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Apricot and Olive Oil Cake -
Arrìminata -
Artichoke with Soft Goat Cheese -
Black Olive Mini Muffins -
Breakfast Couscous with Jam -
CastelaS Noir d’Olive Oil Washed Martini -
Chocolate Orange Chantilly Mousse -
Citrus Marinade -
Ebano Rice Cakes with Fonduta -
Halen Môn Tomato-Rosemary Focaccia -
Harissa Marinated Chicken with Preserved Lemon -
Harissa Roasted Chicken with Chickpeas -
Lemon Biscotti Crisps -
Linguine with Tomatoes and Bottarga -
Mahjoub Family Lablabi -
Marinated Sardines with Bottarga (Avgotaraho) Espuma -
The Marquise Mild “Gazpacho” -
M’Hamsa Couscous with Golden Raisins -
M’Hamsa Salad -
Oak Smoked Hummus -
OJJA – Eggs in Harissa Tomato Sauce -
Orange and Olive Oil Cake -
Pizza with Crispy Prosciutto and Sage -
Pumpkin Soup with Hazelnuts and L’Aglandau -
Rigatoni with Pork Sausage -
Salad with Prosciutto and Caramelized Pears -
Sea Bass, Artichoke, and Olive Oil Potato Puree -
Selenio Bon-Bons -
Shoof Book Jashe Tagine -
Smoked Water Charred Flatbreads -
Smokey Fall Fashioned Cocktail with Halen Mon Smoked Water -
Spaghetti with Lemon and Parmigiano -
Spicy Tunisian Spaghetti with Seafood -
Stuffed Artichokes -
Stuffed Courgettes/Zucchini Boats -
Sunny Side Up Eggs with Wild Asparagus and Trikalinos Bottarga -
Tunisian Fricassee Sandwich with Tuna and Harissa -
Tunisian Orange and Olive Oil Cake -
Tunisian Stuffed Peppers -
Tunisian Vegetable Salad