Gourmet d'Asie

A simple and economical lunch deal including a meat dish (beef, chicken, or pork) and a side (rice or noodles). Ideal for a quick meal.

A complete menu with starter, main course, and side dish. Choose from Asian classics like spring rolls or steamed dumplings to start, followed by a hot main course.

The most gourmet option including starter, main, side, dessert, and drink. Perfect for discovering a complete Asian meal with a sweet touch at the end.

Fresh mix of seasonal fruits cut into pieces. A light and natural dessert.

Soft glutinous rice ball coated in shredded coconut, with a sweet center of mung bean paste or cream. Warm and soft.

Crunchy confectionery with sesame seeds and peanuts, bound by caramelized sugar or honey. Hard texture that melts in the mouth.

Compact bar of caramelized peanuts. Very crunchy and rich in nutty flavor.

Banana dessert, often wrapped in glutinous rice and steamed in a banana leaf.

Small sweet cake or dessert based on soy.

Traditional Asian pastry made from soy or bean flour, dense and slightly sweet texture.

Almond-flavored biscuit or small cake, often tender inside.

Ginger pieces cooked in sugar syrup. Intense spicy and sweet flavor.

Apple ring coated in batter and fried golden. Crispy on the outside and soft fruit inside.

White, juicy tropical fruits served in a sweet syrup. Floral and refreshing taste.

Sparkling American cola-flavored soda, sweet and caffeinated. Served cold.

French sparkling drink made from orange juice and pulp. Fruity taste, shake lightly before serving.

Still natural mineral water from the French Alps. Pure and refreshing.

French natural sparkling mineral water. Fine bubbles and light taste.

Very popular Chinese pale ale (lager). Light, refreshing with a slight bitterness.

Large size of Tsingtao Chinese pale ale, ideal for sharing.

Chinese green tea flavored with jasmine flowers. Delicate and soothing floral aroma, often drunk during the meal.

Classic espresso coffee, served hot. Ideal to finish the meal.

Fresh salad made with crunchy bean sprouts and shrimp, dressed with a light vinaigrette.

Salad with Thai flavors, often spicy and lemony, with fresh herbs and sometimes chicken or shrimp.

Fresh (non-fried) roll wrapped in rice paper, filled with vermicelli, shrimp, salad, and mint. Served cold with nuoc-mâm or hoisin sauce.

Small crispy fried roll filled with a shrimp mixture. Eaten hot, often wrapped in a lettuce leaf.

Crispy fried imperial roll filled with minced chicken meat and small vegetables.

The classic Vietnamese imperial spring roll, fried and filled with minced pork, vermicelli, and black mushrooms.

Fried fish and crab filling formed around a crab leg, then fried.

Whole shrimp coated in a thick batter and fried until golden and crispy.

Chinese dumpling with thin dough, filled with meat and vegetables, then pan-fried (Gyoza).

Similar to Peking dumplings, often called Gyoza, with a savory filling and a crispy grilled base.

Steamed dumpling (Ha Kao) with a translucent wrapper and shrimp pieces filling.

Siu Mai, an open-topped steamed dumpling, made with pork and shrimp.

Dumpling filled exclusively with chopped vegetables, suitable for vegetarians.

Crispy fried pastry triangle filled with a spicy chicken and curry mixture.

Crispy fried pastry triangle filled with vegetables (potatoes, peas) and mild spices.

Fried triangular pastry containing a savory minced beef and spice filling.

Large fried shrimp in their shells, then sautéed with salt, pepper, and chili peppers. Very aromatic.

Shrimp stir-fried in a spicy red sauce, flavored with garlic and chili.

Slices of roasted duck with crispy, caramelized skin, tender and juicy meat.

White fish fillets cooked in a spicy, flavorful sauce.

Breaded and fried white fish pieces, seasoned simply with salt and pepper.

Tender beef slices stir-fried in a wok with plenty of sliced onions. Savory brown sauce.

Beef stir-fried in a rich satay sauce, made with peanuts, chili peppers, and spices.

Stir-fried beef with black mushrooms, featuring a crunchy and gelatinous texture.

Beef dish in a spicy sauce for those who like it hot.

Beef stir-fried with Thai basil leaves, offering a unique anise flavor.

Chicken pieces simmered in a creamy yellow curry sauce, often with coconut milk.

Chicken stir-fried with button mushrooms or black mushrooms, in a light sauce.

Chicken in spicy red sauce, stimulating and flavorful.

Chicken cooked in a peanut and spice satay sauce.

Chicken coated in a sweet and savory brown caramel sauce, a classic.

Chicken stir-fried with fresh ginger slivers, providing a peppery and lemony note.

Chicken stir-fried with basil leaves, very aromatic.

Fried chicken pieces served with a yellow lemon sauce, sweet and sour.

Sweet and sour chicken simmered with pineapple chunks, a mix of sweet and tangy.

Also known as Kung Pao, stir-fried chicken with vegetables, chili peppers, and peanuts.

Crispy fried chicken wings, seasoned with salt and pepper.

Grilled chicken topped with a sweet and spicy Thai sauce.

Sauced version of Thai-flavored chicken.

Crispy breaded and fried chicken pieces, served plain or with sauce on the side.

Tender and flavorful minced chicken meatballs.

Meaty pork ribs simmered for a long time in a caramel sauce. The meat falls off the bone.

Tender pork pieces (neck or belly) in a dark sweet and savory sauce.

Mix of various stir-fried vegetables (broccoli, carrots, cabbage, mushrooms), crunchy and healthy.

Stir-fried or fried potatoes, simply seasoned.

Famous Vietnamese soup. Rich beef broth with spices (anise, cinnamon), flat rice noodles, and beef slices.

Meal soup with sliced chicken and mushrooms. Choice between wheat noodles or rice vermicelli.

Comforting soup with beef and mushrooms. Served with noodles or vermicelli depending on your preference.

Thick, sweet and sour, spicy soup containing tofu, black mushrooms, bamboo, and egg.

Soup containing shrimp dumplings (Wonton) and noodles in a clear broth.

Cold Vietnamese salad made with rice vermicelli, hot stir-fried beef, chopped spring rolls, raw vegetables, mint, and peanuts. Dressed with nuoc-mâm sauce.

Marinated and grilled chicken piece skewer (Yakitori).

Seasoned pork meatballs skewered and grilled.

Classic Japanese skewer: thin slice of beef wrapped around a piece of melted cheese.

Wheat noodles stir-fried in a wok with soy sauce and some vegetables.

The famous fried rice with scrambled eggs, peas, and diced ham.

Thai-style fried rice, sometimes with tomato or a slightly spicy seasoning.

Yellow fried rice flavored with curry powder.

Steamed fragrant white rice. Ideal neutral accompaniment for sauced dishes.

Fried rice mixed with various small vegetables.

Stir-fried flat rice noodles, soft and light texture.