Far from mere inspiration, our chef Ryma and her team make it a point of honour to adhere to the high standards and respect the traditional recipes of each destination. We source specific spices and ingredients to recreate an authentic taste experience, making each brunch a true tribute to the culinary culture we are exploring.

Prepare your taste buds, here are the next stops on your gourmet map:

The itinerary for your upcoming gourmet stops and their authentic flavours

Sunday, 12 October: Tahiti and its beautiful flowers

For this first stop in Polynesia, expect an explosion of freshness and colour.

• Recipe requirements: In Tahiti, cooking is an art of simplicity and freshness. Our team prepares Poisson Cru au lait de coco (raw fish in coconut milk), carefully following the marinating time and using freshly squeezed coconut milk and lime for the perfect acidity. You will also discover sun-kissed exotic fruits and local sweets.
• On the table: Poisson Cru is the star of the show, of course, but there are also fruit fritters and other specialities where taro, sweet potato and fish reign supreme.

Sunday, 9 November: Discovering Pad Thai

Head to Thailand, a country where balancing flavours (sweet, savoury, sour and spicy) is a true philosophy.

• Requirements for the recipe: Beyond the famous Pad Thai (prepared according to tradition, with homemade tamarind sauce and just the right amount of peanuts and chilli), we explore the richness of curries and spicy salads. Authenticity lies in the use of fresh herbs (lemongrass, galangal, kaffir leaves) that we strive to incorporate into our dishes.
• On the table: Expect fragrant soups, fresh spring rolls, and desserts made with sticky rice and mango, just like you’d find at the street stalls in Bangkok.

Sunday, 30th November: Australia, a wild land?

Australia offers a cuisine as vast and diverse as its territory, combining British heritage and Asian influences.

• Recipe Requirements: We pay homage to classic bush tucker (desert cuisine) dishes as well as revisited comfort foods. The key is to use ingredients that are often unfamiliar in Britain, such as certain berries and spices. Not forgetting the essential Lamington (coconut and chocolate cake), prepared with the required lightness.
• On the table: A surprising mix of hearty savoury dishes typical of Australian brunch, iconic sweet treats, and local ingredients (from our network of producers) taking centre stage.

Sunday, 28 December: Hej Hej Denmark

End the year in the spirit of hygge (cosiness and conviviality) with a Scandinavian brunch.

• Recipe requirements: Danish cuisine focuses on high-quality fish, rye bread (Rugbrød) and pork dishes. The centrepiece of the brunch will be Smørrebrød, artistically garnished slices of black bread. We respect the balance between sweet and savoury flavours and fermentation, which are characteristic of Nordic cuisine.
• On the table: Assortments of marinated herring, salmon, local cheeses, cold meats and, of course, the famous Wienerbrød (Danish pastries) for a comforting sweet treat.

Practical information for your gourmet trip

Each World Cuisine Brunch is served from 11 a.m. onwards.

• Price: Adults €29, Children €15 (excluding drinks).
• Location: Mama Trøtter, 13 Rue du Collège, 38200 Vienne.
• Reservations: Essential! Our brunches are often fully booked. Be sure to reserve your table to guarantee your visit.

Ready to travel around the world in one morning? Book your next culinary destination at Mama Trøtter!

At the heart of this creation lies a synergy of flavors and expertise. The apricot confit, a key element of this cake, is delicately flavored with verbena alcohol, specially crafted by Ryma, the chef of the Mama Trøtter restaurant. This touch brings a herbal freshness and aromatic subtlety that enhances the sweetness of the apricot.

For a gourmet and exotic dimension, a 100% pistachio praline completes the ensemble. This rich and intense note evokes the sun-drenched flavors of the Levant, transporting the taste buds far beyond the borders of Vienna. The choice of pistachio is not random: it embodies the traveler’s spirit and the culinary influences that characterize the world of Mama Trøtter.

This collaboration is a beautiful illustration of how Viennese merchants can come together to offer unique culinary experiences. By joining forces, Vienna and Mama Trøtter have created a dessert that is much more than just a pastry: it is a story of sharing, passion, and the discovery of flavors.

To discover this exceptional cake and explore the culinary universe of Mama Trøtter, do not hesitate to visit their website and book a table in their restaurant-boutique.

25 people took part in a great moment of living literature; the discussions were dense, exciting, thoughtful, improvised… and often funny. It must be said that Grégoire Bouiller is a real figure of a writer, inhabited and sharing!

At the same time and thanks to a request from Vienne Condrieu Tourisme, we took part in the launch event The Fascinating Week-end Vineyards & Discoveries at the Galerie de Rochevine in Saint-Désirat.
With fellow restaurateurs and winegrowers, we introduced the culinary and wine-growing riches of our territory to 130 guests in a place that was surprising to say the least: a disused railway tunnel… and renovated!

And if Mama Trøtter does not have the gift of ubiquity, she can rely on a solid team and quality partners!

Thanks to VienneTv for the report (see the video at 8 min.) and to Vivre Vienne for its article to read here

Discover mama trotter’s article on living-cities concerning the conference in vienna with Benjamin Stora on the drawn history of the Jews of Algeria.

Find the full article by clicking here.

An entire program.

A conference on May 12 at 6:30 p.m. at the Gallo Roman Museum and site of St Romain en Gal, you must register to be sure to be able to listen to Benjamin Stora.

A vernissage on May 13 at 6:30 p.m., an exhibition of the original plates at the Mama Trøtter restaurant. This will be an opportunity to have your comic signed by Nicolas Le Scanff over a drink and a kemiah.

From May 14, you can cook together and discover the Sephardic specialties that will be on the menu at Mama Trøtter
Do not forget to subscribe. See the program by clicking here

For the conference it’s at 04 74 53 74 01

For the opening a quick call to 04 74 48 06 43

For workshops, it’s a preference email ryma@mamatrotter.com

To eat it is on the site mamatrotter.com

Mama Trøtter was live this morning on ChérieFM Vienne< /a>. You will find below the podcast of the show to listen to it or re-listen to it: