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A traditional anise liqueur, often served with water and ice. It has a distinctive licorice flavor and a syrupy texture that turns milky when diluted.

A classic cocktail made with Campari, sweet vermouth, and soda water. It offers a refreshing bittersweet taste with herbal and citrus notes.

An iconic Italian cocktail made with gin, red vermouth, and Campari. It is known for its perfect balance of bitterness and sweetness, served on ice.

A rich and sweet Portuguese fortified wine. It has complex aromas of ripe red fruits and nuts, ideal for starting the meal.

A simple and colorful long drink mixing the bitter Campari liqueur with fresh orange juice. The taste is fruity with a pleasantly bitter finish.

A popular Burgundian aperitif made from Aligoté white wine and crème de cassis. It is slightly sweet, fruity, and very refreshing.

An elegant variation of Kir, made with Champagne instead of white wine. The bubbles add a festive touch to the sweetness of cassis.

A glass of prestigious French sparkling wine. Appreciated for its finesse, delicate bubbles, and brioche or fruity notes.

A sweet and aromatic Italian vermouth, flavored with vanilla and herbs. It is usually enjoyed on ice, sometimes with a slice of lemon.

A dark, sweet vermouth with rich notes of spice, caramel, and herbs. An Italian aperitif classic.

A premium Tennessee American whiskey. It offers robust notes of toasted oak, caramel, and spice.

A Speyside Single Malt Scotch whisky. It is appreciated for its smooth, fruity flavors, often with hints of apple and cinnamon.

A famous blended Scotch whisky, aged 12 years. It is smooth, rich, and generous with notes of honey, vanilla, and ripe apple.

Johnnie Walker Black Label, a complex blended Scotch whisky. It is known for its characteristic smoky flavor and notes of dark fruit.

A very peaty and smoky Islay Scotch whisky. It has an intense, briny, and rich flavor, perfect for lovers of characterful whiskies.

A refreshing cocktail mixing aromatic Bombay Sapphire gin with tonic water. Served with ice cubes and often a lemon twist.

A Single Malt Scotch whisky aged in two types of wood. It combines the sweetness of American oak with the depth of sherry oak.

A craft American bourbon from Kentucky. It is rich and round, with complex flavors of dried fruit, mint, orange, and cocoa.

An elegant and balanced brut champagne. It offers aromas of white flowers, green apple, and brioche, with a creamy texture.

A high-class vintage rosé champagne. It presents intense notes of fresh red fruits and a beautiful vinous structure.

A prestige cuvée blending the best vintages. This champagne is complex, with great aromatic finesse and an exceptional length on the palate.

One of the most famous champagne cuvées in the world. Of rare purity and elegance, it offers silky and mineral flavors.

An iconic vintage champagne, a symbol of luxury. It is renowned for its complexity, perfect balance, and toasty, fruity notes that evolve over time.

An assorted platter of Moroccan starters. It includes cooked and fresh salads as well as crispy pastries and spicy sausages.

A flavorful stew of peppers and tomatoes simmered with spices, served with lamb sausage and an egg. It's a savory and slightly spicy dish.

Shrimp cooked in a garlic, chili, and olive oil sauce. Served sizzling, they are spicy and very fragrant.

A rich and flavorful traditional Algerian or Moroccan soup, often based on lamb, vegetables, vermicelli, and fragrant spices like coriander.

A rich and velvety Moroccan soup made from tomatoes, lentils, chickpeas, and fresh herbs. It is traditionally served to break the fast.

Spicy red meat sausages, served on a bed of stewed peppers and tomatoes.

Seasoned minced meat grilled on skewers, served with a ratatouille of peppers and tomatoes in the Moroccan style.

A very thin and crispy pastry sheet folded and fried, filled with a runny egg inside. To be eaten hot for the contrast of textures.

A crispy pastry in brick dough filled with a savory mixture of tuna, herbs, and sometimes capers or potatoes.

A gourmet version of the brick pastry combining flaked tuna and a whole egg, all in a crispy wrapper.

A crispy pastry filled with a shrimp and mild spice mixture.

Crispy pastry rolls filled with a creamy melted cheese mixture.

Small fried puff pastry triangles stuffed with spicy minced meat.

Crispy triangles filled with shredded chicken and Moroccan spices.

