"This was
Mediterranean cooking with true flair. Seafood tagine had
generous chunks of cod, sea bass, scallops, prawns and
mussels: all cooked to perfection in a light fish
broth."
Time
Out, Eating & Drinking Guide 2005, 22nd
Edition
"Numidie has its
own clear identity, avoids clichés"
The
Good Food Guide 2005
"A pud of pear
poached in red wine, stuffed with almond paste and served
with balsamic ice-cream was a tricky combination pulled off
with panache."
Time
Out, Eating & Drinking Guide 2004, 21st
Edition
"Tagines feature in
lamb, poussin, bream and vegetarian versions, while fragrant
mains include duck breast with lavender honey"
The
Good Food Guide 2004
"Exemplary
couscous, great merguez frites"
Giles
Coren, The Saturday Times, 12 July 2003
"Couscous Kabyle
(which takes its name from the chef's ancestral town) was a
paean to the genre: meltingly tender lamb on a bed of
perfect couscous"
Time
Out, Eating & Drinking Guide 2003, 20th
Edition
"It is the kind of
place that so many of us crave"
Jay
Rayner, The Observer Magazine, 28 April 2002
"It's all
enjoyable, proficiently prepared"
Jonathan
Meades, The Saturday Times, 27 January 2001
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