Au Palais de Joie Nicosef

Steamed dumplings with translucent dough stuffed with shrimp. Tender and slightly crunchy texture. To be dipped in soy or chili sauce.

Steamed ravioli in a crescent shape, usually filled with meat and vegetables. Slightly thicker dough. Savory and juicy.

Open-top steamed dumplings filled with minced pork. Firm texture and rich flavor. A dim sum classic.

Variation of Xiu-Mai with a shrimp filling. Mild marine flavor and bouncy texture. Steamed.

Thin steamed rice crepes, often filled with minced pork and black mushrooms. Slippery and delicate texture. Served with nuoc-mâm sauce.

Assortment of different steamed dumplings (Ha-Kao, Xiu-Mai, etc.). Ideal for tasting multiple flavors. Served hot in a bamboo basket.

Grilled on one side and steamed on the other. Juicy meat and vegetable filling. Crispy and soft at the same time.

Grilled ravioli stuffed with chicken. Savory and slightly browned taste. Easy to eat as a starter.

Spicy and sour soup typical of Thailand (Tom Yum). Flavored with lemongrass, galangal, and lime leaves. Contains shrimp or chicken.

Creamy and smooth soup with asparagus and crab meat. Velvety texture, often thickened with egg white.

Sweet and sour, spicy soup with tofu, black mushrooms, and bamboo shoots. Rich in flavor and warming. Slightly thick texture.

Clear broth served with shrimp dumplings (wontons). Delicate and light flavor. Often garnished with chives.

Light chicken broth soup with transparent vermicelli and chicken pieces. Very digestible and comforting.

Shrimp coated in a thick, golden batter. Crispy on the outside, tender on the inside. Serve with a sweet and sour sauce.

Assortment of thinly sliced vegetables fried in tempura or batter. Crispy and light. A vegetarian starter.

Fritters or croquettes made from taro (tuber). Mealy and soft texture, slightly sweet-savory flavor. Crispy on the outside.

Shrimp-filled ravioli fried until golden and crispy. Usually served with a sweet and sour sauce.

Assortment of hot fried starters to share. Includes spring rolls, fritters, and other crispy specialties. Perfect for discovering multiple textures.

Fried Vietnamese imperial rolls. Crispy rice paper filled with meat, vermicelli, and vegetables. To be rolled in a lettuce leaf with mint.

Small fried rolls stuffed with whole or minced shrimp. Very crispy and tasty. Served with sweet and sour sauce.

Golden omelet pan-fried, filled with shrimp or crunchy vegetables. Simple and tasty dish. Soft texture.

Fresh rice paper rolls containing vermicelli, shrimp, salad, and herbs. Not fried. Served cold with hoisin or peanut sauce.

Fresh and spicy salad seasoned Thai-style (lime, chili, nuoc-mâm). Topped with shrimp or grilled beef. Lively and spicy flavors.

Crispy salad made from shredded green papaya, chili, lime, and peanuts (Som Tam). Sour, sweet, and spicy taste. Very refreshing.

Enriched version of green papaya salad with shrimp or beef. Light but complete meal with Thai flavors.

Salad composed of raw or cooked salmon cubes and avocado. Light dressing. Classic and creamy blend.

Fresh mixed salad with cooked shrimp. Served with an Asian vinaigrette. Simple and light.

Green salad with chicken pieces (often steamed or grilled). Light soy or rice vinegar dressing.

Steamed fragrant white rice. Tender and neutral grain. Essential accompaniment for sauced dishes.

Steamed glutinous rice, often served in a small basket. Sticky and dense texture. Traditionally eaten with fingers.

Wok-fried rice with eggs, peas, and ham cubes. Savory and slightly fatty. A classic.

Fried rice flavored with yellow curry powder, with chicken pieces. Spicy and aromatic taste.

Wok-fried rice with peeled shrimp and vegetables. Savory and complete.

Sweet and savory fried rice with pineapple chunks, shrimp, and Thai basil. Unique exotic flavor.

Egg noodles sautéed in the wok with soy sauce and a few vegetables. Simple and tasty.

Complete noodle dish sautéed with your choice of meat or shrimp and vegetables. Rich and filling.

Broccoli florets sautéed with garlic or plain. Crunchy and healthy. Light green side dish.

Sautéed black mushrooms, slightly crunchy and gelatinous texture. Subtle woody, earthy taste.

Chinese cabbage leaves quickly sautéed in the wok. Remains crunchy and juicy. Mild flavor.

Assortment of stir-fried vegetables in a thickened sauce (soy, starch). Colorful and textured vegetarian dish.

Complete menu with starter, main course, side dish, and dessert. Offers a variety of classic Asian cuisine choices.

More elaborate menu offering house specialties (lacquered duck, hot plate) with starter, side dish, and dessert.

Ice cream or sorbet scoops. Classic and exotic flavors. Refreshing at the end of the meal.

Orange sorbet served in its frozen rind. Elegant presentation and fruity taste.

Lemon sorbet served in its frozen rind. Very tart and refreshing.

Coconut ice cream served in a frozen half coconut shell. Creamy and exotic.

Meringue heart coated in vanilla ice cream and covered with hazelnut pieces. A frozen classic.

Honey ice cream with candied fruits/dried fruits (like Montélimar nougat). Creamy texture with pieces.

Creamy iced dessert with caramel flavor. Sweet and sugary.

Creamy iced dessert with coffee flavor. Aromatic.

