By Nick Nomi at the Slow Travel Diary.l Shambhala Bordeaux: Momo & Butter Tea

Chef Yeshi Gyaitsen has travelled a complex route from Lhasa to Bordeaux. Stopping in Goa in southern India and then travelling back north to Nepal before making the journey, as a refugee to Normandy, where he worked as the head of a Chinese restaurant before making the move to Bordeaux. It was here in the spring of 2017 that he, ...

By Nick Nomi at the Slow Travel Diary.l Shambhala Bordeaux: Momo & Butter Tea