Palais Céleste

Classic steamed dumplings with translucent rice dough filled with shrimp. Tender and slightly elastic texture. To be enjoyed hot, often with soy or chili sauce.

Open-topped steamed dumplings, stuffed with a mixture of minced pork and sometimes shrimp or mushrooms. Thin yellow wheat dough wrapper. Firm and juicy texture.

Variant of steamed shrimp dim sum. The filling is generally flavorful and the dough is soft.

Crescent-shaped dumplings, stuffed with a mixture of meat and vegetables, steamed. Dough is often a bit thicker and translucent.

Wheat dough dumplings, stuffed with meat and vegetables, first steamed or boiled then pan-fried to get a crispy bottom. Juicy inside.

Assortment of different steamed dumplings (dim sum). Allows you to taste several varieties such as hakao, simai, and other dumplings.

Creamy and thickened soup, combining the sweetness of crab meat and white asparagus tips. Velvety texture.

Classic hot and sour soup, garnished with tofu, black mushrooms, bamboo, and sometimes meat. Thick and spicy broth.

Clear and light broth served with pork-filled wontons. Comforting and fragrant.

Light chicken broth soup, garnished with sliced chicken and transparent vermicelli. Mild and simple.

Complete dish served in a large bowl of broth, combining wheat noodles and dumplings. Hearty and hot meal.

Tasting platter for two people including an assortment of hot (spring rolls, fritters) and cold (salads) appetizers.

Crispy fried spring rolls made with rice paper, stuffed with minced pork, vermicelli, and vegetables. Served with salad and mint.

Vegetarian version of fried spring rolls, stuffed exclusively with vegetables and vermicelli. Crispy and light.

Fresh non-fried rolls (raw rice paper) filled with lettuce, herbs, shrimp, vermicelli, and sometimes meat. Fresh and healthy, served cold.

Wheat dough dumplings fried until golden and very crispy (fried wonton style). Served with a sweet and sour sauce.

Fresh mixed salad of crunchy bean sprouts and sliced chicken, seasoned with a light Asian vinaigrette.

Fresh mixed salad with crunchy vegetables and cooked shrimp, seasoned with a vinaigrette dressing.

Mixed salad served with crab meat or crab flakes, accompanied by fresh vegetables.

Thick and soft Chinese omelet filled with various vegetables (soy, onions, mushrooms). Often served with a light sauce.

Whole shrimp coated in a thick batter and fried until golden and puffy. Crispy outside, tender inside.

Signature dish of grilled shrimp, seasoned according to the chef's special recipe.

Shrimp sautéed in a spicy sauce, often based on chili or sambal. Pungent flavor.

Shrimp simmered in a creamy yellow curry sauce, often with coconut milk, onions, and vegetables.

Shrimp (often battered) coated in a sweet and vinegary red sauce, with pieces of pineapple, peppers, and onions.

Shrimp sautéed with fresh ginger and chives. Fragrant and slightly spicy dish thanks to the ginger.

Thai-style sautéed rice noodles with shrimp, eggs, crushed peanuts, tamarind sauce, and bean sprouts. Sweet and savory flavor.

Economical lunch menu including a starter, a main course (meat in sauce), a side dish (rice), and a dessert. Various choices available.

Complete menu with a choice of starters, classic main courses (steamed, grilled, sauced), side dishes, and desserts.

Gourmet menu featuring more elaborate dishes such as duck or seafood, with starter, main course, side dish, and dessert.

Thai specialties menu. Includes typical starters, curry or sautéed dishes with Thai flavors, fried rice, and dessert.

Chicken pieces (often fried or breaded) served with a creamy lemon sauce, offering a tangy and sweet balance.

Chicken sautéed with vegetables and a spicy sauce. Pungent dish for spice lovers.

Diced chicken sautéed with crunchy vegetables and whole or slivered almonds, all in a savory brown sauce.

Chicken simmered in a fragrant yellow curry sauce, usually with onions and vegetables.

Marinated chicken pieces skewers (often with yakitori or sweet soy sauce) and grilled.

Chicken pieces coated in a rich, sweet caramel brown sauce. Intense flavor and sticky texture.

Chinese cuisine classic: fried pork pieces coated in a sweet and vinegary red sauce with pineapple and peppers.

Pork simmered in a spicy curry sauce, tender and fragrant.

Minced pork quickly sautéed in a wok with fresh ginger and green chives. Lively and aromatic flavor.

Fine rice noodles sautéed in a wok with pork, vegetables, and curry powder, giving a yellow color and a characteristic spicy taste.

Tender beef strips sautéed with black mushrooms (wood ear mushrooms), which have a unique crunchy texture. Savory brown sauce.

Beef sautéed with a spicy sauce and vegetables. Hot and spicy dish.

Popular dish made of thinly sliced beef sautéed with plenty of onions in a flavorful sauce. Mild and fragrant.

Beef simmered or sautéed in a yellow curry sauce.

Vietnamese salad made with cold rice vermicelli, hot sautéed beef, chopped spring rolls, raw vegetables, and peanuts. Served with nuoc-mâm sauce.

Thai-style sautéed rice noodles with beef, eggs, peanuts, and tamarind sauce.

Fish fillets coated in batter and fried. Crispy and golden.

Fish cooked with a spicy chili sauce.

Fish fritters or fillets served with the classic sweet and sour sauce with pineapple and peppers.

Fish fillet delicately steamed, often served with ginger, scallions, and light soy sauce. Very healthy.

Whole fish or fillets prepared according to a Peking recipe, often fried or braised with a rich brown sauce.

Cuttlefish (squid) pieces quickly sautéed to remain tender, served in a spicy sauce.

Grilled cuttlefish, often seasoned simply with salt, pepper, or a special chef's marinade.

Convivial Chinese fondue where guests cook their own meat, seafood, and vegetables in a hot broth placed in the center of the table.

Prestigious festive dish. Whole duck roasted with crispy lacquered skin. Requires 24-hour advance reservation.

Large shrimp prepared with a rich sauce, often slightly sweet and savory.

Grilled prawns seasoned with the traditional 'five spice' blend (anise, fennel, pepper, cinnamon, cloves).

Prawns dry-sautéed with salt, pepper, and often chili peppers and garlic. Very fragrant and crispy.

Frog legs fried or sautéed, seasoned simply with salt and pepper to highlight the delicate meat.

Scallops sautéed in a spicy sauce.

Scallops sautéed with broccoli florets, a healthy and light dish.

Simple wok preparation of scallops, preserving their tender texture.

Spectacular dish served in a crispy 'nest' (often potato or fried noodles), topped with a mixture of meats, seafood, and vegetables.

Hot pot containing an assortment of seafood and fish simmered together.

Roasted pork ribs brushed with a sweet and savory sauce (Char Siu style), tender meat and caramelized exterior.

Simply grilled pork ribs, flavorful and juicy.

Shrimp served sizzling on a cast-iron plate, coated in a rich peanut and spice satay sauce.

Thinly sliced beef served sizzling, creamy and fragrant satay sauce.

Prawns served on a hot plate, cooking maintained at the table.

Pork ribs served sizzling on a plate.

Scallops served on a hot plate, often with sauce and vegetables.