Thiou Restaurant

A salad made of raw or marinated poivrade artichokes, appreciated for their tenderness. Enhanced with fresh aromatic herbs and pine nuts for crunch. A light and fragrant vegetarian starter.

Quail fillet, a delicate poultry, served with a kale salad. Accompanied by a sesame sauce that provides a toasted nutty flavor.

A mix of fresh and smoked salmon cut into small cubes. Seasoned with a combawa vinaigrette, an Asian citrus fruit with an intense lemongrass aroma.

Whole fried soft-shell crab, very crispy. Served with a tangy green mango salad and Thai herbs for a fresh and spicy contrast.

Fried spring rolls stuffed with scampi and flavored with Thai basil. Served with a chili dipping sauce.

Thin slices of beef mixed with fresh lemongrass and herbs. A classic Thai salad, spicy and fragrant.

Shrimp-filled pasta served in a creamy coconut milk sauce infused with lemongrass. A blend of soft textures and exotic flavors.

A rich and creamy Thai soup (Tom Kha) with coconut milk, garnished with shrimp and mushrooms. Mild and slightly tangy flavors.

Breaded and fried sushi rolls, filled with salmon and flying fish roe (tobiko). Drizzled with spicy Sriracha mayonnaise.

Marinated and grilled chicken skewers, Satay style. Served with a rich and creamy peanut butter sauce.

An assortment of the restaurant's signature starters: satay chicken skewers, Thai beef salad, and scampi spring rolls. Ideal for sharing and discovering multiple flavors.

Thai curry made with green curry paste and coconut milk, with chicken and vegetables. It is a spicy and aromatic dish, served with white rice.

Stir-fried prawns with a blend of spices and anise-flavored Thai basil. Accompanied by crunchy vegetables and sautéed rice.

Sautéed seafood mix (octopus, squid, razor clams) with a creamy and spicy langoustine sauce. Served with rice.

Roasted Challans duck breast, served with a fresh green peppercorn sauce. Accompanied by mushrooms and tender baby potatoes.

A Thai classic (Crying Tiger): marinated and grilled beef fillet, sliced. Served with a traditional dip sauce (Nam Jim Jaew) that is tangy, spicy, and herb-infused.

Roasted white fish fillet, flavored with ginger and chives. Drizzled with a sweet and savory honey-soy sauce, served with mushroom rice.

Pan-seared scallops, served with a creamy and moderately spicy red curry sauce. Accompanied by brown rice.

Roasted cod fillet served with vegetables sautéed in a creamy and moderately spicy Panang curry sauce. Garnished with Japanese seaweed.

Veal shank slowly braised in a Massaman curry (mild, flavored with cinnamon, cardamom, and anise). Originally served with green lentils.

Stir-fried rice noodles with prawns, bean sprouts, chives, and egg, in a sweet and sour tamarind sauce. Garnished with crushed peanuts.

Chicken version of the famous Thai stir-fried noodle dish. Sweet, savory, and tangy flavors with a chewy and crispy texture.

Dessert inspired by the Thai 'Roti': a crispy and flaky fried crepe, often served with sweetened condensed milk.

Small crispy rolls filled with molten chocolate. A warm and sweet dessert.

Khao Niew Mamuang: warm sticky rice drizzled with sweet and savory coconut milk, served with fresh mango slices.

Selection of fresh seasonal fruits served with a melted Toblerone chocolate sauce for dipping.

Tapioca pearls served in sweet coconut milk, accompanied by pieces of mango and lychee. A fresh and exotic dessert.

Assortment of ice creams and sorbets in various flavors, from classic to exotic fruits.

An espresso coffee served with a selection of petits fours (small desserts) to taste several sweet treats.

A glass of Champagne served with a selection of sweet petits fours.