T thaï food

Lunch set including an appetizer and a main course of your choice from a selection of Thai classics. Ideal for a complete lunch.

Complete lunch menu including an appetizer, a main course, and a dessert. Allows you to taste several specialties in one meal.

A unique main course for a quick and tasty lunch.

Vietnamese mixed salad with cold rice vermicelli, topped with hot meat, spring rolls, fresh vegetables, and herbs. Dressed with a nuoc-mâm sauce and sprinkled with peanuts.

Wine served by the glass to accompany the meal.

Classic refreshing sodas, served chilled.

Light and refreshing Thai lager beer. Ideal to accompany spicy dishes.

Natural sparkling mineral water.

Hot drink to finish the meal.

Slices of roasted duck with crispy skin served on a bed of white rice. Accompanied by a flavorful sauce and green vegetables.

Wok-fried noodles with a mix of crunchy vegetables. A simple and vegetarian dish.

Wok-fried noodles with tender chicken pieces and vegetables.

Wok-fried noodles with thinly sliced beef and vegetables.

Wok-fried noodles with fresh shrimp and vegetables.

Spicy dish based on silken tofu and minced meat (often pork) in a spicy Sichuan pepper sauce. Rich flavor and melting texture.

Tender eggplants cooked in a 'Yu Xiang' (fish fragrance) sauce, which blends sweet, sour, salty, and spicy flavors with garlic and ginger.

Chicken stir-fried with peanuts, vegetables, and dried chilies. A Sichuan cuisine classic, known for its spicy and savory balance.

Fish fillet cooked in a creamy red curry sauce made with coconut milk, red curry paste, and Thai herbs.

Pieces of fish served in a tangy and spicy Tom Yum broth, flavored with lemongrass and kaffir lime leaves.

A hearty version of Tom Yum soup served with noodles. Rich sour and spicy broth full of flavor.

Comforting soup topped with noodles and shrimp-filled dumplings. Clear and flavorful broth.

Kung Pao shrimp stir-fried with peanuts and chili peppers. A mix of crunchy and tender textures with a spicy touch.

Crispy dumplings filled with chicken, fried until golden brown. Usually served with a dipping sauce.

Lemongrass-marinated and grilled chicken. Fresh and aromatic flavors.

Classic Thai coconut milk curry. Green curry is more herbaceous and spicy, red is rounder and spicier.

Stir-fried chicken with crunchy cashew nuts, vegetables, and a slightly sweet sauce.

Chicken stir-fried with fresh ginger slices, providing a spicy and fragrant note.

Duck cooked in a sweet and sour red curry with pineapple chunks to mellow the spice.

Roasted duck glazed with a sweet and sour tamarind sauce.

Rich and creamy Panang curry, less liquid than other curries, with a peanut and kaffir lime flavor.

Minced meat stir-fried with Thai holy basil, chili, and garlic. A very popular street food, spicy and aromatic.

Chicken pieces stir-fried with curry powder and vegetables.

Fluffy omelet filled with minced chicken, often served with rice.

Mild and fragrant curry originating from southern Thailand, with potatoes, peanuts, and warm spices like cinnamon.

Classic stir-fry with fresh basil leaves and chili. Very fragrant.

Thinly sliced beef stir-fried with plenty of onions for a sweet and caramelized taste.

Shrimp served in a spicy and fragrant green curry sauce with coconut milk.

Shrimp stir-fried with fresh green peppercorns and garlic.

Shrimp stir-fried in a wok with basil leaves and chili.

Stir-fried rice noodles with chicken, eggs, peanuts, and bean sprouts in a tamarind sauce.

Stir-fried rice noodles with beef, eggs, peanuts, and bean sprouts in a tamarind sauce.

The classic version of Pad Thai with shrimp and tofu, coated in a sweet and sour tamarind sauce.

Fish cooked steamed in a banana leaf, preserving all its flavor and tenderness, often spicy.

Chicken stir-fried with pineapple chunks for an exotic sweet and savory mix.