Le Cabanon Cap-d'ail

CHEF DHAKER BEJAOUI

Biography

DHAKER
BEJAOUI

A mix of cultures and influences, the chef Dakher Bejaoui transports you with his permanent creativity. Vegetables and fresh fish are the colours of this painter of ovens.


Iodized flavours, fish and meat cooked in a coal-fired oven, the cuisine of this chef, finalist of the greatest competitions, transports us and takes you back to the shores of the Mediterranean.
Sharing in DNA, come with friends and enjoy a good time around a colourful and tasty table.

His experience

Finalist of the greatest competitions, this kitchen troublemaker offers you an inventive cuisine,
with Mediterranean and iodine influences.

2013

Won first prize in the Cool Jina competition.

2016

Host of the 1st Tunisian culinary web show.

2019

Candidate and winner of numerous challenges in the Top Chef Tunisie 2019 show.

2021

Head Chef of the Restaurant Le Cabanon Cap-d’Ail.

FEATURE
DISHES

THE MENU

Our 2021 selection

Starter

PIZZA À LA TRUFFE D’ÉTÉ

Truffe tuber aestivum pizza

GAMBAS CROUSTILLANTES, YAOURT GREC ET HERBES

Prawns in Kadaif, greek yogurt and herbs

MOZZARELLA CRISPY, COMPOTÉ DE TOMATE

Crispy mozzarella, tomato compote

BEIGNETS DE LÉGUMES (COURGETTE, TOMATE, CÉBETTE, BASILIC)

Vegetables fritters (Zucchini, tomato, spring onion, basil)

CAVIAR D’AUBERGINES GRILLÉES

Grilled eggplant caviar

TABOULÉ LIBANAIS, HERBES FRAÎCHES ET PETITES TOMATES

Lebanese tabbouleh, fresh herbs and cherry tomatoes

BROCHETTES KEFTA DE BOEUF, SAUCE TARATOR

Beef kefta skewers, tarator sauce

FRITES FRAÎCHES À LA TRUFFE D’ÉTÉ

Truffe tuber aestivum french fries

HOUMOUS, PAIN PITA

Hummus, pita bread

MARINADE DE POISSON FRAIS

Fish marinade, teriyaki sauce with seasonal fruits

SARDINES FARCIES AUX BLETTES, CONCASSÉ DE TOMATE AU BASILIC

Sardines stuffed with chard, crushed tomato and basil

SALADE CRÉTOISE

Cretan salad

CEVICHÉ DE LOUP, LECHE DE TIGRE AU LULO ET MAÏS CANJA

Sea bream ceviche, tiger milk with lulo and canja corn

EDAMAME

Edamame

POIVRONS GRILLÉS MARINÉS ET FLEURS DE THYM

Grilled and marinated peppers and thym flower

CARPACCIO DE FENOUIL AUX AGRUMES

Fennel carpaccio with citrus fruits

Prepared dishes

TAJINE DE SOURIS D’AGNEAU AUX FRUITS DU MENDIANT

Lamb shank tagine with beggar fruit

FETTUCCINE AU HOMARD, BISQUE AU BASILIC ET TOMATES CONFITES

Lobster fettuccine, basil bisque and candied tomatoes

LINGUINES AUX COURGETTES ET TRUFFE D’ÉTÉ

Linguine with zucc hini, and summer truffle

Our barbecue

LE TOMAHAWK DE BOEUF

The beef tomahawk

PARGUIT DE POULET MARINÉ AU CITRON ET AUX HERBES

Chicken Parguit marinated with lemon and herbs

POISSONS SAUVAGES SELON LA PÊCHE DU JOUR

Wild fish according to the catch of the day

HOMARD SELON ARRIVAGE

Fresh lobster according to arrival

LA BELLE CAMERON GRILLÉE À L’HUILE D’ARGAN

The beautiful grilled Cameron shrimp with argan oil

FILET DE BOEUF GRILLÉ

Grilled beef filet

Slide dishes

POMME PURÉE À NOTRE FAÇON

Homemade mashed potatoes

SALADE DE JEUNE POUSSE ET HERBES

Young shoot and herbs salad

LÉGUMES GRILLÉS BARBECUE

Bbq grilled vegetables

PATATES DOUCES RÔTIES ET GRILLÉES

Roosted and grilled sweet potatoes

FRITES FRAÎCHES À LA TRUFFE

Truffle french fries

Kid menu

NUGGETS DE FILETS DE POULET, FRITES, SIROP À L’EAU ET GLACE

Chicken fill et nuggets with french fries

FISH AND CHIPS, SIROP À L’EAU ET GLACE

Fish and chips

Our desserts

COMME UN CITRON

Like a lemon

DÉLICE AU CHOCOLAT, CRÈME PRALINÉE NOISETTE ET ÉCLATS DE CACAO

Chocolate delight with nut-praline cream fill ing and cocoa chips

ASSIETTE DE FRUITS FRAIS

Fresh fruit platter

NUAGE DE FRUITS ROUGES

Red fruits delicacy

COLONEL OU SGROPPINO

GLACE 2 BOULES / 3 BOULES

MAGNUM (AMANDE, CLASSIC, CHOCOLAT BLANC)

Folow us

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