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**Abdel** · 05-01-2009, 01:18 PM

<h1 class='violet_clair'> Basmane </h1>
<div >Hôtel Club Val d'Anfa</div>
<h2>Angle bd Océan Atlantique et bd de la Corniche - Casablanca</h2>

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<p>Here you enjoy controlled traditional cuisine, served in a sumptuous, typically Moroccan décor of stucco, woodwork and mosaics. The dining-rooms are welcoming and comfortable with flowers and candles everywhere and the prevailing colours of ochre, red and blue. Your meal is accompanied by the sound of the gimbri lute and the tbal drum playing for graceful dancers. The Basmane caters for and can organise all your personal or professional occasions. </p>
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<b>Chef </b> Abdessamad Kadim<br />
<b>Directeur </b> Jamal Hida</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>200 persons<br />
<span class='Bold'>Lounge(s) : </span>From 30 to 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'>Sélection de salades marocaines</span><span class='prix'>110 dhs</span>
<span class='lib'>Pastilla au pigeonneau (sucré-sal&eacute

</span><span class='prix'>110 dhs</span>

<span class='lib'>Trilogie de briouates (crevettes tigrées, saumon et filet de veau)</span><span class='prix'>90 dhs</span>
<span class='lib'>Médaillon de langouste à l'huile d'argan</span><span class='prix'>140 dhs</span>
<span class='lib'>Harira fassia et ses dattes de tafilalte</span><span class='prix'>60 dhs</span>

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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Epaule d'agneau dorée (pour 2 pers.)</span><span class='prix'>320 dhs</span>
<span class='lib'>Couscous royal (poulet, viande, légumes et tfaya)</span><span class='prix'>160 dhs</span>

<span class='lib'>Tajine de daurade grise, traité façon makhzen</span><span class='prix'>150 dhs</span>
<span class='lib'>Brochettes de lotte et crevettes grises sur feu de bois</span><span class='prix'>150 dhs</span>
<span class='lib'>Darne de saumon frais m'charmel au four</span><span class='prix'>145 dhs</span>

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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Ananas à la royale</span><span class='prix'>60 dhs</span>
<span class='lib'>Couronne d'orange et kiwi au miel</span><span class='prix'>60 dhs</span>

<span class='lib'>Pastilla au lait</span><span class='prix'>60 dhs</span>
<span class='lib'>Sélection de pâtisseries marocaines</span><span class='prix'>70 dhs</span>
<span class='lib'>Esprit de clémentine à la gomme arabique</span><span class='prix'>45 dhs</span>

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**Abdel** · 05-01-2009, 01:19 PM

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

<h1 class='violet_clair'> Asia Garden</h1>

<h2>26, rue Ahmed El Mokri - Casablanca</h2>
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<p>This new venue in Casablanca proposes an Asian fusion cuisine. The team is led by a Thai chef and serves a mixture of the culinary traditions of six countries. The décor is resolutely contemporary with large open spaces on both floors and a glassed-in kitchen that enables you to admire the chefs at work as they prepare your dishes. There is a lovely terrace outside on a quiet street, the service is polished, excellent value for money.</p>
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<b>Chef </b> Borisut Pichit<br />
<b>Co-propriétaire </b> Chen</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>130 persons<br />
<span class='Bold'>Lounge(s) : </span>50 persons<br />
<span class='Bold'>Outdoor dining : </span>30 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'>Pâté impérial</span><span class='prix'>48 dhs</span>

<span class='lib'>Rouleaux de printemps</span><span class='prix'>45 dhs</span>
<span class='lib'>Dim sum : bouchées à la vapeur</span><span class='prix'>50 dhs</span>
<span class='lib'>Wakam, algues de mer, crevettes et concombre</span><span class='prix'>45 dhs</span>

<span class='lib'>Nippon tofu : tofu, tomates cerises, avocat et gambas</span><span class='prix'>45 dhs</span>
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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Ming sha, sauté de boeuf dans une sauce relevée et parfumée au poivre vert, échalotes, ciboulette</span><span class='prix'>78 dhs</span>

<span class='lib'>Red curry, délices de la mer, sauce relevée au curry rouge et au lait de coco</span><span class='prix'>78 dhs</span>
<span class='lib'>Thaï basilic frais, sauté de gambas, basilic frais parfumé au poivre et à la sauce d'huître</span><span class='prix'>78 dhs</span>

