Wally Le Saharien

Frommer's Review

Head to this dining room -- lined with desert photos and tribal artifacts crafted from ceramics, wood, and weavings -- for an insight into the spicy, slow-cooked cuisine that fueled the colonial expansion of France into North Africa. The prix-fixe dinner menu begins with a trio of starters: spicy soup, stuffed and grilled sardines, and a savory pastilla of pigeon in puff pastry. Next comes any of several kinds of couscous or a méchouia (slow-cooked tart) of lamb dusted with an optional coating of sugar. Merguez, the cumin-laden spicy sausage of the North African world, factors importantly into any meal, as do homemade pastries.

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