A festival for the taste buds
More than a delicacy, this is a celebration! Deliciously Moroccan, this pastilla, a must at festivals and special occasions, is as inescapable as it is pleasing. Swinging from sweet to savoury between each mouthful, this warm and hearty starter is a delight to taste buds with its lightly layered pastilla pastry, its chicken stuffing, eggs, onions and spices without forgetting the subtle mix of cinnamon almonds: subtle but oh how necessary! Whatever the occasion, the Pastilla will always make it better.

For better
Delicate and refined, this delicacy lives up to its poetic title. The smoothly crispy filo pastry encloses a delicious, lightly marinated langoustine. Coriander, a pinch of spice and a dash of olive oil complete the ingredients for perfect match between the pastry and its langoustine. A delight that assures fidelity!

An age-old delight
A tale of Arabian nights to savour. This ancient recipe has surprised and delighted for centuries. To bring this tradition to life you need time. A generous lamb shank simmered for four hours and perfumed with ras el hanout, a subtle homemade mix of typically North African spices. Refined, generous and exotic the mourouzia will continue to enchant the palate for centuries to come.

A king on every table
First there's a tender shoulder of lamb, chosen with care, steamed and roasted the oven until the meat is soft and tender, but crispy on the outside. Then comes a soft and comfortable bed on which the meat rests, made of light and fluffy couscous, the customary vegetables, chick peas and sultanas. A classic recipe that surprises with its indulgence and conviviality.

The king of the Mediterranean
There are a thousand and one ways to prepare this flavourful and iodized treasure from the sea, but this one is definitely the best. To start we use a carefully chosen, fresh octopus with an intense aroma. Next its tender and tasty tentacles are cooked to perfection on the barbecue. Then we just need to add our creamy minty pea sauce and serve it with green vegetables such as young broad beans, asparagus, edamame and peas. Tantalisingly delicious!

From land to sea
The refreshing richness of the ocean combined with the generosity of the land in a unique and surprising dish. A tender and flavourful fillet of sea bass, exquisitely cooked on the plancha and matched with delicious preserved turnips. But this union wouldn't be as good without our famous butter sauce, seasoned with trout roe and wild fennel. An unsuspected marriage which is nonetheless an obvious choice from the very first mouthful.

A smooth ending
Do we really need to introduce them? Gazelle horns, almond cigars, almond briouattes so many ways to share the end of the meal on a soft and sugary note. Traditional Moroccan cakes, always scrumptious as they are always homemade.

To unwrap and enjoy
Layer after layer, or morsel by morsel, everyone has their own way of eating this pastilla. Light and crispy filo pastry encloses a rich but light homemade almond cream, generously sprinkled with grilled almonds. Whichever way you decide to eat it, it's always a pleasure.

The orient dressed in white
Here's a tasty and light epilogue. The traditional 'ile flottante' (an island of meringue in a creamy vanilla sauce) that seduces and transports us, perfumed with orange blossom and covered with grilled almonds giving it a unique oriental touch. The best way to end a delicious meal, on a cloud.