Têt, the contemporary eco-responsible Vietnamese restaurant

Based in the 11th arrondissement, Vietnamese restaurant Têt stands out for its commitment to eco-responsibility and its contemporary vision of Vietnamese cuisine.

As you push open the door, you're greeted by an elegant room blending industrial style with modern decor. Even the flowers, produced locally by La Ferme Florale Urbaine, attest to our eco-responsible approach.

After a career in construction, founderThinh drew on his mother's love of cooking and the traditions of Têt, the Vietnamese New Year, to create this unique concept in Paris.

Têt 's philosophy is based on two pillars: authentic flavors and respect for the planet. For Thinh, this means working exclusively with local producers, minimizing imports, with the exception of a few rare spices, and all in anti-waste mode. Nothing is wasted, everything is used, in sauces and cocktails alike.

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At Têt, the origin of ingredients is not a secondary concern. In fact, 90% of our products are French. The restaurant favors local products, from short circuits with producers who are all concerned about the environment and animal welfare. Our aim? To bring together enthusiasts around the table, eager to showcase the best that our terroirs have to offer: natural, pesticide-free products.

The menu is a gustatory voyage where tradition and innovation meet. Sauces, for example, have been reinvented to adapt to local produce without sacrificing the richness of Vietnamese flavors.

What strikes you from the outset is this creative fusion:

• The egg rolls have been reinvented, abandoning the rice sheet for a crispy tofu tile.
  
  
• The inevitable fish sauce has been adapted to retain its essence while being eco-responsible.
  
• Têt is also inclusive, offering a range of dishes for vegetarians and vegans.

We recommend you try the amazing egg rolls, like you've never seen them before. You'll also be tempted by our signature cocktails, such as the revisited café viet, or non-alcoholic cocktails like the Placide, made with cucumber, verjuice, herbs, honey and sparkling water.

The menu includes (€25 to €50 per person):

Inputs

• Organic silken tofu (Monsieur Suzu) marinated in French organic soy sauce, leek vinaigrette, crushed hazelnuts, hazelnut oil.
• Nems revisited without rice leaves with 100% French organic firm tofu (Monsieur Suzu), autumn vegetables (Popincourt).
• Duck ravioli (La perle des Dombes) with five-spice Granny Smith apples, served in a vegetable broth.
• Bouchot mussels PDO (Mont Saint Michel Bay), 100% French organic junmai sake, semi-salted Breton butter.
• Chipirons stuffed with fermented vegetables (Poissonnerie Chez Julien & Marielle) with their own broth.
• Organic beef tartar with Tonkinese flavors (Ferme Maury) with marinated organic egg yolk.
  

Dishes

• Signature Bún-bò: Accompanied by ravioli (vegan option available).
• Phö soup: Based on free-range chicken, cooked at low temperature.
• Organic fried tofu pot: With turmeric, daikon and Breton wakame.
• Piper lolot stuffed with ground pork (Maison Priolet) and black mushrooms, rice vermicelli, aromatic herbs.
• Crispy organic blue prawns (Obsiblue France) with sweet potato, rice vermicelli, vegetables, vegetable sauce.
• Bò sôt vang organic beef parmentier (Ferme Maury) with oriental spices, red wine sauce, carrot purée and Spunta potatoes (Marché Popincourt).
• Haiphong land-sea soup, stuffed piper lolot, gambas fritters, minced pork, black mushrooms, water bindweed, rice vermicelli, zero-waste broth.
• Organic blue prawns (French origin) in their slightly acid surprise sauce, peas.
• Organic Icelandic salmon (Poissonnerie Chez Julien & Marielle) with autumn vegetables, carrot purée, organic Camargue rice sautéed in ginger juice.
• Fondue conviviale (minimum 4 people, by reservation only): Chef's broth, marinated organic beef, Label Rouge free-range chicken, blue prawns, seafood according to arrival, fried tofu, ravioli, vegetables and mushrooms (Marché Popincourt), rice vermicelli.
  

Desserts

• Banh-chay: Classical Vietnamese idessert infused with various spices.
• Poached Qtee pear: With tea, spices and apricot ice cream.
• Figs de Solis stuffed with tofu panna cotta on a bed of speculos with Breton semi-salted butter.
  

At lunchtime, an affordable suggestion of the day is served with a coffee from Lomi.

In short, Têt is an invitation to discovery in the heart of Paris, where Vietnamese tradition and eco-responsibility coexist in perfect harmony. A must for gourmets concerned about their ecological footprint.