Restaurant Heureux

Fresh or bottled fruit juice made from oranges. Characteristic sweet and tangy citrus flavor. Served fresh, it's a refreshing and vitamin-rich drink.

Sweet and creamy drink made from coconut pulp. Rich texture and sweet exotic taste. Often served chilled, it soothes the palate after spicy dishes.

Classic apple juice, clear or cloudy depending on the variety. Fruity and sweet taste with a slight acidity. A thirst-quenching drink enjoyed by all.

Sweet iced tea, often flavored with peach or lemon. Very refreshing with a fluid texture. Served cold, it's ideal to accompany a meal.

Traditional Asian drink containing grass jelly (mesona). Slightly herbaceous and sweet flavor with textured jelly pieces. Refreshing and known for its thirst-quenching properties.

Chinese green tea flavored with jasmine flowers. Delicate floral aroma and mild, subtle flavor. Served hot, it perfectly accompanies Chinese cuisine and aids digestion.

Vegetable drink made from pressed soybeans. Mild and slightly nutty flavor, creamy texture. Can be served hot or cold, a popular alternative to dairy products.

Selection of popular carbonated sodas (cola, orangeade). Sweet and fizzy taste. Served cold to accompany the meal.

Sugar-free version of the famous cola soda. Retains the characteristic taste and bubbles without the calories. Served very cold.

Sparkling natural mineral water. Very fizzy with a neutral taste. A healthy and refreshing drink that cleanses the palate.

Still natural mineral water from the French Alps. Pure and balanced taste. Essential for hydration throughout the meal.

Classic espresso coffee. Strong aroma and full-bodied taste with a fine golden foam (crema). Usually consumed at the end of the meal.

Chinese pale lager beer, light and thirst-quenching. Subtle malty notes and moderate bitterness. Pairs very well with spicy or fried Asian dishes.

International pale lager beer. Balanced, fresh, and slightly fruity taste with a fine bitterness. A classic and refreshing option.

Rhône Valley red wine, often a blend of Grenache and Syrah. Fruity, spicy, and generous on the palate. Pairs well with red meats and sauced dishes.

Red wine from the famous Bordeaux region. Generally structured with present tannins and aromas of red or black fruits. A classic choice to accompany beef.

Beaujolais Cru from the Gamay grape. Light, fruity, and smooth red wine with notes of small red fruits. Very pleasant and easy to drink, even with spicy dishes.

Prestigious red wine from the Bordeaux region, predominantly Merlot. Round, velvety, and complex with aromas of ripe fruit. Perfect for special occasions and flavorful meats.

Dry rosé wine from the South of France. Pale color, floral and fruity nose, fresh and elegant palate. Ideal as an aperitif or with light and spicy dishes.

Rhône Valley rosé wine known for its deep color and power. Fuller-bodied than a classic rosé, with complex red fruit aromas. Can accompany a whole meal.

Table wine served in a carafe (pitcher) of 25cl. Choice between red or rosé wine. An economical and convivial option to accompany lunch or dinner.

Wine served by the glass (approx. 12.5 cl). Allows you to taste a bit of wine without ordering a whole bottle. Red or rosé depending on availability.

Immature soybeans served in their pods, lightly salted. Firm and crunchy texture with a mild nutty taste. You eat the beans by expelling them from the pod with your teeth.

Roasted or boiled peanuts seasoned with fresh cilantro. A mix of crunchy textures and herbaceous aromas. A tasty appetizer to start the meal.

Crispy cucumber salad seasoned with crushed garlic, oil, and sometimes vinegar. Very refreshing with a spicy hint from the garlic. Ideal to whet the appetite.

Young bamboo shoots served cold, often marinated or simply seasoned. Tender but slightly crunchy texture. A light and vegetable appetizer.

Bamboo shoots prepared with a spicy sauce or chili oil. Combines the crunchy texture of bamboo with the heat of spices. For lovers of spicy flavors.

Comforting soup based on broth, tomato pieces, and beaten eggs forming ribbons. Mild and slightly tangy flavor. A classic family soup in China.

Thick, dark soup combining sour (vinegar) and spicy (white pepper or chili) flavors. Often contains tofu, mushrooms, and bamboo. Warming and stimulating to the taste buds.

Fried spring rolls filled with chicken and vegetable filling. Crispy and golden wrapper. Served hot, often with lettuce and mint to wrap them.

Grilled Japanese dumplings filled with chicken and vegetables. The wrapper is thin, grilled on one side and steamed on the other. Juicy inside, to be dipped in a vinegary soy sauce.

Beef slices stir-fried in a wok with onions. The meat is tender and the sauce is rich and flavorful. A classic, simple, and delicious dish served with rice.

Beef stir-fried with fresh green peppers. Offers a spicy and vegetal taste thanks to the peppers. For those who like a little heat without being too extreme.

Spicy beef dish, prepared with chili oil or dried chilies. Intense and warming flavor. The meat absorbs the aromas of the spices.

Breaded and fried beef pieces until crispy. Often served with a sweet and sour or sesame sauce. Crispy on the outside, tender on the inside.

Stewed dish served in a casserole, including beef, silken tofu, and Chinese cabbage. The broth is rich and often spicy (Sichuan style). A convivial dish to share.

