La fontaine des épices

Slow-cooked lamb shank with prunes, apricots, roasted almonds, and a rich saffron-ginger sauce. Served with couscous.

A hearty and traditional Moroccan soup with seven varieties of fresh vegetables, lentils, chickpeas, and a hint of tomato and Moroccan spices.

A delicate and savory-sweet pastry pie filled with shredded chicken, scrambled eggs, ground almonds, and a blend of aromatic spices, dusted with powdered sugar and cinnamon.

Whole roasted lamb, slow-cooked until incredibly tender and flavorful, seasoned with a blend of Ras El Hanout and fresh herbs. Served with traditional sides.

A duo of classic Moroccan cooked salads: Zaalouk (smoked eggplant with tomatoes and garlic) and Taktouka (cooked peppers and tomatoes). Served with khobz.

Grilled skewers of seasoned ground beef and lamb, mixed with fresh herbs and spices. Served with a side of charmoula sauce and couscous.