Le Safran - Seasonal Menu

To start

  • 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.

Richness of the Sea

  • “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.

Taste of the Land

  • 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.

Moroccan Tradition

  • 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.


  • Cheese selection 230

    Selection of four matured cheeses.


  • 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

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