<span class='lib'>Emincé de poulet sauté à la façon du chef, citronnelle et gingembre frais</span><span class='prix'>75 dhs</span>
<span class='lib'>Canard laqué à la pékinoise</span><span class='prix'>85 dhs</span>

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<div class="titre_plat">Desserts</div>
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<span class='lib'>Mousse au chocolat</span><span class='prix'>30 dhs</span>
<span class='lib'>Nougat glacé au miel</span><span class='prix'>30 dhs</span>

<span class='lib'>Tarte au citron</span><span class='prix'>30 dhs</span>
<span class='lib'>Fruits frais exotiques</span><span class='prix'>40 dhs</span>
<span class='lib'>Colonel (sorbet citron et vodka)</span><span class='prix'>50 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'>95 dhs</span>
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**Abdel** · 05-01-2009, 01:21 PM

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

<h1 class='violet_clair'>La Table Du Rétro </h1>
<h2>22, rue Abou Al Mahassin Rouyani - Casablanca</h2>
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<p>Jacky Rolling and his wife were considered pioneers when they arrived in Casablanca in 1986 to create the Retro 1900. They are now throwing themselves into a new adventure with this gastronomic venue that counts Moroccan officials, company directors and a discerning clientele amongst their regulars, all eager to sample the chef's latest creations. The mezzanine makes clever use of this magnificent place. Chic and refined, a very pleasant place to be.</p>

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<b>Chef-propriétaire </b> Jacky Rolling<br />
<b>Co-propriétaire </b> Jeannine Rolling</div><div id='infos'>
<span class='Bold'>Lunch : </span> Monday to Friday<br />

<span class='Bold'>Dinner : </span> Monday to Saturday<br />
<span class='Bold'>Capacity : </span>40 persons<br />
<span class='Bold'>Lounge(s) : </span>30 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 salade de saint-jacques, gambas et calamars, vinaigrette au basilic</span><span class='prix'>240 dhs</span>
<span class='lib'>Le marbré de foie gras aux artichauts </span><span class='prix'>210 dhs</span>

<span class='lib'>L'escalope de foie de canard, huîtres persillées sur paillasson de pommes de terre </span><span class='prix'>230 dhs</span>
<span class='lib'>Les macaroni aux artichauts, foie gras et parmesan légèrement gratinés</span><span class='prix'>200 dhs</span>
<span class='lib'>La trilogie d'huîtres (foie gras, poivre, curry) </span><span class='prix'>175 dhs</span>

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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Le filet de saint-pierre aux morilles </span><span class='prix'>265 dhs</span>
<span class='lib'>Le blanc de loup aux calamars confit de tomates et jus de cuisson</span><span class='prix'>210 dhs</span>

<span class='lib'>La choucroute aux trois poissons sauce aux herbes </span><span class='prix'>210 dhs</span>
<span class='lib'>Les noisettes d'agneau, persillade de noix, thym et pistaches</span><span class='prix'>195 dhs</span>
<span class='lib'>Les ris de veau braisés, quenelles de poissons sauce lie de vin </span><span class='prix'>210 dhs</span>

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<div class="titre_plat">Desserts</div>
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<span class='lib'>La glace vanille gousse aux fruits rouge </span><span class='prix'>85 dhs</span>
<span class='lib'>Comme un vacherin aux fruits et parfum de saison</span><span class='prix'>85 dhs</span>

<span class='lib'>Les oeufs à la neige caramélisés</span><span class='prix'>75 dhs</span>
<span class='lib'>Les sorbets suivant l'idée du chef </span><span class='prix'>75 dhs</span>
<span class='lib'>La crème brûlée</span><span class='prix'>75 dhs</span>

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<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menu Surprise: </span><span class='prix_menu'>650 dhs</span>
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**Abdel** · 05-01-2009, 01:23 PM

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

<h1 class='violet_clair'>Le Relais De Paris - Casablanca</h1>
<h2>Boulevard de la Corniche - Casablanca</h2>
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<p>The Relais de Paris has a simple but proven formula, which delights all meat lovers amongst you: a beautiful, thinly sliced piece of rib steak served with its mysterious, but famous sauce. Even though this is the dish that has brought the establishment its renown, the menu also features a large choice of equally mouth-watering dishes. And with its lovely patio...this place is a winner! </p>
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<b>Chef </b> Mickaël Bertho<br />
<b>Directeur </b> Slim Nahali</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>120 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'>Carpaccio de boeuf</span><span class='prix'>90 dhs</span>
<span class='lib'>Foie gras maison</span><span class='prix'>140 dhs</span>

