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**Abdel** · 05-01-2009, 12:53 PM

<div class="cuisine_texte">French cuisine</div>
<h1 class='violet_clair'> Le 38</h1>
<h2>38, boulevard Rachidi - Casablanca</h2>
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<b>Directeurs </b> Bernard Zamo, David Nava<br />
<b>Propriétaire </b> Martial Nava</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>60 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>
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<span class='lib'>Foie gras frais maison et sa compote de figues</span><span class='prix'>140 dhs</span>
<span class='lib'>Escargots de bourgogne (12 pièces)</span><span class='prix'>120 dhs</span>
<span class='lib'>Salade périgourdine (salades, haricots, champignons, magret fumé, foie gras, lardons de canard)</span><span class='prix'>120 dhs</span>

<span class='lib'>Petit gratin de fruits de mer</span><span class='prix'>65 dhs</span>
<span class='lib'>Filets de harengs et ses pommes tièdes</span><span class='prix'>65 dhs</span>
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<div class="titre_plat">Entrees</div>

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<span class='lib'>T.bone de veau sauce foie gras</span><span class='prix'>195 dhs</span>
<span class='lib'>Filet de loup grillé beurre blanc</span><span class='prix'>160 dhs</span>
<span class='lib'>Tournedos rossini</span><span class='prix'>195 dhs</span>

<span class='lib'>Gratin de lotte sur lit de légumes</span><span class='prix'>150 dhs</span>
<span class='lib'>Souris d'agneau confite</span><span class='prix'>140 dhs</span>
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<div class="titre_plat">Desserts</div>

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<span class='lib'>Pommes caramélisées façon crumble et sa boule vanille</span><span class='prix'>60 dhs</span>
<span class='lib'>Meringue glacée aux fruits rouges</span><span class='prix'>60 dhs</span>
<span class='lib'>Marquise au chocolat et sa crème anglaise</span><span class='prix'>60 dhs</span>

<span class='lib'>Brioche en pain perdu et sa boule vanille</span><span class='prix'>60 dhs</span>
<span class='lib'>Coupe de glaces et sorbets</span><span class='prix'>50 dhs</span>
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<div class="titre_plat">Formules</div>
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<span class='lib_menu'>Formule Midi Express: </span><span class='prix_menu'>95 dhs</span>
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**Abdel** · 05-01-2009, 12:55 PM

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

<h1 class='violet_clair'> Kayzen</h1>

<h2>Rue Ahmed Charci, Residence Palais JJ - Quartier Racine - Casablanca</h2>
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<b>Chef </b> Othman Ouahmane<br />
<b>Propriétaire </b> Karim Benyahya</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'>Jardins : </span>30 persons<br />
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<div class="menu_carte">À la carte</div>
<div class="titre_plat">Starters</div>
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<span class='lib'>Sushi (la paire) tako, poulpe</span><span class='prix'>25 dhs</span>
<span class='lib'>Gunkan (la paire) maguro, thon et poireaux</span><span class='prix'>35 dhs</span>

<span class='lib'>Sashimi poisson blanc</span><span class='prix'>45 dhs</span>
<span class='lib'>Maki : california rolls (les 4) saumon </span><span class='prix'>35 dhs</span>
<span class='lib'>Sushi (la paire) hotate-gai, saint-jacques</span><span class='prix'>45 dhs</span>
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<div class="titre_plat">Entrees</div>
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<span class='lib'>Yaki gyu (brochettes de boeuf à la sauce soja sucrée)</span><span class='prix'>70 dhs</span>
<span class='lib'>Fish bento aux fruits de mer</span><span class='prix'>190 dhs</span>

<span class='lib'>Eby tempura (beignets de crevettes et légumes)</span><span class='prix'>100 dhs</span>
<span class='lib'>Teppanyaki poulet (escalope de poulet avec sauce soja, beurre et citron)</span><span class='prix'>85 dhs</span>
<span class='lib'>Gyoza (raviolis de crevettes à la vapeur)</span><span class='prix'>80 dhs</span>

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<div class="titre_plat">Desserts</div>
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<span class='lib'>Crème caramel</span><span class='prix'>35 dhs</span>
<span class='lib'>Tiramisu (thé vert, orange, caf&eacute

