Among the new dishes are roast cod with garlic potato puree and leek and mushroom sauce, braised chicken thighs with lentils, cauliflower and very cheesy sauce and navarin of lamb with couscous and grilled vegetables.
At the centre of all this, there are rows of tagines, mounds of couscous, and the grills, smoke rising from beef brochettes and lamb sausages like incense in some pagan temple.