chachacha74.blogspot.com

chachacha74.blogspot.com

• 400g drained tinned chick peas
• 1 tsp sea salt
• 2 tbsp olive oil
• 3 garlic cloves, peeled
• 3 tbsp tahini (sesame seed paste)
• 50ml lemon juice
• 50ml water
• 1 tsp Sichuan pepper blitzed with fresh corriander leaves

About Sichuan pepper (or Szechuan pepper)

Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. piperitum, Z. simulans, and Z. schinifolium), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutanese, Nepalese, Japanese, Konkani, and Toba Batak cuisines, among others.

Salad: Couscous de courge butternut aux herbes fraiches / Butternut squash couscous with cinnamon, tarragon and mint
Tomato & artichoke salad with mint and basil / Salade de tomate et artichauts

Soupe: Courge Butternut au parmesan / Butternut soup with parmesan

New this winter – BIG NOODLE! A big pot of noodles with fresh vegetables and herbs in a hot and fragrant Asian broth and your choice of marinated grilled chicken or tofu.

PLUS today’s specials….

New potato salad with slightly soft boiled eggs, cornichons & capers and lots of fresh herbs

Butternut squash couscous with cinnamon, tarragon and mint
Spanish butter beans with garlic, chilli, lemon and parsley

Leek & potato soup

South Indian vegetable curry….chickpeas, peas and spinach with coconut and coriander

Plat Du Jour: Mexican chicken sticks with rice and black beans, served with a fresh tomato and corn salsa and a spoon of creme fraiche

Cupcakes: Dark chocolate and fresh orange

AND OF COURSE….

All of our regular favourites including our Thai chicken curry, meatballs with tomato sauce and FIERY chilli con carne….not to mention jacket potatoes, steak pies, sausage rolls and veggie samosas…all made in-house…!

Everything’s fresh and made right here, so to avoid disappointment, please order in advance. Remember all of our mains dishes can served hot, or cold for you to reheat later on.

We’re open from 9am-8pm non-stop Tuesday-Saturday, 11am-5:30pm Sunday. Closed Mondays.

If you would like to keep updated with our changing specials or just see what we’re up to…’like’ our facebook page – Papillon Chamonix, or check out our website on www.papillonchamonix.com

416 rue Joseph Vallot
Chamonix
74400

Tel: 04 50 96 65 13

chachacha74.blogspot.com

papillon

papillon

papillon

papillon

chachacha74.blogspot.com

There’s live music from Doug tonight at the Rusticana in Argentiere.

There’s also a BBQ, cheffed by Ian, which includes a choice of steak, chicken or salmon with 3 sides salad for around €14.

For those who need to know who Doug is….. we found out. He’s Doug the guitar/singer geezer who lives with the lovely hairdresser lady with the dog.

There are even rumours of people coming all the way from Chamonix to see Paul play and eat BBQ. Well… what else you gonna do tonight?

Read reviews of the Le Rusticana on yodl.co

PAPILLON est actuellement a St Tropez, pour un client particulier.  Nous serons de retour a la boutique le Mardi 2 Aout . Merci de votre comprehension et a tres bientot

papillon

PAPILLON est actuellement a St Tropez, pour un client particulier.  Nous serons de retour a la boutique le Mardi 2 Aout . Merci de votre comprehension et a tres bientot

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papillon

papillon