Le Florissant - Restaurant Asiatique Paris 14

Delicate steamed dumplings filled with minced shrimp. The wrapper is translucent and soft. To be dipped in soy sauce.

Classic Chinese soup with sweet, sour, and spicy flavors. Usually contains tofu, black mushrooms, and beaten egg. Creamy and warming texture.

Light and flavorful soup originating from West Lake (Xihu), made with minced beef, egg white, and cilantro. Clear and delicate broth.

Whole shrimp coated in a crispy, golden batter. Crispy on the outside and tender on the inside. Often served with a sweet and sour sauce.

Tender chicken pieces fried in a light batter. Crispy and flavorful, perfect for starting the meal.

Fresh and spicy salad with Thai flavors. Composed of sliced chicken, crunchy vegetables, and a lemony, spicy dressing.

Japanese noodle soup served in a rich, creamy broth made from pork bones. Topped with meat, egg, and vegetables. A comforting and very popular dish.

Noodle soup served with tender and juicy pork ribs. Flavorful broth infused with spices.

Spicy noodle soup originating from Sichuan province. Red chili broth with a characteristic Sichuan pepper sensation.

Noodle dish topped with a thick, savory sauce made from fermented soybean paste and minced meat. Often served with julienned cucumber.

Sautéed or sauced noodles prepared according to Beijing tradition. Rich flavors, usually accompanied by vegetables and meat.

Clear broth filled with shrimp wontons. Light and delicate dish, often garnished with spring onions.

Noodle soup topped with sliced pork and marinated Chinese cabbage (salty). The cabbage adds umami flavor and a crunchy texture to the broth.

Vietnamese salad made with cold rice vermicelli, crunchy vegetables, and fresh herbs. Topped with sautéed shrimp and crispy spring rolls, served with a nuoc-mâm dressing.

Classic version of Bo Bun with beef sautéed with lemongrass. A balanced mix of hot (meat) and cold (salad), crispy (spring rolls, peanuts), and tender.

Bo Bun with marinated and sautéed chicken pieces. Fresh, light, and flavored with aromatic herbs.

Rice dish served with tender beef sautéed with onions and vegetables. Topped with a flavorful sauce.

Iconic Korean dish served in a sizzling hot stone bowl (Dolsot). Rice topped with beef, various vegetables, and egg, to be mixed before eating for crispy rice at the bottom.

A variation of Bibimbap with marinated chicken. Served very hot with colorful vegetables and rice.

Bibimbap with cooked or semi-cooked salmon from the hot stone bowl. Accompanied by vegetables and rice.

Sautéed pork Bibimbap, served sizzling in a hot stone bowl. Flavorful and hearty.

Cambodian specialty of marinated and sautéed beef, served with tomato rice and a fried egg. Accompanied by a pepper and lime sauce.

Vegetarian version of Bibimbap, rich in sautéed and marinated vegetables (namul) on a bed of hot rice.

Grilled chicken flavored with lemongrass, served with white rice and vegetables. A simple and aromatic dish.

Dumplings (Jiaozi) filled with a classic mixture of minced pork and Chinese cabbage. Juicy and flavorful, served boiled or pan-fried.

Dumplings flavored with Chinese chives (garlic chives) and pork. A characteristic mild garlic flavor.

Original dumplings combining pork with the aniseed flavor of fennel. A fresh and aromatic combination.

Dumplings filled with minced chicken. A lighter alternative to pork, just as flavorful.

Japanese dumplings fried on one side and steamed on the other. Thin, crispy wrapper, juicy filling.

Spicy dumplings filled with Kimchi (Korean fermented cabbage). A piquant and tangy taste, a flavorful vegetarian option.

Colorful bowl composed of raw salmon cubes, fresh vegetables, and fruits. Served on a base of rice or quinoa. Fresh and healthy.

Hawaiian bowl with marinated raw tuna, accompanied by a variety of crunchy vegetables and seaweed.

Cooked chicken version for those who prefer meat. Rich in vegetables and nutrients.

Vegetarian Poké bowl, with tofu as a protein source. Fresh and light.

Gourmet Poké bowl topped with crispy fried shrimp tempura. A contrast of textures between hot/fried and cold/fresh.

Seasoned raw salmon cubes, served with seasoned rice and aromatics.

Salmon tartare with fresh fruit pieces for a refreshing sweet and savory touch.

Classic and creamy combination of raw salmon and ripe avocado.

Mixture of raw tuna and salmon with fruit and avocado. A dish rich in flavors and textures.

Choice of raw fish (tuna or salmon) prepared as a tartare with fruit and avocado.

Immature soybeans served in their pods, boiled and salted. A healthy and addictive appetizer.

Portion of plain sautéed noodles.

Wok-fried noodles with shrimp.

Wok-fried noodles with beef strips.

Fried rice with peas, egg, and diced ham.

Portion of steamed white rice.

Sautéed broccoli florets, crisp and green.

Sautéed Shanghai bok choy, tender and flavorful.

Fresh pineapple slices.

Ripe and sweet mango pieces.

Mixture of cut seasonal fruits.

Sweet lychees served in their syrup.

Crunchy or soft Asian confection made with sesame seeds.

Candied ginger, both sweet and spicy.

Warm glutinous rice balls filled with a sweet mung bean paste or egg, sprinkled with shredded coconut.

Two scoops of ice cream, classic flavors.

Cheesecake flavored with matcha green tea. Creamy with a slight vegetal bitterness.

Japanese pastry consisting of a glutinous rice wrapper (mochi) filled with a sweet cream.

Lunch formula including a noodle soup, a dessert, and a drink.

Lunch set including spring rolls, dumplings, salad, and your choice of starch.

Complete menu combining steamed dumplings and fried shrimp tempura.

Very generous menu offering a variety of specialties: spring rolls, dumplings, and maki sushi.