July 15, 2003
Start with a pigeon-stuffed pastry, dusted with powdered sugar, and continue on with a heaping portion of fluffy couscous, available with chicken, lamb, sausage, or vegetable. The tagines are luscious, particularly the lamb with prunes. The slightly sweet meat falls off the bone and the spongy bread served alongside is perfect for soaking up the sauce. Good wine selection, including a variety of North African wines. Dessert is the best part: mint tea poured with great finesse and an enormous platter of pastries -- dripping with nuts and honey -- from which to choose.
From journal Finding the Maghreb in Paris