Menu highlights at Léopard include Tanjia Jemaa el-Fna Style — slow-cooked beef with spices in a clay jar, served with Moroccan beans (300 MAD), Royal Couscous — fine semolina with rich broth, lamb, chicken, merguez and seasonal vegetables (300 MAD), Seafood Paella — saffron rice with mussels, clams, prawns and calamari; 45-minute preparation (250 MAD per person), Galician Octopus — tender octopus with fondant potatoes and smoked paprika (145 MAD), Sweet & Savory Chicken Pastilla — free-range chicken with cinnamon and almonds (170 MAD), and Kharouf Mehchi — lamb shank confit 5 hours with basmati rice, pistachios and almonds (350 MAD).