<span class='lib'>Saumon façon gravelax</span><span class='prix'>135 dhs</span>
<span class='lib'>Marinade de calamras et gambas</span><span class='prix'>115 dhs</span>
<span class='lib'>Assiette de légumes grillés et marinés</span><span class='prix'>95 dhs</span>

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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Fricassée de lotte</span><span class='prix'>180 dhs</span>
<span class='lib'>Entrecôte grillée (300g)</span><span class='prix'>160 dhs</span>

<span class='lib'>Pâtes noires aux fruits de mer</span><span class='prix'>145 dhs</span>
<span class='lib'>Filet de saint-pierre à la plancha</span><span class='prix'>165 dhs</span>
<span class='lib'>Poélée de ris de veau et saint-jacques</span><span class='prix'>230 dhs</span>

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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Nougat glacé au coulis de fraises</span><span class='prix'>60 dhs</span>
<span class='lib'>Profiteroles au chocolat</span><span class='prix'>60 dhs</span>

<span class='lib'>Crème brûlée</span><span class='prix'>60 dhs</span>
<span class='lib'>Tatin façon crumble</span><span class='prix'>60 dhs</span>
<span class='lib'>Fondant au chocolat</span><span class='prix'>60 dhs</span>

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<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Formule: </span><span class='prix_menu'>145 dhs</span>
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</div>

**Abdel** · 05-01-2009, 01:24 PM

<div class="cuisine_texte">Fish / Seafood</div>

<h1 class='violet_clair'>La Mer </h1>
<h2>Boulevard de la Corniche - Phare El Hank - Casablanca</h2>
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<p>La Mer has been one of the best restaurants in the city since 1918. Sitting in its refined decor, facing the ocean, you enjoy a well-thought out menu with a wide choice of fish, sea food and shellfish fresh off the boat, but with nevertheless a few dishes to entice meat lovers. Service is professional and sophisticated. An ideal venue for a business lunch or a smart dinner.</p>

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<b>Chef </b> Hamid Battou <br />
<b>Directeur </b> Omar Idoulahiane</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>140 persons<br />
<span class='Bold'>Lounge(s) : </span>From 30 to 50 persons<br />
<span class='Bold'>Outdoor dining : </span>60 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'>Escalopines de loup cru mariné aux herbes fraîches </span><span class='prix'>120 dhs</span>
<span class='lib'>Galette de pommes de terre au saumon fumé et aux oeufs de truite </span><span class='prix'>130 dhs</span>

<span class='lib'>Assiette de poissons scandinaves : truite fumée, saumon fumé, escalopine de loup mariné </span><span class='prix'>115 dhs</span>
<span class='lib'>Salade d'endives aux noix et au roquefort</span><span class='prix'>90 dhs</span>
<span class='lib'>Cuisses de grenouille sautées à la provençale </span><span class='prix'>110 dhs</span>

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

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Belles crevettes royales grillées, sauce provençale </span><span class='prix'>280 dhs</span>
<span class='lib'>Homard ou langouste thermidor (prix au poids)</span><span class='prix'></span>

<span class='lib'>Daurade ou pageot royal au gros sel </span><span class='prix'>140 dhs</span>
<span class='lib'>Filet de saint-pierre aux crevettes et aux champignons, sauce moutarde </span><span class='prix'>135 dhs</span>
<span class='lib'>Filet d'agneau rôti en croûte d'herbes fraîches </span><span class='prix'>130 dhs</span>

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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Ananas en pirogue </span><span class='prix'>70 dhs</span>
<span class='lib'>Profiteroles à la glace vanille, nappées de chocolat chaud </span><span class='prix'>60 dhs</span>

<span class='lib'>Assiette de pâtisseries maison </span><span class='prix'>60 dhs</span>
<span class='lib'>Parfait au café, sauce chicorée </span><span class='prix'>60 dhs</span>
<span class='lib'>Nougat glacé au coulis de fraise</span><span class='prix'>60 dhs</span>

