Menu - Tamara
Menu
Here you will find the menu of Tamara in Paris. At the moment there are 19 courses and drinks in the menu.
Food Images
Menu
Entrées
$19.6Dessert
Cheese Selection$17.3Nos Desserts
Parfait Glacé$13.8Pour Continuer
Tourte, Volaille Confite, Choux Rouge, Shiitake$28.8
Pêche Du Jour, Feuille De Chêne Brûlée, Civet De Mer, Agrumes$26.5Bordeaux/Sud-Ouest
Chateau La Brande / Castillon-Côtes De Bordeaux / 2016$9.2
Nicolas Carmarans / Maximus / 2018$60.0
Clos Du Jaugueyron / Clos De Jaugueyron (Haut Médoc) / 2016$16.2
Nicolas Carmarans / Fer De Sang / 2019$69.2
Chateau Gombaude-Guillot / Cadet De Gombaude (Pomerol) / 2015$76.2
Chateau La Grave Figeac / Saint Emilion Grand Cru / 2012$91.2
Clos Du Jaugueyron / Margaux / 2015$138.5Autres / Others
Domaine Daniel Dugois / Vin De Paille (Arbois) / 2014$10.4
Famille Laudet / Bas Armagnac / Armagnac Laballe$13.8
Julien Fremont / Calvados$13.8
Domaine Giudicelli / Muscat Du Cap Corse / N / 2017$9.2Para Empezar
Artichaut, Tourteau, Olive De Kalamata$15.0
Huitre, Burrata, Basilic$13.8
Offers
Exclusive restaurant offers: Domaine Giudicelli / Muscat Du Cap Corse / N / 2017 -70% for $2.8 !
FAQ
Feedback
Chef and staff at Restaurant Tamara delivers the best of modern cuisine and hospitality, operating at the level of top-end of global expectations—at least to our cultural reference. When planning our dining reservations for modern cuisine in Paris, we specifically sought chefs who went beyond bringing their creativity to the plate—they needed to also be engaging with an ethical and sustainable supply chain, preferably with local sources. Restaurant Tamara delivered on all expectations and requirements, and showed they can do that while still bringing a delightful experience to the nose, eyes, and palette. The front of house staff engaged us with a warm friendliness that we 've come to enjoy in our travels. There is an ease and pride in their work that came through that just added to the whole experience of being there. The food experience is at parity with many of the best in global modern cuisine. However, where they standout is working to make the humble local ingredients that are available in late autumn when we visited shine with a freshness of being brought straight from the farm to the table. I know that sounds cliché, but this is something that 's easier to mask with sauces and the like, rather than to focus rethinking with creativity to let the ingredients shine. !!! PRO TIP: Get the non-alcoholic beverage pairing! Most of the time alcoholic beverage pairings have left us with a yeah, sure in whether the beverage really pairs with the menu items. Chef and team worked exceptionally hard to create the beverages to pair with each dish. They didn 't even tell us ahead of time, but it was when we noticed the consistent pattern that they expressed (with beaming pride) their appreciation for noticing their work. Apparently, they went through great trials and tribulations (read many failures in the process of creation) before they created a beverage that met their creative vision and goals.







