A warming starter soup, thick with vegetables and chickpeas or meat. Fragrant with warm spices like cinnamon and cumin. In Moroccan tradition, this opens the meal, cleansing the palate and preparing the stomach for richer courses ahead.
Dessert and beverage in one course. Delicate pastries layered with honey and sometimes stuffed with dates or nuts. Fresh mint tea is strong and sweet, the traditional finish to a Moroccan meal. This set closes the meal perfectly.
Tips from diners
The pastries are very sweet. Have the mint tea without extra sugar—it already has enough sweetness.
A starter classic: thin phyllo-like dough folded around seasoned ground lamb or beef, a soft egg, and sometimes herbs. Fried until golden and crispy. The contrast of crunchy exterior and warm, runny egg makes this a satisfying bite.
Tips from diners
Eat the brick immediately when it arrives—it loses its crispiness within minutes. The warm egg yolk is the point.
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.
Tips from diners
Ask which fruit and spice combination is today's special. The kitchen rotates between apricots, prunes, and raisins depending on what's fresh.
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.
Tips from diners
The semolina-to-meat ratio here is generous with meat. If you want mostly grain, order the vegetarian version. For maximum meat, ask for extra protein.
A Parisian Moroccan institution in the heart of the Latin Quarter area, Chez Momo recreates the riad atmosphere with Saharan tents and Oriental lounges. The kitchen serves classic Moroccan dishes—bricks, chorba, couscous, and grilled meats—while weekend evenings feature live dancers and entertainment, making it part meal and part cultural experience.
Book Friday or Saturday night for the belly dancer and DJ performances. The show starts around 10 p.m., so arrive early if you want a good table view.
The restaurant has private salons that can be arranged for groups. Perfect for birthdays, celebrations, or team dinners with a cultural twist.
Lunch is less expensive than dinner, and quieter for having an actual meal conversation. Dinner becomes more of a show/party experience.
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