Mandarin-flavored ice cream with a liqueur (often Grand Marnier or Mandarine Impériale). Served frozen.

Banana sliced with three scoops of ice cream, chocolate sauce, and whipped cream. Indulgent dessert.

Warm glutinous rice dough balls, filled with sweet soy or egg paste, sprinkled with grated coconut.

Peeled exotic fruits (lychees) served in a light syrup. Translucent white flesh, sweet and fragrant.

Hard or soft candy with sesame seeds and peanuts. Very sweet and crunchy.

Half fresh mango, sliced. Juicy and sweet tropical fruit.

Slices of fresh pineapple. Sour and sweet taste. Aids digestion.

Pieces of ginger cooked in sugar. Intense spicy and sweet taste.

Dome-shaped dessert, likely made with white chocolate or light mousse.

Mint iced dessert, often with chocolate (After Eight type).

Chocolate and vanilla ice cream served in a tall glass with chocolate sauce and whipped cream.

Lemon sorbet with vodka. Both a digestif and a dessert.

Fruit pieces coated in batter and fried. Crispy and hot, often served with sugar or honey.

Fried fruit fritters flambéed with alcohol (Rum or Chinese rose liqueur) in front of the customer. Spectacular and fragrant.

Roast duck with crispy, caramelized skin. Served with small pancakes, fresh vegetables, and Hoisin sauce to make your own rolls.

Slices of roasted duck coated in a savory brown sauce (often soy and spices).

Duck stewed or roasted with a blend of spices (star anise, cloves, cinnamon, pepper, fennel). Very aromatic.

Small fried pork ribs seasoned with salt, pepper, and chili. Dry and crispy.

Fried chicken pieces coated in a yellow lemon sauce, sweet and tangy.

Crispy fried chicken pieces simply seasoned with salt, pepper, and garlic.

Whole or peeled shrimp, fried and seasoned with a spicy salt-pepper mix.

Shrimp sautéed in the wok with plenty of minced garlic. Powerful and savory aroma.

Tender scallops quickly sautéed with garlic.

Scallops sautéed with fresh ginger and chives. Fresh and spicy flavor.

Scallops sautéed in red chili sauce. Spicy.

Crispy fried frog legs seasoned with salt and pepper.

Fried frog legs with salt and pepper.

Fried squid pieces in a light batter, seasoned with salt and pepper.

Very crispy fried chicken specialty, often served with a special sauce.

Stewed dish served in a pot containing meats, seafood, and tofu in a rich sauce.

Seafood casserole (shrimp, cuttlefish, mussels) simmered in a spicy Thai broth with vermicelli.

Crab shell filled with a seasoned crab and pork mixture, then fried or baked.

Chicken sautéed with fresh pineapple chunks. Fruity sweet and sour sauce.

Whole fish (Sea Bass) steamed with ginger, spring onion, and soy sauce. Fine and delicate flesh.

Whole sole prepared as you choose. Grilled for crispiness or steamed for tenderness.

Chicken served sizzling on a hot cast iron plate with an intense black pepper sauce.

Tender beef slices served on a hot plate with pepper sauce.

Beef served sizzling with satay sauce (peanuts, spices, chili). Rich and fragrant.

Duck slices served on a hot plate with pepper sauce.

Shrimp served sizzling in a spicy red sauce.

Shrimp on a hot plate, plain or satay sauce.

Scallops served on a hot plate, lightly seasoned to preserve the product's flavor.

Scallops on a hot plate with spicy Thai sauce and lemongrass.

Scallops on a hot plate coated with chili sauce.

Sautéed taro (tuber) pieces served on a hot plate. Melting texture and mild taste.

Chicken sautéed with basil, chili, and vegetables. Savory and spicy sauce.

Beef slices sautéed Thai-style, spicy and fragrant.

Fillet of fish sautéed with Thai sauce.

Fried shrimp with salt and pepper.

Beef dish served on a hot plate.

Chicken cooked in a savory caramel sauce. Sweet and savory taste.

Cuttlefish sautéed with Thai spices.

Roast duck then sautéed with Thai sauce.

Frogs' legs sautéed with basil and chili.

Shrimp sautéed in Thai sauce.

Scallops sautéed in Thai sauce.

Fried spring rolls filled with vegetables.

Fresh rice rolls with vegetables and tofu.

Rice vermicelli salad with vegetarian spring rolls and raw vegetables.

Fried rice with assorted vegetables, no meat.

Large portion of shrimp ravioli soup. Complete meal.

Thick Japanese noodle soup (Udon) with duck or shrimp.

Wheat noodle soup with slices of roast duck.

Cold Vietnamese salad: rice vermicelli, hot sautéed beef, spring rolls, raw vegetables, and peanuts.

Variation of Bo Bun with sautéed chicken.

Variation of Bo Bun with sautéed shrimp.

Glass noodles made from sweet potato starch (Japchae) sautéed with vegetables and meat.

Communal dish where you cook meats and vegetables yourself in a hot broth at the table.

Beef slices to grill yourself at the table.

Sautéed pork.

Chicken in yellow curry sauce.

Thai Sauce Salmon.

Breaded pork in sweet sauce.

Beef in satay sauce.

Spicy Sauce White Fish.

Shrimp in spicy sauce.

Lemongrass Grilled Chicken.

Sautéed chicken.

Sautéed beef.

Pork Curry.

Fried chicken.

Sweet and Sour Cuttlefish.

Thai Duck.

Grilled Salmon.

Sweet and Sour Shrimp.