Lao Siam

Crispy fried spring rolls, filled with a savory pork mixture. Served hot, often accompanied by lettuce leaves and mint for wrapping.

Seafood pieces coated in a light, golden batter. Crispy on the outside and tender on the inside, perfect for starting the meal.

Fresh spring rolls in rice paper filled with vermicelli, crunchy vegetables, and aromatic herbs. A light and refreshing appetizer, served cold.

An exotic salad combining the unique texture of banana blossom with the sweetness of grated coconut and shrimp. A subtle balance of flavors.

Shrimp served medium-cooked to preserve their delicate texture, coated in an intense spicy sauce. A dish for seafood and spice lovers.

Fragrant salad dominated by the fresh aroma of lemongrass, accompanied by your choice of seafood. Fresh, tangy, and aromatic.

Tender beef slices marinated and mixed with fresh lemongrass and herbs. A flavorful salad with classic Thai notes.

Salad of translucent glass (soy) vermicelli, mixed with minced chicken and fresh herbs. Sweet and sour, slightly spicy dressing.

Salad prepared with dried squid, offering a firm texture and concentrated marine flavor. Seasoned Thai-style with chili and lime.

A refreshing sweet and savory mix with juicy pineapple, pork, shrimp, and crispy toasted coconut flakes.

Famous grated green papaya salad, pounded with chili, garlic, and lime. The Lao version is bolder with fermented crab.

Lao specialty (Nam Khao) consisting of crumbled crispy rice balls, mixed with fermented pork, peanuts, and fresh herbs. To be eaten wrapped in lettuce.

Crispy rice bites served with a rich and creamy red curry and coconut milk sauce, with shrimp and pork.

Minced or sliced chicken salad, seasoned with fresh herbs (mint, cilantro), chili, and lime juice. Light and fragrant.

Textured salad featuring very crispy small fried fish, mixed with fresh vegetables and a tangy vinaigrette.

Tangy green mango julienne mixed with tender chicken. A classic combination of Thai flavors, both crunchy and refreshing.

Traditional minced beef salad (Larb), seasoned with toasted rice powder, chili, mint, and lime. Served cold.

Raw version of beef Larb, prepared like a spicy tartare with Lao herbs. For lovers of raw, seasoned meat.

Minced chicken salad (Larb de poulet), flavored with fresh herbs, lime, and chili. A Lao national dish, light and very aromatic.

Dried and seasoned beef strips, similar to jerky, then fried. A savory and chewy snack or appetizer.

Homemade pork sausages flavored with lemongrass, galangal, and herbs. Grilled for a crispy skin and juicy interior.

Crab shell stuffed with a mixture of crab meat and pork, then fried. Served with pickled vegetables and a sweet chili sauce.

Creamy soup based on coconut milk, flavored with galangal and lemongrass. Mild, slightly tangy, and very aromatic.

The famous sweet, sour, and spicy Thai soup. Clear broth infused with herbs, chili, and lime juice.

Light clear broth soup with silky tofu and likely vegetables or minced pork. Simple and comforting.

Rice soup (Khao Tom style), where rice is cooked in a flavorful broth. A comforting dish often eaten for breakfast or late at night.

Whole or sliced squid, grilled until tender and slightly smoky. Served with a spicy sauce to enhance the flavor.

Trout fillet or piece cooked with a tamarind sauce, offering a delicious balance between the fruit's acidity and the sauce's sweetness.

Special preparation of trout fillet by the chef. The name suggests an original and dynamic recipe, likely fried or seasoned uniquely.

Fish marinated in coconut milk and spices (red curry), then steamed in a banana leaf. Tender and very fragrant.

Large shrimp (prawns) prepared in a rich Madras curry sauce flavored with Indian spices.

Shrimp stir-fried in a wok with fresh ginger and chives. A dish with bright and slightly spicy flavors.

Shrimp coated in a sweet and sour tamarind sauce. A classic combination that highlights the sweetness of the crustaceans.

Shrimp cooked in a thick red curry and coconut milk sauce (Chu Chee), flavored with kaffir lime leaves. Rich and creamy.

Shrimp cooked in a casserole with glass noodles, ginger, garlic, and pepper. The noodles absorb all the savory flavors.

Whole crab prepared to your liking: spicy curry, roasted chili paste (Phic phao), or stir-fried with aromatics.

Tender pork ribs served with a generous amount of crispy fried garlic. Savory and fragrant.

Whole quails grilled or fried, topped with crispy garlic. Delicate meat enhanced by garlic.

Stir-fried frog legs, served with fried garlic. An Asian classic with a fine texture similar to chicken.

Fried shrimp seasoned simply but effectively with salt, pepper, and often a little chili and garlic.

Chicken pieces simmered in a yellow Madras curry sauce, with celery for a fresh and crunchy note.

Chicken cooked in a red curry with coconut milk, flavored with kaffir lime leaves and accompanied by mushrooms. Rich and spicy.

Chicken prepared with a sweet and sour tamarind sauce, enhanced by Thai basil and softened by pineapple chunks.

Breaded and fried chicken pieces, served with chili dipping sauce and pickled vegetables for acidity.

Classic chicken stir-fry with fresh ginger slices, mushrooms, and onions. Warming and aromatic.

Grilled chicken skewers (Satay) served with a creamy peanut sauce. Tender and delicious.

Roasted duck slices with crispy, lacquered skin. Usually served with a savory brown sauce.

