Le Vicq d'Azir

The emblematic dish, generous and festive. It consists of fine and light wheat semolina, accompanied by melting vegetables and a complete assortment of grilled meats (mechoui, skewer, merguez). · Rich and varied flavors, between the sweetness of the semolina and the smoky taste of the grilled meats. · Mix the semolina with the broth and meats to enjoy.

A couscous garnished with a selection of three flavorful meats: lamb skewer, beef, and merguez. · The meat is grilled to perfection, offering a nice contrast with the soft semolina. · Ideal for those who like variety in their meats.

Couscous served with mechoui, lamb meat slow-roasted until very tender and confit. · The meat melts in your mouth and pleasantly flavors the semolina. · A classic much appreciated by lamb lovers.

Semolina served with two skewers of marinated and grilled lamb cubes. · The meat is tender and juicy with a pronounced grilled flavor. · Served hot with vegetable broth.

Couscous accompanied by tender pieces of beef, simmered or grilled. · A hearty dish with familiar and comforting flavors. · The beef pairs well with the spices in the broth.

Couscous served with three red and spicy merguez sausages. · The spiciness of the sausages enhances the sweetness of the semolina and vegetables. · A simple but very fragrant dish.

Couscous garnished with pieces of chicken (thigh or breast) cooked in broth or roasted. · Tender and light white meat that absorbs the flavors of the vegetables well. · A less fatty but equally flavorful option.

Couscous accompanied by meatballs (kefta) with herbs and spices. · The meatballs are tender and flavored with cumin and cilantro. · Delicious mixed with the semolina.

The vegetarian version, highlighting the semolina and the rich vegetable broth (carrots, zucchini, turnips, chickpeas). · Light, healthy, and full of vitamins, with mild flavors. · Perfect for appreciating the quality of the semolina and the broth.

A vegetarian stew slow-cooked with melting seasonal vegetables. · The poached egg adds creaminess and the cilantro provides a fresh note. · To be enjoyed hot with semolina.

A vegetarian sweet and savory mix. · The simmered vegetables blend with the sweetness of prunes and raisins. · Mild and caramelized flavors.

A Moroccan classic. The simmered lamb is very tender. · The tangy bitterness of preserved lemons and the saltiness of olives balance the richness of the meat. · A dish rich in flavors and very fragrant.

Festive dish combining tender lamb with sweet dried fruits (prunes, raisins). · Almonds add crunch and the egg completes the dish. · Mild, honeyed, and comforting flavor.

Pieces of chicken cooked slowly with preserved lemons and olives. · The chicken meat falls off the bone easily and the sauce is creamy and lemony. · Light and flavorful.

Chicken simmered in a mild sauce with dried fruits. · The combination of chicken and prunes is a classic appreciated for its sweetness. · Garnished with toasted almonds for crunch.

Meatballs (kefta) simmered in a rich tomato sauce. · Enhanced with melting chickpeas and an egg cooked in the sauce. · Very fragrant with fresh herbs, it's a convivial dish for dipping.

Fish fillet slow-cooked with vegetables and olives. · Lighter than meat tagines, with marine and herbaceous aromas. · The cooking preserves the tenderness of the fish.