Le Fleuve Rouge

Thai-style fish soup. The broth can be clear and tangy with lemongrass, or creamy and mild with coconut milk. A warm and comforting dish.

Fragrant shrimp soup. Choose between the spicy and tangy lemongrass version (Tom Yum), or the milder and creamier coconut milk version (Tom Kha).

Tender chicken soup. Available in a clear lemongrass broth or enriched with coconut milk for more sweetness. Perfect to start the meal.

Fresh and fragrant lemongrass salad, enhanced with aromatic herbs and a lime-chili sauce. Fresh and light.

Salad of juicy grapefruit segments and shrimp. A sweet-savory-sour mix typical of Thai cuisine.

Salad prepared with the heart of the banana blossom, finely sliced. Slightly crunchy texture, served with shrimp and a Thai sauce.

The famous Som Tum. Grated green papaya, pounded with chili, garlic, tomatoes and fish sauce. Crunchy, spicy and very refreshing.

Breaded and fried chicken pieces served on a fresh salad, with a homemade carrot sauce.

Traditional dish from northeastern Thailand (Isan). Minced beef seasoned with mint, cilantro, lime, chili and roasted rice powder. Rich texture and intense flavor.

Crispy fried rolls filled with meat or vegetables and vermicelli. Served hot with a sweet and savory nuoc-mâm sauce.

Crispy fried thin dough triangles, filled with a spicy curry mixture. Crispy on the outside, tender on the inside.

Small fried dough dumplings filled with minced pork, fried until golden. A classic and tasty appetizer.

Seafood coated in batter and fried. Crispy and golden, perfect for dipping in a sweet and sour sauce.

Shrimp stir-fried in a wok with Thai basil, chili and garlic. A fragrant and slightly spicy dish.

Beef strips quickly stir-fried with Thai basil (Kra Pao). Intense flavor, often served with rice.

Minced pork stir-fried with plenty of holy basil, chili and garlic. A great classic of Thai street food.

Roasted duck slices then stir-fried with herbs and basil. The rich duck meat pairs well with the spices.

Tender squid stir-fried with Thai basil. A light and aromatic seafood dish.

Chicken simmered in a green curry sauce, coconut milk, Thai eggplant and basil. Spicy and creamy.

Thai green curry with shrimp. The coconut milk sauce softens the heat of the green curry paste.

Fish fillets cooked in an aromatic and spicy green curry with coconut milk.

Tender duck breast served in a rich and moderately spicy red curry sauce, sometimes with fruits like pineapple or lychee added.

Marinated and fried or sautéed pork ribs with plenty of garlic and white pepper. Tasty and crispy.

Mild and rich curry, originating from southern Thailand. Contains chicken, potatoes, onions, and peanuts, in a creamy sauce.

The national dish of Thailand. Stir-fried rice noodles in a wok with eggs, peanuts, and tamarind sauce. Unique sweet and sour flavor.

Breaded and fried chicken, then sautéed with a basil and chili sauce. Crispy texture with fresh basil flavor.

Tender beef cubes marinated and stir-fried in a wok. Traditionally served with tomato rice (red) and an egg.

Large prawns stir-fried with fresh minced ginger. A fragrant dish, slightly spicy thanks to the ginger.

Delicate white fish fillet, stir-fried with ginger and vegetables. Light and healthy.

Cooked tuna steak served with a creamy and spicy Thai red curry sauce.

Pork simmered in a sweet and savory caramel sauce, often with coconut water and nuoc-mâm. The meat is tender and the sauce syrupy.

Meat marinated in Asian spices then grilled. Served with a dipping sauce.

Chicken marinated in lemongrass and grilled. A characteristic lemony and smoky flavor.

Juicy pork cut (neck) grilled, often marinated beforehand for tenderness.

Sea bream fillet cooked to your liking: sautéed with fragrant basil, fresh ginger, or in a red curry sauce.

Large bowl of cold rice vermicelli, garnished with raw vegetables, fresh herbs, peanuts, spring rolls and meat of your choice. Drizzled with nuoc-mâm sauce.

Thai-style wok-fried rice with eggs, onions and vegetables. Served with shrimp or chicken.

Mix of seasonal vegetables stir-fried in a wok, crunchy and tasty, served with meat or shrimp.

Meat-free version of Bo Bun, with vegetable spring rolls and sometimes tofu. Fresh and complete.

The famous Pad Thai in a vegetarian version with firm tofu cubes instead of meat.

Thai coconut milk curry with tofu and vegetables. Choice between green (very fragrant) or red (slightly milder).

Wok-fried rice with a mix of various vegetables. Simple and tasty.

Crispy stir-fried vegetables and tofu, seasoned with soy sauce or vegetarian oyster sauce.

Lunch set menu available on weekdays. Allows you to choose a combination of two dishes from the menu.

Creamy custard made from eggs and coconut milk, with a delicate and sweet texture.

Bananas cooked in hot and sweet coconut milk. A sweet and comforting dessert.

Two scoops of ice cream or sorbet.

Small crispy spring rolls filled with melted chocolate. Served hot.

Khao Niao Ma Muang. Sticky rice cooked in sweet coconut milk, served with fresh mango slices. The quintessential Thai dessert.

Fresh, juicy and sweet mango slices.

Lychee fruits served fresh in their light syrup.

Traditional French anise-flavored aperitif. Served with fresh water.

Italian vermouth, sweet and aromatic. Available in white (bianco) or red (rosso).

Portuguese fortified wine, sweet and rich.

Blended Scotch whisky J&B.

Selection of blended whiskies.

French cocktail made with white wine and cassis cream.

Cuban cocktail based on rum, fresh mint, lime, sugar and sparkling water.

Brazilian cocktail based on cachaça, lime and sugar.

Sparkling natural mineral water.

Cola sodas.

Still mineral water.

Sparkling mineral water.

Italian sparkling mineral water.

Various fruit juices.

Coconut water with pieces of flesh, refreshing and sweet.