</span><span class='prix'>35 dhs</span>

<span class='lib'>Fondant coulant au chocolat avec glace</span><span class='prix'>35 dhs</span>
<span class='lib'>Lychees</span><span class='prix'>35 dhs</span>
<span class='lib'>Sermi-fredo</span><span class='prix'>35 dhs</span>
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**Abdel** · 05-01-2009, 12:57 PM

<div class="cuisine_texte">Traditional Moroccan cuisine</div>

<h1 class='violet_clair'>La Fibule </h1>
<h2>Boulevard de la Corniche - Casablanca</h2>
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<b>Chef </b> Said Anjjar<br />
<b>Gérant </b> Agnaou Lahoussain</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>40 persons<br />
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<div class="menu_carte">À la carte</div>

<div class="titre_plat">Starters</div>
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<span class='lib'>Moroccan soup with lemon and sweet chebakia</span><span class='prix'>90 dhs</span>
<span class='lib'>Assorted moroccan salads</span><span class='prix'>90 dhs</span>
<span class='lib'>Follio pasty filled with sea food</span><span class='prix'>120 dhs</span>

<span class='lib'>Mixed filled follio pasty (chicken,chrimps,minced meat )</span><span class='prix'>100 dhs</span>
<span class='lib'>Vegetable light soup</span><span class='prix'>50 dhs</span>
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<div class="titre_plat">Entrees</div>
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<span class='lib'>Roasted lamb moroccan style</span><span class='prix'>160 dhs</span>
<span class='lib'>Chicken tagine wih lemon and olives</span><span class='prix'>145 dhs</span>
<span class='lib'>Couscous with beef and vegetables</span><span class='prix'>145 dhs</span>
<span class='lib'>Tagine of chopped meat and peas</span><span class='prix'>145 dhs</span>

<span class='lib'>Lamb shoulder stuffed with kidneys, 2 persons (on order) </span><span class='prix'>400 dhs</span>
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<div class="titre_plat">Desserts</div>
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<span class='lib'>Assorted moroccan pastries</span><span class='prix'>75 dhs</span>

<span class='lib'>Orange salad flavoured with cinnamon</span><span class='prix'>45 dhs</span>
<span class='lib'>Sweet follio pasty with cream and almonds</span><span class='prix'>75 dhs</span>
<span class='lib'>Fruit salad</span><span class='prix'>50 dhs</span>
<span class='lib'>Ice cream</span><span class='prix'>60 dhs</span>

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<div class="titre_plat">Formules</div>
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<span class='lib_menu'>Menus: </span><span class='prix_menu'>From 300 to 500 dhs</span>
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**Abdel** · 05-01-2009, 12:59 PM

<div class="cuisine_texte">Italian cuisine</div>
<h1 class='violet_clair'>La Terrazza - Tahiti Beach Club</h1>
<h2>Boulevard de la Corniche - Casablanca</h2>
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<b>Responsable de salle </b> Stéphanie Hertier<br />
<b>Chef-gérant </b> Gianluca Efficace</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>220 persons<br />
<span class='Bold'>Outdoor dining : </span>140 persons<br />
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<div class="menu_carte">À la carte</div>

<div class="titre_plat">Starters</div>
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<span class='lib'>Carpaccio di calamari, fines tranches de calamars crus sur un lit de roquette</span><span class='prix'>90 dhs</span>
<span class='lib'>Bresaola, fines tranches de viande de veau séchée, roquette et parmesan</span><span class='prix'>100 dhs</span>

<span class='lib'>Tonnata, fines tranches de viande, sauce au thon maison</span><span class='prix'>90 dhs</span>
<span class='lib'>Sardine alla veneziana, sardines marinées au vinaigre, oignons, sauce huile d'olive</span><span class='prix'>70 dhs</span>
<span class='lib'>Melanzane alla parmigiana, tranches d'aubergines gratinées au parmesan et sauce tomate</span><span class='prix'>80 dhs</span>

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<div class="titre_plat">Entrees</div>
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<span class='lib'>Linguine la terrazza, pâtes aux petits calamars, roquette, tomates cerises sauce huile d'olive</span><span class='prix'>100 dhs</span>
<span class='lib'>Saltimbocca alla romana, bouchées de veau à la romaine, jambon cru, sauge et sauce marsala</span><span class='prix'>120 dhs</span>

