SHERAZADE
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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.
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