Le petit Tibet

A clear and comforting broth garnished with minced meat and vegetables. Mild and light flavor with fresh herbs. To be enjoyed hot with a spoon at the beginning of the meal.

Mix of fresh and crisp salad leaves garnished with tender chicken pieces. Seasoned with a light vinaigrette. A refreshing and simple starter.

Traditional Tibetan dumplings stuffed with minced beef and herbs. The steamed dough is tender and soft. To be dipped in the provided chili sauce.

Tibetan dumplings stuffed with beef, fried until golden and crispy. Pleasant contrast between the crispy exterior and the juicy filling.

Thick traditional Tibetan soup made from roasted barley flour (Tsampa). Rustic nutty flavor enhanced by melted cheese. A very nourishing and warming dish.

Dumplings partially steamed then pan-fried on one side. Offers a double texture: crispy base and soft top. Stuffed with seasoned beef.

Main dish of steamed dumplings stuffed with beef. Served with a bowl of broth on the side for a complete meal. Soft texture and juicy filling.

Chicken version of Tibetan steamed dumplings. Milder flavor than beef, flavored with herbs. Served with a soup.

Fried chicken dumplings for a crispy and golden texture. Served with a soup to balance the fried aspect. Ideal for those who love crunchiness.

Pan-fried chicken dumplings, crispy on the bottom and tender on top. Served with a side soup. A rich and varied texture.

Main dish of fully fried beef dumplings. Crispy shell containing a hot filling. Served with a broth.

Main dish of pan-fried beef dumplings (seared on one side). Served with a hot soup. A classic of Tibetan street food adapted into a meal.

Rich and hearty Tibetan noodle soup (Thukpa). Contains long noodles (spaghetti style), vegetables, and meat in a flavorful broth. Eaten noisily by slurping the noodles.

Traditional soup with homemade hand-pulled noodles in small squares or flat pieces. Soft noodle texture and rich broth. A very popular winter dish.

Stir-fried version (without broth) of Tibetan square noodles. Wok-sautéed with meat, vegetables, and spices. Similar to stir-fried noodles but with flat, wide noodles.

A soup with momos (dumplings) served directly in the broth. The dumplings absorb the flavors of the soup. Very hearty.

Sautéed dish mixing glass noodles (phing), tender potatoes, and beef. Slippery noodle texture and flavorful sauce. Often slightly spicy.

Fried Tibetan round breads stuffed with juicy beef. The crust is crispy and the inside is tender. Usually eaten with hands, accompanied by chili sauce.

Vegetarian dish of transparent glass noodles stir-fried with potatoes and black mushrooms. Mild umami flavor and pleasant texture.

Steamed dumplings stuffed with a mixture of finely chopped vegetables (cabbage, carrot, onion). Light and healthy. Served with a bowl of soup.

Fried version of vegetable momos. The outside is golden and crispy, the inside remains tender. Served with a soup.

Vegetarian soup with homemade hand-pulled noodles and plenty of fresh vegetables. Clear and fragrant broth. A comforting dish.

Tibetan square noodles stir-fried in a wok with a mix of crunchy vegetables. No broth, seasoned with soy sauce and spices.

Classic noodle soup (Thukpa) in a vegetarian version. Rich in various vegetables and long noodles. Light and digestible broth.

Hearty soup containing whole vegetable momos. The dumplings become tender in the spicy broth.

Rustic vegetarian soup with roasted barley flour (Tsampa) and cheese. Creamy consistency and unique roasted grain flavor.

Spicy potato dish, served with fried puffed bread (poori). The potatoes are coated in a spicy sauce. To be eaten using the bread to scoop up the pieces.

Vegetable momos served with a spicy red chili sauce (C-momo). Intense and spicy flavor. For lovers of spicy dishes.

Wok-fried rice with small diced vegetables and soy sauce. Separate and fragrant rice grains. A simple and satisfying classic.

Fragrant rice with fresh lemon juice, often flavored with mustard seeds, curry leaves, and turmeric (yellow). Tangy and refreshing flavor.

Thin noodles stir-fried Chow Mein style with crunchy vegetables. Salty and slightly sweet seasoning with soy sauce. Firm texture and smoky wok flavor.

Beaten eggs cooked in a pan, served golden. Simple and protein-rich. Can be garnished with chopped onions for more flavor.

Assortment of fresh seasonal vegetables quickly sautéed to retain their crunchiness. Light seasoning to enhance the vegetable flavors. Healthy and colorful.

Simple dish of shredded cabbage sautéed and grilled with onions. Mild and slightly caramelized flavor. A typical vegetarian side dish.

Combination of hot steamed momos and a fresh, crisp salad. Offers a contrast of temperatures and textures. Light meal.

Momos immersed in a liquid, spicy, and tangy soup (Jhol) sauce, often based on sesame, tomato, and soy. A very popular dish in Nepal. An explosion of flavors.

Fried cauliflower fritters coated in a sweet and sour spicy sauce (Indo-Chinese style). Crispy outside, tender inside. Very tasty.

Potatoes cut into strips or pieces and stir-fried Tibetan style. Crispy and spicy. Similar to fries sautéed with spices.

Fresh green beans wok-sautéed with garlic and spices. They remain bright green and crisp (al dente). A simple and tasty vegetable dish.