<span class='lib'>Ravioli di pesce, pâtes faites maison, farcies aux poissons, sauce cèpes, roquette et huile d'olive</span><span class='prix'>120 dhs</span>
<span class='lib'>Risotto du mare, risotto aux fruits de mer, sauce tomate</span><span class='prix'>140 dhs</span>
<span class='lib'>Salmone e lenticchie, darne de saumon frais au four sur lit de lentilles sautées aux lardons</span><span class='prix'>150 dhs</span>

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<div class="titre_plat">Desserts</div>
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<span class='lib'>Panna cotta, dessert de crème fraîche et coulis de caramel</span><span class='prix'>50 dhs</span>
<span class='lib'>Tiramisu, incontournable dessert italien à base de crème au mascarpone</span><span class='prix'>60 dhs</span>

<span class='lib'>Torta della nonna, pâte brisée aux poires et ricotta</span><span class='prix'>50 dhs</span>
<span class='lib'>Générale, sorbet orange et grappa</span><span class='prix'>60 dhs</span>
<span class='lib'>Profiteroles, choux farcis de crème patissière, coulis de chocolat chaud</span><span class='prix'>70 dhs</span>

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<div class="titre_plat">Formules</div>
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<span class='lib_menu'>Menu dégustation: </span><span class='prix_menu'>350 dhs</span>
<span class='lib_menu'>Menu: </span><span class='prix_menu'>260 dhs</span>

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**Abdel** · 05-01-2009, 01:06 PM

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

<h1 class='violet_clair'>La Cantine </h1>
<h2>Avenue de la Côte d'Emeraude - Casablanca</h2>
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<b>Chef </b> Thierry Meert<br />
<b>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>50 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>
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<span class='lib'>Homard : caesar, sur une salade romaine, mayonnaise au homard pameggiano regiano</span><span class='prix'>130 dhs</span>
<span class='lib'>Boeuf : rôti à la poêle sur un mesclun de salade, vinaigrette à l'huile d'argan et parmesan</span><span class='prix'>115 dhs</span>

<span class='lib'>Saint-jacques : avec saumon frais façon tartare, citronnés, herbes finement hachées et roquette</span><span class='prix'>110 dhs</span>
<span class='lib'>Foie de canard : gras et poêlé, aller-retour en forme de croque monsieur, miel et balsamique</span><span class='prix'>120 dhs</span>
<span class='lib'>Huîtres : demi douzaine légérement pochées puis gratinées au brut perrier</span><span class='prix'>115 dhs</span>

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<div class="titre_plat">Entrees</div>
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<span class='lib'>Veau : mignon de lait tendrement rôti sur un nid d'épinards juste tombé au beurre, réduction d'un jus</span><span class='prix'>160 dhs</span>

<span class='lib'>Gambas : avec encornets en risotto, vertpré, aux quatre saveurs, pameggiano regiano</span><span class='prix'>140 dhs</span>
<span class='lib'>Turbot : coupé épais puis poêlé au beurre demi-sel, légumes au wok, pesto à la coriandre</span><span class='prix'>160 dhs</span>

<span class='lib'>Bar de ligne : saisi à la plancha accompagné de fèves des marais, crème réduite au crésson</span><span class='prix'>145 dhs</span>
<span class='lib'>Volaille : suprême de poulet fermier, cèpes frais revenues à l'ail doux, pommes sautées échalotte</span><span class='prix'>135 dhs</span>

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<div class="titre_plat">Desserts</div>
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<span class='lib'>Charriot de desserts</span><span class='prix'>70 dhs</span>
<span class='lib'>Fondant au chocolat "noir de noir", tiède et coulant</span><span class='prix'>50 dhs</span>

<span class='lib'>Notre fameux cheese cake</span><span class='prix'>50 dhs</span>
<span class='lib'>Tartare : sorbet citron et vodka</span><span class='prix'>55 dhs</span>
<span class='lib'>Panna cotta à la vanille et coulis de fruits rouges</span><span class='prix'>50 dhs</span>

