Vagabond flavors are emulated. In the spirit of a gourmet coffee-restaurant, our Chef suggests seasonal flavors, a memory or another horizon. Surfing between the papillote of Saint-Pierre with coconut milk or on an exceptional duck breast with mango confit. Our Chef, Mouad Rherbaoui El Malki, and his team never cease to surprise us. He interprets the restaurant menu as a map. We travel to the four corners of the world: in France with its andouillette, its delicious terrine country or half-cooked foie gras on toast (home made). In Asia with these sushi which he has the secret, on the islands with his West Indian pudding, in Spain with tapas, and of course in Essaouira, with its spices, crustaceans and fish selection of the day.