Au Petit Thaï

Crispy fried rolls stuffed with pork and aromatics. Served hot with a crunchy texture. Enjoy by wrapping them in lettuce leaves with mint and dipping in nuoc-mâm sauce.

Fried spring rolls filled with shrimp. The pastry is golden and crispy. Served with fresh greens and a sweet and sour or nuoc-mâm sauce.

Crispy rolls stuffed with a mixture of vegetables and vermicelli. No meat, light and crispy texture. Served with fresh herbs and dipping sauce.

A Thai salad playing on textures with crispy fried rice and crunchy cashew nuts. Seasoned with fresh herbs and a tangy sauce. A flavorful and original mix.

Iconic salad (Som Tum) made from shredded green papaya, crisp and fresh. Seasoned with lime, chili, and fish sauce for a balance of acidity, spiciness, and saltiness.

A refreshing salad combining the sweetness of avocado and the firm texture of shrimp. Thai-seasoned with herbs and a zesty sauce.

Grilled beef slices mixed with fresh herbs (mint, cilantro), shallots, and chili. A very fragrant, lemony, and spicy salad (Yam Nua).

Minced chicken or ground chicken (Larb) seasoned with lime juice, chili, fresh herbs, and toasted rice powder. A light dish but rich in vibrant, spicy flavors.

Refreshing mix of shrimp and green apple julienne. The crisp texture of the apple contrasts with the tender shrimp, all enhanced by a Thai sauce.

Chicken skewers marinated in turmeric and coconut milk, grilled. Served with a creamy peanut sauce. A street food classic, mild and fragrant.

Traditional soup (Tom Yum) with a clear, spicy broth, flavored with lemongrass, galangal, and kaffir lime leaves. Sour and spicy flavors with fresh shrimp.

Creamy soup (Tom Kha Ga) based on coconut milk, galangal, and lemongrass. The taste is mild, creamy, and slightly tangy, with tender chicken pieces.

Clear and light broth garnished with various vegetables. Flavored with Thai herbs. A healthy and comforting option.

Chicken stir-fried in a wok with fresh Thai basil and chili. A very aromatic dish with a characteristic herbaceous and spicy flavor (Pad Kra Pao).

Chicken stir-fried with crunchy cashew nuts, vegetables, and sometimes dried chilies. Mild and slightly salty flavor, varied texture.

Chicken simmered in coconut milk with green curry paste (spicier, herbaceous) or red curry paste (spicy, chili flavor). Served in a creamy sauce.

Roasted duck fillet served with tamarind sauce. The taste is a sweet and sour balance that complements the richness of the duck meat.

Duck red curry (Kaeng Phed Ped Yang) with coconut milk, cherry tomatoes, and pineapple. A rich, slightly sweet, and spicy dish.

Duck stir-fried with fresh pineapple chunks. A sweet and sour dish where the fruit adds freshness and acidity to balance the duck's richness.

Beef slices stir-fried in a wok in a savory oyster sauce (umami) with black mushrooms. Non-spicy dish, rich and coating.

Beef stir-fried with freshly minced lemongrass. Offers an intense lemony aroma and a refreshing flavor.

Marinated and grilled beef fillet, served sliced. Accompanied here by an original touch of avocado and shrimp. Traditionally served with a spicy 'Nam Jim Jaew' sauce.

Beef simmered in a coconut milk curry. Green curry is very aromatic and spicy; red curry is rich and moderately spicy. Served with rice.

A street food classic: ground pork stir-fried in a wok with plenty of holy basil, chili, and garlic. Intense, salty, and spicy flavor.

Pork pieces simmered in a salted caramel sauce. The meat is tender and the sauce is sweet and savory, coating and indulgent.

Thick and rich red curry, milder and creamier than other curries, flavored with peanuts and kaffir lime leaves. Contains little liquid sauce.

Shrimp simmered in a coconut milk and curry paste sauce. The choice of curry determines the spice level and dominant aromas (herbaceous or red chili).

Shrimp stir-fried with 'Nam Prik Pao', a sweet and slightly spicy roasted chili paste. Rich, oily, and umami flavor.

Prawns coated in Chu Chee sauce (thick coconut milk red curry). The sauce is rich, creamy, and flavored with kaffir lime leaf.

Fresh market fish, prepared according to the chef's inspiration or the day's catch. See the board for details.

Famous wok-fried rice noodle dish (Pad Thai) without meat. Served with peanuts, bean sprouts, and sweet and sour tamarind sauce.

Stir-fried rice noodles (Pad Thai) with shrimp. Characteristic sweet and sour tamarind taste, garnished with crushed peanuts.

Chicken version of Pad Thai. Stir-fried noodles, egg, tofu, and tamarind sauce. A complete and popular dish.

Pad Thai prepared with beef pieces. Classic stir-fried noodles with a meatier touch.

Assorted seasonal vegetables simmered in a coconut milk curry sauce. A rich and fragrant vegetarian dish.

Jasmine rice stir-fried in a wok with various vegetables, egg, and soy sauce. Simple, tasty, and nourishing (Khao Pad).

Steamed jasmine white rice, an ideal neutral accompaniment for saucy dishes.

Traditional sticky rice served in a small basket. Eaten with fingers by making small balls to dip into the dishes.

Assorted green vegetables, quickly stir-fried in a wok to remain crisp.