Worthy representative of this thousand-year-old Algeria, with pride when one explains the big culinary classics of the Maghreb, that is '' the couscous'' accompanied with vegetables of Quebec, simmered in delicious broth savors; of lamb jarrets being tender to the bone, of learnedly spicy merguez, of rabbit and and juicy chickens braised  to wish.

It is in the charm particular of street DULUTH, that Rabah Adjemout, former Director of the Institute of tourism and the hotel trade of Tizi-Ouzou, decided to take the restaurant of speciality couscous and fine northern African cooks  "LE COIN  BERBÈRE"

Fettouma his wife and head chef, chairs the furnaces; his/her children complement the team in an environment of user-friendliness ever contradicted.

The head chef prepares with an infinite love, for the great happiness of its very faithful customers, the seed of couscous in three vapor cookings with pure olive oil incomparable aromas, and decorated with seeds of buckwheat.

In the tradition, the couscous is often preceded by the chorba  soup with savours of coriander, steaming and delicious or of a crusty brik of egg, for the most demanding taste buds.

The home made baklawa, the dates stuffed with almond paste, as well as the mint tea served "à la mode" Berber, crowns with wonder this true gastronomical escapade, undoubtedly unforgettable.

Every evening the family at "LE COIN  BERBÈRE" welcomes you in a cheerful Mediterranean warm and sunny atmosphere. Berber songs, chaabi music, red tablecloths and candles transport you to the confine of the mythical Atlas Mountains of North Africa.

 

Copyright 2007 "Au Coin Berbère"