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**Abdel** · 05-01-2009, 01:49 PM

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

<h1 class='violet_clair'> Café M </h1>
<div >Hôtel Hyatt Regency</div>

<h2>Place des Nations Unies - Casablanca</h2>
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<p>Located within the hotel Hyatt Regency, right in the heart of Casablanca's business and financial district, Café M proposes fusion cuisine in a restrained and harmonious setting. The chef is talented, the terrace beautiful and the service polished. Good wines and cigar cellar.</p>
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<b>Chef </b> Pierre-Olivier Petit<br />

<b>Chef exécutif </b> Nadi Louahbi</div><div id='infos'>
<span class='Bold'>Lunch : </span> Monday to Friday<br />
<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </span>52 persons<br />
<span class='Bold'>Lounge(s) : </span>12 persons<br />

<span class='Bold'>Outdoor dining : </span>46 persons<br />
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<div class="debut_menu">
<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
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<span class='lib'>Ravioles de langoustines d’arrivages, consommé de crustacés infusé au shiba </span><span class='prix'>180 dhs</span>
<span class='lib'>Tartare de saumon et saint jacques, crème acidulée aux perles de saumon </span><span class='prix'>175 dhs</span>

<span class='lib'>Asperges vertes croquantes et oeuf poché fermier, vinaigrette à la truffe noire </span><span class='prix'>165 dhs</span>
<span class='lib'>Carpaccio tiède au fromage raclette et betterave, petite salade de mâche </span><span class='prix'>165 dhs</span>
<span class='lib'>Crème de truffes du désert, foie gras de canard poêlé </span><span class='prix'>190 dhs</span>

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<div class="titre_plat">Entrees</div>
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<span class='lib'>Filet de pageot royal à la plancha, haricots gourmands sautés au beurre iodée </span><span class='prix'>190 dhs</span>

<span class='lib'>Pavé de saumon grillé, riz sauvage au thé lapsang souchong </span><span class='prix'>185 dhs</span>
<span class='lib'>Souris d'agneau braisée au miel & thym, polenta crémeuse aux abricots secs </span><span class='prix'>175 dhs</span>

<span class='lib'>Linguini de cecco aux gambas & basilic, tomates cerises confites </span><span class='prix'>175 dhs</span>
<span class='lib'>Côte de veau de lait rôtie au beurre noisette, gratin de pâtes "zita" au parmesan </span><span class='prix'>185 dhs</span>

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<div class="titre_plat">Desserts</div>
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<span class='lib'>Fondant chocolat guanaja, glace à la vanille bourbon </span><span class='prix'>80 dhs</span>
<span class='lib'>Tarte tiède aux poires façon bourdaloue, glace à la vanille </span><span class='prix'>75 dhs</span>

<span class='lib'> assiette de fruits rouges de saison, sorbet citron </span><span class='prix'>80 dhs</span>
<span class='lib'>Tarte tatin aux pommes caramélisées, crème fraîche légère </span><span class='prix'>75 dhs</span>

<span class='lib'>Crème brûlée à la vanille gousse </span><span class='prix'>75 dhs</span>
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**Abdel** · 05-01-2009, 01:51 PM

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

<h1 class='violet_clair'>El Cenador </h1>
<h2>Complexe au Petit Rocher - La Corniche - Casablanca</h2>
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<p>El Cenador is Casablanca's hottest Iberian address. Located on the Corniche, this restaurant is spacious and elegant and boasts a superb view over the sea. The paella is exceptional to the extent that it has become a real reference. There is also a huge choice of sophisticated fish dishes in the Andalusian style. This gourmet address is a classic of its kind and one that will never go out of fashion.</p>
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<b>Chef, co-gérant </b> Ander Eguidazu <br />

<b>Co-gérant </b> Rochdi El Bouab</div><div id='infos'>
<span class='Bold'>Lunch : </span>Open everyday <br />
<span class='Bold'>Dinner : </span> Monday to Saturday<br />
<span class='Bold'>Capacity : </span>150 persons<br />
<span class='Bold'>Lounge(s) : </span>35 persons<br />

