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Tamarillos
Tamarillos 'A cuisine of fruit and flowers' is Tamarillos' motto, and indeed all dishes, sweet or savoury, have fruit as an ingredient or main element. Dine on the terrace or inside, where the décor's part of the experience. It's bright with fresh flowers, palm fronds nudge your elbow and apples bob in giant vases. Pace yourself; chef Philippe Chapon is 'double champion de France de dessert' and taught a young Gordon Ramsay his pastrycooking. The lunchtime formule de midi makes this gourmet place accessible to travellers on more modest budgets.
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Tripti Kulai
Barrel-vaulted and cosy, this popular vegetarian place stands out for the inventiveness of many of its dishes. You could drink a tea a day for more than a month and still not exhaust their selection.
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