Demonstration — fictional hotel, restaurants and data. Designed by Algeria Agency. Dar Chemâa does not exist: the house, its rooms, tables, salons, characters, guests, reviews and documents are invented. Rates are indicative, no number can be called, and nothing is booked, charged or sent.
Designed by Algeria AgencyChemâa, the tasting menu
Eight courses, from the bay to the High Plateaux and on to the palm groves: the whole kitchen told in one evening, served to the whole table.
2 to 8 guests, served to the whole table
Course 1 of 8
This morning’s sardines, filleted by hand and cured warm in a caraway and saffron date vinegar; shaved raw fennel, black olives and a thread of green oil. The port of Algiers on one plate.
Pairing: « Mitidja »: citrus, thyme, sparkling water
Course 2 of 8
The soup of Ramadan evenings, clarified to amber and poured at the table over toasted frik, pulled lamb and a single coriander leaf. All of the perfume, none of the weight.
Pairing: Louiza (lemon verbena) and thyme infusion
Course 3 of 8
The semolina flatbread of Algiers’ streets, folded into a hundred layers and gilded in butter around a tomato cooked down for hours. The terfess is shaved at the table, and the room smells of the steppe after rain.
Pairing: « Safran »: orange, saffron, ginger
Course 4 of 8
The Ramadan cigar made precious: the dioul leaf shatters at the bite, the crab is sweet and briny, lifted with preserved lemon. The harissa is only a caress.
Pairing: Orange-blossom lemonade
Course 5 of 8
The couscous of the eastern ports, rolled by hand: a saffron broth of rockfish, crisp vegetables and red mullet seared skin-side, pearly at the heart.
Pairing: Orange-blossom lemonade
Course 6 of 8
Rougag flatbread torn by hand as in the Aurès, drinking a red marqa of smen and sweet pepper; the lamb shoulder has cooked seven hours and comes away with a spoon.
Pairing: « Safran »: orange, saffron, ginger
Course 7 of 8
A cool breath between main course and dessert: green-tea and mint granita scraped with a fork, Deglet Nour dates, a cloud of lben and pine nuts.
Course 8 of 8
The semolina diamond rich with smen, filled with date paste, baked and dipped in warm orange-blossom honey; beside it a toasted-semolina ice cream that tastes of grandmother’s makrout.
Pairing: Mint tea, poured from height
And to finish, the mignardises.
Five courses — garden, sea and lamb: a shorter evening with the same care.
9 500 DZD per person With the tea and mocktail pairing: 3 200 DZD per person
Eight seats at the pass, facing the chef’s brigade: « Les Hauteurs », with Tipaza sea urchins and squab with tlitli in season. You watch every plate being born.
In season, add: Tipaza sea urchins, chickpea cream, lemon (in season), Tlitli, roast squab, date jus
18 000 DZD per person 4 to 8 guests, served to the whole table
Indicative prices in dinars, VAT included.
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