<span class='Bold'>Patio : </span>60 persons<br />
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<div class="debut_menu">
<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
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<span class='lib'>Salade de crevettes impériales à l'encre avec vinaigrette de tomate</span><span class='prix'>165 dhs</span>
<span class='lib'>Tartare de saint-pierre aux huîtres</span><span class='prix'>125 dhs</span>
<span class='lib'>Poulpe à la gallega</span><span class='prix'>90 dhs</span>

<span class='lib'>Palourdes sauce verte</span><span class='prix'>110 dhs</span>
<span class='lib'>Fritures mixtes andalouses</span><span class='prix'>145 dhs</span>
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<div class="titre_plat">Entrees</div>
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<span class='lib'>Filet de daurade flambé à la vodka et au poivre vert</span><span class='prix'>145 dhs</span>
<span class='lib'>Saint-pierre, sauce moutarde à l'ancienne</span><span class='prix'>140 dhs</span>
<span class='lib'>Lotte et langouste, sauce fruits de mer</span><span class='prix'>195 dhs</span>

<span class='lib'>Filets de sole farcis aux crevettes impériales et palourdes</span><span class='prix'>165 dhs</span>
<span class='lib'>Filet de boeuf au foie gras, miel et raisins secs</span><span class='prix'>190 dhs</span>
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<div class="titre_plat">Desserts</div>

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<span class='lib'>Tarte au fromage</span><span class='prix'>50 dhs</span>
<span class='lib'>Colonel (sorbet citron et vodka)</span><span class='prix'>60 dhs</span>
<span class='lib'>Crème à la catalane</span><span class='prix'>40 dhs</span>

<span class='lib'>Rouleaux croustillants à la mousse au chocolat</span><span class='prix'>50 dhs</span>
<span class='lib'>Glaces et sorbets variés</span><span class='prix'>45 dhs</span>
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**Abdel** · 05-01-2009, 01:52 PM

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

<h1 class='violet_clair'> Golden China</h1>
<h2>12, rue El Oraibi Jilali - Casablanca</h2>
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<p>Located in the centre of town, not far from the Meridien Hotel, Golden China is the premium address for traditional Chinese cuisine. Opened since 1991, the restaurant serves outstanding Taiwanese cuisine and some specialities from other regions of the Middle Empire. Mr Chiu, guardian of this temple, keeps his watchful eye over proceedings and is proud of serving an healthy food.</p>
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<b>Chef </b> Chun Hwa Chan <br />
<b>Propriétaire </b> Szu Chiang Chiu</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>60 persons<br />
<span class='Bold'>Lounge(s) : </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'>Steamed beef dumplings</span><span class='prix'>38 dhs</span>
<span class='lib'>Fried spring rolls</span><span class='prix'>38 dhs</span>
<span class='lib'>Fried shrimp balls</span><span class='prix'>76 dhs</span>

<span class='lib'>Triple delight soup ( seafood & vermicelli soup )</span><span class='prix'>38 dhs</span>
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<div class="titre_plat">Entrees</div>
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<span class='lib'>Crispy perfumed chicken</span><span class='prix'>54 dhs</span>

<span class='lib'>Mongolian sizzling beef</span><span class='prix'>86 dhs</span>
<span class='lib'>Szechuan stewed fish in hot bean sauce</span><span class='prix'>93 dhs</span>
<span class='lib'>Sizzling vegetarian quo-ba (vegetables with crispy rice)</span><span class='prix'>85 dhs</span>
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<div class="titre_plat">Desserts</div>
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<span class='lib'>Fondant au chocolat</span><span class='prix'>36 dhs</span>
<span class='lib'>Banane flambée</span><span class='prix'>49 dhs</span>

<span class='lib'>Gingembre confit </span><span class='prix'>36 dhs</span>
<span class='lib'>Glace panaché litchi</span><span class='prix'>40 dhs</span>
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**Abdel** · 05-01-2009, 01:54 PM

