Tender chicken thighs braised with preserved lemon and green olives, creating a bright, salty-tart flavor. The preserved lemon gives this dish its distinctive character — it's more delicate than the lamb tagine but equally satisfying. Multiple reviews note this as lighter than the meat versions but still deeply flavorful.
This Moroccan classic combines tender braised lamb with the sweetness of prunes, the crunch of toasted almonds, and warm spices like cinnamon and ginger. The meat falls apart at the slightest touch after hours of slow cooking. Reviewers consistently mention this as a signature dish that exemplifies authentic Moroccan cooking.
A generous portion of fluffy couscous accompanied by a rich vegetable stew (carrots, zucchini, turnips, chickpeas) plus tender pieces of both lamb and chicken. It comes with a side of harissa for heat adjustment. This is a complete meal in itself and represents excellent value.
The traditional finish to a Moroccan meal — fresh mint leaves (sometimes with green tea) steeped in hot water and sweetened with sugar. It aids digestion after the rich dishes and completes the authentic experience. Reviewers note this is complimentary or inexpensive and worth lingering over.
These North African spiced lamb sausages are grilled until the casing is crispy and charred on the outside, while the interior remains juicy. Served with golden french fries and a small salad. It's a simple dish that shows the quality of the meat sourcing.
L'Homme Bleu brings Moroccan tradition to the Parmentier neighborhood with a menu of traditional tagines, couscous, and grilled meats. The restaurant is known for authentic flavors, attentive service, and good value — a neighborhood favorite rather than a destination spot.
Book ahead for dinner on Friday and Saturday — the place fills with locals who know it well, and walk-ins can face 30-minute waits.
Weekday lunch is quieter and a great time to experience the food without the dinner rush. Service is just as good and plates are equally generous.
Start with a tagine rather than couscous — it's the signature preparation that best shows the kitchen's skills.
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