Restaurant Tibétain Pays des Neiges

A creamy and smooth soup made from pumpkin. The texture is velvety and the flavor slightly sweet. Ideal for starting the meal gently.

A traditional Tibetan soup made with tsampa (roasted barley flour) and onions. It offers a consistent texture and a unique rustic taste. A comforting dish typical of the high plateaus.

A tangy and spicy soup with Chinese influences, featuring tofu, chicken, and black mushrooms. The broth is enhanced by vinegar and a hint of chili. Flavorful and appetite-stimulating.

A flavorful soup topped with beef, fresh vegetables, and enoki mushrooms. Lemon adds a refreshing touch of acidity that balances the spices. A dish rich in flavors.

A light and healthy soup made from fresh spinach leaves. The broth is clear and delicately flavored. Perfect for a light meal.

Steamed Tibetan dumplings, filled with a mixture of vegetables. The dough is soft and the filling is juicy. To be enjoyed with a homemade spicy sauce.

Traditional Tibetan dumplings stuffed with juicy minced meat. Served steaming hot after steaming. A must-have in Tibetan cuisine.

Small dumplings stuffed with a seasoned potato puree. A mild and melting vegetarian option. Served in portions of three.

Fried meat croquettes, crispy on the outside and tender on the inside. Often seasoned with mild spices. A popular appetizer in Tibet.

Dish of turmeric-seasoned langfen (mung bean jelly). Slippery and fresh texture, served cold or warm. Can be enjoyed as soup or salad.

Wok-fried rice with pieces of tender chicken and small vegetables. A classic, flavorful, and filling dish.

Sticky rice traditionally steamed for a chewy and soft texture. Requires specific preparation time. Ideal for accompanying sauced dishes.

Tibetan-style fried rice with a choice of beef or tofu. Enhanced with carrots, zucchini, and bean sprouts for crunch. A complete and balanced dish.

Twisted brioche buns, steamed. Very soft and neutral texture. Perfect for soaking up spicy or sauced dishes.

Portion of steamed white rice. Simple and essential accompaniment for sauced dishes.

Vegetarian fried rice with various vegetables and black mushrooms. Flavorful and light, rich in textures.

Fried spring rolls filled with minced pork and vegetables. The rice paper becomes crispy when fried. Served hot.

Crispy fried rolls filled with a chicken filling. A popular appetizer to enjoy with salad and mint.

A fresh and crisp cucumber salad, seasoned with vinegar. Light and refreshing, it cleanses the palate.

Salad composed of crunchy black mushrooms and fresh chives. Light dressing to enhance the texture of the mushrooms.

Grilled lamb ribs seasoned with spices like cumin and Korean pepper. Served with cucumber for freshness and sesame. Rich and fragrant meat.

Lamb stew served in a pot with Chinese cabbage and spinach. The broth is flavored with pepper. A warm and comforting dish.

Variation of traditional momos, folded into a flower shape and steamed. Filled with meat or vegetables according to the chef's recipe. Visually elegant and tasty.

Grilled beef strips served sizzling on a hot plate. Accompanied by carrots, onions and seasoned with pepper. An intense taste experience.

Pieces of chicken coated in a light batter and fried until golden and crispy. Tender inside. Often served with sweet and sour sauce.

Wok-fried chicken with seasonal vegetables. Quickly cooked to keep the meat tender and vegetables crisp. A simple and effective dish.

Traditional Tibetan stew composed of thin slices of beef, transparent vermicelli, and vegetables. All simmered in a flavorful broth. A complete and typical dish.

Mixture of seasonal vegetables stir-fried in a wok to preserve their crispness. Topped with a flavorful house sauce. A healthy side dish or a light meal.

Rustic mashed potato preparation. Served with homemade pickles for a touch of acidity. A family and comforting dish.

Dish combining silken tofu and eggs, likely sautéed together. Soft texture and mild flavor. Rich in plant-based protein.

Original preparation where red beans are cooked into light fritters or sautéed with egg yolk. Served with pickles. A unique vegetarian specialty.

Tibetan soup containing momos (dumplings). A complete dish combining the comfort of broth and the deliciousness of dumplings.

Wok-fried wheat noodles with pieces of chicken and vegetables. Seasoned with soy sauce and mild spices. An Asian street food classic.

Fried noodles with tender beef strips and crisp vegetables. A hearty and flavorful dish.

Vegetarian version of fried noodles, rich in seasonal vegetables. Light yet filling.

Typical meal soup with hand-pulled noodles (Thenthuk). Served in a large bowl with a rich broth, vegetables, and meat or in a vegetarian version. Very popular in Tibet in winter.

Chinese-origin fried noodle dish, adapted to Tibetan taste. The noodles are slightly crispy and mixed with the chosen topping. Flavorful and textured.

Noodle dish served cold, often with a vinaigrette or spicy sauce and raw vegetables. Refreshing, ideal in summer.

