Bambou

A sparkling cocktail revisited with Thai touches. The prosecco is flavored with ginger and aromatic herbs. Fresh, light, and ideal for starting the meal.

A variation of the classic Mojito with rum and fresh grapes. It's a refreshing, sweet, and tangy cocktail.

Inspired by the Moscow Mule, this cocktail uses green tea-infused vodka and a homemade ginger beer flavored with lemongrass. Spicy and very refreshing.

A tropical cocktail based on Brazilian Cachaça and mango cordial. Fruity and exotic flavors with a slight bitterness.

A flavorful cocktail similar to a Bloody Mary, with vodka, tomato juice, and citrus notes (yuzu, bitter orange). Spicy and complex.

A very fragrant non-alcoholic drink based on lemongrass and pandan. Tamarind adds a unique tangy touch. Very refreshing.

A homemade lemonade infused with butterfly pea flowers, giving it a natural blue color. Mildly lemony and floral taste.

A spicy mocktail based on non-alcoholic spirits, ginger, and warm spices. Pineapple adds a fruity sweetness that balances the spiciness.

Fresh, vegetal non-alcoholic drink combining cucumber, basil, and jasmine. Delicate and thirst-quenching flavor.

The famous spicy and sour Thai soup with shrimp. The broth is infused with lemongrass, galangal, and kaffir lime leaves. To be enjoyed hot for its invigorating properties.

A rich and creamy soup with coconut milk and chicken, flavored with galangal. Less acidic than Tom Yam, it offers a perfect balance between sweetness and spices.

Raw red tuna slices served with sweet figs and jalapeño peppers. Seasoned with yuzu for a touch of Japanese citrus.

Raw sea bream cubes marinated in coconut milk and lemongrass. A fresh appetizer with a tender texture and mild Thai flavors.

Lightly seared seafood salad (octopus and shrimp). Served with fresh pomelo and a zesty chili sauce.

Grilled beef slices served as a salad with fresh herbs and grapes. A flavorful dish combining the warmth of the meat and the freshness of the salad.

The classic Som Tum: shredded green papaya, crunchy and tangy, seasoned with tamarind sauce and sprinkled with roasted peanuts. Fresh and spicy.

Breaded and fried shrimp until golden and crispy. Served with a classic sweet and sour dipping sauce.

Marinated chicken pieces wrapped in pandan leaves before cooking, giving them a unique herbaceous aroma. Served with a sesame sauce.

Crispy fried tofu served with sautéed mushrooms. All enhanced by a soy and ginger marinade and fresh mint.

Ravioli stuffed with langoustine served in a creamy coconut milk and green curry sauce. A refined blend of marine and spicy flavors.

Fried squid seasoned with black pepper and fried Thai basil. Crispy on the outside, tender on the inside.

Grilled chicken skewers marinated in turmeric and coconut milk. Served with a creamy peanut sauce and cucumber pickles.

Roasted cauliflower served with a rich and mild Massaman curry sauce. Accompanied by marinated tofu. A hearty vegetarian dish.

Steamed ravioli filled with a mix of vegetables. Topped with a mild and fragrant yellow curry sauce.

Chicken steamed dumplings, seasoned with sesame and soy sauce. Soft texture and umami flavor.

Traditional shrimp ravioli with a translucent dough. Served here with an original tangy coconut sauce and pomelo.

Steamed dumplings filled with beef, enhanced by a red curry sauce and fresh mint.

The spiciest Thai curry, made with fresh green chilies, coconut milk, and Thai basil. Served with chicken pieces and small pea eggplants.

A mild and creamy curry with autumn vegetables (butternut squash, mushrooms) and tofu. Rich in turmeric and mild spices.

Curry based on dried red chili paste and coconut milk. Cooked with shrimp and fresh green peppercorns for a peppery and spicy taste.

A rich, mild, and slightly sweet curry with Persian influences. The beef is slow-cooked until very tender. Flavored with cinnamon and tamarind.

Sea bream fillet delicately steamed. Served with a balanced Thai sauce (chili, sugar, salt) and flavored with kaffir lime zest.

Whole or fillet bar roasted steamed in a banana leaf to retain moisture. Topped with a rich crustacean and red curry sauce.

The national Thai dish: rice noodles stir-fried in a wok with shrimp, tofu, eggs, and a sweet and sour tamarind sauce. Served with lime and peanuts.

A piece of aged (45 days) and grilled beef. Served with an intense sauce of fermented black beans and chili. For meat lovers.

Chicken pieces stir-fried in a wok with crunchy cashew nuts and green vegetables. Flavorful, slightly sweet sauce.

A vegetarian version of Pad Thai featuring seasonal vegetables and noble mushrooms. Same sweet and sour flavors as the original.

Fragrant steamed white rice. The ideal accompaniment for curries and sauced dishes.

Sticky rice, traditionally eaten by hand in small balls. Popular in Northern Thailand.

A mix of seasonal vegetables quickly stir-fried in a wok to keep them crisp.

Small portion of spicy and sour green papaya salad as a side dish.

Eryngii mushrooms sautéed in a wok, with a firm texture similar to meat.

A creamy, fresh cheesecake with exotic passion fruit and pineapple flavors. Crispy cashew nut base.

A generous dessert to share. Cake soaked in rum syrup, served with a light coconut whipped cream.

Lemon tart revisited with kaffir lime, a very fragrant Asian citrus. Topped with meringue.

The iconic Thai dessert: warm sticky rice topped with sweet and savory coconut milk, served with fresh mango.

Choux pastry filled with chocolate and caramel, with an original touch of tamarind for a slight acidity. Garnished with crunchy hazelnuts.

Fresh fruit sorbet prepared to order for perfect texture. Choose between mango or coconut.

Energizing cocktail based on vodka, coffee liqueur, and freshly brewed espresso. Creamy and high in caffeine.

A variation of the Espresso Martini using Tequila Reposado instead of vodka, for more complex and woody notes.