Pad Thaï

A classic French aperitif cocktail made with cassis liqueur and champagne. A sparkling, sweet, and fruity drink. Ideal for starting the meal with elegance.

Traditional mix of dry white wine and cassis liqueur. A light, sweet, and refreshing aperitif drink.

Aromatized Italian vermouth, available in red (sweet and herbaceous) or white (drier and vanilla) versions. Served chilled or on ice.

Marseille pastis with anise and licorice. Enjoyed diluted with fresh water, developing a milky color and a refreshing taste.

Colorless distilled spirit, with a neutral and powerful taste. Can be consumed neat, on the rocks, or in a cocktail.

Prestigious sparkling wine from the Champagne region. Fine bubbles, lively acidity, and notes of white fruits or brioche.

Grain spirit aged in oak barrels. Woody, spicy, or smoky flavors depending on the brand. Served neat or with ice.

Renowned French grape brandy, aged in oak barrels. Rich aromas of candied fruits, vanilla, and spices. To be savored slowly after a meal.

Chinese liqueur distilled from sorghum and flavored with rose extract. Distinctive and intense floral taste with high alcohol content.

French liqueur based on cognac and bitter oranges. Sweet, fruity, and complex flavor. Excellent digestif.

Mint liqueur with its characteristic green color. Very fresh, sweet, and minty taste. Served chilled.

Colorless fruit brandy obtained by fermenting Williams pears. Intense and pure aroma of ripe pear.

Spirit produced from sugarcane. Varied aromatic profile ranging from floral and fruity to woody and spicy.

Short, strong coffee with a fine golden foam (crema). Intense and aromatic taste. The classic after-meal coffee.

Coffee from which caffeine has been removed, retaining the coffee's aromas without the stimulant effect.

Vietnamese green tea flavored with lotus flowers. Delicate, floral, and slightly sweet aroma. Soothing and refined.

Green tea flavored with jasmine flowers. Intoxicating floral scent and subtle taste. Very popular with Asian cuisine.

A complete menu to discover multiple flavors. Generally includes a starter, a main course, and a dessert.

Set menu including a starter and a main course of your choice from a selection, plus a dessert. Ideal for tasting the house specialties.

Quick and economical lunch set. Allows you to choose between a starter/main course or main course/dessert combination from a daily selection.

Menu combining fried spring rolls (Nems) as a starter and Pad Thai (stir-fried noodles) as a main course. A classic of Thai street food.

Meat-free and dried shrimp-free version of the spicy green papaya salad.

Clear and fragrant broth with assorted vegetables.

Steamed dumplings with vegetable filling.

Vegetarian fried spring rolls.

Warm rice vermicelli salad with sautéed vegetables, fresh greens, herbs, and peanuts.

Wok-fried noodle dish with crunchy vegetables and soy sauce.

The famous Pad Thai in a vegetarian version with tofu and vegetables.

Thai green curry (spicy) prepared with tofu and coconut milk. Served with rice.

Thai red curry (medium spicy) simmered with tofu and creamy coconut milk.

Tofu stir-fried with chili, garlic, and Thai basil. A very fragrant dish.

A classic from Northeast Thailand. Marinated and grilled beef, thinly sliced and served with a spicy dipping sauce (Nam Jim Jaew).

Beef stir-fried with fresh chilies, garlic, and holy basil (Kra Pao). A very popular street food dish, spicy and aromatic.

Thinly sliced beef stir-fried with chopped lemongrass. Fresh and lemony taste.

Creamy and spicy green curry, simmered with beef, Thai eggplants, and basil.

Red curry based on dried red chili paste, simmered with beef and coconut milk.

Thinly sliced beef stir-fried with julienned fresh ginger, onions, and mushrooms. Mild and warming flavor.

The classic 'Kai Pad Kaprao'. Chicken stir-fried with plenty of chili and basil. Very aromatic and spicy.

Chicken stir-fried in a wok with lemongrass. A light and fragrant dish.

Traditional Thai red curry chicken. The sauce is rich in coconut milk and enhanced by red curry paste.

Chicken cooked in a red curry and coconut milk sauce, often with bamboo shoots.

Chicken stir-fried with fresh ginger and vegetables. Balanced and mildly spicy flavor.

Slices of duck breast stir-fried in a wok with a mix of Thai spices.

Grilled duck served with a sweet and sour tamarind sauce. A rich and fruity flavor combination.

Duck coated in a thick, coconut cream-rich red curry sauce (Choo Chee Curry), flavored with kaffir lime leaf.

Sweet and savory stir-fry combining the richness of duck and the acidity of fresh pineapple.

Duck breast stir-fried with fresh ginger, offering a bright and peppery flavor.

Seafood mix (shrimp, calamari, mussels) wok-fried with chili and basil. Spicy and fragrant.

Spectacular specialty: curry seafood served inside a coconut shell. Creamy flavor and unique presentation.

Complete and fresh dish (Bo Bun). Cold rice vermicelli, hot stir-fried beef, crispy spring rolls, salad and herbs, dressed with nuoc-mâm sauce.

Prawns or large shrimp simmered in a creamy green curry.

Prawns or large shrimp in a fragrant red curry sauce.

Shrimp coated in a thick, sweet and sour, coconut-rich red curry sauce.

Shrimp stir-fried with tamarind sauce, offering a distinctive tangy taste.

Shrimp simply stir-fried with garlic and fresh green peppercorns. Intense peppery flavor.

Shrimp stir-fried with chili and Thai basil.

Grilled salmon fillet served with a sweet and sour tamarind sauce.

Grilled salmon served with a special house sauce.

Steamed white fish, coated in a mild and fragrant curry sauce.

Wok-fried cuttlefish pieces with a mix of Thai spices. Firm texture and spicy taste.

Fusion dish of Thai-style stir-fried noodles.

Vietnamese-inspired dish. Marinated and stir-fried beef cubes, served with red tomato rice.

The 'Pad Thai'. Stir-fried rice noodles with eggs, peanuts, bean sprouts, and tamarind sauce. The national dish of Thailand.

Jasmine white rice, fragrant and steamed. Basic accompaniment.

Sticky rice served in a small wicker basket. Traditionally eaten with fingers by forming balls.

Wok-fried rice with egg, onions, and Thai seasonings (Khao Pad). A simple and flavorful dish.

Sweet and savory fried rice with pineapple chunks, shrimp, and sometimes cashews.

Fried rice rich in seafood.

Traditional dessert made from eggs and coconut milk, dense and creamy texture.

The famous 'Mango Sticky Rice'. Sweet sticky rice topped with coconut milk and served with slices of fresh mango.

Original hot dessert combining the sweetness of sticky rice and the exotic fragrance of jackfruit.

Banana pieces wrapped in a crispy brick pastry, served hot with chocolate.

Slices of ripe and sweet mango. A simple and light dessert.

Lime sorbet with a shot of vodka. Refreshing and digestive.

Exotic fruits with translucent white flesh, served in a light syrup. Floral and sweet taste.

Selection of refreshing ice creams and sorbets. Classic and exotic flavors.