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<div class="titre_plat">Formules</div>
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<span class='lib_menu'>Menu lunch: Entrée - Plat - Dessert</span><span class='prix_menu'>195 dhs</span>
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**Abdel** · 05-01-2009, 01:08 PM

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

<h1 class='violet_clair'>La Brasserie </h1>
<div >Hôtel Golden Tulip Farah</div>
<h2>160, av des Forces Armées Royales - Casablanca</h2>
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<p>La Brasserie is determined to defend the great culinary traditions of France, as well as the Gallic way of living well. The place is refined and elegant and offers you a sample of classic French cooking. Service is very attentive.</p>

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<b>Chef </b> Georges Roche<br />
<b>Directeur de la restauration </b> Yassine temsamani</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>60 persons<br />
<span class='Bold'>Lounge(s) : </span>12 persons<br />
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<div class="menu_carte">À la carte</div>

<div class="titre_plat">Starters</div>
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<span class='lib'>Soupe de poisson à la marseillaise</span><span class='prix'>85 dhs</span>
<span class='lib'>Filet de hareng mariné, pomme à l'huile </span><span class='prix'>90 dhs</span>

<span class='lib'>Vol au vent de ris de veau aux saint-jacques</span><span class='prix'>140 dhs</span>
<span class='lib'>Carpaccio de poulpe au pesto </span><span class='prix'>95 dhs</span>
<span class='lib'>Quenelles de gambas sauce nantua </span><span class='prix'>120 dhs</span>
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<div class="titre_plat">Entrees</div>
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<span class='lib'>Cassoulet toulousain "tout canard"</span><span class='prix'>160 dhs</span>
<span class='lib'>Choucroute alsacienne </span><span class='prix'>190 dhs</span>

<span class='lib'>Filet de saint-pierre sauce bercy </span><span class='prix'>175 dhs</span>
<span class='lib'>Noix de saint-jacques rôties aux agrumes </span><span class='prix'>220 dhs</span>
<span class='lib'>Filet de boeuf aux morilles </span><span class='prix'>195 dhs</span>
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<div class="titre_plat">Desserts</div>
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<span class='lib'>Crème brûlée à la vanille bourbon </span><span class='prix'>60 dhs</span>
<span class='lib'>Tarte aux pommes des soeurs tatin </span><span class='prix'>65 dhs</span>

<span class='lib'>Profitéroles à la vanille sucre chocolat chaud </span><span class='prix'>65 dhs</span>
<span class='lib'>Baba savarin au vieux rome</span><span class='prix'>65 dhs</span>
<span class='lib'>Royal au chocolat blanc </span><span class='prix'>60 dhs</span>

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**Abdel** · 05-01-2009, 01:10 PM

<div class="cuisine_texte">Traditional Moroccan cuisine</div>

<h1 class='violet_clair'>Le Firdaous </h1>
<div >Hôtel Golden Tulip Farah</div>
<h2>160, av des Forces Armées Royales - Casablanca</h2>
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<p>Here you will taste dishes that embody traditional Moroccan cuisine, sometimes served in the purest tradition, sometimes revisited using a more creative approach and with a commitment to better match today's tastes. The chef excels in the art of harmoniously mixing sweet and sour and great care is taken with presentation.</p>

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<b>Cuisinière </b> Mina Sadrhazi<br />
<b>Chef exécutif </b> Chahid Mhamed</div><div id='infos'>
<span class='Bold'>Lunch : </span>Monday<br />

<span class='Bold'>Dinner : </span>Open everyday <br />
<span class='Bold'>Capacity : </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'>Foie et coeur d'agneau, léger à la chermoula piquante </span><span class='prix'>90 dhs</span>
<span class='lib'>Pastilla aux pigeons</span><span class='prix'>120 dhs</span>
<span class='lib'>Crevettes tigrées à la fleur de coriandre et paprika doux</span><span class='prix'>230 dhs</span>

<span class='lib'>Pastilla de poisson et fruits de mer</span><span class='prix'>150 dhs</span>
<span class='lib'>Cervelle d'agneau aux olives amères</span><span class='prix'>90 dhs</span>
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<div class="titre_plat">Entrees</div>

