La Mangue Verte

A complete lunch menu including a starter, a main course, and a coffee. Ideal for a quick and balanced midday meal.

An elaborate menu offering a choice of starters, refined main courses, and desserts. A richer culinary experience highlighting the chef's specialties.

Crispy ravioli stuffed with shrimp. Served golden with a sweet and sour sauce.

Steamed ravioli with a tender shrimp filling (Ha Kao). Translucent and delicate dough.

Open steamed dumplings (Siu Mai) filled with shrimp.

Classic steamed dumplings (Siu Mai) with pork.

Small fried croissants stuffed with shrimp filling.

Triangles of bread spread with shrimp paste and coated with sesame seeds, then fried.

A mix of four different types of steamed dumplings (ravioli, bites, etc.). Ideal for tasting a bit of everything.

Cod fillets simmered in a Thai red curry and coconut milk sauce, spectacularly served inside a hollowed-out pumpkin.

Steamed cod with spices, served directly in a fresh coconut for a subtle aroma.

A whole young chicken braised, served with rice and fried plantains for a sweet and savory touch.

Pork pieces simmered for a long time in a salted caramel sauce. Tender and flavorful.

Chicken version of the classic caramel dish. Rich sauce and melting meat.

Large prawns coated in a spicy sauce.

A convivial meal where you cook your own meats, seafood, and vegetables in a fragrant Thai broth at the center of the table.

Convivial Asian fondue with an assortment of meats and seafood to cook in a Vietnamese broth.

Traditional Thai shrimp salad, seasoned with lime, chili, and fresh herbs.

Laotian/Thai Salad (Nam Khao) mixing crumbled fried rice balls, tangy fermented pork, peanuts, and herbs.

Blanched squid served as a salad with a tangy and spicy vinaigrette.

Mix of seafood (shrimp, squid, mussels) in a spicy salad (Yum Talay).

Thin slices of grilled or poached beef, marinated with lemongrass, lime, and chili.

Famous pounded green papaya salad (Som Tum). Milder Thai version with peanuts, stronger Lao version with crab paste.

Minced meat salad (Larb), a Laotian national dish. Flavored with mint, cilantro, lime, and toasted rice powder.

Isan-style fermented pork sausages, served fried with ginger and cabbage.

Fresh salad combining the sweetness of pineapple and shrimp.

The famous Tom Yum soup: clear, spicy, and sour broth, flavored with lemongrass and galangal, with shrimp.

Tom Ka soup: creamy broth with coconut milk and galangal, with chicken.

Fish soup flavored with lemongrass, sweet and sour taste.

Variation of Tom Yum with a mix of seafood.

Rich and mild coconut milk soup with chicken.

Coconut milk soup with shrimp, flavored with Thai herbs.

Fish soup with coconut milk, mild and fragrant.

Chicken simmered in a Thai green curry sauce (green chili, herbs) and coconut milk.

Thai red curry chicken, creamy and slightly spicy coconut milk sauce.

Chicken stir-fried in a wok with Thai basil, chili peppers, and garlic. Very fragrant.

Roasted duck slices served with a sweet and sour sauce with fresh pineapple.

Grilled beef skewers served with a creamy peanut satay sauce.

Grilled chicken skewers served with satay sauce.

Steamed fish fillet 'Amok' style, in a creamy coconut curry sauce.

Spicy red curry minced fish cakes with long beans, fried (Tod Mun Pla).

Whole sea bream fried until crispy, served with a tangy green mango salad.

Fried sea bream topped with a sweet and sour tamarind sauce.

Shrimp sautéed with Thai basil and served sizzling on a hot plate.

Shrimp in a green curry and coconut milk sauce.

Shrimp sautéed in a wok with fragrant Thai basil.

Scallops sautéed with Thai basil.

Scallops enhanced by clusters of fresh green pepper.

Frog legs sautéed with Thai basil.

Fried frog legs seasoned simply with salt and pepper. Crispy.

Thinly sliced beef in a green curry coconut sauce.

Thinly sliced beef in a red curry coconut sauce.

Beef stir-fried with Thai basil (Pad Kra Pao).

Stir-fried beef with fresh green pepper.

Grilled sirloin steak served with a tangy tamarind sauce, often called 'Crying Tiger'.

The classic Pad Thai: stir-fried rice noodles with eggs, shrimp, and peanuts, sweet and sour sauce.

Shrimp fried rice with pineapple pieces, flavored with curry.

Special fried rice with seafood and pineapple served in the pineapple (presentation may vary).

Sweet Asian dessert made from sweetened white beans, often served with coconut milk.

Sweet corn kernels served in coconut milk or as a pudding.

Candied red beans served fresh with coconut milk.

The 'Three Colors': Vietnamese dessert (Chè Ba Mau) with jelly, beans, and coconut milk.

Iced and creamy drink with exotic fruits.

Typical refreshing dessert (Chè Thai) with various fruits and jellies in coconut milk.

Dessert made from colorful tapioca and coconut milk.

Sticky rice topped with durian cream. Strong flavor and sticky texture.

Banana cooked in coconut milk with tapioca pearls (Chè Chuoi). Served warm.

The chef's sweet specialty.

Silky tofu flan served with ginger syrup.

Glutinous rice balls filled with sweet soy paste or peanut, served warm and sprinkled with coconut.

Fresh pineapple slices.

Ripe and sweet mango slices.

The famous 'Mango Sticky Rice': coconut milk sticky rice served with fresh mango.

Pineapple-based fruit salad.