A refreshing salad combining the crispness of lettuce with the juicy sweetness of oranges, often seasoned with orange blossom water and cinnamon.

A Moroccan cooked salad made from grilled eggplants and tomatoes, mashed and seasoned with garlic, cumin, and olive oil.

A salad of grilled bell peppers and tomatoes, peeled and chopped, seasoned with olive oil. It has a characteristic smoky flavor.

A salad of finely diced raw vegetables, fresh and colorful, typical of Moroccan meals.

A large composed salad of various fresh and cooked vegetables, simple and light.

A hearty composed salad enriched with tuna and shrimp, making a complete starter.

A masterpiece of Moroccan sweet and savory cuisine. A fine pastry pie stuffed with shredded meat, almonds, and spices, dusted with powdered sugar and cinnamon.

Wheat semolina served with a half lamb shoulder slow-roasted until tender and golden.

A royal couscous with a complete assortment of meats: grilled skewers, merguez sausages, lamb piece, and meatballs.

The classic couscous served with tender lamb pieces simmered in a vegetable broth.

Couscous served with particularly tender lamb medallions.

Fine semolina served with your choice of grilled meat skewers, accompanied by vegetables.

Couscous served with spicy merguez sausages, adding a piquant touch to the dish.

Couscous served with tender minced meat balls, simmered in sauce.

Couscous served with pieces of flavorful farmhouse chicken.

A vegetarian option highlighting semolina and rich broth with a variety of root vegetables and squash.

A half lamb shoulder slow-roasted on a spit or in the oven, served with a vegetable garnish.

Marinated and grilled chicken pieces on skewers, served with a side dish.

Tender grilled lamb leg skewers, served with a side dish.

Spicy minced meat shaped into skewers and grilled, served with a side dish.

The tender heart of the lamb chop, grilled and served with green beans and potatoes.

A sweet and savory braised stew, where the meat becomes meltingly tender, accompanied by caramelized onions and raisins.

A classic Moroccan family dish. Lamb is simmered with melting potatoes and tangy olives in a saffron and ginger sauce.

A festive dish combining tender meat with sweet prunes and toasted crunchy almonds. The sauce is rich and syrupy.

A very fragrant tagine where the bitterness of preserved lemons balances the richness of the meat and the saltiness of the olives.

A healthy and colorful dish where lamb simmers with a selection of seasonal vegetables, absorbing all the flavors of the spices.

A delicate spring tagine combining lamb meat with the sweetness of peas and the tender texture of artichoke hearts.

Minced meat balls cooked in a thick tomato sauce, often served with eggs poached directly in the hot sauce.

A refined dish using the delicate flesh of pigeon, enhanced by the sweetness of prunes and the crunch of almonds.

A seafood tagine, where the fish remains tender, cooked with a flavorful charmoula sauce and vegetables.

A traditional feast for groups. The whole lamb is marinated with herbs and roasted very slowly until the meat falls off the bone.

Whole grilled pigeons, offering lean and flavorful meat with crispy skin.

A large sharing dish. Quality farmhouse chicken stuffed (often with semolina, almonds, and herbs) and roasted.

A centerpiece for a convivial meal. The leg of lamb is deboned, stuffed, and roasted to be carved at the table.

A simple and healthy selection of ripe seasonal fruits, served plain or in pieces.

A selection of quality dried fruits, including sweet dates, figs, and apricots.

Traditional small honey and almond cakes like gazelle horns or baklava.

A decadent signature frozen dessert from the house, combining vanilla ice cream and fig flavors in various forms.

Refreshing scoops of fruit ice cream or sorbet to finish the meal.

Sliced oranges marinated in cinnamon and orange blossom water. A light and very fragrant dessert.

A mix of fresh fruits cut into pieces, often served in their own juice.

A crispy dessert made of fried brick pastry sheets, creamy custard flavored with orange blossom water, and almonds.

Fine steamed semolina, served sweet with powdered sugar, cinnamon, and raisins or almonds.

A large tasting platter featuring the various desserts on the menu.

Green tea infused with plenty of fresh mint and sugar. Served hot, it is the symbol of Moroccan hospitality.

A small, strong, full-bodied black coffee.

Coffee prepared with very fine grounds, often flavored with cardamom or orange blossom water.

Espresso coffee lengthened with hot foamed milk.

Warm herbal teas (verbena, chamomile, etc.), ideal for digestion.