<div class="plat">
<span class='lib'>Epaule d'agneau m'hamer, amandes et oeufs de caille</span><span class='prix'>190 dhs</span>
<span class='lib'>Crevettes royales à la chermoula rôties au four </span><span class='prix'>375 dhs</span>

<span class='lib'>Poulet beldi m'kalli farci aux épinards et pignons de pin</span><span class='prix'>150 dhs</span>
<span class='lib'>Souris d'agneau aux fruits secs</span><span class='prix'>160 dhs</span>
<span class='lib'>Daurade royale au céleri et tomates cerises </span><span class='prix'>180 dhs</span>

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<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Pastilla au lait à la cannelle, lait tiède à la fleur d'oranger </span><span class='prix'>90 dhs</span>

<span class='lib'>Salade de fruits frais et sa boule de sorbet clémentine</span><span class='prix'>80 dhs</span>
<span class='lib'>Plateau de pâtisseries marocaines</span><span class='prix'>70 dhs</span>
<span class='lib'>Coupe de sorbets au miel, menthe, orange et fleur de rose</span><span class='prix'>70 dhs</span>

<span class='lib'>Corbeille de fruits de saison </span><span class='prix'>70 dhs</span>
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**Abdel** · 05-01-2009, 01:12 PM

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

<h1 class='violet_clair'> Matsuri - Casablanca</h1>
<h2>Angle de l'avenue Zerktouni / Rue Zaïd Bnou Rifaa - Casablanca</h2>
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<p>On the corner of Zerktouni Avenue in Zaïd Bnou Rifaa Street and a hundred meters from the Twin Towers, Matsuri was the first Japanese restaurant to open in Casablanca. Slide up to the sushi bar and fix your gaze on the famous conveyor belt filled with small plates that parade before you. Since the restaurant is a popular eating spot, we recommend you reserve in advance.</p>

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<b>Chefs </b> Taib Elheddadi, Houria Elhouzia, <br />
<b>Responsable de la restauration </b> Mohammed Echeikhi</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 />
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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 sonomono</span><span class='prix'>45 dhs</span>
<span class='lib'>Gyoza fruits de mer</span><span class='prix'>85 dhs</span>
<span class='lib'>Carpaccio de saumon</span><span class='prix'>45 dhs</span>
<span class='lib'>Soupe miso</span><span class='prix'>25 dhs</span>

<span class='lib'>Kaku zuari shake</span><span class='prix'>45 dhs</span>
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<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Gambas tempura</span><span class='prix'>110 dhs</span>

<span class='lib'>Tsukune (boulettes de poulet)</span><span class='prix'>65 dhs</span>
<span class='lib'>Shake teriyaki</span><span class='prix'>80 dhs</span>
<span class='lib'>Yakitori</span><span class='prix'>65 dhs</span>
<span class='lib'>Tori karage à la mayonnaise japonaise</span><span class='prix'>80 dhs</span>

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

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Tiramisu au thé vert</span><span class='prix'>45 dhs</span>
<span class='lib'>Litchis</span><span class='prix'>35 dhs</span>

<span class='lib'>Glace gingembre</span><span class='prix'>35 dhs</span>
<span class='lib'>Salade de fruits</span><span class='prix'>35 dhs</span>
<span class='lib'>Trio de crèmes brûlées</span><span class='prix'>50 dhs</span>

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

</div>

**Abdel** · 05-01-2009, 01:14 PM

<div class="cuisine_texte">Lebanese food</div>

<h1 class='violet_clair'> Loubnane</h1>

<h2>Hôtel Dawliz - Boulevard de la Corniche - Casablanca</h2>
<div class='space'></div>
<p>Overlooking the sea, on the Casablanca coast road, the Hôtel Dawliz has become a centre of entertainment. Founded by the young and celebrated Ramy Ayach, author, composer, singer and musician, Loubnane is the first Lebanese restaurant in Casablanca. Gourmet cuisine of the finest order is served here. Wonderful décor and a lively atmosphere. Home delivery and takeaway service.</p>
</div><div class='spacer'></div>
<div id='prop'>
<b>Chef </b> Issam Hanna<br />

<b>Directeur </b> Wallid El Khoury</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>85 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'>Chou-fleur au tarator (sauce à base de sésame)</span><span class='prix'>35 dhs</span>

