Le Safran Seasonal Menu - English

Le Safran - Seasonal Menu

Quinoa, 140

Tabbouleh-style quinoa pearls refreshed with mint and coriander, green apple and raisins, citrus emulsion.
Moroccan terroir, 150

Fine selection of simmered and marinated salads with lemon confit and olives.
Summer Ceviche, 190

Shrimp and octopus, marinated in citrus fruits, tomato and cucumber virgin with espelette pepper.
Summer salad with fresh goat's cheese from “Les Domaines”, 160

Palets of fresh goat's cheese, roasted summer apricots with orange honey.
“STORY” Caesar, 180

Parmesan crisp, romaine heart with Caesar sauce, and anchovy fillets candied in olive oil. With chicken, or prawns or smoked salmon.

“Le Safran” Rock octopus and prawns, 270

Roasted with garlic and olive oil, fine mashed potatoes with preserved lemon, “Taliouine” Saffron pistil cream.
Coastal Sea bass, 280

Pan-seared bass fillet with olive oil and sage, summer vegetable ratatouille, cherry tomato and lemon confit virgin.
Mediterranean Swim, 290

Seafood complicity cooked in shellfish juice, textured carrot and squid ink arrancini.
Prawns pasta, 240

Simmered pasta with gambas, skimmed with bisque.
Nordic smoked salmon platter, 200

Served with capers and herbette salad.

Summer risotto, 190

Simmered with cream of spinach and pesto, fresh cheese and parmesan.
Duck Magret, 290

Moelleux of carrot with star anise, honey roasted apples, reduced juice with old balsamic.
Chicken Supreme, 240

Roasted with fine herbs, eggplant tian “Parmigiana” style, spinach and pesto cream.
Braised lamb, 270

Braised boneless lamb mice, creamy risotto with “Taliouine” saffron.
Cocoa-flavored beef tenderloin, 290

Cooked in its cocoa-spiked jus, melted mushroom quenelle, and crunchy summer vegetables.
Gluten-free pasta 190

Summer vegetables basilic pesto.

Shrimp Tagine, 260

Shrimps lightly spiced with Moroccan Harissa, crushed tomatoes with garlic and cumin, “Chermoula” pepper and marinated olives.
Coastal fish with “Tagine” condiments, 270

Vegetables marinates in “Chermoula” sauce, served with olives, preserved lemon and a tomato coulis with coriander.
Tanjia Marrakchia, 250

Slowly cooked leg of lamb with cumin and lemon confit, lightly seasoned with saffron pistils and rancid Medina butter, served with seasonal vegetables.
Chicken “M’hamer”, 240

Cooked with olives and preserved lemon, scented in saffron pistils.

Refreshing lightness, 90

Seasonal cut fruits.
Yuzu delight, 90

Dacquoise filled with creamy yuzu and coconut, mango sorbet.
Thin apple tart, 90

Salted butter caramel apple fans, served with vanilla ice cream
"STORY" Macaron with red berries, 90

Macaron topped with creamy fresh cheese, flavoured with red berries.
« Story » chocolate fondant, 90

With flowing heart, salted butter caramel ice cream.
Destructured red velvet cake, 90

Cream cheese mousse, cocoa cookie, red fruit coulis.
Ice cream & Sorbets. 90