L'Olivier

Rich and velvety traditional Moroccan soup, prepared with tomatoes, lentils, chickpeas, and fresh herbs. Spicy and comforting flavor. Usually enjoyed hot.

Salad of grilled vegetables, mainly peppers and tomatoes, seasoned with olive oil and garlic. Melting texture and slightly smoky flavor. Served cold or warm with bread.

Moroccan eggplant caviar, simmered with tomatoes, garlic, and spices. Creamy texture and savory taste. Often eaten as a dip with bread.

Traditional sweet and savory Moroccan pastry, stuffed with pigeon (or poultry) meat, almonds, and spices, sprinkled with powdered sugar and cinnamon. Crispy on the outside and soft on the inside.

Fresh salad made of diced tomatoes, cucumbers, onions, and peppers. Simply seasoned with olive oil, lemon, and herbs. Very refreshing.

Generous dish of steamed wheat semolina, served with a complete assortment of meats: lamb, chicken, merguez, and meatballs. Accompanied by vegetables and flavored broth.

Light and airy wheat semolina served with tender lamb pieces and vegetables simmered in a spicy broth.

Couscous served with slow-roasted lamb (mechoui), offering particularly tender and flavorful meat.

Couscous dish served with grilled lamb skewers with a smoky flavor.

Couscous served with stewed chicken and various vegetables. A flavorful and light classic.

Couscous served with grilled spicy merguez sausages. Zesty flavor.

Couscous served with seasoned meatballs with herbs and spices.

Semolina dish served with a wide variety of vegetables simmered in a flavorful broth, without meat.

Sweet and savory slow-cooked stew, combining tender lamb, candied prunes, and crunchy almonds. Rich and honeyed flavor.

Stew combining lamb, the sweetness of dried apricots, and the freshness of mint.

Slow-simmered lamb stew with an assortment of seasonal vegetables. Authentic and balanced flavor.

A Moroccan classic: chicken cooked with preserved lemons and olives. Tangy and fragrant flavor.

Fish stew prepared with a saffron sauce, vegetables, and mild spices. Delicate and aromatic.

Meatballs cooked in a rich tomato sauce, often garnished with eggs. Hearty and flavorful dish.

Whole or large piece roasted lamb, slow-cooked to achieve very tender meat and crispy skin. Simply seasoned with salt and cumin.

Marinated lamb pieces grilled on skewers. Tender and spiced.

Grilled or pan-seared salmon fillet, with pink and melting flesh.

Thin slice of grilled chicken, light and golden.

Fresh and light dessert made of marinated orange slices, sprinkled with cinnamon and sometimes orange blossom water.

Traditional semolina crepe (Baghrir or Msemen type), served warm and drizzled with honey and melted butter.

Assortment of small sweets with almonds, honey, and nuts, such as gazelle horns or baklava.

Refreshing scoops of ice cream or sorbet, various flavors.

Sweet tart prepared according to the day's inspiration.

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

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Bitter Italian aperitif, bright red in color, with notes of herbs and citrus.

Italian vermouth, available in white (sweet) or red (richer and more herbaceous) versions.

Sweet and rich Portuguese fortified wine, with red fruit aromas.

Classic French cocktail based on white wine and fruit cream (cassis, blackberry, or peach).

Sparkling version of Kir, made with champagne or sparkling wine and fruit cream.

Typical anise aperitif from the South of France, to be diluted with fresh water.

Signature house cocktail mixing vodka, blackberry sweetness, and orange juice.

Creamy tropical cocktail based on rum, coconut cream, and pineapple juice.

Refreshing and sparkling aperitif cocktail based on Aperol, Prosecco, and sparkling water. Sweet-bitter taste.