Best Dishes at Chez Momo

Lamb cooked low and slow until it falls apart, with sweetness from prunes or apricots balanced by savory spices (cumin, cinnamon, ginger). Often finished with toasted almonds and sesame. The clay pot cooking infuses subtle earthiness.

The restaurant's couscous reputation is built on this dish. The grains are light and separate, never mushy. The meat is tender from steaming over the broth, and the vegetable assortment—usually including carrot, zucchini, cabbage, onion, and chickpeas—is varied. Multiple reviewers call this one of Paris's best couscous.