Bar-Roque Grill The restaurant's Moroccan limited menu plus the occasional roasted whole lamb on the weekends is the first brush of my Michelin French dining hall. It's so delicious! Too complete! Very pleased! Crushed chickpea mud powder soft, plus onion garlic, etc. Rich fried clothes, light and crispy, with a thick mint yogurt sauce. After making the Middle East snacks exquisite, it is really delicious Moroccan classic chopped lamb. You can hear the crisp sound of the clams when you cut it. The skin is excellent. The spices are seasoned and the pine nuts are super fragrant! I like the thin and tough pastilla cake skin. Fry the fennel on both sides and sprinkle the almonds. The filling is pigeon meat and chicken. The seasoning is slightly sweet, but it will not violate the feeling of roasting whole lamb. The different parts of the mountain are piled up. The ribs with cartilage and fat are the best. The skin is roasted like a suckling pig. It is crispy. Other parts are also delicious. The surface is slightly burnt. The cross section is perfect. Pink and tender. Full of fragrance. Homemade North African roasted spicy lamb sausage, chopped lamb filling, just a little oily, a little spicy to Bodhi. The staple food is North African millet couscous like a softer buckwheat and especially sucks the juice. Even the melon and colored peppers are delicious. The soft pickles are instant. It's so delicious that I can't stop the French spring chicken. Even the chicken breast is tender. The chicken legs and wings are even more bone-detecting. The pan is lightly fried, the chicken skin is slightly wrinkled, just sucking the juice. The lamb belly sauce is extremely delicious. The yellow wine brings out a strong fragrance. Soft and chewy wide noodles roll in the juice is super delicious.