Touki Bouki

Hard-boiled eggs served with a creamy mayonnaise flavored with harissa. Harissa is a North African chili paste that adds spicy heat to this bistro classic.

Sardine fillets marinated with spices, served with kesra (semolina flatbread) and creamy burrata. The XO sauce adds an intense umami flavor of dried seafood.

Crispy pastry parcels (boureks) stuffed with shredded lamb shoulder. Served with labneh (fresh strained yogurt), a rose-scented harissa, and a refreshing herb salad.

Broccoli grilled until partially blackened for a smoky flavor. Served on a parmesan cream, with chermoulah (Maghrebi herb marinade), crunchy hazelnuts, and a touch of maple syrup.

A traditional Algerian soup with crushed green wheat (frik). Reimagined here with cockles flambéed in mezcal and flavored with Kabyle olive oil and cilantro.

Spicy chorizo sausage served with a sweet yam puree. The dish is enhanced with a rich reduced couscous jus, sweet candied onions, and pickled mustard seeds.

Tender peppery gnocchi served in a creamy parsleyed goat cheese sauce (blue cheese type). Honey sweetens the cheese, while cauliflower and puffed buckwheat add texture.

Grilled octopus skewer, tender and flavorful. Served with a creamy smoked cod cream, crisp broccolini, small datterino tomatoes, and jalapeño peppers.

A sweet fig tart on a vanilla cream (curd) base. Purple shiso adds a unique herbaceous note reminiscent of basil and mint.

Flaky pastry with almonds and honey, typical of the Middle East. Served with orange blossom flavored ice cream and Cara Cara orange supremes for a touch of fresh citrus.

An aperitif, likely based on Double Jus (a mix of calvados and apple must) served with a vinegary note of pickles to stimulate the appetite.

Homemade drink made from infused hibiscus flowers. It has a deep red color and a very refreshing floral, tangy taste.

A non-alcoholic soda or sparkling drink that mimics the hoppy aromas of an IPA beer.

A carbonated drink combining the flavors of cola and yerba mate, an energizing South American plant.

A short, strong, pressurized coffee. Rich in aroma with a fine crema.

An espresso diluted with hot water to achieve a longer, less intense coffee, similar to an Americano.

Infusion of green tea leaves, appreciated for its fresh and light vegetal notes.

A reduced-price coffee option, often offered in a spirit of solidarity or sharing.

A cocktail with a smoky character thanks to Mezcal, balanced by the acidity of lime and the floral and fruity notes of hibiscus.

A gourmet variation of the Espresso Martini. The combination of vodka and coffee is enriched by the creaminess and nutty flavor of peanut butter.

A powerful Cognac-based cocktail. The unique tangy flavor of tamarind blends with the sparkling bitterness of tonic for a vibrant drink.

A complex cocktail highlighting Mezcal. The exotic notes of passion fruit and the sweetness of almond are enhanced by an aromatic bitter.

An original non-alcoholic cocktail (mocktail). It combines the freshness of a gin substitute (JNPR) with the spiciness of wasabi and the sweetness of coconut.