Morocco · Algeria · Tunisia
North African cuisine
Warm spices, dried fruit and slow cooking. A cuisine of sharing, plated with elegance.
- Royal couscous, reimaginedFine semolina, lamb, homemade merguez, glazed vegetables
- Lamb tagine with prunes and almondsSlow-cooked 6 hours, toasted sesame
- Refined pastillaChicken, almonds, cinnamon, crispy pastry
- Briouats and small bitesCheese, ground meat, spiced vegetables
- Orange blossom sweetsAlmonds, dates, honey