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</div>

**Abdel** · 05-01-2009, 01:28 PM

<div class="cuisine_texte">Fun and Trendy</div>

<h1 class='violet_clair'> G-Sound</h1>
<h2>Avenue de la Côte d'Emeraude - Casablanca</h2>
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<p>G-Sound is a stylish restaurant-bar-lounge situated on the ground floor of the Thai Garden. It is a great place to meet, to have an aperitif with someone, a dinner or just to enjoy the company of friends like at home. The cuisine is international and refined, thematic evenings are organised, and there is a tapas menu, a D.J. and an area set aside for cigar smokers.</p>

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<div id='prop'>
<b>Chef </b> Thierry Meert <br />
<b>Responsable </b> Julie Philippe</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>100 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'>Chèvre chaud rôti au miel d'acacia, petite salade du marché</span><span class='prix'>90 dhs</span>
<span class='lib'>Foie gras de canard cuit au torchon, fleur de sel, échalotes confites</span><span class='prix'>130 dhs</span>
<span class='lib'>Daurade marinée à l'huile de basilic, épices thaï et croûtons</span><span class='prix'>90 dhs</span>

<span class='lib'>Wok de légumes frais, rouget barbet grillé, soja et wasabi</span><span class='prix'>95 dhs</span>
<span class='lib'>Assortiment de sushi, sashimi, california rolls</span><span class='prix'>190 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Entrees</div>

<div class="plat">
<span class='lib'>Bar juste grillé, ratatouille niçoise et filet d'huile d'argan</span><span class='prix'>160 dhs</span>
<span class='lib'>Steak d'espadon à la plancha, étuvée d'endives et sabayon au citron</span><span class='prix'>145 dhs</span>

<span class='lib'>Epaisse côte de veau de lait rôtie dans son jus, gratin de macaroni</span><span class='prix'>145 dhs</span>
<span class='lib'>Coeur de filet de boeuf grillé, béarnaise ou poivre vert</span><span class='prix'>145 dhs</span>
<span class='lib'>Foie de veau déglacé au vinaigre balsamique, poêlée de patates douces aux oignons doux</span><span class='prix'>145 dhs</span>

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

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Suicide chaud au chocolat fondant</span><span class='prix'>60 dhs</span>
<span class='lib'>Crème brûlée à la vanille et noisette</span><span class='prix'>45 dhs</span>

<span class='lib'>Mousse à la thaï</span><span class='prix'>50 dhs</span>
<span class='lib'>Flan coco </span><span class='prix'>45 dhs</span>
<span class='lib'>Fruits thaï</span><span class='prix'>50 dhs</span>

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

</div>

**Abdel** · 05-01-2009, 01:30 PM

<div class="cuisine_texte">Thaï cuisine</div>

<h1 class='violet_clair'> Thaï Gardens</h1>
<h2>Avenue de la Côte d'Emeraude - Casablanca</h2>

<div class='space'></div>
<p>After Madrid, Barcelona and Mexico, Thai Gardens has opened up in Val d'Anfa near the Corniche in a splendid villa, where each room has its own specific decor. The menu offers perfectly crafted gastronomic Thai cuisine with a multitude of different flavours. Great care is taken over the presentation of the dishes, and the service is high standard. The ground floor now has a new, smart and trendy lounge area.</p>
</div><div class='spacer'></div>
<div id='prop'>
<b>Chef </b> Sayan Wanchot<br />
<b>Co-propriétaire </b> Fahd Lyazidi</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>100 persons<br />
<span class='Bold'>Lounge(s) : </span>16 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'>Brochettes de poulet mariné dans du lait de coco</span><span class='prix'>65 dhs</span>
<span class='lib'>Rouleaux de printemps façon thaï gardens</span><span class='prix'>65 dhs</span>

<span class='lib'>Emincé de filet de boeuf aux épices thaï rafraîchissantes</span><span class='prix'>80 dhs</span>
<span class='lib'>Cheveux d'ange préparés à la thaï avec crevettes et citron</span><span class='prix'>70 dhs</span>

<span class='lib'>Tom yam khung (soupe thaï aux crevettes)</span><span class='prix'>60 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Emincé de boeuf au curry rouge et lait de coco</span><span class='prix'>125 dhs</span>

<span class='lib'>Poulet thaï sauté aux légumes, ananas et noix de cajou</span><span class='prix'>105 dhs</span>
<span class='lib'>Filet de boeuf mariné dans des herbes aromatiques, grillé, sauce légèrement piquante</span><span class='prix'>140 dhs</span>

