucchini, and preserved lemons. Tangy and savory with tender fish.

Tajine with herbed beef meatballs, potatoes, carrots, chickpeas, and eggs. Rich tomato-based sauce. A comforting and hearty dish.

Chicken stewed with olives, potatoes, onions, and carrots. The olives add a distinct savory, salty flavor to the tender chicken.

A sweet and savory tagine with chicken, almonds, dried apricots, prunes, and onions. The fruit creates a rich, caramelized sauce that pairs perfectly with the meat.

Lamb tagine with figs, apricots, prunes, onions, and almonds, flambéed with Boukha (fig spirit). A luxurious dish with deep, sweet fruit flavors and tender meat.

Vegetable stew with potatoes, peppers, onions, carrots, zucchini, chickpeas, and preserved lemon. A flavorful meat-free option.

A sweet vegetarian tagine focusing on potatoes and dried fruits like figs, apricots, and prunes with almonds. Sweet, savory, and nutty.

Kid's set menu for children up to 10 years old. Includes a choice of couscous with meat, a drink, and a dessert (ice cream or pastry).

One piece of traditional North African pastry. Usually sweet, nutty, and soaked in honey or syrup.

A selection of three traditional sweet pastries.

A dessert set for one: choice of coffee or mint tea served with one pastry.

A dessert set for two: choice of two coffees or mint teas served with four pastries.

Rich custard dessert topped with a layer of hardened caramelized sugar. Creamy and smooth.

Frozen nougat dessert with red fruit sauce. Sweet, creamy, and chilled with nutty bits.

Homemade chocolate mousse. Light, airy, and rich in chocolate flavor.

Soft chocolate cake with a molten center. Served with custard sauce, vanilla ice cream, speculoos crumbs, and whipped cream.

Fresh orange slices sprinkled with cinnamon, powdered sugar, and almonds. A refreshing and aromatic dessert common in Morocco.

Tea or Coffee served with a sampler of miniature desserts: crème brûlée, pastry, chocolate mousse, and cinnamon orange.

Traditional North African mint tea. Sweet hot green tea brewed with fresh mint leaves.

Mint tea flavored with orange blossom water. Floral and sweet.

Mint tea with honey and lemon. Soothing and sweet.

Standard espresso coffee.

Decaffeinated coffee.

A shot (4cl) of after-dinner spirit. Includes options like Boukha (Tunisian fig brandy).

Hot coffee mixed with Irish whiskey and sugar, topped with cream.

Classic sundae with vanilla ice cream, chocolate sauce, whipped cream, and crushed speculoos cookies.

Coffee ice cream sundae with coffee sauce, whipped cream, and cookie crumbs.

Chocolate ice cream sundae with chocolate sauce, whipped cream, and cookie crumbs.

Banana with vanilla, chocolate, and strawberry ice cream, topped with chocolate sauce, whipped cream, and speculoos.

Lemon sorbet served with vodka. Refreshing and alcoholic.

Vanilla ice cream with a meringue center, covered in crushed pralines.

Ice cream sundae with coffee and speculoos flavors, salted butter caramel, whipped cream, and dried figs. A rich North African inspired dessert.

Create your own ice cream sundae. Choose the number of scoops and your preferred flavors from a wide selection including fruits, chocolate, caramel, and nuts.

Alcoholic cocktail with pineapple, guava, orange juice, rum, cane sugar, and grenadine. Sweet and fruity.

Non-alcoholic cocktail with pineapple, guava, orange juice, cane sugar, and grenadine. Refreshing fruit punch.

Fortified wine aperitifs. Choice of Martini, Port, Americano, or Suze.

Anise-flavored spirits mixed with water.

Standard whisky shot.

Premium whisky shot.

Premium rum shot.

Small whisky serving.

Whisky mixed with Coca-Cola.

Aperitif cocktail with prosecco, bitters, and soda water.

Vodka mixed with orange juice.

Gin mixed with tonic water.

French cocktail made with white wine and fruit liqueur (usually blackcurrant).

French cocktail made with champagne and fruit liqueur.

Glass of champagne.

Full bottle of champagne.