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"Je vais dans mon ardeur poétique et divine, mettre au rang des Beaux Arts celui de la cuisine" Joseph Berchoux

Le Mansouria

Kilims, brass trays, tiled tables and carved wooden screens set the scene for refined cooking
Kilims, brass trays, tiled tables and carved wooden screens set the scene for refined cooking Credit: Franck Beloncle

Kilims, brass trays, tiled tables and carved wooden screens set the scene for the refined cooking of Fatima Hal, the grande dame of Moroccan cuisine in Paris and cookbook writer, who proudly maintains a tradition handed down from mother to daughter. Tagines are a speciality, including the mourouzia (lamb, spices, raisins and almonds), said to date back to the 12th century, and the tangy chicken with preserved lemons and olives. All the details count here. Starters, which include pigeon pastilla and carrots with orange water and cumin, are particularly good – you can order a selection to share between the table.

Address: 11 rue Faidherbe, 75011 Contact: 0033 1 43 71 00 16; mansouria.fr Getting there: Metro Faidherbe-Chaligny Opening times: Mon, 7.30pm-10.45pm; Tue-Thur, midday-2pm, 7.30pm-10.45pm; Fri, Sat, midday-2pm, 7.30pm-11pm Price: set-price menus from €28 for lunch and dinner Payment type: credit cards accepted Cuisine: North African Reservations: recommended

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