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**Abdel** · 05-01-2009, 03:23 AM

French mediterranean cuisine
<h1 class='violet_bleu'>La Madrague </h1>
<h2>Résidence n° 6 M3/M4 - Marina - Agadir</h2>
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<p>The new Agadir marina is a real success and certainly worth a visit. Drink in the beauty of the landscape surrounding La Madrague, which welcomes you on the outside to a terrace looking out over the boats or on the inside to a very tasteful contemporary setting with an open kitchen. Careful attention by members of the host family ensures your complete satisfaction. Excellent ingredients go into the making of La Madrague's outstanding cuisine.</p>
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<b>Chef </b> Mohamed Sghir<br />
<b>Propriétaire </b> Mathieu Closset</div><div id='infos'>

<span class='Bold'>Lunch : </span>Open everyday <br />
<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>60 persons<br />
<span class='Bold'>Outdoor dining : </span>60 persons<br />
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<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
<div class="plat">
<span class='lib'>Tian de crevettes grises de bretagne en remoulade</span><span class='prix'>120 dhs</span>
<span class='lib'>2 filets de sole royale farcis aux légumes dans un jus provençal </span><span class='prix'>95 dhs</span>

<span class='lib'>Gratin de fruits de mer au curcuma</span><span class='prix'>95 dhs</span>
<span class='lib'>Caille rôtie au miel de thym</span><span class='prix'>85 dhs</span>
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<div class="titre_plat">Entrees</div>

<div class="plat">
<span class='lib'>Aile de raie pochée aux câpres, beurre noisette</span><span class='prix'>120 dhs</span>
<span class='lib'>Lotte grillée, tomates et olives confites façon niçoise</span><span class='prix'>150 dhs</span>

<span class='lib'>Noix de saint-jaques rôties, purée de poireaux, jus de veau</span><span class='prix'>195 dhs</span>
<span class='lib'>Emincé de poulet fermier à la thaïlandaise, curry et lait de coco</span><span class='prix'>110 dhs</span>

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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Nougat glacé</span><span class='prix'>55 dhs</span>
<span class='lib'>Moelleux de chocolat, glace vanille </span><span class='prix'>65 dhs</span>

<span class='lib'>Café liégeois et sa crème fraîche </span><span class='prix'>55 dhs</span>
<span class='lib'>Gauffre de bruxelles, crème chantilly, glace vanille </span><span class='prix'>70 dhs</span>
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<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menu déjeuner: </span><span class='prix_menu'>130 dhs</span>
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**Abdel** · 05-01-2009, 03:26 AM

French and international cuisine
<h1 class='violet_bleu'> Jean Cocteau </h1>
<div >Shem's Casino</div>
<h2>Boulevard Mohammed V - Agadir</h2>
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<p>Situated on the first floor of Shem's casino, with its view over the large gaming hall, the restaurant offers a menu that blends French and Moroccan gastronomy. The produce is very carefully selected and the cuisine is excellent. The décor is elegant and the service is high quality. Impeccable!</p>
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<b>L'équipe de cuisine </b> <br />
<b>L'équipe de salle </b> </div><div id='infos'>
<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>120 persons<br />

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<div class="debut_menu">
<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
<div class="plat">
<span class='lib'>Tartare de daurade à l'huile pimentée</span><span class='prix'>60 dhs</span>

<span class='lib'>Carpaccio de saint-pierre au citron lime</span><span class='prix'>60 dhs</span>
<span class='lib'>La salade du chef</span><span class='prix'>60 dhs</span>
<span class='lib'>Les tagliatelles au pistou</span><span class='prix'>40 dhs</span>
<span class='lib'>La brandade du littoral à l'ail doux</span><span class='prix'>60 dhs</span>

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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Filet de saint-pierre grillé à la graine de cumin</span><span class='prix'>130 dhs</span>
<span class='lib'>Dos de daurade rôti à l'ail en chemise</span><span class='prix'>130 dhs</span>

