Hanoi Cà Phê Bercy

A fresh and crunchy Vietnamese salad made with shredded green papaya. Dressed with a tangy lime vinaigrette. Crunchy texture and fresh flavors.

Fried shrimp fritters with a light and golden coating. Crispy on the outside and tender on the inside. Enjoyed dipped in basil sauce.

Fresh spring roll wrapped in translucent rice paper. Filled with shrimp, crunchy vegetables, and edible flowers. Fresh and herbaceous taste.

Steamed dumplings, thin and soft dough filled with cabbage. Served hot with a truffle-flavored soy sauce. Soft and melting texture.

Black steamed brioche bun (with activated charcoal) filled with fried chicken. Contrast between the soft bun and the crispy chicken. Savory flavor enhanced by Thai basil.

Vegetarian Vietnamese fried spring rolls (imperial rolls). Filling rich in mushrooms and vermicelli in a crispy rice paper. Pronounced umami taste.

Nems revisited with a creamy melted cheese and quinoa filling. Crispy outside, melting inside. Original and sweet flavor.

Vegetarian rice vermicelli salad (Bo Bun). Topped with flavorful glazed mushrooms. A complete, fresh, and balanced dish with plenty of herbs and vegetables.

Bo Bun topped with Japanese-style fried chicken (Karaage). Mix of textures between tender noodles, fresh vegetables, and crispy chicken.

The classic Vietnamese Bo Bun with sautéed beef. The meat is flavored with lemongrass, a key ingredient in Vietnamese cuisine. Served with a sweet and savory nuoc mam sauce.

Vietnam's national soup (Pho). A clear broth simmered for a long time with spices (anise, cinnamon), served with flat rice noodles and beef. Deep and comforting flavor.

Vegetarian version of Pho. Broth with spices, rice noodles, and crispy mushrooms. Light but rich in flavor.

A yellow Vietnamese curry, creamy thanks to coconut milk and flavored with lemongrass. Served with chicken and crispy noodles for contrast.

Vegetarian curry with coconut milk and mild spices. Contains silken tofu and vegetables. Served with crispy noodles.

Wok-fried rice noodles, an iconic Thai dish. Sweet and savory flavors and texture with crushed peanuts. Served with chicken.

Thai-style rice noodles stir-fried in a wok with shrimp. Slightly tangy and sweet tamarind sauce. Garnished with peanuts and herbs.

A fusion between a Western burger and a Vietnamese sandwich (Banh Mi). Red bun topped with fried chicken and classic Banh Mi condiments (marinated vegetables, cilantro, Maggi sauce).

Revisited Beef Loc Lac. Marinated and sautéed beef served with tomato rice. A complete dish with peppery and caramelized flavors.

Whole fish fried until very crispy, a specialty from the Mekong Delta. The flesh comes off easily. Served with coconut-flavored rice.

Large tasting platter to share. Includes an assortment of Vietnamese and Asian starters: rolls, fritters, gyozas, and chicken.

Soybeans served hot in their pods, lightly salted or spiced. A healthy and addictive snack to eat with your fingers.

Classic crème brûlée flavored with black sesame, giving it a gray color and a roasted hazelnut taste. Served with a scoop of coconut ice cream.

Chia seed pudding with coconut milk. Fresh, light, and vegan dessert with citrus notes.

Golden fried doughnuts covered in sesame seeds. Served drizzled with sweetened condensed milk for extra indulgence.

Egg and coconut milk flan, caramel and pandan flavor (aromatic plant with a vanilla taste). Served chilled over crushed ice.

Chocolate cake with a molten center. Rich and intense in cocoa, accompanied by a spicy touch of Chaï.

Sweet spring rolls for dessert. Crispy wrapper filled with melting banana and chocolate-hazelnut spread.

A gourmet cocktail served as a dessert. Base of strong, alcoholic, and creamy Vietnamese coffee, with vanilla ice cream.

A coffee or tea served with a selection of mini desserts from the chef. Ideal for tasting several sweets.

Two scoops of ice cream or sorbet. Refreshing to end the meal.

Moscow Mule revisited. Fresh cocktail based on vodka and lime, topped with a spicy ginger foam.

Rich and creamy coffee cocktail. Mix of vodka, cream liqueur, and strong Vietnamese coffee.

Complex gin-based cocktail. Combining the sweetness of pear with the spicy and citrus notes of Timut pepper.

Inspired by the Thai mango-sticky rice dessert. Very creamy rum cocktail with coconut milk and mango.

Cocktail with Japanese flavors. Umeshu (plum alcohol) base with the acidity of yuzu (citrus) and the freshness of shiso (Japanese basil).

Fruity and slightly spicy gin-based cocktail. Notes of apple, rose, and ginger.

Red fruit mocktail (alcohol-free). Sweetness of orgeat (almond) enhanced by a ginger foam.

Refreshing non-alcoholic drink with apple and lime. Simple and thirst-quenching.

Large tropical blue cocktail. Mix of rums with exotic pineapple and coconut flavors, colored by Curaçao.

Bright red vodka cocktail. Very fruity with watermelon and red fruit flavors.

Vitamin-packed vodka and mango drink. Sweet and tropical flavor.

Sunny cocktail with two rums and passion fruit. Tangy and exotic.

Herbaceous and spicy gin-based cocktail. Cilantro and tabasco add a surprising and zesty touch.

Dark and mysterious cocktail with activated charcoal. Fruity flavors of cherry and grape on a gin base.

Large Gin Tonic served in a "piscine" glass. Flavored with pear and Timut pepper for a spicy touch.

Sparkling cocktail based on Calvados (apple brandy) and Prosecco. Sweetness of almond (Amaretto) and apple.

A more bitter and complex variation of the Spritz. Mix of Campari, Gin, and kumquat (small citrus fruit).

Very floral sparkling cocktail. Lychee and rose flavors lengthened with Prosecco.

Very refreshing drink with Yuzu, a Japanese citrus fruit with a taste between lemon and mandarin.

Virgin Mojito revisited with Ginger Beer. Citrusy, minty, and spicy taste thanks to ginger.

Spiced green tea (Chai) mixed with the sweetness of peach.

Homemade iced black tea. Flavored with fresh herbs (basil) and ginger.

Drink with fruit pearls that burst in your mouth. Lychee juice and lime base.

Alcohol-free Mojito Bubble Tea. Mint-lemonade with fruity pearls.

Exotic iced black tea with passion fruit and dragon fruit flavors.

Spiced tea (Chai) served iced with lime. A surprising mix of spices and acidity.

Classic milk bubble tea with tapioca pearls (chewy). Sweet Taro (vanilla-flavored tuber) and coconut flavor.

Gourmet drink with strong Vietnamese coffee, milk, and tapioca pearls.

Creamy mango milk drink with tapioca pearls.

Italian sparkling wine. Light, fruity, and festive.

Prestigious French sparkling wine. Fine bubbles, elegant taste of brioche and citrus.

Blended frozen smoothie. Sweetness of mango and condensed milk enhanced by basil.

Very refreshing granita with summer fruits.

Thirst-quenching smoothie with red fruits and watermelon.

Classic tropical flavors (non-alcoholic Pina Colada) in a granita version.

Antioxidant-rich smoothie. Tangy berry taste.

Organic artisanal spiced iced tea.

Organic sparkling and ethical lemonade.

Choice of fruit juices.

Classic cola sodas.

Sparkling tonic soda.

Still mineral water.

Italian sparkling mineral water.