Saveurs du Tibet

Shrimp coated in a light and airy batter, fried until golden brown. Crispy on the outside and tender on the inside. Ideal for sharing at the start of a meal.

Fried triangular pastry pockets, stuffed with spicy minced beef. The pastry is crispy and the filling is flavorful. A classic appetizer from Indian and Tibetan cuisine.

Crispy fried rolls filled with a mixture of chicken and vegetables. Crunchy and golden texture. Often served with a sweet and sour or nuoc-mâm sauce.

Crispy fried spring rolls stuffed with shrimp. The fried rice paper offers a very crispy texture. To be enjoyed hot.

Traditional Tibetan steamed dumplings, stuffed with juicy beef. The dough is soft and contains a flavorful juice. Eaten hot, dipped in a chili sauce.

Vegetarian steamed dumplings stuffed with spinach and cheese. A mild and melting alternative to meat momos. Tender texture and delicate taste.

Momos (dumplings) served immersed in a bowl of special broth called 'jhol'. The broth is spicy, tangy, and very aromatic. A comforting dish where the dumplings soak up the flavors of the soup.

Large steamed buns, with a thick and soft white bread-like dough. The inside is filled with seasoned pork. Spongy texture and rich filling.

A hearty Tibetan soup made of momos (dumplings) served in a beef bone broth. Garnished with pak choi for a touch of freshness. A complete meal in a bowl.

Traditional soup containing pieces of hand-pulled and torn dough. The broth is rich, garnished with beef and vegetables. The noodles have a pleasant, chewy texture.

Sichuan-style noodle dish, served with a spicy and flavorful sauce. Topped with minced meat and peanuts for crunch. A mix of savory, spicy, and umami flavors.

Classic Tibetan noodle soup in a clear, homemade beef broth. Served with fresh vegetables. A warm, simple, and nourishing dish.

Wok-fried rice with pieces of beef and vegetables. The grains are separated and fragrant. A simple and tasty dish.

Beef slices sautéed with spices, peppers, and ginger. It is a popular Tibetan dish rich in flavors, often spicy. The meat is tender and the sauce is aromatic.

Pieces of hand-pulled Tibetan dough, served sautéed (without broth) with beef and vegetables. Offers a firm texture and concentrated flavor due to wok cooking.

Homemade long noodles stir-fried in a wok with beef and crunchy vegetables. A classic, tasty, and filling dish.

A fried half-moon shaped pastry, filled with seasoned beef. The outside is golden and crispy, the inside is juicy. Often eaten as a snack or main course.

Steamed Tibetan bread, characterized by its soft and flaky texture. It has a neutral taste, ideal for soaking up sauces or curries.

Traditional homemade Tibetan black sausage. It mixes meat, blood, barley flour (tsampa), and spices. It is pan-fried for a crispy exterior.

Rustic and thick Tibetan barley soup (tsampa), beef, and radish. Earthy flavors and consistent texture. Very nourishing.

Dish of yellow lentils simmered with Indian spices like turmeric and cumin. Creamy texture and comforting taste. Perfect as a side dish or vegetarian main.

Sparkling cocktail mixing sparkling wine and fresh orange juice. Light, fruity, and refreshing drink, often served as an aperitif.

Popular Italian aperitif made with Prosecco, Aperol, and a splash of sparkling water. Characteristic bittersweet flavor and bright orange color. Served very cold.

Colorful cocktail imitating a sunrise, based on tequila, orange juice, and grenadine syrup. Sweet and fruity taste.

Refreshing classic cocktail based on gin, lemon juice and sparkling water. Perfect balance between the acidity of the lemon and the botanical notes of the gin.

Hearty hot drink made of strong coffee, Irish whiskey, and sugar, topped with a layer of cold cream. Delicious contrast between hot and cold, bitter and sweet.