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Restaurant in Paris preparing Tibetan specialties, some Mongolian dishes and a Tibetan beer made of barley.
Between walls with apparent stones, decorated with decorative panels that remind us that the name of the restaurant is that of the largest Tibetan lake, not far from which the Dalai Lama was born. Journey over time and space is complete with a choice of Tibetan specialities such as Tsampa soup (grilled barley flour) and momos (ravioli served with spicy sauce) to vegetables or meat to sprinkle with a flavour, this Tibetan beer based on Barley. Also some dishes from Mongolia like the famous fondue. Quantities are important, quality is much less. The most adventurous can try butter with butter to yak, very rich and especially very special for Europeans… The restaurant also becomes a gallery the time of temporary exhibitions.
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La cuisine est excellente et originale.
Bon, ceci dit notre voyage fut perturbé par la table de 4 retraités qui ont discuté héritages et notaires tout le déjeuner jusqu’à émettre l’idée d’engager un tueur à gage.
Sinon, un vrai voyage culinaire.