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Mansouria Restaurant Review: Since 1984, Fatéma Hal has been sharing her passion for Moroccan cuisine in a tastefully appointed space in the trendy 11th arrondissement. Author of a beautifully illustrated book on Moroccan cooking, Hal teaches you the subtle differences between the couscouses of various regions. Experience the aromatic versions from Casablanca, Fes and Oujda, or try the delicately flavored tagines such as lamb with eggplant and preserved lemons, and mourouzia, honey-glazed lamb seasoned with ras-el-hanout (a classic blend of spices used in Moroccan cooking). Charming reception and service.