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Tablard

@tablard.ch

2 days ago
Photo by Tablard on November 03, 2026. May be an image of buffet and text.
Photo by Tablard on November 03, 2026. May be an image of baguette, preserves and text.
Photo by Tablard on November 03, 2026. May be an image of baguette and text.
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Posted On: November 3rd 2026, 05:10 pm
Le mardi, c’est Grand Buffet.

Du fromage à discrétion, un verre de vin et de quoi bien commencer la soirée.

Tous les mardis, 17h–19h30.

Tablard
Du vin, du fromage, du partage.
26, rue Saint-Joseph — 1227 Carouge
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ajanapere 14 hours ago

ajanapere

@maxime_flury

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PUNCHY GRILLED CHICKEN + VEG One marinade, a whole dinner. It’s as easy as that. We like our food spicy but if you don’t you can just leave out the jalapeño! Recipe: Marinade: 6 cloves garlic 1 jalapeño (optional) 1&1/2 cup parsley 1&1/2 cup cilantro 4 mint leaves 2 Tbsp red wine vinegar Juice from 1 juicy lemon 2 tsp salt 1/2 tsp pepper Put everything in a blender and pulse till combined. FOR THE CHICKEN + VEG 1 kilo shnitsel Assorted veggies cut into big pieces I did (2 red belle peppers, 1 zucchini and 2 fennel bulbs) Add all the marinade aside from a scant 1/4 cup to the chicken. Mix. Don’t marinate for more than 4/5 minutes or it’ll the texture will be weird. Trust me. Heat a grill pan on medium high heat. Cook chicken pieces for a few minutes on each side. Remove. Once the chicken is all cooked add the veggies to the grill pan and cook for 4-5 on each side. Serve chicken and veggies with rice and top with techina or cut up and add to a salad or pita!!! Enjoy!
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