MENU

    STARTERS

    • Chicken Gyoza with lemongrass 185
    • Greek Salad 190
    • Burrata with multicoloured tomatoes 195
    • Nicoise Salad 195
    • Chicken César Salad 195
    • Salmon Tataki 210
    • Octopus carpaccio, capres and candied tomatoes 230
    • Rascasse Ceviche with coconut milk, lemon and pomegranate 230
    • Beef Carpaccio 220
    • Spider Crab spring rolls, avocado, grapefruit 220

    MAIN COURSE

    • Gnocchis Pomodoro, stracciatella 220
    • Ricotta and spinach raviolis, sage sauce and hazelnut pieces 195
    • Lemone Linguine, raw prawns 285
    • Seafood Linguine 295
    • Mama’s meatball linguine 270
    • Calamarata with beef jus, anchovies and capers 270
    • Risotto with prawns, lemon and peas with press juice 295
    • À la Plancha squid, tomato chutney with candied lemon and aromatic herbs 250
    • Baked seabass with thyme, rosemary, onions and candied tomato (2 pers) 620
    • Lamb shank confit with saffron, small lead with ginger and coriander and pears with sweet spices 295
    • Beef fillet, new potato with rosemary and garlic or french fries 330
    • Roasted cockerel, mushrooms with parsley and creamy polenta 260
    • Small stuffed niçois 280
    • Side dish

      Parmesan and truffle fries (70)
      Fries, New potatoes with rosemary and garlic, Market vegetables, Rice pilaf, Creamy polenta, Mushrooms with parsley, Heart of sucrine with parmesan and lemon (55)

    DESSERTS

    • Paris - Marrakech 120
    • Pistachio and raspberry tart 120
    • Saffron Crème Brûlée 120
    • Apple tart, vanilla ice cream 120
    • Tiramisu Les Palmiers 120
    • Baba Rhum 130
    • Fresh fruits plate 120
    • Selection of sorbets and ice creams (3 scoops) 120

    Menu signed by Chef Meryem Cherkaoui

    Net prices in Moroccan dirhams – Service included.