<span class='lib'>Faux-filet grillé au poivre vert</span><span class='prix'>150 dhs</span>
<span class='lib'>Tartare de filet de boeuf coupé au couteau</span><span class='prix'>150 dhs</span>
<span class='lib'>Piccatas de volaille poêlées au citron vert</span><span class='prix'>120 dhs</span>

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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Le moelleux au chocolat, crème anglaise</span><span class='prix'>50 dhs</span>
<span class='lib'>La tarte fine aux pommes servie avec une boule de glace vanille</span><span class='prix'>50 dhs</span>

<span class='lib'>La tartelette amandine tiède, sauce chocolat</span><span class='prix'>50 dhs</span>
<span class='lib'>Les glaces et sorbets maison</span><span class='prix'>50 dhs</span>
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**Abdel** · 05-01-2009, 03:30 AM

International and Moroccan cuisine

<h1 class='violet_bleu'>La Table Du Golf </h1>
<div >Hôtel Tikida Golf Palace</div>

<h2>Route Ben Sergaou - Km 7 - Agadir</h2>
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<p>Opened last February, the Tikida Golf Palace is an oasis of peace in the heart of the marvellous Golf du Soleil, 36-hole. Roomy, with pure lines and arabo-andalousian influences for the architecture and design. A gastronomic restaurant on the lakeside, restaurant - lounge with a panoramic view on the golf course and a piano - bar - lounge. For the lovers, they will find a wine and a cigar cellar. It has all the friendly qualities of a guest house in an idyllic and luxury surroundings.</p>
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<b> Chef exécutif</b> Xavier Mathieu<br />

<b>Responsable de la restauration </b> Othman Ouazzani </div><div id='infos'>
<span class='Bold'>Lunch : </span>Open everyday <br />
<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>70 persons<br />
<span class='Bold'>Lounge(s) : </span>From 2 to 6 persons<br />

<span class='Bold'>Outdoor dining : </span>40 persons<br />
<span class='Bold'>Jardins : </span>100 persons<br />
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<div class="debut_menu">
<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>

<div class="plat">
<span class='lib'>Codfish « brandade » with leeks, mussels’ soup perfumed with saffron of xavier</span><span class='prix'>120 dhs</span>
<span class='lib'>"pot au feu” of duck lever, melted dates with chanterelle</span><span class='prix'>180 dhs</span>

<span class='lib'>Barigoule of purple artichokes, artichokes sorbet with basil leaves</span><span class='prix'>120 dhs</span>
<span class='lib'>Briouates geometry</span><span class='prix'>100 dhs</span>
<span class='lib'>Mosaic of moroccan salads</span><span class='prix'>110 dhs</span>
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<div class="titre_plat">Entrees</div>
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<span class='lib'>Typical moroccan dish, fish tajine, essaouira style </span><span class='prix'>180 dhs</span>
<span class='lib'>Sea bass roasted, argan oil perfumed with vanilla, peanuts ricotta</span><span class='prix'>220 dhs</span>
<span class='lib'>John-dory fillet, crab with coriander soup</span><span class='prix'>210 dhs</span>

<span class='lib'>Minced lamb candied with cumin, melted potatoes in olive oil of xavier</span><span class='prix'>210 dhs</span>
<span class='lib'>Beef fillet roasted with tarragon, macaroni and duck lever mousse</span><span class='prix'>280 dhs</span>
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<div class="titre_plat">Desserts</div>
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<span class='lib'>Smooth chocolate cake with a banana core infused with lemon thyme, bitter chocolate sorbet</span><span class='prix'>110 dhs</span>
<span class='lib'>Candied sweet potato, mascarpone and dill…to discover</span><span class='prix'>100 dhs</span>
<span class='lib'>Selection of moroccan pastries</span><span class='prix'>85 dhs</span>
<span class='lib'>Mille-feuilles of xavier</span><span class='prix'>85 dhs</span>

<span class='lib'>Typical moroccan sweet, pastilla au lait</span><span class='prix'>85 dhs</span>
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**Abdel** · 05-01-2009, 03:34 AM