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

<h1 class='violet_clair'>La Bavaroise </h1>
<h2>131/139, rue Allal Ben Abdellah - Casablanca</h2>
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<p>Located opposite the Central Market, la Bavaroise is for customers who are obviously looking for a good table, but also appreciate the friendly, good natured, brasserie atmosphere. The menu follows the changing seasons, the dishes are generous and the service is attentive and professional. To crown it all, the cellar is rich in a variety of Moroccan and foreign wines.</p>
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<b>Chef </b> Thierry Griffon<br />
<b>Directrice de salle </b> Céline Baron</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>70 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'>Salade retour du marché</span><span class='prix'>60 dhs</span>
<span class='lib'>Effeuillé de saumon mariné en gravlax</span><span class='prix'>145 dhs</span>
<span class='lib'>Terrine du jour, inspiration du chef</span><span class='prix'>65 dhs</span>

<span class='lib'>Pressé de tête et langue de veau, sauce ravigote</span><span class='prix'>80 dhs</span>
<span class='lib'>Foie gras de canard mi-cuit, pain d'épices, compotée de potiron à la vanille</span><span class='prix'>165 dhs</span>

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<div class="titre_plat">Entrees</div>
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<span class='lib'>Andouillette sur le grill, sauce moutarde à l'ancienne et pommes frites</span><span class='prix'>110 dhs</span>
<span class='lib'>Filet de boeuf rossini, sauce truffe, endives braisées</span><span class='prix'>220 dhs</span>

<span class='lib'>Côte de veau de lait en croûte d'herbes, macaroni gratinés, jus à la sauge</span><span class='prix'>290 dhs</span>
<span class='lib'>Pot au feu de boeuf, servi en cocotte, os à moelle et fleur de sel</span><span class='prix'>135 dhs</span>

<span class='lib'>Matelotte de poissons aux petits oignons, vin rouge, lardons et croûtons au beurre</span><span class='prix'>160 dhs</span>
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<div class="titre_plat">Desserts</div>
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<span class='lib'>Super profiterolle</span><span class='prix'>55 dhs</span>

<span class='lib'>3 gourmandises au chocolat</span><span class='prix'>65 dhs</span>
<span class='lib'>Déclinaison d'ananas</span><span class='prix'>60 dhs</span>
<span class='lib'>Tarte tatin de poires</span><span class='prix'>45 dhs</span>

<span class='lib'>Assiette gourmande</span><span class='prix'>65 dhs</span>
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**Abdel** · 05-01-2009, 01:55 PM

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

<h1 class='violet_clair'>La Taverne Du Dauphin </h1>
<h2>115, boulevard Houphouët Boigny - Casablanca</h2>
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<p>The Taverne, located near the port, right next to the medina, is an institution for all those who love fish and shell fish. The produce is always ultra fresh and served without pretence in a dining-room that is always bustling. Here, the most important thing is the produce, and that's all! Regulars and well-informed tourists make this place buzz. Definitely not to be missed!</p>

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<b>Co-propriétaire </b> Marc Kerinec<br />
<b>Propriétaire </b> Jean-Claude Kerinec</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>120 persons<br />
<span class='Bold'>Lounge(s) : </span>30 persons<br />
<span class='Bold'>Outdoor dining : </span>30 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'>Chair de crabe de l'océan (au kg)</span><span class='prix'>120 dhs</span>
<span class='lib'>Huîtres d'oualidia (selon arrivage)</span><span class='prix'>120 dhs</span>

<span class='lib'>Crevettes à la plancha</span><span class='prix'>48 dhs</span>
<span class='lib'>Anchois marinés</span><span class='prix'>42 dhs</span>
<span class='lib'>Palourdes à la provençale</span><span class='prix'>68 dhs</span>

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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Friture mixte</span><span class='prix'>85 dhs</span>
<span class='lib'>Loup à la plancha au gros sel (au kg)</span><span class='prix'>340 dhs</span>

<span class='lib'>Filet de saint-pierre meunière</span><span class='prix'>90 dhs</span>
<span class='lib'>Rougets poêlés (au kg)</span><span class='prix'>300 dhs</span>
<span class='lib'>Crevettes impériales à la plancha (au kg) </span><span class='prix'>500 dhs</span>

