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Location of the Restaurant
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El Mansour |
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7, rue de la Trémoille |
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75008 Paris 8e Arrdt |
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Restaurant El Mansour 75008 Paris 8th Arrdt PELLETIZED pelletized It with the pigeons, a receipt which one says of gold, white frost and ebony, would have been brought to Morocco by the Andalusians at the end of the fourteenth century. It constitutes one of the finest mets of the Moroccan kitchen and Miss harmoniously of the perfumes of sweeten-salted, grooves and flower of orange tree. Is for us a priesthood pelletized. The laminated one of brick is carried out with the hand, according to the tradition, in order to obtain the largest smoothness. Impresses small irregularities and naturally friable, it will seem to you a genuine lace. There exists a maritime alternative of pelletized, containing white fish and seafood which we also prepare. KEMIA the Moroccan kitchen abounds in small salads of vegetables and of fruits, to taste in amuse-stops or accompaniment of a tajine. The repertory is infinite and varies according to the soils and the seasons. The Fez-native salads express the sobriety of the ground and are characterized by great subtlety from spices and the crystallized ones. Those of Marrakech and the South resplendissent of colors and sun. One refers to these salads by using the kémia term, which means alchemy. The kémia that we are used for the restaurant varies every day, according to the products of the market. Harira has each civilization its soup. Will harira is certainly most famous of Moroccan soups, that which one swallows in a mouthful with the first blow of gun marking the rupture of the fast, during the month of Ramadan. Tasty and scented, will harira it is especially a very beautiful mixture of spices, containing coriandre and of cumin. It is tasted accompanied by some dates and small pastry makings to honey. Sometimes, when the cold of the winter becomes corrosive, we replace will harira it by one will bessara of broad beans, a delicious receipt of North, that one likes to prepare slightly raised. Frétillantes sardines and silver plated, the sardines are with the image of the dynamism of the coastal towns, Reduction and Casablanca. For the townsmen, with the first place of which the craftsmen of the old woman médina, they constitute the daily lunch. The fish arrive the morning even at the port. One recognizes their freshness with their pearly reflections. There exist thousand and one Moroccan variations of sardine. One particularly appreciates the receipt of Reduction, which adapts it to fresh grasses, coriandre and lemon. |
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Location of the Restaurant : Paris 8e Arrdt - 75008 - Paris - 75 - Ile-de-France
Couscous In the couscous, the cereal is queen. At the season of harvests, the barley, rye, corn grains and of but are carried to the mill, are rolled, filtered, then finally dried with the sun. At the end of this long preparation, one will obtain a soft semolina with single texture, at the same time fine and air. In Fès, one has as a habit to taste this semolina accompanied by a tajine tfaya, consistent and caramelized, with the fair grapes and cinnamon. One also accompanies it by meat skewers marinated in the chermoula, a scientist mixes grass and spices. Following the example Othoman kebabs, one will make them roast with the wood fire and one will strew them with a feature of cumin before serving them. The lamb barbecue, which one prepares at the time of the great festivals, remains the noblest accompaniment of the couscous and our great speciality. We use, for his preparation, only the best lambs. The sucking lambs of Lozere, high in pastures under best the conditions, offer a scented meat and herbale, to tend without being fatty. Every morning, we prepare the shoulders, which will mijoteront with choked until the evening. Single, melting and crusty texture, of our lamb barbecue is our greater pride. Tajines of sea Cooked with the furnace, in tajine, fried or in kefta, all are marinated in the chermoula, a sauce containing cumin, of crushed garlic, coriandre crushed, sweet pepper and lemon. The fish dishes marry with spices according to the espèèces. Each coastal region has its manner with it of adapting fish. With mint In the large souks of Fès or Meknès, the noise of the hammering of copper announces the district of the dinandiers. The craftsmen work and engrave étincelants plates of brass, corpulent teapots with the witch's hat, burn-perfumes, wash-stand, engraved samovars of floral or geometrical reasons, all intended for the celebration of the. One exclusively prepares it with Gunpowder, a green the dried with the fire and rolled in small balls which one imports of China or Ceylon. As for mint, one uses that of Meknès, most famous, that one recognizes with his large clear sheets and his white flowers. In winter, one adds to it some pinions of pines and a bit of wormwood. |
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