<div class="cuisine_texte">Fun and Trendy</div>
<h1 class='violet_bleu'> Au So Good </h1>
<div >Hôtel Sofitel</div>
<h2>Baie des Palmiers - Commune de Bensergao - Agadir</h2>

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<p>A trendy restaurant that is part of the So nightclub, the So Good restaurant, a refined place with an elegant, modern setting, welcomes you from 8 p.m. to 2 a.m. The French, highly contemporary cuisine is based on excellent products from the four corners of the earth, beautiful technique and precise methods of cooking. The result lives up to house standars.</p>
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<b>Chef </b> Denis Gourraud<br />
<b>Manager </b> Simo</div><div id='infos'>

<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>90 persons<br />
<span class='Bold'>Lounge(s) : </span>From 8 to 20 persons<br />
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<div class="debut_menu">
<div class="menu_carte">À la carte</div>

<div class="titre_plat">Starters</div>
<div class="plat">
<span class='lib'>Foie gras & peanuts creme brulee </span><span class='prix'>280 dhs</span>
<span class='lib'>Zucchini & salmon layered, smooth peppered lemon cream</span><span class='prix'>130 dhs</span>

<span class='lib'>Fresh crab risotto, cured lemon, fresh rocket leaves & argan oil</span><span class='prix'>180 dhs</span>
<span class='lib'>Shellfishes’ “velouté”, ewes’ yoghourt and crispy crisps</span><span class='prix'>140 dhs</span>

<span class='lib'>Grilled vegetables, pesto & fresh goat cheese with herbs</span><span class='prix'>100 dhs</span>
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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Roasted mid cut fillet of beef, sauteed potatoes, black olives & fresh herbs</span><span class='prix'>270 dhs</span>

<span class='lib'>Crispy prawns, sweet garlic mashed potato, rocket leaves & pistachio oil</span><span class='prix'>270 dhs</span>
<span class='lib'>Stewed lamb rump & light mustard, confit carrots & zucchini condiments </span><span class='prix'>240 dhs</span>
<span class='lib'>Pan fried sea bream, wok of vegetables</span><span class='prix'>230 dhs</span>

<span class='lib'>Seared scallops, almonds black rice & light chili jus</span><span class='prix'>260 dhs</span>
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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Lemon macaron & red fruits marmelade</span><span class='prix'>90 dhs</span>

<span class='lib'>Chocolat cream “brulée” style </span><span class='prix'>100 dhs</span>
<span class='lib'>Chocolate filled small biscuits, brownies and toffy ice cream</span><span class='prix'>100 dhs</span>
<span class='lib'>Mascarpone cheese creamy sabayon & stewed amarena cherries </span><span class='prix'>100 dhs</span>

<span class='lib'>Ananas carpaccio, mint flavoured & vanilla ice cream</span><span class='prix'>110 dhs</span>
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<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menu dîner: </span><span class='prix_menu'>Since 500 dhs</span>

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**Abdel** · 05-01-2009, 11:24 AM

International cuisine
<h1 class='violet_bleu'>La Scala </h1>
<h2>Rue de l'Oued Souss - Complexe Tamlalt - Agadir</h2>
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<p>At lunchtime, Emile Abitan greets his guests on the large terrace that is entirely surrounded by giant trees and in the evening he welcomes you to the warm décor of his restaurant. Rachid the chef expertly brings out the best of the local produce and ocean catches. His Mediterranean-style cuisine is packed with sunshine and titillates the taste buds!</p>

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<b>Chef </b> Rachid Sertakho<br />
<b>Propriétaire </b> Emile Abitan</div><div id='infos'>
<span class='Bold'>Lunch : </span>Open everyday <br />

<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>180 persons<br />
<span class='Bold'>Lounge(s) : </span>30 persons<br />
<span class='Bold'>Outdoor dining : </span>60 persons<br />
</div>
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<div class="debut_menu">