Very spicy shrimp stir-fry (Phat Phet) with red curry paste and lots of Thai basil. Intense in flavor.

Squid version of the spicy red curry and basil stir-fry. The squid absorbs the spicy sauce well.

Spicy stir-fry of your choice of meat with curry paste and Thai basil. A dish with character and spice.

Thin slices of grilled beef (Crying Tiger), served with a traditional dried chili and herb dipping sauce (Nam Jim Jaew).

An original variation using grilled veal liver, accompanied by Thai spicy sauce.

Grilled pork salad (neck) sliced, seasoned with herbs, toasted rice powder, and a spicy and tangy sauce.

Beef slices arranged on grilled Thai eggplants. A cold dish with melting textures and smoky flavors.

A rich and very spicy beef stew, inspired by the flavors of northeastern Thailand (Isan). Complex and robust.

Beef quickly stir-fried in a wok with ginger and chives. Simple, fresh, and slightly spicy.

Classic Thai red curry with coconut milk, bamboo shoots, and meat. Medium spicy and creamy.

Red curry with seafood and pineapple for a sweet touch that balances the spices.

Red curry with roasted duck, often accompanied by cherry tomatoes or pineapple, and here with mini corn. Rich and flavorful.

Thai green curry, known for being the spiciest of curries. Base of fresh green chilies, coconut milk, and Thai basil.

Crispy green vegetable (Morning Glory) stir-fried over high heat with garlic, chili, and fermented soy sauce. A very popular side dish.

Stir-fried Chinese broccoli with garlic or oyster sauce. The stems are crunchy and the leaves tender.

A vegetarian (or almost) dish combining various seasonal vegetables stir-fried with transparent vermicelli.

Basic accompaniment: steamed jasmine fragrant rice or traditional sticky rice (to be eaten with fingers).

Fried rice with peas, egg, and cubes of sweet and savory red roasted pork (Char Siu).

Simple stir-fried egg noodles with soy sauce and perhaps some vegetables. A flavorful side dish.

Rice noodle dish served with a creamy coconut milk sauce and pork. Mild and comforting.

Rice vermicelli accompanied by fish pieces in a spicy preparation.

Bowl of cold rice vermicelli, topped with hot stir-fried beef, raw vegetables, herbs, peanuts, and spring rolls. Drizzled with nuoc-mâm sauce.

Spectacular fried rice served in a hollowed-out half pineapple. Garnished with shrimp, Chinese sausage, dried pork, and pineapple chunks.

Fried rice tinted red by tomato sauce, served with pork, peas, and topped with a fried egg.

Fried rice with fermented shrimp paste (Kapi), giving it a very pronounced salty and umami flavor. Served with pork and shrimp.

Fried rice with seafood, sometimes wrapped in a thin omelet in the Pattaya style.

The most famous Thai noodle dish. Stir-fried rice noodles with a sweet and sour tamarind sauce, eggs, peanuts, and bean sprouts.

Wide rice noodles stir-fried with sweet dark soy sauce, egg, and green vegetables (often Chinese broccoli). Smoky and caramelized flavor.

Stir-fried noodles (likely egg noodles) wok-fried with vegetables and your choice of meat.

Stir-fried flat rice noodles with choice of topping, similar to Pad See Ew or Lad Na depending on preparation.

House wine served by the glass or pitcher. Available in red, white, or rosé.

Lively and refreshing natural sparkling wine (Pet' Nat).

Natural sparkling wine, aromatic with notes of muscat.

Fruity and original natural sparkling wine (funky).

Natural sparkling wine based on Riesling, lively and mineral.

Pet Nat of Pinot Gris with fruity notes of peach and raspberry.

Rosé sparkling wine from the Loire, fruity and fresh blend.

Rosé sparkling wine from the Loire with a beautiful refreshing acidity.

Lively sparkling wine with candy notes, blend of Gamay and Cabernet Franc.

Dry and tense sparkling wine based on Menu Pineau.

Aromatic wine based on Pinot Blanc and Muscat.

Languedoc wine, pure Grenache blanc.

Traditional method with Mauzac grape, fresh and explosive profile.

Orange sparkling wine with exotic notes.

Cinsault sparkling wine with bright red fruit aromas.

Austrian sparkling wine based on Pinot.

Champagne Brut combining freshness and finesse.

Rosé champagne from a major house.

Vintage prestige cuvée from an exceptional clos.

Blend of different Pinots, terroir wine.

Pinot Gris short maceration (7 days), balanced.

Dry natural wine with exotic notes, likely Gewurztraminer.

Muscat Ottonel vinified with beautiful tension.

Complex oxidative wine, aged in amphora and terracotta.

Italian wine (Asti) Cortese grape, sharp and saline profile.

Jacquère from Savoy, straight and delicious wine.

Savoyard blend of Roussanne and Jacquère.

Jacquère mineral and concentrated.

Complex and elegant blend of Savoyard grape varieties.

Maceration wine (orange) based on Savoy Altesse.

15-day maceration of Grolleau gris.

Original blend aged in jar.

Italian Pecorino with skin maceration, fresh and flavorful.

Aromatic Austrian wine, lively and juicy with skin maceration.

Traditional Georgian wine (Kvevri) with long maceration, complex.

Another expression of Georgian Rkatsiteli, intense, digestive style.

Italian wine from Emilia-Romagna in an amphora, limited edition.

Vitovska from Friuli, vinified in stone, mineral and unique.