Le Tagine en París sirve clásicos del norte de África con ingredientes franceses
En su salón de cortinas transparentes y cojines, el restaurante cocina tajines, cuscús y merguez con pollo de Marans y cordero de los Pirineos.
Sheer curtains hanging from the ceiling, mashrabiya lamps, and benches covered in cushions define the room. There, toasts are usually made with a natural wine, possibly from Domaine Gramenon, Foillards, Tricots, or Arena.
The menu features North African classics prepared with French ingredients, such as Marans chicken, Pyrenees suckling lamb, and Solliès figs. The other night, they served a mechouia salad with grilled tomatoes and peppers, and a perfectly cooked merguez.
The trio of spiced grilled meats combines skewers of lamb shank, kefta meatballs, and merguez. The couscous royal, with free-range chicken, is arguably the best in Paris.
The lamb tagine includes preserved olives and lemons, or, when in season, fresh figs with almonds and honey. To finish, there are homemade Middle Eastern pastries with fresh mint tea.
Wines include a Moroccan tinto by Alain Graillot (€10 a glass), a blanco del Loire by Nicolas Reau (€34 a bottle), a Bourgueil de los bretones or a Minervois by Jean-Baptiste Senat (€38). There is also mint tea (5 € per teapot).
The menu costs between €38 and €53.