<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
<div class="plat">
<span class='lib'>Foie gras mi-cuit, chutney de poivrons à la menthe</span><span class='prix'>135 dhs</span>
<span class='lib'>Chèvre chaud au magret de canard fumé</span><span class='prix'>85 dhs</span>

<span class='lib'>Déclinaison autour des marinades (saumon, loup ou saint-jacques) </span><span class='prix'>90 dhs</span>
<span class='lib'>Saint-jacques et crevettes à l'huile d'argan</span><span class='prix'>135 dhs</span>
<span class='lib'>Calamar à la romaine </span><span class='prix'>90 dhs</span>

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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Bar de ligne en croûte de sel  </span><span class='prix'>160 dhs</span>
<span class='lib'>Gambas au poivre, façon thaï </span><span class='prix'>245 dhs</span>

<span class='lib'>Turbot à l'oseille </span><span class='prix'>250 dhs</span>
<span class='lib'>Tournedos rossini  </span><span class='prix'>170 dhs</span>
<span class='lib'>Vivier : homard et langouste grillés à la plancha (selon le poids)</span><span class='prix'></span>

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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Tiramisu    </span><span class='prix'>65 dhs</span>
<span class='lib'>Moelleux au chocolat, glace vanille                 &n bsp;         </span><span class='prix'>65 dhs</span>

<span class='lib'>Tarte chaude aux pommes fraîches </span><span class='prix'>60 dhs</span>
<span class='lib'>Nougat glacé  </span><span class='prix'>50 dhs</span>
<span class='lib'>Omelette norvégienne  </span><span class='prix'>60 dhs</span>

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<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menu dîner: </span><span class='prix_menu'>250 dhs</span>
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**Abdel** · 05-01-2009, 11:27 AM

<div class="cuisine_texte">French traditional cuisine</div>

<h1 class='violet_bleu'>La Pergola </h1>
<h2>Km 8 - Route d'Agadir - Inezgane - Agadir</h2>
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<p>Located between the airport and Agadir in Inesgane, this haven of tropical greenery is run by Liliane Mirabel, the owner of this charming hotel-restaurant that opened in 1960. It is an unusual place where the local and foreign populations mix. The menu changes daily to accommodate market produce, offering a tempting Mediterranean cuisine that is true gourmet poetry.</p>

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<b>Chefs </b> Mohamed Attanante, Mohamed Ittitch<br />
<b>Propriétaire </b> Liliane Mirabel</div><div id='infos'>
<span class='Bold'>Lunch : </span>Open everyday <br />

<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>80 persons<br />
<span class='Bold'>Lounge(s) : </span>30 persons<br />
<span class='Bold'>Outdoor dining : </span>20 persons<br />
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<div class="debut_menu">

<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
<div class="plat">
<span class='lib'>La palomette fumée au bois d'arganier </span><span class='prix'>95 dhs</span>
<span class='lib'>La terrine de foies de volaille du chef </span><span class='prix'>48 dhs</span>

<span class='lib'>La poêlée de crevettes royales au gingembre frais</span><span class='prix'>250 dhs</span>
<span class='lib'>L'aumônière de poisson </span><span class='prix'>115 dhs</span>
<span class='lib'>Le buisson d'écrevisses et sa bisque </span><span class='prix'>150 dhs</span>

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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Le pageot en croûte de sel au beurre blanc (2 pers.) </span><span class='prix'>305 dhs</span>
<span class='lib'>Les calamars farcis au safran</span><span class='prix'>130 dhs</span>

<span class='lib'>La côte de boeuf à la moelle et aux cèpes (2 pers.) </span><span class='prix'>350 dhs</span>
<span class='lib'>Les pieds et paquets à la marseillaise </span><span class='prix'>145 dhs</span>
<span class='lib'>Les ris de veau aux girolles </span><span class='prix'>180 dhs</span>

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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Le crumble de fruits rouges </span><span class='prix'>50 dhs</span>
<span class='lib'>La poêlée de fruits flambées à la glace vanille </span><span class='prix'>45 dhs</span>

