Les Délices du Maroc

Moroccan eggplant caviar, cooked with tomatoes, garlic, and spices. Melting texture and slightly smoky flavor. Usually enjoyed with bread.

Cooked carrot salad marinated in a sauce with cumin, fresh coriander, and olive oil. A fresh and fragrant starter.

Fresh salad made of diced tomatoes and cucumbers, finely seasoned. Crisp and light, ideal for starting the meal.

Roasted pepper salad, peeled and marinated with garlic and olive oil. Characteristic sweet and smoky flavor.

Crispy fried pastry triangle, filled with a melting cheese center. Golden and crunchy texture.

Crispy puff pastry stuffed with a savory mixture of shrimp and finely chopped vegetables. A warm and seafood starter.

Rich and velvety traditional soup made with tomatoes, lentils, chickpeas, and fresh herbs. A pillar of Moroccan cuisine, nourishing and fragrant.

Sweet and savory traditional puff pastry tart. Filling of shredded chicken and almonds, wrapped in crispy phyllo dough and sprinkled with powdered sugar and cinnamon.

Seafood version of the pastilla, filled with seafood, fish, and vermicelli. Crispy on the outside and soft on the inside.

Gluten-free semolina dish served with an assortment of vegetables simmered in a fragrant broth with mild spices.

Fine steamed wheat semolina, served with tender lamb pieces and seasonal vegetables.

Light semolina served with simmered chicken and vegetables, drizzled with a flavorful broth.

Couscous garnished with spicy grilled merguez. Served with semolina, vegetables, and broth.

Couscous served with grilled and fragrant lamb skewers.

Hearty couscous plate allowing you to combine two types of meat of your choice from the selection.

Royal couscous garnished with three different meats: chicken, merguez, and beef meatballs.

Vegetarian version of couscous, featuring a variety of tender vegetables simmered in a spiced broth.

Couscous served with herb and spice beef meatballs (kefta).

Couscous served with a piece of lamb roasted for a long time in the oven (mechoui), tender and confit.

The ultimate feast: couscous garnished with a complete assortment of five meats. Ideal for big appetites.

Fes specialty. Chicken couscous garnished with tfaya (caramelized onions and raisins), offering a mix of sweet and savory flavors.

Lamb stew slowly simmered in a conical earthenware dish, accompanied by fresh seasonal vegetables. Tender meat and aromatic sauce.

Sweet and savory tagine with prunes, toasted almonds, and cinnamon. A refined imperial classic.

Chicken simmered with green olives and preserved lemon peel. Tangy and fragrant flavor, characteristic of Moroccan cuisine.

Chicken tagine combining the sweetness of prunes and the crunch of almonds.

Minced meat (kefta) meatballs simmered in a rich tomato sauce with eggs and herbs.

Slices of fresh oranges sprinkled with cinnamon and flavored with orange blossom water. A light and refreshing dessert.

Selection of traditional Moroccan pastries, often made with almonds, honey, and sesame seeds (gazelle horns, sweet briouates...).

Spongy and light Moroccan crepe, characterized by its many small holes on one side. Served soaked in honey or chocolate.

The chef's current sweet creation.

Scoop of ice cream or sorbet. Choice of flavor.

Gunpowder green tea infused with fresh mint leaves and sugar. Served very hot, it is the symbol of Moroccan hospitality.

Mint tea served with an assortment of small oriental pastries.

Classic espresso coffee.