Au pays de Confucius

Traditional Chinese dumplings stuffed with minced pork and Chinese cabbage. The dough is soft and the filling is juicy. Served boiled, often accompanied by black vinegar or soy sauce.

A large portion of pork and cabbage dumplings. Ideal for a hearty meal or sharing.

Vegetarian dumplings filled with a mixture of finely chopped vegetables. A light and fresh option.

Large portion of vegetarian dumplings.

Dumplings filled with a savory mixture of minced beef and fragrant celery. The celery provides a crunchy and aromatic note.

Large portion of beef and celery dumplings.

Classic dumplings filled with pork and Chinese chives. Rich, garlicky flavor characteristic of chives.

Large portion of pork and chive dumplings.

Delicate dumplings stuffed with fish meat and chives. Tender texture and light marine flavor.

Large portion of fish dumplings.

Dumplings stuffed with shrimp and chives. Offers a bouncy texture and a sweet-savory seafood flavor.

Large portion of shrimp dumplings.

Light and comforting broth with tomato pieces and beaten eggs forming clouds. Mild and slightly tangy flavor.

Traditional hot and sour soup. Thick texture with tofu, bamboo, and black mushrooms. Spicy and vinegary.

Broth with various seafood such as shrimp, squid, and fish. Iodic and light flavor.

Clear soup containing tender and fluffy white fish balls. Delicate taste and elastic texture.

Rich soup prepared with yellow croaker (fish). The broth is often milky white and very flavorful.

Braised dish combining skate and tofu cubes. The skate meat is tender and the tofu absorbs the flavors of the broth.

Braised dish combining small squid and tofu. Texture mix between firm squid and melting tofu.

Traditional dish from northern China. Pieces of chicken simmered for a long time with wild or black mushrooms. Woody and rustic flavor.

Clear broth with tender pork meatballs. Simple, nourishing, and light in taste.

Potatoes cut into thin matchsticks and quickly stir-fried in a wok. Crispy (al dente) texture and slightly vinegary flavor.

Tofu dish prepared in the Yimeng style, often stir-fried with spices and a savory sauce. Tender texture.

Chinese cabbage stir-fried in a wok with a vinegar sauce. Tangy taste and crunchy texture.

Shiitake mushrooms stir-fried with bok choy. Classic vegetarian dish combining the umami flavor of mushrooms with the freshness of bok choy.

Broccoli florets simply stir-fried with minced garlic. Fresh, crisp, and fragrant.

Colorful mix of various seasonal vegetables stir-fried together. Varied texture and light taste.

Eggplant cooked until melting, generously seasoned with garlic. Rich flavor and creamy texture.

Scrambled eggs stir-fried with Chinese chives. Simple and fragrant family dish.

Eggplant sautéed in 'Yu Xiang' (fish flavor) sauce, which is actually a mixture of garlic, ginger, chili, and vinegar. Sweet, savory, and spicy taste.

Green beans fried or dry-sautéed until the skin is wrinkled. Seasoned with chili, Sichuan pepper, and garlic. Crispy and spicy.

Smoked firm tofu slices stir-fried, often with pork or vegetables. Dense texture and distinct smoky flavor.

Tofu cubes braised in a savory brown soy sauce. The tofu is soft and silky inside.

Green vegetable (water spinach) stir-fried in a wok with fermented tofu. Unique, salty, and umami taste.

Stir-fried Chinese yam slices. Crispy and slightly sticky texture, mild flavor.

Classic northeastern dish (Di San Xian) combining fried then sautéed eggplant, potatoes, and peppers in sauce. Rich and comforting.

Red wine from Bordeaux. Generally structured with red fruit aromas.

Prestigious red wine from the Saint-Émilion region. Complex, rich, and elegant.

Round and supple red wine, based on Merlot.

Red wine from Médoc, often full-bodied and tannic.

Dry and balanced red wine from the left bank of Bordeaux.

Fruity and full-bodied red wine.

A cru from Beaujolais. Light, fruity, and easy-drinking red wine.

Red wine from the Rhône Valley, spicy and warm.

Red wine from the Loire, fresh with notes of red berries and bell pepper.

Prestigious appellation from Médoc. Fine, fragrant red wine with great aging potential.

Pale rosé wine, dry and refreshing.

Rosé wine from the Rhône Valley, more colorful and full-bodied.

Dry and light white wine from the Loire, ideal with seafood.

White wine from Alsace, aromatic with mineral and fruity notes.

Lively and fresh white wine from Burgundy.

Classic Chablis, dry and mineral white wine made from Chardonnay.

White wine from Burgundy, supple and fruity.

Half carafe of table wine (red, white, or rosé).

Quarter carafe of table wine.

Glass of table wine.

House specialty alcoholic mix.

Refreshing non-alcoholic mixed drink.

Green mint liqueur, served chilled.

Spirit distilled from grains.

Typically French anise-flavored aperitif (Pastis).

Traditional cocktail based on white wine and cassis cream.

Italian vermouth, served chilled.

Sweet and refreshing drink with a coconut flavor.

Soybean-based plant drink, mild and creamy taste.

Classic fruit juice.

Sweet and tropical fruit juice.

Creamy fruit juice.

Fragrant lychee juice, exotic floral fruit.

Hot tea, likely green or jasmine tea according to Chinese tradition.

Sweet and refreshing herbal Chinese tea.

French orange soda with pulp.

Lemon-lime soda.

Orange soda.

Commercial iced tea.

Freshly brewed iced tea, served in a large format.

Cola soda.

Popular Chinese lager beer, light and refreshing.

Large format of Tsing Tao beer.

Natural sparkling mineral water.

Large format sparkling water.

Still mineral water.

Large format still water.

Freshly squeezed juice.

Espresso or decaffeinated coffee.

Sorghum-based Chinese spirit (Baijiu). Strong, clear alcohol with a powerful aroma.