Large bowl of noodle soup with beef slices. Aromatic broth and tender noodles for a complete meal.

Noodle soup topped with chicken pieces. The broth is light and comforting, perfect for warming up.

100% vegetarian noodle soup with an assortment of fresh vegetables. Clear and flavorful broth.

A complete menu to discover the house specialties. Includes an appetizer, a main meat dish, and a dessert of your choice. Excellent value for money.

Formula dedicated to lovers of steaming and dim sum. The main course is a varied assortment of dumplings and bites. Light and digestible.

A completely meat-free menu, highlighting vegetables and plant-based proteins. From appetizers to main courses, everything is cooked with fresh ingredients. Healthy and flavorful.

The menu recommended by the chef, offering a wide choice of appetizers and popular dishes like hot plate grills. Ideal for a hearty and varied meal.

A classic frozen dessert made of vanilla ice cream, hot chocolate sauce, and whipped cream. A creamy and delicious treat.

Scoop of coffee or chocolate flavored ice cream, topped with whipped cream. A gourmet and refreshing dessert.

An ice cream dessert with mint flavor, often accompanied by chocolate (like After Eight) or mint liqueur. Fresh and digestive.

Lime sorbet drizzled with vodka. A light, tart, and alcoholic dessert, ideal for finishing a hearty meal.

A simple scoop of ice cream or sorbet of your choice. Perfect for a little sweet touch.

Orange sorbet served in the frozen peel of the fruit. Elegant presentation and intense fruity flavor.

Lemon sorbet served in its own peel. Very refreshing and tart.

Meringue heart coated in vanilla ice cream and topped with hazelnut pieces or praline. A crispy and melting classic.

Glutinous rice dough ball filled with a sweet paste (often mung bean or egg) and sprinkled with grated coconut. Served warm and soft.

Apple rings coated in batter and fried golden. Crispy on the outside, melting on the inside. Often served with sugar or honey.

A large coupe of assorted ice creams with fruits and whipped cream. A festive and colorful dessert.

Traditional Tibetan dessert made with sweet rice, mixed with yak butter (or unsalted butter) and dried fruits. Rich and energizing.

Cake made with roasted barley flour (tsampa), a staple ingredient in Tibet. Unique roasted nutty flavor, dense and crumbly texture.

Simple dessert mixing cooked rice and yogurt, often sweetened. Fresh and digestible, typical of some regions in Asia.

Homemade fermented yogurt, mild and creamy. Sweetened for dessert. A light and probiotic end to the meal.

Mixture of fresh cut fruits (mango, pineapple, kiwi) marinating in freshly squeezed orange juice. Vitamin-rich and natural.

Classic pale lager beer (Heineken or 1664 depending on availability). Refreshing with a slight bitterness. 50cl format.

Light and refreshing Chinese blonde beer. Mild malty notes. Pairs very well with Asian cuisine.

Thai pale lager beer. Clean and crisp taste, ideal for soothing spicy food. (Singha or Chang type).

Popular blended Scotch whisky. Spicy and smoky flavors.

Selection of classic aperitifs: anise-flavored (Ricard) or fortified wines (Porto, Martini). Choose according to your taste.

Traditional French cocktail mixing dry white wine and cassis cream. Sweet and fruity.

House creation. The Tibetan cocktail may include rice spirits or local flavors. Ask the waiter for the composition.

Refreshing mix of fruit juices and syrups, non-alcoholic. Fruity and sweet.

Natural mineral water (still or sparkling). Essential for hydration during the meal.

Classic cola sodas, sweetened or sugar-free versions.

Fruit juices of your choice. Refreshing and vitamin-rich.

Classic French orange soda with pulp. Fizzy and fruity.

Traditional hot beverage. Tibetan salted tea is prepared with butter (po cha), while the sweet version is a sweet milk tea (cha ngarmo). A unique cultural experience.

Green tea infusion flavored with mint leaves. Digestive and soothing.

Classic espresso coffee or its decaffeinated version.

Coffee diluted with a cloud of milk or cream.

Espresso coffee diluted with hot water for a less intense but larger volume.

Bordeaux red wine. Generally structured, with notes of red and black fruits. Ideal with red meats.

Rhône Valley red wine. Often spicy, warm, and fruity. Pairs well with sauced dishes.

Provence rosé wine, known for its freshness and notes of citrus and flowers. Perfect as an aperitif or with light dishes.

Elegant rosé from the Saint-Tropez region. Dry, fruity, and mineral. A summer pleasure wine.

Chardonnay white wine. Often round with notes of white-fleshed fruits and butter. Pairs well with fish and poultry.

Smooth and fruity red wine (Merlot) served by the glass or carafe. A pleasant table wine.

Local wine from Var, likely rosé or light red. Simple and direct, perfect for accompanying daily meals.

Colombard white wine. Lively, fresh, and very aromatic (citrus, exotic fruits). Very refreshing.