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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Crème caramel</span><span class='prix'>32 dhs</span>
<span class='lib'>Fondant chocolat</span><span class='prix'>45 dhs</span>

<span class='lib'>Crêpes suzette </span><span class='prix'>40 dhs</span>
<span class='lib'>Pyjama</span><span class='prix'>38 dhs</span>
<span class='lib'>Pâtisserie</span><span class='prix'>38 dhs</span>

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<div class="titre_plat">Formules</div>
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<span class='lib_menu'>Menu: </span><span class='prix_menu'>115 dhs</span>
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**Abdel** · 05-01-2009, 01:56 PM

<div class="cuisine_texte">Grill / Pizza</div>

<h1 class='violet_clair'> Sur Le Toit</h1>
<h2>Lot. Lina - 261, route 1029 - Sidi Maârouf - Casablanca</h2>
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<p>Joe and her son have turned this atypical venue into the hot spot of the Sidi Maârouf business district. Depending on the season, you can enjoy the comfortable warmth of the dining-room or the flower-adorned terrace with its birds. On the menu are ultra-thin crusted pizzas, grilled dishes or meat prepared French-style.</p>
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<b>Propriétaire </b> Joe Castellino<br />
<b>Directeur de salle </b> Franck Michelis</div><div id='infos'>

<span class='Bold'>Lunch : </span>Open everyday <br />
<span class='Bold'>Dinner : </span> Tuesday to Saturday<br />
<span class='Bold'>Capacity : </span>85 persons<br />
<span class='Bold'>Outdoor dining : </span>18 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'>Salade folle : saumon mariné, surimi de crabe, crevettes</span><span class='prix'>80 dhs</span>
<span class='lib'>Salade quercy : gésiers de canard</span><span class='prix'>75 dhs</span>

<span class='lib'>Carpaccio de boeuf : viande crue marinée, huile d'olive, parmesan</span><span class='prix'>80 dhs</span>
<span class='lib'>Salade de chèvre chaud</span><span class='prix'>75 dhs</span>
<span class='lib'>Salade campagnarde : jambon cru, lardons rissolés, oeuf mollet</span><span class='prix'>75 dhs</span>

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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Plat du jour</span><span class='prix'>100 dhs</span>
<span class='lib'>Filet de boeuf grillé aux trois sauces</span><span class='prix'>160 dhs</span>

<span class='lib'>Entrecôte beurre maître d'hôtel</span><span class='prix'>130 dhs</span>
<span class='lib'>Emincé de volaille, crème fraîche, champignons</span><span class='prix'>110 dhs</span>

<span class='lib'>Boeuf strogonof : émincé d'oignons et poivrons, crème fraîche, paprika</span><span class='prix'>140 dhs</span>
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<div class="titre_plat">Desserts</div>

<div class="plat">
<span class='lib'>Tarte tatin chaude, glace vanille ou crème fraîche</span><span class='prix'>60 dhs</span>
<span class='lib'>Crème brûlée</span><span class='prix'>50 dhs</span>

<span class='lib'>Moelleux au chocolat</span><span class='prix'>65 dhs</span>
<span class='lib'>Nougat glacé, coulis de fruits rouges</span><span class='prix'>55 dhs</span>
<span class='lib'>Ile flottante</span><span class='prix'>40 dhs</span>
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<div class="titre_plat">Group Offers</div>
<div class="plat">
<span class='lib_menu'> : entrée plat dessert eau café</span><span class='prix_menu'> 180 dhs</span>
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**Abdel** · 05-01-2009, 01:57 PM

