Fine signature chhiwates 8/12 pieces

Selection of tfaya briouates

Crispy prawns, smoked bell pepper hummus, and Cherifian chlada

Tuna Lahrour, tomato and harissa jelly, and pickled onions

Dakhla octopus lacquered with chermoula, potato maakouda, and saffron aioli sauce

Eggplant variation, crushed feta with oregano, and tomatoes preserved in honey flavored with herbs

Poultry chorba with truffle and saffron stigmas

Samak Har-style sea bass fillet, clams, tangy tomato confit, and pine nut and olive crumble

Ember-grilled squid stuffed with Sayadiyah rice

M'quali-style sole, artichokes and peas with preserved lemon and violet olives

Seafood pastilla, fried capers, and aioli sauce

Beldi poultry stuffed with morels and potato noisettes, served with red olives and preserved lemons

Chichtaouk-style cockerel, Pommes Pont-Neuf with Levantine spices

Pressed lamb shoulder cooked 8 hours Hargma-style, white bean hummus, and confit onions

Tangia Marrakchia of beef shin, fondant potatoes stuffed with marrow

Chouwaya of beef tenderloin, cauliflower with truffle

Doukkali couscous with lamb, maasla vegetables, and tfaya

Brania lamb tagine, eggplants with almonds

Stuffed sea bass with spinach and peppers, served with chermoula and preserved lemon.

Royal sea chouwaya, sun vegetable tagine with chermoula

Shoulder of lamb in a hay crust, potatoes with argan oil

Jawhara Signature

White chocolate almond cream with orange blossom, saffron, peaches confit

Trompe-l'oeil sculpted date

Hazelnut cream, date paste, pecan crunch

Orange variation

Madeleine cookie, orange coulis, orange jelly and cream, orange emulsion, carrot cardamom sorbet

Amlou soufflé, almond ice cream

Selection of Moroccan pastries

Norwegian omelette flambé with infused brandy

Norwegian omelette flambéed with infused brandy

Moroccan ice creams and sorbets