Asia bò bún

Thin steamed rice crepes, filled with a savory mixture of minced pork and shrimp. The texture is soft, slightly gelatinous, and melting. Usually enjoyed with a sweet and savory nuoc-mâm sauce and fresh herbs.

Steamed dumplings wrapped in a translucent starch-based dough, filled with whole or chopped shrimp. Firm and elastic texture. Mild seafood flavor, ideal as a starter.

Classic Cantonese dim sum, these dumplings have a thin, translucent wrapper ('crystal skin') filled with juicy shrimp. Delicate and oceanic flavor, slightly bouncy texture.

Small open steamed baskets, filled with a generous shrimp stuffing. The thin yellow dough surrounds a dense and savory filling. Often served with a little soy or chili sauce.

Croissant-shaped dumplings, steamed, containing a shrimp filling. The dough is generally a bit thicker and softer. A gourmet variation of the classic steamed dumplings.

Traditional shumai stuffed with minced pork and mushrooms, sometimes with a hint of shrimp. Meaty and juicy texture. A must-have in Asian steamed cuisine.

Fresh and crunchy salad made from shredded green papaya and shrimp. Seasoned with a typical dressing combining lime, nuoc-mâm, sugar, and chili. A perfect balance of acidity, sweetness, and spiciness.

Fragrant salad highlighting the lemony and fresh aromas of lemongrass, accompanied by shrimp. Light and aromatic, often garnished with herbs like cilantro and mint.

Beef carpaccio marinated with lemongrass and herbs, served as a salad. The meat is tender and absorbs the tangy flavors of the dressing. A refreshing and flavorful dish.

Fresh rolls (Goi Cuon) made of rice paper wrapping vermicelli, pork, shrimp, and fresh herbs. Not fried, they are light and dipped in a peanut hoisin or nuoc-mâm sauce.

Variation of the classic spring roll filled with marinated and sautéed beef instead of pork and shrimp. Fresh and nourishing, served cold or warm depending on preparation.

Spring rolls filled with 'Cha lua', a Vietnamese pork-based mortadella. Mild flavor and firm texture, served with salad and rice vermicelli.

Meat and seafood-free version, garnished with tofu, crunchy vegetables, and aromatic herbs. A fresh and healthy option wrapped in rice paper.

A sweet and savory exotic touch provided by fresh mango combined with shrimp. Intense freshness and a contrast of fruity and oceanic flavors.

Thai-inspired salad combining the juicy sweetness of fresh pineapple and shrimp. Typical spicy dressing, mixing chili, lime, and fish sauce.

The national Vietnamese soup in its most complete version. Rich beef broth flavored with spices (anise, cinnamon), flat rice noodles, and an assortment of meats (rare and cooked beef, meatballs, offal). To be enhanced with soy, lemon, and herbs at the table.

Variation of Phô with a satay sauce made from chili peppers and peanuts, giving the broth a red color and a spicy, rich, and slightly nutty taste.

Rice noodle soup served with shrimp instead of meat. The broth is usually beef-based, offering an interesting land-sea mix.

Pho garnished with thin slices of raw beef that cook gently in the hot broth, accompanied by firm and flavorful beef balls.

The classic Phô Tai. Very thin beef slices are added raw just before serving and cook instantly upon contact with the hot broth, thus remaining very tender.

Phô Nam, garnished with beef (often brisket or flank) simmered in broth until tender.

Phô Bo Vien, served only with firm and smooth beef balls. Simple and appreciated for the unique texture of the balls.

Meat-free version of Phô soup, garnished with tofu cubes and vegetables. The broth is light and aromatic, perfect for vegetarians.

Translucent white fruits served in a light, sweet syrup. Firm texture and very fragrant floral taste. A simple and refreshing dessert.

Crunchy or soft Asian confectionery made from sugar, honey, peanuts, and generously sprinkled with sesame seeds. Sweet and fragrant.

Pieces of ginger root cooked in sugar until crystallized. Intense spicy and sweet flavor, excellent for digestion.

Warm glutinous rice dough balls, sprinkled with grated coconut and filled with a sweet yellow bean paste (or chocolate for the variation). Soft and sticky texture.

Plate of fresh cut fruit, served plain. Choice between juicy pineapple or sweet mango depending on availability.

Classic ice cream or sorbet cup. Refreshing at the end of a meal.

Japanese dessert consisting of a thin layer of glutinous rice dough (mochi) encasing a scoop of ice cream. Soft texture on the outside and frozen on the inside.

