Maythai

Blended fresh fruit drink. Creamy and icy texture. Refreshing and naturally sweet.

A green tea flavored with spicy ginger and fruity notes. Light and invigorating.

Traditional Japanese green tea with flat leaves. Vegetal, iodized and refreshing flavor.

Green tea combined with mint leaves. Very thirst-quenching, digestive and fresh.

Green tea flavored with jasmine flowers. Delicate and soothing floral aroma.

Black tea with complex aromas of red fruits and pastry. Mild and gourmet like a dessert.

Classic black tea flavored with forest fruits. Fruity and slightly tangy.

Delicate white tea blended with floral and fruity notes. Very subtle, light and refined.

Classic espresso, decaf, or with a drop of milk (hazelnut).

Large coffee with hot milk and milk foam.

Premium Thai lager. Light, sparkling with a fine bitterness. Perfectly complements spicy dishes.

Dry white wine from the South of France (Chardonnay). Fruity and round on the palate.

White wine from the Loire Valley. Lively, fresh with characteristic Sauvignon citrus notes.

Dry and mineral white wine from Burgundy. Elegant with a beautiful acidity.

Prestigious white wine from the Loire Valley. Typical smoky and mineral notes, very aromatic.

Classic Provence Rosé. Pale color, fruity nose, fresh and balanced palate.

Renowned Provence Rosé. Elegant, with aromas of white-fleshed fruits and citrus.

High-end Rosé. Finesse and aromatic complexity.

Fruity herbal infusion without caffeine. Tangy and very fruity taste.

Lemongrass herbal infusion. Mild and soothing lemony flavor.

South African caffeine-free plant, flavored with vanilla. Sweet and round red drink.

Spicy and invigorating infusion made with fresh ginger and lemon juice. Excellent for digestion.

Red wine from the South of France. Generous, spicy and sunny.

Red wine from the Rhône Valley, organic. Fruity, supple and easy to drink.

Beaujolais wine from the Gamay grape. Light, fruity and easy to drink.

Round and structured Bordeaux wine. Red fruit notes and silky tannins.

Wine from the Loire Valley made from Cabernet Franc. Aromas of red fruits and fine vegetal notes.

Bordeaux red wine from a prestigious appellation. Complex, woody and powerful.

Peppermint liqueur, served very cold. Sweet and menthol taste.

French brandy aged in oak barrels. Rich aromas of wood and dried fruits.

Colorless fruit eau-de-vie. Intense and pure taste of ripe pear.

Normandy apple brandy. Cooked apple flavor and woody notes.

Sweet and fragrant liqueur with lychee exotic fruit. Floral and sweet notes.

Sparkling wine. Festive and effervescent.

Champagne from a great house. Fine bubbles, elegance and freshness.

Famous Thai salad (Som Tum) made with crunchy shredded green papaya. Seasoned with a sweet and sour, spicy sauce, served with shrimp.

Thai-style beef tartare, enhanced by fresh herbs and crispy toasted rice powder. Tangy and spicy flavor.

Fresh salad mixing tangy green mango and sweet shrimp. Intense aromas of lemongrass and herbs.

Warm salad (Yam Nua) with slices of tender grilled beef. Savory mix of lime juice, chili and fresh herbs.

Fusion of raw salmon and avocado with Thai seasoning. Toasted rice powder provides a unique crunchy texture.

Refreshing sweet and sour salad. Juicy pineapple contrasts with shrimp and the crunch of cashews.

Fried golden vegetable spring rolls. Stuffed with vegetables and mushrooms, very crispy texture.

Fried morsels filled with a savory mix of shrimp and chicken. Water chestnut adds crunch inside.

Whole shrimp wrapped in a fine pastry sheet and fried. Flavored with lemon and sesame.

Grilled chicken skewers served with a creamy peanut sauce. Mild, nutty and slightly sweet flavor.

Assorted tasting platter including several fried and grilled starters. Ideal for discovering different flavors and textures.

Delicate ravioli filled with shrimp. Served in a rich and fragrant coconut milk and galangal (Thai ginger) sauce.

Tom Kha Gai Soup. Creamy coconut milk broth, flavored with galangal and lemongrass. Mild and aromatic.

Tom Yum Soup. Clear broth, spicy and tangy with shrimp. A fragrant Thai classic.

Vegetarian version of the spicy lemongrass soup. Rich in crunchy vegetables and tofu.

Curry based on fresh green chilies and coconut milk. Quite spicy, served with large shrimp and vegetables.

Marinated and grilled rumsteak, served in slices. Accompanied by a 'tiger tears' sauce based on tamarind, chili and grilled rice.

Thai-style fusion burger with fried chicken. Sweet and savory flavors thanks to pineapple and curry sauce.

Duck breast served pink with a tamarind sauce. The tanginess of tamarind and the sweetness of fruits balance the richness of the duck.

Whole fish fried until crispy. Served with a fresh and tangy green mango salad.

Fried chicken marinated with Thai flavors. Served with a crunchy green papaya salad (Som Tum).

Shrimp stir-fried in a wok with a simple but flavorful garlic and white pepper sauce.

Steamed fish fillet, very healthy and light. Topped with a spicy lime chili sauce.

Stir-fried duck (Pad Kra Pao) with Thai holy basil. Very aromatic with an anise and spicy touch.

The most famous Thai noodle dish. Stir-fried rice noodles in a wok, sweet and sour flavors, served with crushed peanuts.

Warm Vietnamese-style rice vermicelli salad. Topped with sautéed beef, raw vegetables and crispy spring rolls.

Vegetarian dish stir-fried in a wok with very fragrant Thai basil. The fried tofu absorbs the flavorful sauce well.

Fried tofu sautéed with garlic and pepper sauce. Simple, comforting and rich in flavor.

Salmon fillet served in a creamy red curry coconut milk sauce. The sauce is spicy and fruity.

Creamy and spicy red curry with shrimp. Fruits (pineapple, grape) add a sweet touch.

Rich and flavorful dish (Kaeng Phed Ped Yang). Roasted duck pairs perfectly with the fruity red curry.

The spiciest Thai curry, made with fresh green chilies. Sweetened by coconut milk and garnished with vegetables.

Vegetarian version of green curry with tofu. Spicy, aromatic and rich in vegetables.

Steamed fragrant Thai white rice.

Sticky textured rice, traditionally served in a small basket. Often eaten with fingers.

Rice cooked with coconut milk. Rich, slightly sweet and creamy.

Fried rice stir-fried in a wok with small pieces of vegetables.

Fried sweet potato sticks. Naturally sweet flavor and crispy texture.

Mix of seasonal vegetables quickly stir-fried in a wok to remain crisp.

The most famous Thai dessert. Sweet coconut milk sticky rice served with slices of fresh mango.

Tapioca pearl pudding in sweet coconut milk, topped with mango.

Chocolate cake with a molten center. Served warm with ice cream for a hot-cold contrast.

Exotic twist on Italian tiramisu. Creamy custard with tangy tropical fruits.

A coffee (or tea with supplement) served with an assortment of three miniature desserts.

Traditional flan (Sangkaya). Egg and coconut milk flan steamed, flavored with pandan (vanilla/herbal taste).

A mix of fresh fruits cut into pieces. Light, healthy and vitamin-rich.

Crispy sweet spring rolls filled with melting banana and chocolate. Served with coconut ice cream.

Selection of seasonal tropical fruits presented on a plate.