La Taverne De ZHAO_Levallois

A salad featuring bellflower root (platycodon). The root has a crunchy texture and a slightly bitter, earthy flavor, here dressed with creamy sesame and spicy chili oil.

Wood ear mushrooms (black fungus) served as a cold salad. The texture is crisp and gelatinous, dressed in a tangy vinegar sauce.

Thin strips of seaweed salad. Savory and oceanic in flavor with a firm, slightly chewy texture, enhanced by oyster sauce and chili.

Cold slices of braised beef dressed in aromatic Sichuan pepper oil. Savory and numbing (mala) flavor profile with a meaty texture.

Pan-fried dumplings with a crispy bottom and juicy chicken filling. Served with a tangy and spicy dipping sauce.

Steamed dumplings with a soft wrapper and chicken filling. Served with a savory broth and spicy oil.

Pan-fried dumplings filled with a mix of vegetables. Crispy exterior with a flavorful plant-based filling.

Soup dumplings containing pork filling and hot broth inside the wrapper. Topped with trout roe for a burst of flavor. Careful when biting into the hot soup.

Fried chicken chunks marinated for depth of flavor with fermented tofu. Crispy coating, served with a creamy mayo sauce.

A Roujiamo, often called a Chinese burger. A crispy, chewy flatbread filled with savory, spice-braised pork meat.

Chinese flatbread sandwich filled with grilled chicken and crunchy pickles. Seasoned with a sweet soy glaze.

Vegetarian version of the Chinese flatbread sandwich. Filled with fried egg, spiced tofu, and fresh lettuce in a savory sauce.

Cold skin noodles made from wheat starch, offering a chewy and jelly-like texture. Tossed with crunchy vegetables, sesame paste, and chili oil.

Cold wheat starch noodles served with pulled chicken. Flavored with rich, savory XO sauce made from dried seafood.

Wide, hand-pulled noodles topped with a classic Chinese comfort sauce of stir-fried tomatoes and fluffy scrambled eggs. Sweet and savory.

Noodles topped with tender pork cubes braised in aromatic spices. A hearty and savory dish.

Noodles served with chef's special braised beef. Rich meat flavor with traditional seasoning.

A combination topping of braised pork and tomato-egg stir-fry. Offers a mix of savory meat and sweet-tart tomato flavors.

A combination topping of braised beef and tomato-egg stir-fry. Rich beefy notes balanced by the lighter tomato sauce.

A hot pot soup dish with rice noodles in a rich chicken and soy milk broth. Contains various vegetables and tofu.

A hot pot soup dish featuring chewy glass noodles made from sweet potato starch. Served in a savory chicken and soy milk broth.

A hot pot soup dish with thick, wheat-based udon noodles. Served piping hot in a flavorful chicken and soy milk broth.

Steamed rice topped with tender, spice-braised pork and tangy pickles to cut the richness.

Fried rice featuring fried squid rings and pickles, seasoned with a special BBQ soy sauce.

Rice bowl topped with grilled chicken thigh and pickles, finished with a sweet soy glaze.

A classic Chinese home-style dish over rice. Juicy tomatoes stir-fried with fluffy eggs, creating a sweet and savory sauce.

Plain steamed white rice.

A sweet soup or pudding featuring nutty black rice, fresh mango chunks, and creamy coconut milk.

Nutty black sesame ice cream served with a crispy wafer roll.

An adventurous dessert combining sweet, nutty sesame ice cream with spicy chili oil for a contrast of temperatures and flavors.

Green tea ice cream flavored with floral osmanthus blossoms, served with a crispy wafer.

A smooth custard flavored with green tea, topped with sweet red beans and aromatic osmanthus flowers.

Fermented dark tea from Yunnan packed inside a dried citrus peel. Deep, earthy flavor with zesty citrus notes.

Fragrant oolong tea infused with the sweet aroma of white peaches. Smooth and floral.

Rich black tea blended with osmanthus flowers. Offers a malty taste with sweet, apricot-like floral notes.

Also known as Dragon Well tea. A famous pan-roasted green tea with a nutty, chestnut-like flavor and flat leaves.

Iron Goddess of Mercy tea. A premium oolong with a floral aroma and a thick, creamy texture.

Herbal tea made from dried chrysanthemum flowers. Light, floral, and slightly sweet. Often consumed for its cooling properties.

Green tea leaves hand-rolled into pearls and scented with jasmine flowers. The pearls unfurl in hot water releasing a sweet floral scent.

A house blend of tea and aromatics.

A traditional refreshing drink made from smoked plums. Sweet, tart, and slightly smoky.

Citrus tea made with grapefruit and sweetened with honey. served hot or cold.

Sweet and floral fruit juice made from lychees.

Standard apple juice.

Standard orange juice.

Classic cola soda.

Sugar-free cola soda.

Citrus carbonated beverage with orange pulp.

Sparkling mineral water.

Still mineral water.

Strong black coffee shot.

Coffee without caffeine.

Heineken draft beer. A pale lager with mild bitterness.

Famous Chinese lager. Crisp, clean, and refreshing.

IPA version of the Chinese beer. More hoppy and bitter than the standard lager.

Red wine from the Rhone Valley, made from old vines. Typically rich and spicy.

A Beaujolais red wine made from Gamay grapes. Fruit-forward and light-bodied.

White wine from Alsace. Aromatic, floral, and acidic.

Sauvignon Blanc from the Loire Valley. Crisp, dry, and mineral.

Rosé wine from Provence. Pale pink, dry, and refreshing.

A natural red wine produced with minimal intervention.

Skin-contact white wine (orange wine) with a complex, tannic profile and amber color.

Jar of house-made chili oil, savory and spicy.

Jar of house-made chili oil, extra spicy version.