LES DOUCEURS DE KENZA PDF

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We opted for the Prix Fixe lunch which included a main course with either a starter or a pastry with fresh mint tea for To start, we were brought a bowl of marinated olives and sipped on a deliciously refreshing orange blossom, lime and fresh mint sherbet. A slow-cooked, succulent chicken leg portion was served with meltingly soft pieces of potato in a rich saffron-infused stew. The chicken had been simmering away for so long that the outside was heavily browned and the inside was tender and full of flavour — just how it should be.

We were offered a basket of warm Algerian breads to accompany the tagine — a dense, flat and slightly sweet semolina bread and a fluffy leavened bread. The semolina bread was particularly good for mopping up the scrumptious, oily sauce and was very filling. For dessert, we selected a pastry from the overwhelming selection at the counter and were served fresh, sweetened mint tea from a silver pot into decorative little glasses.

The presentation was beautifully authentic and the mint tea was the perfect way to finish a light lunch. Steven chose a dessert which was a whole date covered in a shell of marzipan. I went for an apricot and almond paste triangular pastry topped with roasted almonds. The marzipan date was dense and rich with a solid layer of sugary marzipan while the apricot pastry was thick and full of ripe fruitiness but not overly sweet or sticky. La Bague de Kenza also has a small boutique section where you can buy authentic ingredients to make the pastries yourself, under the guidance of its cook book, Les Douceurs de Kenza.

Thank goodness we had the tea to warm us up!

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