Restaurants cuisine du Maghreb Val-De-Marne

Whether it's on the terrace with a bluish furniture or a little darker room, the atmosphere is the discovery of the many possibilities of barbecue to Tunisia. Among the meat, have a beautiful share of lamb, beef and chicken. On the fish side, you really have to try the sardines in French fries, when slate proposes, because this dish will inevitably transport us to the Mediterranean. A soup of bean or chickpeas? Both versions are perfume and copious. In order to start the meal with lightness, the salads are made up of several female recipes, including pepper or octopus. Couscous fans, for their part, will choose it in their royal form, in order to satisfy their palate and stomach.

The name of this restaurant corresponds to the Maghreb variant of the Persian Shahrzad, a term designating what comes from the famous cities. Here, more than one craftsman worked to adorn the walls of an interior similar to a rich fésien or marrakéchois salon. Renowned specialities, harira soup and chakchouka salad are placed on the map. They extend by about tagines, including the chef's recipe made with seven vegetables. The tagines of kefta to potatoes, chicken citronné and olive trees, pois pois, creusent the appetite instantly. At the time of dessert, eastern pastries are presented on the old floor on a plateau on the floor. These paste bites with rose water, pistachio, almond, hazelnut and walnut are irresistible when accompanied by mint tea, as tradition dictates.

How to eat Berber and specifically Kabyle without going to Kabylia, the current Northern Algerian? We take the Parisian metro and you arrive at the edge of the capital in this outdoor location of moucharabiehs and hemp palms. In the interior, you will be welcomed and the specialities of the house give you the opportunity to dream as much as to savour. The traveller's base consists of cold lamb and méchouia salad. The Bedouin base is full of merguez and briouats. As for couscous, he is the king of the card, with rare interpretations such as pumpkin couscous, févettes, white beans, added to more customary vegetarian couscous or grilled meat.