Also known as Kung Pao Chicken. Diced chicken stir-fried with peanuts, vegetables, and chili peppers. Savory brown sauce, slightly sweet and vinegary.

Crispy fried chicken pieces, simply seasoned with a salt and pepper mix (often Sichuan pepper). Dry, fragrant, and very addictive.

Chicken stir-fried with black mushrooms (wood ear mushrooms). The mushrooms have a unique crunchy and gelatinous texture. Savory brown sauce dish.

Battered and fried chicken. Golden and crispy. Served as is or with a dipping sauce. A simple and universal pleasure.

Poached chicken then marinated in a sauce based on rice wine (Shaoxing). Served cold, the meat is tender and flavored by the alcohol. A traditional dish with subtle aromas.

Pork tripe slowly simmered in a pot with spices and aromatics. Tender and slightly chewy texture typical of offal. Rich and deep flavor.

Pork ribs cut into small pieces, fried and seasoned with salt and pepper. Crispy on the outside, juicy near the bone. Eaten with fingers.

Thin slices of pork quickly stir-fried with green peppers. The meat is tender and the peppers add crunch and freshness. Light soy-based sauce.

Shredded pork stir-fried with pickled vegetables (often salted mustard greens). Savory and umami taste thanks to the preserved vegetables. Pairs perfectly with white rice.

Pork dish (usually minced) cooked in a 'fish flavor' sauce (Yuxiang) which combines garlic, ginger, vinegar, and chili. Complex sweet-sour-spicy balance.

Pork tripe cleaned and stir-fried in a wok with green chilies. The tripe is crispy or tender depending on the cooking, enhanced by the spiciness of the chili.

Pieces of pork ribs coated in batter, fried then coated in a shiny red sweet and sour sauce. Often accompanied by pineapple and peppers. A very popular classic.

Shrimp stir-fried with fresh ginger and chives. Fresh and aromatic flavor. The shrimp remain juicy and the ginger adds a lemony peppery note.

Fried shrimp (often with shell for more flavor) seasoned with salt and roasted pepper. Crispy and very fragrant.

Dish combining cubes of silken tofu and shrimp in a light sauce. Silky texture of tofu contrasting with the firmness of the shrimp. Mild and delicate flavor.

Shrimp sautéed with a generous amount of shallots. Cooking brings out the sweetness of the shallots which coat the crustaceans.

Shrimp cooked in a spicy red sauce or chili oil. For those who appreciate seafood with character and spice.

Poached fish fillets served in a large bowl of broth with salted mustard greens or Chinese sauerkraut. Tangy and savory flavor, often with chili. The fish is very tender.

Whole or cut fish steamed with dried salted fish, ginger, and green onion. The salted fish acts as a powerful seasoning, giving the dish a lot of umami.

Whole fish delicately steamed. Served with a light soy sauce, ginger, and chives. The flesh is white, fine, and tender. A healthy and refined dish.

Eggplants simmered in a pot with minced meat (often pork) and a rich sauce. The eggplants become tender and absorb all the flavors.

A unique dish combining the particular texture of fried and rehydrated pork skin (spongy and tender) with the crunchiness of mushrooms and green vegetables.

Stir-fried pork dish. Despite the similar name to another dish, this version often includes pickled vegetables (bamboo, cabbage) giving a distinctive sour note different from sweet tomato sauce.

The famous Mapo Tofu. Silken tofu cubes simmered in a spicy red sauce (fermented bean paste and chili) with minced pork. Spicy and creamy.

Cut eggplants stir-fried in a vinegary, sweet, and garlicky sauce (Yuxiang style). The eggplants are tender and the sauce is very fragrant.

Slices of firm tofu stir-fried with various crunchy vegetables in a spicy sauce. A flavorful vegetarian option (check for fish/oyster sauce).

Broccoli florets quickly stir-fried in a wok, often with garlic. Remains bright green and crunchy. A healthy and light side dish.

Leafy vegetables (like choy sum or bok choy) simply stir-fried in oil and salt, sometimes with garlic. Preserves the natural taste of the vegetable.

Chinese cabbage cut and stir-fried with dried chilies and vinegar. Crunchy, sour, and spicy. Very appetite-stimulating.

Wheat or rice noodles stir-fried in a wok with meat (choice) and vegetables. Seasoned with soy sauce. A complete and filling dish.

Classic fried rice with diced ham, peas, eggs, and sometimes shrimp. Grains are separated and flavorful. The ideal accompaniment for sauced dishes.

Steamed plain white rice. Neutral, tender, and just the right amount of sticky. Serves as a base to accompany all main dishes.

Rice dish served with cooked chicken (often poached then drizzled with hot oil) and a savory soy sauce with garlic and ginger. The meat is very tender.

Bowl of rice topped with stir-fried eggplant 'fish flavor' (sweet-sour and spicy). The melting eggplants infuse the rice with their rich sauce. A very popular vegetarian (or with pork) dish.

Complete dish including white rice and shrimp in spicy sauce. Allows you to enjoy the shrimp and have your side dish in the same plate.

Complete rice dish with stir-fried chicken and black mushrooms. Savory flavors and pleasant mushroom texture. A balanced and quick meal.