Restaurant Cheminée

Olives marinated in a paste of walnuts, pomegranate molasses, and herbs. A classic Persian appetizer with sweet and sour flavors and a crunchy texture.

A refreshing salad of finely diced cucumbers, tomatoes, and onions. Simply seasoned with lime juice and dried mint.

A creamy potato salad of Russian inspiration, very popular in Iran. Rich and creamy, it contains chicken, eggs, and pickles.

A fresh plate consisting of feta cheese, walnuts, and a bouquet of fresh herbs (basil, mint, tarragon). Traditionally eaten with bread.

A creamy dip made from grilled and mashed eggplants, mixed with yogurt and tahini. Smoky flavor and creamy texture.

Thick yogurt mixed with diced cucumber and dried mint. Very refreshing, it often accompanies main dishes.

Yogurt prepared with wild Persian shallot (Moussir), which has a milder taste than garlic. A simple but flavorful specialty.

Cooked spinach and thick yogurt mixture, often seasoned with garlic. A healthy and fresh appetizer.

Preparation based on eggplant and yogurt, sometimes with raisins for a sweet touch.

A colorful appetizer mixing cooked red beets and yogurt. Sweet and earthy with a beautiful pink color.

Classic chickpea puree with tahini (sesame paste), lemon, and garlic. Smooth texture and nutty flavor.

Simple green salad with fresh tomatoes and cucumbers.

The house's special salad, rich in ingredients with salty feta, tangy pomegranate, and sweet beetroot.

Dish from northern Iran made from charcoal-smoked eggplants, cooked with tomatoes, lots of garlic, and eggs. Intense smoky flavor.

Fried eggplant puree topped with 'Kashk' (fermented whey with a strong, salty taste), fried onions, and mint.

Thick and very green Persian omelet, made almost entirely of chopped herbs (parsley, cilantro, dill). Dense and fragrant texture.

A variation of the Persian omelet prepared with fava beans and fresh dill. Savory and vegetarian.

Rolled grape leaves stuffed with a seasoned rice mixture. Served warm or hot.

Stuffed grape leaves, more generous, containing minced meat and split peas in addition to rice.

A popular street food in winter, combining warm beets and fava beans, seasoned with Golpar (angelica), a unique aromatic spice.

Lamb tongue slow-cooked until tender. A delicate and melt-in-your-mouth meat, appreciated by connoisseurs.

Very rich traditional soup with noodles, legumes, lots of herbs, and garnished with Kashk (whey). A complete meal in itself.

Creamy, mild, and comforting pearl barley soup. Often prepared with chicken broth and cream.

Flavorful and nutritious lentil soup, seasoned in the Persian style.

Tasting platter for two, allowing you to sample 5 cold or hot appetizers selected by the chef.

Large tasting platter for three people, with a variety of 6 appetizers.

The largest assortment, ideal for groups, offering 7 different appetizers to discover Persian cuisine.

House specialty. Mixed lamb and chicken skewer marinated in the famous Fessenjan sauce (walnuts and pomegranate). Rich and flavorful.

The classic Persian kebab. Minced meat seasoned with onions and saffron, molded onto a flat skewer and grilled. Very juicy.

Flattened and marinated lamb fillet skewer. Very tender meat with a delicate saffron flavor.

The royal combination: a fillet skewer (Bargue) and a minced meat skewer (Koubideh). The best of both worlds.

Thick and juicy lamb fillet cubes, marinated in saffron and grilled. Meatier than Bargue.

Special combination of a skewer of lamb cubes (Tchenjeh) and a skewer of minced meat (Koubideh).

Duo of skewers: one lamb (Bargue) and one deboned chicken fillet (Djoujeh). Ideal for those who like variety.

Mixed skewer alternating pieces of lamb and chicken on the same skewer, marinated in saffron.

'Sour' kebab (torch): lamb marinated in a walnut and pomegranate sauce. Rich and tangy flavor typical of northern Iran.

Cornish hen (young chicken) marinated in saffron and lemon then grilled. Tender and fragrant, with bone.

Chicken version of the 'torch' kebab, marinated in walnut and pomegranate sauce.

Deboned chicken fillet, marinated in saffron and lemon. Tender and easy to eat.

Duo of skewers: minced meat (Koubideh) and deboned chicken.

Chicken marinated in yogurt and spices, including curry for a spicy touch.

Juicy, deboned, and grilled chicken thigh.

A large platter of mixed grills to share for two people, including house classics.

A feast of grills for three, offering a wide selection of meats and chicken with side dishes.

Persian-marinated salmon steaks (saffron and lemon) grilled on a skewer. Served with rice.

Whole fish or fillet served with a rich walnut-pomegranate sauce and aromatic herb rice (Sabzi Polo).

Shrimp marinated in a spicy and saffron yogurt sauce, then grilled.

One of the most famous Persian stews. Chicken simmered in a thick, dark sauce made from ground walnuts and pomegranate molasses. Unique sweet and sour taste.

Sophisticated sweet and savory stew with duck and various dried fruits.

Dish resembling Fessenjan but with herbs and meatballs, typical of the Gilan region.

Chicken and vegetable (zucchini, eggplant) stew in a light tomato sauce.

Classic meat and yellow split pea (Lapeh) stew with fried eggplant, flavored with dried lime (Limou Amani).

The national Persian dish. Lamb stew slow-cooked with lots of herbs (parsley, cilantro, fenugreek), red beans, and dried lemons. Deep and aromatic taste.

Ultra-tender lamb shank served with a special rice mixed with dill and fava beans. A festive dish.

Braised lamb shank served simply with classic saffron rice.

Tender and flavorful lamb collar meat served with rice.

Chicken served with a 'jewel' rice garnished with red and tangy barberries (zereshk). A perfect balance between the richness of the chicken and the tartness of the berries.

Classic roast chicken with saffron rice.

Sweet and savory dish with sour cherry rice (albaloo polo) and chicken.

The 'sweet rice', a festive wedding dish garnished with candied orange peel, walnuts, and berries. Very fragrant.

Specialty from Qazvin. Rice garnished with meat, walnuts, and dried fruits, offering an explosion of flavors.

Vegetarian stew from northern Iran with fava beans, lots of dill, and poached eggs within.

Okra stew in a tomato sauce.

Mixture of stewed zucchini and eggplant.

Rich and sweet-savory stew with dried fruits and walnuts.

Plate of fresh herbs (mint, basil, tarragon, radish).

Marinated vegetables in vinegar (Persian pickles).

Marinated garlic cloves.

Extra portion of saffron basmati rice.

An extra skewer of minced meat.

Side sauce.

Menu adapted for children.

Salted pickles.

Grilled green chili.

Whole grilled tomato.

The 'Tahdig', the crispy, golden rice crust from the bottom of the pot. Highly prized.

To mix with hot rice for extra creaminess.

Spicy sauce.