On Friday the Garden Brasserie serves only one dish at lunch, and every table orders it. The seven-vegetable couscous arrives in large earthenware dishes to share, the broth on the side.
The semolina is rolled by hand on Thursday evening by two cooks, then steamed three times over the broth: that is what makes it light. Carrots, turnips, courgettes, pumpkin, cabbage, broad beans and chickpeas; lamb from the High Plateaus, cooked slowly.
Families come after the prayer and stay a long time under the patio’s orange tree. The children have their own little plate, the grandparents their broth piping hot. There is no menu that day: there is the couscous, then fruit and tea.
An article signed by the house