Le Safran - Seasonal Menu

To start

Mushroom Velouté with Foie Gras 130

Garnished with fennel, golden mushrooms, and spiced foie gras cubes.
« Le Safran » Fish Soup 140

Mediterranean fish and shrimp, celeriac,
Lightly enhanced with saffron pistils.
« Story » Gravlax Salmon 195

Gravlax-cured salmon fillet, beetroot with citrus,
A delicate green apple salad, pomegranate molasses.
« Story » Foie Gras Terrine 220

Tomato compote with delicate spices, caramelized quince,
Reduced aged balsamic.
Marine Trio 190

Shrimp, octopus, and salmon marinated in dill and lemon,
Served with avocado and tangy fresh vegetables.
Quinoa 140

Quinoa pearls in a “Tabbouleh” style, refreshed with mint and coriander,
Green apple, raisins, and a citrus emulsion
« Story » Caesar 180

Heart of romaine with Caesar dressing and anchovy fillets confit in olive oil.
With chicken or With prawns or With smoked salmon

Mediterranean Assortment 280

Fish fillets, shrimp, and octopus seared on the grill,
Carrot purée with citrus, fennel confit, and Swiss chard.
Catch of the Day 270

Pan-seared fish fillet with olive oil and sage,
Celeriac purée and seasonal greens.
Rock Octopus 245

Seared in olive oil with “Pil-pil” condiments,
Smoked potato cakes, roasted cherry tomatoes.
Prawns Pasta 220

Pasta simmered with prawns,
Creamy bisque sauce with a hint of lemon zest.

Chicken Supreme 230

Stuffed with mozzarella and sundried tomatoes,
Crispy polenta with parmesan cream, sautéed spinach.
Duck Magret 290

Roasted with orange and four spices,
Caramelized quince and autumn vegetables.
Lamb Shank 285

Braised with fine condiments,
Creamy potatoes puree with butter.
Beef Fillet 285

Cooked in its own jus with balsamic reduction, “Forestière” mousseline,
Sautéed mushrooms.
Gluten-Free Pasta 190

With broccoli and basil pesto.
Wild Mushroom Risotto 210

Simmered with a mushroom cream, fresh cheese, and parmesan.

Individual Moroccan Pastilla 180

Choice of fillings: Chicken and almond or Seafood and fish,
Served with mixed greens
Fish Tagine 270

With fennel marinated in olive oil and coriander, anise-flavored sauce.
Shrimp Tagine 250

Prawns marinated in “Chermoula,”
Tomato concassé with coriander and mild pepper.
"Mhamer" Chicken 230

With olives and preserved lemon.
« Makfoul » Tagine 240

Slow-cooked lamb shank with Moroccan spices,
Served with caramelized tomatoes and onions.
« Marrakchia » Tanjia 240

Slow-cooked beef shank with cumin and preserved lemon,
Lightly enhanced with saffron pistils and Medina-aged butter,
Served with seasonal sautéed vegetables.

Pistachio Macaron 90

Pistachio cream,
Red fruit compote and raspberry coulis.
Cho’Bana 90

Chocolate ganache cake,
Banana compote with a blend of three spices.
Carrot Cake 90

Carrot cake with raisins and cinnamon,
Garnished with fresh cream cheese
« Story » Chocolate Fondant 90

Salted caramel ice cream.
Refreshing Lightness 90

Sliced seasonal fruits.
Ice Creams & Sorbets 90