Are you ready for something less obvious?

Unlike the ubiquitous Indian and Chinese dishes which have become the modern 'diner' food with overpowering flavours and spices to match, French Moroccan cooking is a slow art that that incorporates the best of French and African traditions to produce sumptuous dishes filled with subtle flavours.

	Mezze – Mezze are the best part of a Moroccans meal, sampling a variety of delicious food with different flavours and textures is a wonderful way to eat. But the convivial aspect of the tradition is equally important. Imagine a feast featuring a half dozen Moroccan hors d’oeuvre: Briouats, Merguez sausages, couscous salad, lamb bricks, falafel and three different dips with flat bread. Hard to resist!
	Merguez Sausages – what amazes at the Marrakech is the smell of grilled Merguez Sausages coming from the kitchen, the combination of the spices and minced lamb is just superb! Garlic, fennel seeds, harissa and cayenne pepper makes Merguez a starter not to miss.
	Chicken Pastilla – Pastilla is one of the best examples of what Moroccan cuisine can offer. Chicken, almonds, saffron, cinnamon and quail’s egg combined together in filo pastry called ‘warka’. This dish normally takes three hours to make, usually served at special occasions such as weddings and christenings…Let us make it a special occasion for you!
	Lamb Couscous – what pasta is for Italians, what rice is to Chinese, couscous is to the inhabitants of the Meghreb, as the countries of Morocco, Algeria and Tunisia are known collectively. In this part of the world, it is not unusual for families to gather around a streaming platter of couscous, topped with vegetables, meat, and broth, at least once a week. Let us serve you what we believe is the traditional couscous.
	Lamb Tagine – definitely a classical dish to try!! The word ‘tagine’ derives from the shallow round clay cooking pot with the pointed lid which stews are traditionally cooked, when time did not matter! Prime leg of lamb gently cooked in olive oil, saffron, cinnamon, honey and bay leaves served with prunes, almonds and toasted sesame.
	Crepe Berberè – finishing of Moroccan meal in a style means having crepe berberè as a dessert. It’s a combination of Moroccan sweetness and French savoury, normally served with toasted walnut, lemon and honey dressing.

Click here for a sample menu & wine list, if you have any personal favourites then call us we will try to make them for you, to make your visit very special.