Our samosas: beef, goat cheese or vegetable

A golden triangle, a thin pastry that crackles at the first bite, a warm and fragrant filling: the samosa is one of the most ordered bites on our menu. You eat it with your fingers, as an appetiser, a starter or next to a bo bun.

A traveller

The samosa travelled a long way before reaching our plates. Its cousins are found from the Middle East to Central Asia, and it became an institution in India, often filled with spiced potatoes and peas. It then followed the trade routes to the Indian Ocean: on Réunion island, the "samoussa" is sold on every street corner. In France, it found its place on Asian tables, next to the spring roll.

The triangle

Its shape is no accident. The pastry is folded into a triangle, turn after turn, around the filling: every bite gets as much crunch as filling, and the samosa stays closed while it cooks.

Three fillings

• Beef: the classic, with seasoned minced meat.
• Goat cheese: our fusion touch, melting inside and crisp outside.
• Vegetable: for vegetarians, in the vegetarian platter.

How to eat them

Piping hot, in a few bites, with a lettuce leaf or dipped in a sauce. They are easy to share: in a group, mix the fillings.

The beef samosa and the goat cheese samosa can be ordered individually, under "Asian platters" on the menu. They are also in the discovery platter, and the goat cheese and vegetable ones in the vegetarian platter.