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

<h1 class='violet_clair'> Rouget De L'Isle</h1>
<h2>16, rue Rouget de l'Isle - Casablanca</h2>
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<p>Nadine and Gérard Viaud's dream came true when they transformed this mansion into a restaurant. This is top-quality, subtle, French cuisine bursting with sunshine. For open-air dining, the garden is shaded by hundred-year-old trees. Or you can enjoy a completely different atmosphere in the Art Deco dining-rooms. This is the ideal place for a romantic evening as well as a business lunch.</p>
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<b>Chef-propriétaire </b> Gérard Viaud <br />
<b>Co-propriétaire </b> Nadine Viaud</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>130 persons<br />
<span class='Bold'>Lounge(s) : </span>8 persons<br />
<span class='Bold'>Jardins : </span>80 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'>Feuilleté au crabe et sa crème de saumon</span><span class='prix'>100 dhs</span>

<span class='lib'>Moules farcies au beurre d'ail</span><span class='prix'>85 dhs</span>
<span class='lib'>Salade romaine au saumon et framboises</span><span class='prix'>85 dhs</span>
<span class='lib'>Oeuf cocotte, crème de saumon avec ses mouillettes</span><span class='prix'>70 dhs</span>

<span class='lib'>Carpaccio de saumon et aneth</span><span class='prix'>100 dhs</span>
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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Filets de rouget et coulis de betterave </span><span class='prix'>140 dhs</span>

<span class='lib'>Mignon de boeuf, moutarde à l'ancienne</span><span class='prix'>150 dhs</span>
<span class='lib'>Saint-pierre cuit entier, beurre citronné</span><span class='prix'>180 dhs</span>
<span class='lib'>Pigeon rôti et pommes de terre confites </span><span class='prix'>160 dhs</span>

<span class='lib'>Filet de sole poché à la dieppoise</span><span class='prix'>170 dhs</span>
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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Tarte fine aux pommes</span><span class='prix'>50 dhs</span>

<span class='lib'>Ile flottante aux pralines et fruits rouges</span><span class='prix'>50 dhs</span>
<span class='lib'>Fondant au chocolat, sauce caramel</span><span class='prix'>50 dhs</span>
<span class='lib'>Soufflé framboise à l'assiette</span><span class='prix'>50 dhs</span>

<span class='lib'>Poire farcie aux épices, glace gingembre</span><span class='prix'>50 dhs</span>
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**Abdel** · 05-01-2009, 01:59 PM

<div class="cuisine_texte">Brasserie</div>

<h1 class='violet_clair'>Le Quai Du Jazz </h1>
<h2>25, rue Ahmed El Mokri - Casablanca</h2>
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<p>This new luxury brasserie, dedicated to fans of first-class cuisine, fine wines and good cigars is a melting pot of good tastes. The Quai du Jazz is already renowned for its jazz concerts and other "jam sessions". In your plate you get generous portions of good brasserie cuisine... Mouth-watering moments to savour amongst friends!</p>

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<b>Directeur </b> Lahbib Rhamsoussi<br />
<b>Propriétaire et manager </b> Abdou Benchekroun</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>90 persons<br />
<span class='Bold'>Lounge(s) : </span>From 12 to 15 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'>Carpaccio de saumon et loup de mer à l'huile d'olive extra vierge</span><span class='prix'>95 dhs</span>
<span class='lib'>Crême brulée au foie gras et à la cassonade</span><span class='prix'>140 dhs</span>

<span class='lib'>Tarte fine à la tomate et à la mozzarelle, roquette et gambas marinées au pistou</span><span class='prix'>160 dhs</span>
<span class='lib'>Soupe de poissons de roche accompagnée de ses traditionnelles garnitures</span><span class='prix'>85 dhs</span>
<span class='lib'>Tartare de saumon, avocat et pomme au gingembre frais</span><span class='prix'>85 dhs</span>

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

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Filets de saint-pierre pané au parmesan, pomme de terre écrasée aux lardons fumés</span><span class='prix'>170 dhs</span>

<span class='lib'>Fricassée de pintade aux cèpes et à la crème de graines de moutarde, purée aligot</span><span class='prix'>175 dhs</span>
<span class='lib'>Loup bar grillé au fenouil, pommes vapeur, sauce hollandaise</span><span class='prix'>160 dhs</span>