<span class='lib'>Sélection de fruits de mer sautés aux légumes, sauce d'huître</span><span class='prix'>120 dhs</span>
<span class='lib'>Pat thaï sai khung : nouilles sautées au soja, crevettes et cacahuètes</span><span class='prix'>95 dhs</span>

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

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Sélection de fruits exotiques</span><span class='prix'>50 dhs</span>
<span class='lib'>Flan parfumé à la noix de coco</span><span class='prix'>45 dhs</span>

<span class='lib'>Mousse au chocolat et noix de coco</span><span class='prix'>50 dhs</span>
<span class='lib'>Sukho thaï (riz sucré à la banane)</span><span class='prix'>50 dhs</span>
<span class='lib'>Moelleux au chocolat</span><span class='prix'>60 dhs</span>

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

<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menu: </span><span class='prix_menu'>230 dhs</span>
</div><div class='space'></div>

</div>

**Abdel** · 05-01-2009, 01:32 PM

<div class="cuisine_texte">Mediterranean cuisine</div>

<h1 class='violet_clair'>Le Pilotis </h1>
<div >Restaurant et Lounge</div>
<h2>Tahiti Beach Club - Boulevard de la Corniche - Casablanca</h2>
<div class='space'></div>
<p>Located inside the Tahiti Beach Club, the Pilotis greets you on its large beach-side terrace, with comfortable deck-chairs and surrounded by pools. Paco coordinates the attentive and friendly service and ensures that his recipes are scrupulously followed. He offers a delicious, sunny, olive oil based cuisine and vast sea vistas. Fashionable atmosphere in the new lounge area.</p>
</div><div class='spacer'></div>
<div id='prop'>
<b>Directrice </b> Helena Benbaruk<br />

<b>Chef-gérant </b> Paco Siles</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>150 persons<br />
<span class='Bold'>Outdoor dining : </span>150 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'>Salade de tomates au crabe</span><span class='prix'>140 dhs</span>

<span class='lib'>Cocktail de fruits de mer dali</span><span class='prix'>100 dhs</span>
<span class='lib'>La douzaine d'huîtres de dakhla</span><span class='prix'>170 dhs</span>
<span class='lib'>Soupe de poissons (en hiver)</span><span class='prix'>80 dhs</span>

<span class='lib'>Jambon serrano</span><span class='prix'>140 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Friture de solettes, merlans ou petits rougets du levant</span><span class='prix'>85 dhs</span>

<span class='lib'>Paëlla aux fruits de mer (pour 2 pers.)</span><span class='prix'>400 dhs</span>
<span class='lib'>Sole à la plancha</span><span class='prix'>200 dhs</span>
<span class='lib'>Filet de boeuf grillé</span><span class='prix'>180 dhs</span>

<span class='lib'>Homard grillé (prix au kg)</span><span class='prix'>750 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Tarte au citron paco</span><span class='prix'>60 dhs</span>

<span class='lib'>Pastèque ou melon (selon saison)</span><span class='prix'>45 dhs</span>
<span class='lib'>Mousse au chocolat</span><span class='prix'>50 dhs</span>
<span class='lib'>Gâteau glacé, yaourt et fruits des bois</span><span class='prix'>60 dhs</span>

<span class='lib'>Tarte tatin à la vanille</span><span class='prix'>60 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menu dégustation: </span><span class='prix_menu'>500 dhs</span>

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

</div>

**Abdel** · 05-01-2009, 01:46 PM

<div class="cuisine_texte">Japanese cuisine</div>
<h1 class='violet_clair'> Kaiten</h1>
<h2>18, rue Oumaima Sayeh - Casablanca</h2>
<div class='space'></div>
<p>The Kaiten has recently opened its doors and you fall under its charm as soon as you walk in. Fashionable and modern, polished and sophisticated, a colourfully lit waterfall trickles on the bar. The menu offers high quality Japanese cuisine with a wide choice of sushis and teppanyakis. In the evening, the Kaiten welcomes you in a lounge-style atmosphere.</p>

</div><div class='spacer'></div>
<div id='prop'>
<b>Chef-propriétaire </b> Alex <br />
<b>Co-propriétaire </b> Driss</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>110 persons<br />
<span class='Bold'>Lounge(s) : </span>From 12 to 14 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'>Nasudengaku : aubergine frite caramélisée à la sauce miso</span><span class='prix'>85 dhs</span>
<span class='lib'>Kyuri wakamesu : salade d'algues et concombre au vinaigre de riz</span><span class='prix'>60 dhs</span>

<span class='lib'>Umi yakitori : 6 brochettes de crevettes, noix de saint-jacques, seiche et saumon</span><span class='prix'>160 dhs</span>
<span class='lib'>Tempura moriawase : assortiment de beignets de crevettes et légumes de saison</span><span class='prix'>170 dhs</span>
<span class='lib'>Uminosatchi : assortiment de sushi, sashimi et maki</span><span class='prix'>260 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Ebi teppanyaki : crevettes royales</span><span class='prix'>195 dhs</span>
<span class='lib'>Shake miso : coeur de saumon caramélisé au saikyo miso</span><span class='prix'>160 dhs</span>

<span class='lib'>Suzuki no tobanyaki : bar de ligne cuit à l'étouffée façon tobanyaki</span><span class='prix'>210 dhs</span>
<span class='lib'>Gyu hire niku teriyaki : filet de boeuf façon teriaky au poivre sansho</span><span class='prix'>190 dhs</span>
<span class='lib'>Unagi : anguille grillée</span><span class='prix'>240 dhs</span>

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

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Teppanyaki de fruits frais</span><span class='prix'>60 dhs</span>
<span class='lib'>Tempura de fruits frais</span><span class='prix'>60 dhs</span>

<span class='lib'>Crème brûlée au matcha (thé japonais)</span><span class='prix'>65 dhs</span>
<span class='lib'>Nage de mangue au lait de coco</span><span class='prix'>60 dhs</span>
<span class='lib'>Tempura au chocolat</span><span class='prix'>60 dhs</span>

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

</div>

**Abdel** · 05-01-2009, 01:48 PM

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

<h1 class='violet_clair'>Le Cabestan </h1>

<h2>90, route de la Corniche - Phare d'El Hank - 20050 Casablanca</h2>
<div class='space'></div>
<p>Opened in 1965, the Cabestan is something of an institution connected with the personality of the owner Mrs. Viot, and her French-style hospitality. This is a good venue for business lunches or family dinners. The cuisine, which is seafood-based, has a large following of appreciative regulars. The atmosphere is friendly and the bay window provides a magnificent sea view.</p>
</div><div class='spacer'></div>
<div id='prop'>
<b>Chef </b> Mohammed Chahdil<br />
<b>Propriétaire </b> Lucienne Viot</div><div id='infos'>

<span class='Bold'>Lunch : </span> Monday to Saturday<br />
<span class='Bold'>Dinner : </span> Monday to Saturday<br />
<span class='Bold'>Capacity : </span>200 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'>Le fameux loup mariné au citron et poivre vert du cabestan</span><span class='prix'>110 dhs</span>
<span class='lib'>Salade de crabe aux avocats et soja</span><span class='prix'>100 dhs</span>

<span class='lib'>Salade gourmande de homard ou de langouste (en saison)</span><span class='prix'>210 dhs</span>
<span class='lib'>Huîtres creuses d'oualidia frémies à la ciboulette</span><span class='prix'>130 dhs</span>
<span class='lib'>Escalope de foie gras poêlée et épicée, jus léger aux pruneaux</span><span class='prix'>160 dhs</span>

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

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Langouste ou homard grillé ou poché beurre blanc en saison (prix selon le poids)</span><span class='prix'></span>
<span class='lib'>Noisettes de lotte, compotée de cèpes</span><span class='prix'>140 dhs</span>

<span class='lib'>Loup grillé au fenouil, flambé sur demande</span><span class='prix'>130 dhs</span>
<span class='lib'>Filets de saint-pierre en choucroute crémeuse</span><span class='prix'>140 dhs</span>
<span class='lib'>Côte de boeuf bordelaise aux cèpes (pour 2 pers.)</span><span class='prix'>250 dhs</span>

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

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Gâteau alliance</span><span class='prix'>60 dhs</span>
<span class='lib'>Les bonnes vieilles profiteroles, glace vanille et chocolat chaud</span><span class='prix'>60 dhs</span>

<span class='lib'>Omelette norvégienne</span><span class='prix'>120 dhs</span>
<span class='lib'>Soufflé léger au grand marnier</span><span class='prix'>120 dhs</span>
<span class='lib'>Tarte fine caramélisée aux pommes d'oulmès</span><span class='prix'>60 dhs</span>

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

</div>

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