Au Coin des Gourmets

A refreshing salad based on marinated squid. Seasoned with lime juice, lemongrass, and basil for a tangy and fragrant taste. Slightly spicy.

Crispy green papaya salad with shrimp. Enhanced by fresh herbs like basil.

Shrimp salad seasoned with lime juice and shrimp paste, offering a pronounced umami flavor. Flavored with Thai basil.

A tasting platter offering three types of salads from the menu. Ideal for discovering different flavors as a starter.

Sweet and sour salad mixing fresh pineapple and shrimp. Enhanced with bean sprouts, mint, and basil for freshness.

Small steamed bites (dumplings) with your choice of filling. Served hot and soft.

An assortment of 8 assorted steamed bites. Allows tasting different fillings (shrimp, pork, vegetables).

Crispy fried spring rolls filled with pork or vegetables. Served golden and hot, often with nuoc-mâm sauce.

Fresh spring rolls (unfried) wrapped in a rice paper. Filled with shrimp, fresh herbs, and vermicelli. Light and fresh texture.

The national Vietnamese soup. Rich and fragrant beef broth, served with rice noodles, beef, and fresh herbs.

Creamy red curry and coconut milk fish soup. Flavored with lemongrass and served with rice vermicelli.

Clear soup topped with shrimp dumplings (wontons). A comforting and mild dish.

Traditional sweet and sour soup based on tamarind. Contains shrimp, pineapple, and tomato for a balance of flavors.

Thin and silky steamed rice crepes, filled with minced pork and black mushrooms. Sprinkled with crispy fried shallots.

Cambodian signature dish. Fish curry (cod) steamed in a banana leaf, giving it a creamy mousse texture. Flavored with coconut milk and Khmer spices.

Fish fillet (sea bass) healthily steamed. Served with a light soy and fresh ginger sauce.

Scallops sautéed with aromatic spices (galangal, lemongrass). Enhanced with a touch of satay and Thai basil.

Chicken sautéed in a creamy curry and coconut milk sauce. Flavored with lemongrass.

Chicken pieces sautéed with fresh ginger and a touch of honey for a sweet, sour, and spicy taste.

Pork spare ribs (ribs) marinated for a long time with lemongrass then grilled. Tasty and slightly caramelized.

Traditional caramel pork. Pork belly simmered in a caramel and nuoc-mâm sauce until tender.

Warm rice vermicelli salad topped with lemongrass beef stir-fry and crispy spring rolls. Served with plenty of herbs and nuoc-mâm sauce.

Beef stir-fried in a wok with fresh green pepper and Thai basil. A fragrant and slightly spicy dish.

Shrimp sautéed in a rich and creamy satay sauce (peanut and spice base).

Grilled shrimp skewers marinated with kroeung spices (lemongrass, turmeric). Served with vermicelli and salad.

Thai-style stir-fried rice noodles with a sweet and sour tamarind sauce, tofu, eggs, and crushed peanuts.

Steamed white rice. Simple and neutral, accompanies all dishes.

Traditional sticky rice, sticky and dense texture. Often eaten by hand.

Special fried rice topped with Chinese sausage, dried shrimp, and mushrooms. Rich in flavor.

Classic fried rice with eggs, peas, and ham.

Noodles simply sautéed in sesame oil to accompany main dishes.

Stir-fried mix of seasonal vegetables in a wok.