Pieces of fruit coated in batter and deep-fried. Crispy on the outside and melting fruit on the inside.

Spectacular version of fruit fritters, drizzled with strong alcohol and flambéed at the time of service for a caramelized and warm taste.

Dessert playing on hot-cold contrast, consisting of a scoop of vanilla ice cream coated in batter and quickly fried. The outside is hot and crispy, the center remains frozen.

Classic French digestive dessert consisting of lime sorbet drizzled with vodka.

Hot cocktail based on coffee, whiskey, and sugar, topped with a layer of whipped cream.

Smooth drink blended with milk, ice, and fresh fruit (mango or banana). Sweet and very refreshing.

Creamy and sweet Vietnamese dessert (Chè Chuoi or similar). Tapioca pearls cooked in coconut milk, served with mango pieces and roasted peanuts for crunch.

Reinterpretation of the famous Italian dessert, where coffee is replaced by matcha green tea. Consists of layers of soaked biscuits and mascarpone, dusted with green tea powder.

Mixture of alcoholic beverages and fruit juices prepared according to the restaurant's recipe.

Traditional French aperitif consisting of dry white wine and fruit cream (blackcurrant or blackberry).

Sweet and rich Portuguese fortified wine.

Typical anise-flavored drink from the South of France, served with fresh water. Pronounced licorice and anise flavor.

Colorless spirit of Slavic origin, usually distilled from grains or potatoes.

Spirit flavored mainly with juniper berries.

Famous brand of Italian vermouth. The white is sweet and vanilla-like, the red is more herbaceous and bitter.

Oak-aged grain spirit.

American whiskey (Tennessee Whiskey) known for its smooth taste and notes of caramel and vanilla.

Chinese rice alcohol (often rose-flavored for Mei Kwei Lu), strong and aromatic. Often served as a digestif.

Refreshing Cuban cocktail based on rum, lime, fresh mint, sugar, and sparkling water.

Renowned French grape brandy, rich and complex, with fruity and woody aromas.

Spirit originating from the Americas, produced from sugarcane.

Peppermint liqueur, fresh and sweet, green in color.

Cocktail consisting of a shot of herbal liqueur (Jägermeister) dropped into a glass of energy drink.

Prestigious French sparkling wine, ideal for celebrations.

Bordeaux red wine, generally structured and tannic.

Rhône Valley red wine, often fruity and spicy.

Dry and light white wine from the Loire Valley, perfect with seafood.

Renowned dry white wine from the Loire Valley (Sauvignon Blanc grape), mineral and aromatic.

Dry and lively white wine, with notes of citrus and green fruits.

Southern French rosé, pale, dry, and fruity. Ideal in summer.

Rhône Valley rosé, known for its deeper color and more structured body.

Table wine served in a pitcher.

Table wine served by the glass.

Natural mineral water (still or sparkling).

Natural mineral water (still or sparkling) in a large bottle.

French sparkling mineral water.

Classic or sugar-free cola soda.

Sparkling orange drink with orange pulp.

Sweet sparkling lemon-flavored soda.

Sweet and fragrant lychee fruit juice.

Thick and sweet mango fruit juice.

Refreshing coconut water or juice.

Smooth apricot fruit juice.

Classic apple juice.

Orange juice.

Sweetened iced tea, usually peach flavored.

A refreshing drink made with pressed lemon juice, water, and sugar.

Sweet plant-based drink made from soybeans, very popular in Asia.

Famous Vietnamese dessert/drink (Chè Ba Mau) composed of layers of red beans, yellow mung bean paste, and green pandan jelly, all topped with coconut milk and crushed ice.

Still fruit drink.

Sweet liquid dessert (Chè Dau Do) made from tender red beans and creamy coconut milk.

Light and refreshing Chinese pale ale.

International lager beer.

Popular Vietnamese beer, light and thirst-quenching.

Dry Japanese beer (Super Dry) served on tap.

Dry Japanese beer (Super Dry) served on tap.

Tequila-flavored beer, sweet and citrusy taste.

Light pale Mexican beer, often served with a lime wedge.

Hot drink, infusion of tea leaves, flavored with jasmine flowers or plain.

Small, strong black coffee.

Decaffeinated coffee.

Large coffee with hot milk.

Strong coffee prepared with an individual metal filter, often served with sweetened condensed milk at the bottom of the glass.