<span class='lib'>Le fondant au chocolat noir </span><span class='prix'>55 dhs</span>
<span class='lib'>Le soufflé au grand marnier (2 pers.) </span><span class='prix'>120 dhs</span>
<span class='lib'>L'omelette norvégienne (2 pers.) </span><span class='prix'>140 dhs</span>

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<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menu déjeuner: </span><span class='prix_menu'>135 dhs</span>
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<div class="titre_plat">Group Offers</div>
<div class="plat">
<span class='lib_menu'>From 20 to 80 persons : 1 Entrée + 1 Plat viande ou Poisson - 1 dessert</span><span class='prix_menu'> 95 dhs</span>
<span class='lib_menu'> : 1 Hors d'oeuvres+ Poisson+Viande+ dessert</span><span class='prix_menu'> 140 dhs</span>

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**Abdel** · 05-01-2009, 11:30 AM

International gastronomic cuisine

<h1 class='violet_bleu'>Le Miramar </h1>

<h2>Boulevard Mohammed V - Agadir</h2>
<div class='space'></div>
<p>In the simple and peaceful décor of this restaurant with its view over Agadir's main beach, Ahmed Touilay focuses on the excellence of his produce, selecting his fish twice a day. The lobsters are presented live to patrons before being cooked. Several dishes are prepared in front of you in the dining-room. For your comfort, the fireplace is lit in the winter and there is air conditioning in the summer.</p>
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<b>Chef </b> Ahmed Touilay<br />

<b>Propriétaire </b> Renato Rattazzi</div><div id='infos'>
<span class='Bold'>Lunch : </span>Open everyday <br />
<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>65 persons<br />
</div>
<div class='spacer'></div>

<div class="debut_menu">
<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
<div class="plat">
<span class='lib'>Les 12 huîtres d'oualidia</span><span class='prix'>200 dhs</span>

<span class='lib'>Araignée de mer décortiquée</span><span class='prix'>100 dhs</span>
<span class='lib'>Crevettes à la plancha</span><span class='prix'>110 dhs</span>
<span class='lib'>Soupe de poisson gratinée</span><span class='prix'>60 dhs</span>

<span class='lib'>Salade de la mer</span><span class='prix'>90 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Pageot au sel</span><span class='prix'>150 dhs</span>

<span class='lib'>Homard grillé (le kg)</span><span class='prix'>600 dhs</span>
<span class='lib'>Médaillons de daurade flambés</span><span class='prix'>150 dhs</span>
<span class='lib'>Bouillabaisse (pour 2 pers.)</span><span class='prix'>320 dhs</span>

<span class='lib'>Filet au poivre flambé</span><span class='prix'>150 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Soufflé au grand marnier</span><span class='prix'>65 dhs</span>

<span class='lib'>Crêpes suzette</span><span class='prix'>70 dhs</span>
<span class='lib'>Irish coffee</span><span class='prix'>65 dhs</span>
<span class='lib'>Pastilla au lait</span><span class='prix'>30 dhs</span>
<span class='lib'>Nougat glacé</span><span class='prix'>40 dhs</span>

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</div>

**Abdel** · 05-01-2009, 11:32 AM

<div class="cuisine_texte">Asian and western cuisine</div>

<h1 class='violet_bleu'> Gandhara </h1>
<div >Coralia Club La Kasbah</div>
<h2>Boulevard du 20 août - Agadir</h2>
<div class='space'></div>
<p>In a décor that meanders between the two Orients, chef Voti Anbing's imaginative culinary creations fuse the flavours and traditions of East and West, steeped in colours and aromas. All the Eastern traditions are present: Indian, Thai, Chinese, Indonesian and Vietnamese. The stylish lounge is ideal for fooding!</p>

</div><div class='spacer'></div>
<div id='prop'>
<b>Chef </b> Houcine Binnaoui<br />
<b>Responsable </b> Brahim Nairi</div><div id='infos'>
<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>60 persons<br />

<span class='Bold'>Outdoor dining : </span>40 persons<br />
</div>
<div class='spacer'></div>
<div class="debut_menu">
<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
<div class="plat">

