MAJORELLE Clichy

Square, flaky Moroccan pancake made from semolina and flour. Crispy on the outside and soft on the inside. The plain version is often enjoyed with honey, the stuffed version is savory.

Very thin pastry sheet, folded and fried until golden and crispy. Traditionally filled with egg and other savory ingredients. A classic of Maghrebi cuisine.

Traditional Maghrebi bread flatbread made from semolina. It has a dense and soft texture, ideal for accompanying dishes.

Moroccan pie made of crispy ouarka leaves. The chicken version is traditionally sweet and savory (almonds, cinnamon), while the seafood version is savory and spicy.

Sandwich filled with minced meat and homemade sauce. Served in Batbout bread (soft round pan-cooked bread) or Msemen (flaky pastry).

Chicken sandwich marinated with spices. The name refers to the city of Fes. Choice between Batbout bread or Msemen.

Marinated lamb sandwich, inspired by the flavors of Tangier. Served in soft Batbout bread or flaky Msemen.

Gourmet burger in a brioche bun with a minced steak, melting cheese, and homemade sauce.

Rich burger with minced meat, fried egg, and cheddar. Casawi refers to Casablanca.

Chicken burger with fresh avocado and tartar sauce. A fresh and creamy mix.

Signature chicken burger, enhanced with melting mozzarella, peppers, and mushrooms.

Dish changing daily according to the chef's inspiration. On Fridays, couscous (steamed wheat semolina with vegetables and meat) is served, respecting the weekly tradition.

Creamy Italian dessert made with cream, sugar, and gelatin, served with fruit coulis.

Light and airy mousse with rich cocoa chocolate.

Creamy cheesecake on a base of crushed biscuits. Creamy and dense texture.

Sweet carbonated drink.

Bottled mineral water.

Espresso coffee.

Hot green tea infused with fresh mint and sweetened. A traditional drink of hospitality in the Maghreb.