<span class='lib'>Pièce de filet de boeuf poêlée, gratin dauphinois au bleu, sauce béarnaise</span><span class='prix'>180 dhs</span>
<span class='lib'>Noix de saint-jacques poêlées à la tombée d'endives</span><span class='prix'>195 dhs</span>

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

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Moelleux au fromage blanc et aux fraises, sauce fudge</span><span class='prix'>65 dhs</span>
<span class='lib'>Sabayon au cacao amer et aux fruits secs</span><span class='prix'>65 dhs</span>

<span class='lib'>Crème brûlée à la réglisse</span><span class='prix'>65 dhs</span>
<span class='lib'>Délire au citron meringué</span><span class='prix'>65 dhs</span>

<span class='lib'>Véritable tiramisu vénitien au marsala</span><span class='prix'>65 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Group Offers</div>
<div class="plat">
<span class='lib_menu'>From 10 to 90 persons : Entrée + Plat + Dessert à partir de</span><span class='prix_menu'> 300 dhs</span>

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

**Abdel** · 05-01-2009, 02:01 PM

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

<h1 class='violet_clair'> Ostréa</h1>
<h2>Port de pêche - Casablanca</h2>
<div class='space'></div>
<p>The Ostréa has become one of the institutions of the fishing port. It was opened in 1993 by an oyster farmer, and for enthusiasts, it is the place to go for all fish, shellfish and, of course, oysters! Couldn't be fresher! The wine list is good and the customers are a merry bunch. The place serves all day long and stays open during Ramadan. A second restaurant with guest rooms is located in Oualidia (05.23.36.64.51).</p>

</div><div class='spacer'></div>
<div id='prop'>
<b>Chef </b> El Marrakchi<br />
<b>Propriétaire </b> Jacques Pinscloux</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 />
</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'>6 huîtres n°2</span><span class='prix'>55 dhs</span>
<span class='lib'>Soupe de poissons de roche</span><span class='prix'>70 dhs</span>
<span class='lib'>Carpaccio de loup au poivre vert</span><span class='prix'>70 dhs</span>

<span class='lib'>Salade de fruits de mer au basilic</span><span class='prix'>80 dhs</span>
<span class='lib'>Cuisses de grenouille à la provençale</span><span class='prix'>80 dhs</span>
</div><div class='space'></div>

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

<div class="plat">
<span class='lib'>Lasagnes pleine mer au jus marin et épinards</span><span class='prix'>90 dhs</span>
<span class='lib'>Filet de sole à l'orange</span><span class='prix'>115 dhs</span>
<span class='lib'>Fricassée de lotte, sauce crustacés</span><span class='prix'>150 dhs</span>

<span class='lib'>Choucroute de saint-pierre au beurre blanc</span><span class='prix'>160 dhs</span>
<span class='lib'>Filet de boeuf grillé, sauce au poivre</span><span class='prix'>115 dhs</span>
</div><div class='space'></div>

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

<div class="plat">
<span class='lib'>Nougat glacé</span><span class='prix'>40 dhs</span>
<span class='lib'>Crumble, pommes et raisins</span><span class='prix'>45 dhs</span>
<span class='lib'>Vacherin glacé</span><span class='prix'>45 dhs</span>

<span class='lib'>Délice d'ostréa</span><span class='prix'>45 dhs</span>
<span class='lib'>Assiette festival</span><span class='prix'>60 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Group Offers</div>

<div class="plat">
<span class='lib_menu'>From 5 to 60 persons : 6 Huitres N°2 ou salade du chef / Filet de Sole à l'orange ou Filet de loup gratiné / Salade de fruits frais ou Glace ou Sorbet </span><span class='prix_menu'> 200 dhs</span>
<span class='lib_menu'>From 5 to 60 persons : Moules marinières ou Crevettes pil-pil / Paella ou Darne de saumon grillée / Tarte au citron ou crème brulée</span><span class='prix_menu'> 220 dhs</span>