<span class='lib'>Nems aux crevettes</span><span class='prix'>55 dhs</span>
<span class='lib'>Salade vietnamienne</span><span class='prix'>45 dhs</span>
<span class='lib'>Beignets de crevettes</span><span class='prix'>65 dhs</span>
<span class='lib'>Soupe de nouilles aux fruits de mer</span><span class='prix'>50 dhs</span>

<span class='lib'>Rouleaux de printemps mixtes</span><span class='prix'>50 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Méli-mélo gandhara</span><span class='prix'>95 dhs</span>

<span class='lib'>Canard laqué de pékin</span><span class='prix'>90 dhs</span>
<span class='lib'>Curry d'agneau aux cacahuètes</span><span class='prix'>75 dhs</span>
<span class='lib'>Boeuf teriyaki </span><span class='prix'>95 dhs</span>

<span class='lib'>Poulet aux trois champignons</span><span class='prix'>85 dhs</span>
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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Ipoh : beignets de glace au miel</span><span class='prix'>40 dhs</span>

<span class='lib'>Kuala lumpur : pommes caramélisées glacées</span><span class='prix'>35 dhs</span>
<span class='lib'>Crème fujiyama : caramel et orange</span><span class='prix'>40 dhs</span>
<span class='lib'>Taj mahal : beignets de banane caramélisés</span><span class='prix'>35 dhs</span>

<span class='lib'>Bananes flambées au saké</span><span class='prix'>40 dhs</span>
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<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menus dîner: </span><span class='prix_menu'>From 140 to 170 dhs</span>

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</div>

**Abdel** · 05-01-2009, 11:34 AM

<div class="cuisine_texte">International gastronomic cuisine</div>

<h1 class='violet_bleu'> Al Fanous </h1>
<div >Casino Atlantic - Hôtel Atlantic Palace</div>
<h2>Secteur balnéaire et touristique - Agadir</h2>
<div class='space'></div>
<p>One of Agadir's best tables is to be found at the Atlantic Palace Casino. Under Taoufik's watchful eye, you will be served by a team of highly attentive professionals. The succulent beef cuts and delicious fish dishes are masterfully prepared. Here you can dine throughout the night.</p>

</div><div class='spacer'></div>
<div id='prop'>
<b>Chef </b> Aziz Srijaoui<br />
<b>Directeur de la restauration </b> Taoufik Lhlal</div><div id='infos'>
<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>40 persons<br />

</div>
<div class='spacer'></div>
<div class="debut_menu">
<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
<div class="plat">
<span class='lib'>Fondant de camembert aux fruits des bois</span><span class='prix'>80 dhs</span>

<span class='lib'>Carpaccio d'espadon mariné</span><span class='prix'>90 dhs</span>
<span class='lib'>Mesclun aux fruits secs</span><span class='prix'>70 dhs</span>
<span class='lib'>Assiette de magret de canard fumé et son gésier</span><span class='prix'>110 dhs</span>

<span class='lib'>Aumônière croustillante aux fruits de mer</span><span class='prix'>110 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Soufflé de sole à la crevette royale</span><span class='prix'>180 dhs</span>

<span class='lib'>Dos de turbot poêlé au jus de veau</span><span class='prix'>180 dhs</span>
<span class='lib'>Darne de saumon frais poêlée</span><span class='prix'>180 dhs</span>
<span class='lib'>Confit de canard aux lentilles</span><span class='prix'>180 dhs</span>

<span class='lib'>Mignon de veau forestière</span><span class='prix'>180 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Fondant au chocolat excellence</span><span class='prix'>80 dhs</span>

<span class='lib'>Eventail de fruits frais coupés</span><span class='prix'>60 dhs</span>
<span class='lib'>Carpaccio d'ananas au poivre vert</span><span class='prix'>70 dhs</span>
<span class='lib'>Tarte du jour</span><span class='prix'>50 dhs</span>

</div><div class='space'></div>

</div>

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