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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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Nous avons mangé des plats succulents : soupe de raviolis, poulet au litchi et marmite d'aubergine et de porc, tsampa et dessert de riz au safran !
Le service est rapide et discret, et la cuisine me fait voyager vraiment.
Un des rares restau qui sait me séduire à chacune des nombreuses fois où j'y suis allé .