Small felfel (peppers, chillies, tomatoes and garlic)
5,50€
6 oysters (october to march)
10,50€
9 oysters (october to march)
15,50€
12 oysters (october to march)
19,50€
Village dishes :
11€ for lunch, 13€ in the evening
Monday
Loubia
Tuesday
Bercoukes
Wednesday
Asbane / Couscous
Thursday
Makfoul
Friday
Sardines or lentils with beef
Saturday
Calf's feet or tripe or felfel
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Large felfel plate
7,00€
Couscous :
+ 2€ in the evening
Vegan
9,00€
Merguez
11,00€
Chicken
11,00€
Beef chuck
12,00€
Beef skewer
12,00€
Sardines
12,00€
Méchoui
15,00€
Royal
17,00€
Supplement :
Merguez
2,00€
Chicken
6.00€
Skewer
7,00€
Beef
7,00€
Sardines
7,50€
Small-scale catering
Beef sandwich
7,00€
Merguez sandwich
7,00€
Small fries
3,00€
Large fries
5,00€
Desserts
Dessert of the day
5,00€
Burnt cream
5,00€
Caramel cream
5,00€
Tiramisu
5,00€
Pie of the day
5,00€
Specialties By Tonton Fernand
It’s impressive to note the number of cultures that make equally bad-faith claims to the white bean over 10,000 km from South America, its true birthplace. In Tarbes, they swear by tarbais, which needs to be blanched three times, while Carcassonne vies with Toulouse for a cassoulet with or without tomatoes, etc. etc. etc. One thing’s for sure: Loubia is Kabyle, with sauce and cumin to prevent flatulence. I’m farting with joy.
Don’t let that stop you from discovering our lentils. I’m not going to repeat the speech, but they’re not necessarily green, and they’re not necessarily from Le Puy!
Berkoukess, also known as plombs (but that’s not nice). Some will rightly tell you that they’re the big grains of semolina that don’t pass the biggest sieves. They’ll probably fail to mention that, discovered by the Franks when they conquered Sicily, they are also the prestigious ancestors of Italian durum wheat pasta.
Ticourbabine. Seemingly indigestible, this large ball of dense semolina, flavored with mint and spices, develops all its gustatory capacities on contact with its sauce. A festival of tastes and flavors, ticourbabine is to Kabyle what Knödel is to Bavarian: an institution.
Steamed couscous isn’t a dish, it’s a philosophy. The vegetables cooked with the semolina give it an incomparable fragrance. Served without sauce, it is mild and easy to digest. A grilled chili pepper and a drizzle of olive oil lead the most hysterical atheist to the paradise of bon vivants.
Grilled sardines are a must. Present every friday, they are coated with spices before being seized by the grill. Unmissable but still unmatched in the canteen today, they are accompanied by the inevitable (homemade) fries and salad. Eat up, that’s an order!
Fel-Fel, like Felagah or “fait le malin”, is a deceptive dish for the well-informed Kabyllian. The sweet chilli and green chilli combination has smoked more than one gogo, and the accompanying durum wheat pancake will fan the flames of over-indulgent eaters. This chili puree is also available in sweet bell pepper only… for those who are a bit nervous! Suggested accompaniment: veal trotter or tripe.
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Fórmulas para el almuerzo
(excepto fines de semana)
Entrante + plato principal o
plato principal + postre
13,50€
Entrante + plato principal + postre
16,50€
Plato principal
11,00€
Entrada
Mayonesa de huevo
5,00€
Vinagreta de puerros
5,00€
Ensalada de tomate
5,00€
Sopa de verduras
5,00€
Filete de arenque
5,00€
Felfel pequeño (pimientos, guindillas, tomates y ajos)
5,50€
6 ostras (de octubre a marzo)
10,50€
9 ostras (de octubre a marzo)
15,50€
12 ostras (de octubre a marzo)
19,50€
Platos de pueblo :
11€ para el almuerzo, 13€ por la noche