<span class='lib_menu'>From 5 to 60 persons : Cocktail d'avocat et crevettes aux agrumes ou Soupière d'huitres à la ciboulette / Brochettes de lotte aux coulis de tomates ou Pavé d'espadon à la sicilienne / Délice d'ostréa ou Tiramisu </span><span class='prix_menu'> 250 dhs</span>

<span class='lib_menu'>From 5 to 60 persons : 9 Huitres N°1 ou Fraîcheur de j'ben aux poissons fumés et herbes / Fricassée de lotte sauce crustacés ou choucroute de saint pierre / Crumble pomme raisin ou vacherin glacé </span><span class='prix_menu'> 300 dhs</span>
<span class='lib_menu'>From 5 to 60 persons : Huitres chaudes aux crevettes ou Gratin de fruits de mer / Filet de turbot à la plancha ou Crevettes impériales / Coupe brésilienne ou Assiette festivale </span><span class='prix_menu'> 345 dhs</span>

<span class='lib_menu'>From 5 to 60 persons : 4 Huitres au foie gras ou Assiette de saumon fumé aux blinis / Langouste grillée ou Crevettes royales / Colonel ou Assiette festivale</span><span class='prix_menu'> 375 dhs</span>
</div><div class='space'></div>
</div>

**Abdel** · 05-01-2009, 02:02 PM

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

<h1 class='violet_clair'> Millennium Viet</h1>
<h2>8, rue Molière - Casablanca</h2>
<div class='space'></div>
<p>For enthusiasts of exotic cuisine, the millennium viet, tucked away in one of Casablanca's stylish districts, welcomes you into its cosy decor. The two cooks carry you away to Vietnam or China with their meticulously prepared cuisine and its beautifully blended flavours. The menu also caters for vegetarians.</p>

</div><div class='spacer'></div>
<div id='prop'>
<b>Directeur de salle </b> Ali Chouaa<br />
<b>Propriétaire </b> Oussama Mlahfi</div><div id='infos'>
<span class='Bold'>Lunch : </span> Tuesday to Sunday <br />

<span class='Bold'>Dinner : </span> Tuesday to Sunday <br />
<span class='Bold'>Capacity : </span>80 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'>Phô soup, with beef sliver and rice noodles</span><span class='prix'>52 dhs</span>
<span class='lib'>Spring rolls with shrimps and chicken breast rolled in fresh lettuce and soja shoots </span><span class='prix'>48 dhs</span>
<span class='lib'>Selection of dim sum ( chinese raviolis),sea food, chicken and beef in it's steamed basket</span><span class='prix'>68 dhs</span>

<span class='lib'>Fried imperial rolls, in chinese vermicelli and black mushrooms, with shrimps or chicken</span><span class='prix'>58 dhs</span>
<span class='lib'>Assorted raw vegetables with shrimps and chicken served with fried chinese vermicelli</span><span class='prix'>59 dhs</span>
</div><div class='space'></div>

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

<span class='lib'>Stir fried home made noodles with shrimps,in spicy hot vietnamese sauce and mango chutney</span><span class='prix'>75 dhs</span>
<span class='lib'>Pure beef sliver in teryiake sauce marinade</span><span class='prix'>87 dhs</span>
<span class='lib'>Sizzling chicken in medium spicy sauce and crispy cashew nuts</span><span class='prix'>87 dhs</span>
<span class='lib'>Pure beef sliver stirr fried with garlic, herbs and minced almonds</span><span class='prix'>89 dhs</span>

<span class='lib'>Gambas with green end red pepper in a mild thai sauce</span><span class='prix'>115 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Homemade nougat with candied ginger</span><span class='prix'>48 dhs</span>

<span class='lib'>Fresh melon stuffed with exotic fruits </span><span class='prix'>52 dhs</span>
<span class='lib'>Spiced saké sorbet </span><span class='prix'>45 dhs</span>
<span class='lib'>Sliced fresh candied ginger </span><span class='prix'>45 dhs</span>

<span class='lib'>Vietnamese rice cake - banh deo</span><span class='prix'>45 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menus déjeuner: </span><span class='prix_menu'>From 120 to 150 dhs</span>

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

</div>

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