Conrad Rabat Arzana
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La BriseRestaurant

A must-visit for worldly experimental individuals enjoying the finer things in life. La Brise is a premium, breathtaking destination that offers a vibrant, sensorial epicurean experience through an abundant and generous French Moroccan Brasserie. La Brise caters to all palettes, from International and Moroccan breakfast specialties to traditional aromatic Tajines for dinner.

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Opening Hours

Open daily:
7  – 11 am
1 – 3 pm

Weekend continuous service:
12:30 pm – 11 pm

Comfortable Seats at a Restaurants Terrace with Pool and Ocean View

La Brise Menu

6 Course Menu

Epicurean Menu for 2 by Chef Aissam Ait Ouakrim

Booking in advance. Tea or wine pairing.

TO START THE JOURNEY

SALADE LA BRISE

Sucrine Salad, Avocado, Mango, Onion, Feta Cheese, Balsamic Mustard Vinaigrette
100
V

THE AVOCADO & THE KING PRAWNS

Mashed Avocado with Star Turnip, Beetroot and Passion Fruit Vinaigrette
150
S, R, SD

THE FENNEL

Fennel Soup, Lime, Anise Teeds and Tarragon
90
N, D, V

THE CRAB

King crab of the ocean, turnip, fresh cheese with chives and lemon caviar
150
S

TOMATO & BURRATA

Burrata di Buffalo, Cherry Tomato, Pesto, Garden Salad Sprouts and Herbs
100
D, R, V

INSTANT LIGHT

SEA SCALLOPS CARPACCIO

Scallop Strips with Grapefruit and Vanilla Olive Oïl
110
SR

FRESH SALAD

Fresh salad Tropical flavors, Kiwi, Pineapple, and Avocado
120
N, R, V

OCTOPUS

Pressed Octopus, Fried Capers, Herbs from our Vegetable Garden and Golden Croutons
110
S

VITELLO TONATTO

with Fried Caperberries
120
R, G

FISH

SCALLOPS

Sea Scallops Dubarry
250
S, D

SEBASS

Fillet of Sea Bass, Gratinated Zucchini with Parmesan, Candied Tomato
280

BLUE LOBSTER

Tapiocas and Blue Lobster in a Creamy Bisque with Parmesan cheese
290
S, D, SD

MEAT

BEEF TENDERLOIN

Grilled Beef Tenderloin, Potato Gnocchi with Truffle cream, Beef Jus
290

LAMB CHOPS

Roasted Lamb Chops, Zucchini Calisson withAubergine Caviar
220

SLOW COOKED DUCK

Duck Breast, Foie gras Apricot Candy,Pistachioand Coconut
250

CHICKEN FERMIER

Chicken Breast Cooked at low temperature, Seasonal Vegetables
200

PASTA

GOURMET LINGUINE

Smoked Salmon and Chives, Scallops and Mascarpone
180
D, S

PACCHERI TRUFFLE

Paccheri withtruffleoil, porcini mushrooms and creamy sauce
190
V

RAVIOLI

Cheese Ravioli, Fried Prawns in Garlic Butter, Lemon-Parmesan Cream with Saffron Pistil, Dill and Almond
140
D, S

PARMIGIANO RISOTTO

Risotto with seasonal vegetables and GranaPadano parmesan
150
D

LOCAL FLAVORS

MOROCCAN SALAD

Taktouka, Zâalouk, Liver with Charmoula, Marinated Shrimp, Star Anise Carrot, Zucchini with Coriander, Mussel with Lemon Confit, Orange Beetroot with Coconut, Maâsla of Pumpkin, Chickpeas with Red Pepper, Cucumber with Lime Orange Blossom
260
P, S, SD

BRIOUATES

Four flavors: Makfoul Chicken, Ras el Hanout Cheese, Charmoula Fish, Minced Meat
140
S

THE WHITING

Whiting Tajine meatballs with tomato sauce, potato and olives
150

CHICKEN MAKFOUL

Tajine Makfoul with Prune Candy, Small Onions, Quail Egg and Almond
220

VEGETABLE COUSCOUS

Couscous with Seven Vegetables, Chickpeas and Tfaya with Grapes
260
V

THE ROYAL COUSCOUS

Couscous with vegetables, Tfaya Kefta and Merguez
260

VEAL TANJIA

Tanjia Marrakechia with Veal shank, Saffron Potato
330
SD

SWEET INDULGENCE

GUANAJA TRUFFLE HEART

Creamy Guanaja Flavored With Truffles, Crunchy With Hazelnuts
130
N, SD

THE SEA BREEZE

Tomatoes, Glazed Peppers Served with Strawberry Foam, Pistachio Biscuit and Olive Oil
110
N

CHEESECAKE

Biscuits and Rosemary Grape Sorbet
100
D

CINNAMON ORANGE

Orange Jelly, Segment, Orange Sorbet and Orange Foam
90

CHESTNUT MOELLEUX GIANDUJA GLACAGE

Hazelnut Dacquoise, Crispy Gianduja, Chestnut Mousse, And Chestnut Sauce And Chestnut Ice Cream
120
N, D

SEASONAL FRUITS PLATTER

90
G

SEASONEL SORBET AND ICE CREAM

80
D

JAWHARA “MILK PASTILLA”

Crispy pastry, pistachio mousseline and cinnamon
90
N, D

V - Vegan | G - Gluten | S - Seafood | D - Dairy SP – Piquant / Spicy N - Nuts | R - Raw | SD - Signature Dish

All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team.
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