French Cuisine

      Glaz

      Casablanca

      Lunch: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday from 12h00 to 15h00 Dinner: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday from 18h00 to 01h00

      Located in the Racine district, "Glaz" takes its name from a Breton expression used to define the different colors that the sea can take on in Brittany. Arnaud Huguen, its owner, has subtly used shades of blue throughout the restaurant, giving the place a unique and very successful atmosphere. You will enjoy an interesting and tasty menu, without forgetting the buckwheat pancakes with atypical and surprising combinations. A colorful address, full of deliciousness!

      Capacity : 60 persons

      Menu extract of the restaurant Glaz

      Restaurant Glaz's starters

      Œuf mollet, sauce hollandaise truffée, asperges 70 Dhs
      Le carpaccio de bœuf du Glaz, crumble de spéculoos, parmesan, roquette 95 Dhs
      Salade de chèvre chaud, poires marinées à la vanille et cannelle, noix, romarin 90 Dhs
      Tartare de saumon comme un gravlax, vinaigrette au dashi ( bouillon japonais ) 120 Dhs
      Salade César du Glaz : poulet mariné, snacké, tomates confites, chips de sarrasin, œuf façon mimosa 85 Dhs

      Restaurant Glaz's main courses

      Notre tartare de bœuf signature, au couteau, œuf confit au soja, pommes allumettes 175 Dhs
      Bavette à l'échalote, choux braisés au beurre salé, sauce vin rouge ( contient de l'alcool ) 185 Dhs
      Filet de bœuf, mousseline de pommes de terre, petits oignons grillés, poireaux frits, jus de bœuf corsé 210 Dhs
      Galette " La Niponne" : tataki de thon et sa sauce teriyaki, purée de chou-fleur aux algues wakame, glace wasabi 140 Dhs
      Noix de Saint-Jacques, velouté de maïs à la moutarde anglaise, agrumes et légumes verts, espuma de bergamote 260 Dhs

      Restaurant Glaz's desserts

      Cheesecake crème brûlée, coulis de fruits rouges 65 Dhs
      L'île flottante du Glaz, crème anglaise, tuile au caramel 65 Dhs
      Fondant au chocolat, cœur cerise, glace vanille de Madagascar, coulis de fruits rouges 65 Dhs

      Access

      Booking
      Parking / Carrying
      Air conditioning
      Air-conditioned cellar
      Musical ambience-Shows
      Wi-Fi
      Nadia Tachinante
      Cheffe of cuisine Nadia Tachinante
      Arnaud Huguen
      Owner Arnaud Huguen

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