<span class='lib'>Homos à la viande et pignons</span><span class='prix'>60 dhs</span>
<span class='lib'>Kebbeh crue (tartare de viande épicée)</span><span class='prix'>60 dhs</span>
<span class='lib'>Rkak au fromage (pâte à brique roulée au fromage)</span><span class='prix'>50 dhs</span>

<span class='lib'>Pomme de terre hara (relevé à la coriandre et molasse de poivrons)</span><span class='prix'>40 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Brochettes de boeuf mariné</span><span class='prix'>160 dhs</span>

<span class='lib'>Kebab khechkhach (brochettes de viande hachée sauce piquante)</span><span class='prix'>160 dhs</span>
<span class='lib'>Poisson du jour</span><span class='prix'>165 dhs</span>
<span class='lib'>Chawarma de viande</span><span class='prix'>120 dhs</span>
<span class='lib'>Variétés de mechoui</span><span class='prix'>160 dhs</span>

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

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Katayef (à la crème et confiture de fleur)</span><span class='prix'>55 dhs</span>
<span class='lib'>Znoud el sett (farci à la crème, pistache et sirop de sucre</span><span class='prix'>55 dhs</span>

<span class='lib'>Table de dessert libanais (2personnes)</span><span class='prix'>120 dhs</span>
<span class='lib'>Mouhalabia</span><span class='prix'>40 dhs</span>
<span class='lib'>Variété de confitures du liban</span><span class='prix'>80 dhs</span>

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

<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menu déjeuner: </span><span class='prix_menu'>150 dhs</span>
</div><div class='space'></div>

</div>

**Abdel** · 05-01-2009, 01:15 PM

<div class="cuisine_texte">French cuisine</div>
<h1 class='violet_clair'> Lenôtre</h1>
<h2>86, boulevard Moulay Rachid - Casablanca</h2>
<div class='space'></div>

<p></p>
</div><div class='spacer'></div>
<div id='prop'>
<b>Chef pâtissier </b> Tareck Arrach<br />
<b>Directrice </b> Samantha Crémadès</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>45 persons<br />
<span class='Bold'>Outdoor dining : </span>85 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 folle</span><span class='prix'>89 dhs</span>
<span class='lib'>Charlotte de foie gras</span><span class='prix'>125 dhs</span>

<span class='lib'>Eclair mousse d'avocats</span><span class='prix'>65 dhs</span>
<span class='lib'>Chèvre chaud à la roc miel et noix</span><span class='prix'>95 dhs</span>
<span class='lib'>Saumon fumé câpres et aneth</span><span class='prix'>85 dhs</span>

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

<div class="titre_plat">Entrees</div>
<div class="plat">
<span class='lib'>Médaillon de lotte sur lit d'épinards à la nage</span><span class='prix'>135 dhs</span>

<span class='lib'>Cassolette de filet de rouget aux mini agrumes</span><span class='prix'>155 dhs</span>
<span class='lib'>Epaule d'agneau au miel et chutney de fruit</span><span class='prix'>132 dhs</span>
<span class='lib'>Saint-pierre aux poires épicées</span><span class='prix'>165 dhs</span>

<span class='lib'>Filet de rosbeef printanier et son jus aux champignons de paris</span><span class='prix'>145 dhs</span>
</div><div class='space'></div>

<div class="titre_plat">Desserts</div>
<div class="plat">
<span class='lib'>Fondant dark chocolate</span><span class='prix'>145 dhs</span>

<span class='lib'>Tarte tatin</span><span class='prix'>155 dhs</span>
<span class='lib'>Gratin de fruits rouges</span><span class='prix'>132 dhs</span>
<span class='lib'>Maccarons sauce chocolat</span><span class='prix'>165 dhs</span>
<span class='lib'>Tarte au chocolat</span><span class='prix'>135 dhs</span>

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

<div class="titre_plat">Formules</div>
<div class="plat">
<span class='lib_menu'>Menus découverte: </span><span class='prix_menu'>From 170 to 220 dhs</span>
<span class='lib_menu'>Tasting menu: </span><span class='prix_menu'>390 dhs</span>

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

</div>

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