Talaï Lamo - restaurant tibétain

Fried Tibetan ravioli, crispy on the outside. The filling is a melting mix of Comté and Mozzarella cheese. A tasty appetizer to share.

A fresh appetizer platter of crunchy vegetable sticks. Served with a creamy avocado dip. Ideal for a light start to the meal.

Fried spinach leaves in a light and crispy batter. Served with a tangy tamarind sauce and a spicy sauce to enhance the flavor. An original and textured specialty.

A rich and creamy Tibetan soup. It combines various vegetables like broccoli and cauliflower with barley and cheese for thickening. A comforting and nutritious dish.

Traditional soup of simmered yellow and red lentils. Enhanced with tomatoes for a touch of acidity. Smooth, velvety, and flavored with mild spices.

Clear and revitalizing chicken broth. Flavored with fresh ginger and garlic, with pieces of carrots and tomatoes. Ideal for warming up.

A sautéed seasonal vegetable curry, completely vegan. The vegetables remain crunchy and are coated in mild spices. Served with rice or Tibetan bread.

A lamb stew simmered with white radish (daikon). Seasoned with a distinctive Himalayan spice blend. The meat is tender and the sauce is rich in flavor.

Chicken curry prepared according to the chef's special recipe. Creamy and flavorful sauce, moderately spicy. A classic revisited with Himalayan touches.

Traditional Nepalese fish curry. Fish is simmered in an aromatic sauce made with tomatoes, onions, and spices. Delicate and slightly spicy flavor.

Rustic curry of red beans (Rajma) and vegetables, typical of mountain cuisine. Rich in plant protein and earthy flavors. Hearty and nourishing.

The national Tibetan dish: wheat dough dumplings, stuffed and steamed. Served with curry and chili sauces for dipping. Soft and juicy texture.

A hearty meal soup containing momos (dumplings). The broth is light and flavorful (vegan base), garnished with vegetables. Ideal for a complete meal in a bowl.

Round Tibetan bread, fried or pan-fried, stuffed with minced meat and onions. Crispy on the outside and juicy on the inside. Similar to a pie or a large meat turnover.

Traditional Tibetan noodle soup. Noodles are served in a hot and comforting broth with vegetables. A popular dish in the Himalayas for warming up.

Soup of fresh 'pulled' pasta in small square or rectangular pieces. Unique, firm, and chewy texture, served in a flavorful broth.

Stir-fried noodle dish with soy sauce and crunchy vegetables. A Sino-Tibetan cuisine classic, savory and slightly caramelized.

Wok-fried rice with small vegetables and eggs. Separate and fragrant grains. A simple and satisfying dish, enhanced with your choice of topping.

Popular dessert from the Indian subcontinent. Small balls of milk dough, fried then soaked in a sugar syrup flavored with rose water and cardamom. Very sweet and soft.

Classic Italian dessert made with coffee-soaked biscuits and a creamy mascarpone cream. Dusted with bitter cocoa.

Delicate dessert made of fresh cheese dumplings (paneer) poached in a sweet, flavored milk cream. Served chilled with dried fruit pieces.

Dense and creamy traditional Indian ice cream. Made by slow reduction of milk, it has an intense flavor of milky caramel and pistachio. Unique texture without ice crystals.

Simple and healthy dessert made with creamy yogurt drizzled with honey. Fresh and digestive.

Sweet semolina cake, cut into diamond shapes. Granular and melting texture, flavored with coconut. A traditional sweet to accompany tea.

Bordeaux red wine. Ruby color, red fruit aromas, and balanced tannic structure. Pairs well with meats.

Saint-Estèphe appellation red wine. Powerful and full-bodied with woody and spicy notes. Ideal for rich dishes.

Rhône Valley wine. Generous, sunny, and spicy, with black fruit aromas. Pairs well with curries.

Loire red wine made from Cabernet Franc. Fruity, light, and fresh, with notes of raspberry. Easy to drink.

Beaujolais Cru. Smooth and fruity red wine (Gamay), with aromas of kirsch and sweet spices. Elegant and refined.

Classic Provence rosé. Pale color, floral and fruity nose. Fresh and thirst-quenching.

Slightly sweet Loire Valley demi-sec rosé. Slightly sweet with notes of red berries and candy.

Dry and elegant rosé from the Pinot Noir grape. Mineral and fruity, with good vivacity.

Dry and fruity Loire white wine. Notes of citrus and white flowers. Refreshing.

Burgundy white wine (Mâcon). Round and aromatic Chardonnay, with notes of white-fleshed fruit and a mineral touch.

Grand Loire white wine (Sauvignon Blanc). Lively, dry, and mineral, with intense aromas of citrus and flint.

Prestigious sparkling Champagne. Fine bubbles, freshness, and elegance for celebrations.

Classic French aperitif cocktail made with white wine and crème de cassis (cassis liqueur). Sweet and fruity.

Sparkling version of Kir, made with Champagne or sparkling wine and crème de cassis. Festive and refined.

Marseille Pastis. Aniseed liqueur served with fresh water. Pronounced licorice and anise flavor.

Renowned grape eau-de-vie, aged in oak barrels. Complex aromas of dried fruit, spices, and wood. To be savored slowly.

American Whiskey (Tennessee Whiskey). Notes of caramel, vanilla, and smoked oak.

Clear and neutral spirit, distilled from grains or potatoes. Drunk neat chilled or in cocktails.

Refreshing cocktail made with gin and tonic water, served on ice with a slice of lemon or cucumber. Bitter and aromatic.

Traditional Tibetan tea, often prepared with yak butter and salt (Po Cha) or in a sweet milk version (Chai). Rich and warming.

Indian Chai. Black tea infused with spices (cardamom, cinnamon, ginger) and milk. Sweet and aromatic.

Blend of herbs and plants with purifying properties. Light and beneficial.

Hot infusion of fresh lemon, ginger, and honey. Ideal for the throat and immunity. Tart and spicy taste.

Selection of flavored teas for a relaxing moment.

Pure herbal infusion without caffeine. Warming and digestive blend.

Nepalese blonde beer. Light, malty, and refreshing, brewed with Himalayan water.

Award-winning Nepalese lager beer. Balanced and full-bodied taste, very popular in Nepal.

Classic French blonde lager beer (Kronenbourg 1664). Light bitterness and floral hop notes.

Classic carbonated sodas of your choice: Cola (regular or zero sugar) or Orangina (orange drink).

Natural mineral water (still or sparkling) in a 50cl bottle.

Large bottle of mineral water (still or sparkling) one liter to share.

Sweetened iced tea flavored with peach or lemon. Very refreshing.

Fruit juices of your choice. Sweet and fruity.

Bitter carbonated drink with quinine. Can be drunk on its own or as a mixer.

Creamy traditional drink made from yogurt or milk blended with fresh banana. Sweet and nourishing.

Mixed fruit lassi. A cocktail of fruity and milky flavors.

Special creation by the bartender. Mix of fruit juices and spirits according to inspiration.

Classic Cuban cocktail made with rum, fresh mint, lime, sugar, and soda water. Very refreshing.

Creamy tropical cocktail made with rum, coconut milk, and pineapple juice. Sweet and exotic.