Auberge du Bonheur

A classic creamy Chinese soup blending the sweetness of crab meat with tender asparagus tips. The texture is slightly thickened, offering a delicate and comforting taste. To be enjoyed hot as a starter.

A clear and fragrant broth, typical of Thai cuisine, enhanced by spices and chili. It contains a mixture of various seafood. This dish offers a balance of sour, spicy, and salty flavors.

A light soup garnished with transparent rice vermicelli and shredded chicken pieces. The broth is generally clear and mild. A simple and digestible dish.

A traditional, thick, dark, hot and sour soup, garnished with tofu, black mushrooms, and bamboo. It offers a robust flavor with a good balance between vinegar and pepper. Ideal for stimulating the appetite.

A complete meal in a bowl, consisting of noodles and shrimp-filled dumplings (wontons) served in a hot broth. The dumplings have a silky texture and a flavorful filling. To be eaten with a soup spoon and chopsticks.

A fresh starter consisting of a rice paper roll wrapped around vermicelli, shrimp, crunchy vegetables, and fresh herbs. Not fried, served cold with peanut or nuoc-mâm sauce. Light and crunchy texture.

Fried Vietnamese imperial rolls, crispy and golden, filled with minced meat and vegetables. Traditionally served with lettuce leaves and mint for wrapping. To be dipped in the provided nuoc-mâm sauce.

A variation of classic spring rolls, available either filled with chicken or with vegetables for vegetarians. Crispy fried rolls to be enjoyed wrapped in lettuce with sauce.

An assortment of Chinese and Vietnamese fried items to share. Includes various crispy textures and savory fillings. Ideal for discovering several specialties in one dish.

A fluffy Asian-style omelette filled with whole or chopped shrimp. Flavorful and lightly golden. Can be served with rice.

Fried crescent-shaped bites, usually filled with meat or shrimp (fried wontons). The pastry is very crispy and the filling is tender. Served with a sweet and sour sauce.

Crispy dumplings filled with a shrimp mixture. The wonton wrapper becomes golden and brittle when fried. A popular starter to dip in sauce.

Pieces of pork (often battered) coated in a shiny red sauce with a sweet and vinegary taste. Garnished with peppers, onions, and pineapple. A classic of Western Chinese cuisine.

A stewed dish where pieces of pork are slowly cooked in a sweet and salty caramel sauce. The meat is tender and the sauce is rich and syrupy. Delicious served over white rice.

Pork ribs cut into pieces, fried then dry-sautéed with salt, pepper, and often chili and green onions. Crispy texture on the outside and juicy on the inside, with a spicy and salty flavor.

Cantonese-style roasted pork slices (Char Siu), marinated in a sweet and savory sauce before cooking. The meat has a characteristic reddish color and a sweet flavor. Served with sauce.

Chinese dumplings (Jiaozi) filled with minced pork, steamed then pan-fried to achieve a crispy base. Served with a vinegary soy sauce.

Duck roasted using a traditional method, resulting in a shiny, crispy, and colorful skin. The meat is tender and flavorful. Served sliced with a special sauce.

Fried duck pieces sautéed in a wok with a simple but fragrant seasoning of salt and pepper. Crispy texture and a zesty taste.

Spectacular dish served on a sizzling cast-iron plate. The duck is sautéed with a rich sauce and plenty of fresh basil, releasing a powerful and appetizing aroma.

Duck cooked with Thai spices and herbs (lemongrass, chili). Offers a more complex and spicy flavor profile than classic Chinese preparations.

Sliced chicken sautéed in a wok with vegetables and a spicy, aromatic Thai sauce. A flavorful dish that pairs well with white rice.

Tender chicken cooked with pineapple chunks in a sweet and fruity sauce. The pineapple adds a refreshing touch of acidity that balances the sweetness.

Chicken simmered in a yellow curry sauce, usually based on coconut milk, turmeric, and mild spices. Creamy and fragrant without being excessively spicy.

Diced chicken sautéed with various vegetables and roasted cashews. The nuts provide a pleasant crunch that contrasts with the tenderness of the chicken.

Chef's specialty, consisting of breaded and fried chicken pieces until very crispy. Often served with a special sauce on the side or lightly coated.

Fried chicken pieces, then generously seasoned with salt, pepper, and aromatics. A dry and crispy texture, ideal as a side dish or main course.

Also known as Kung Pao, this sautéed chicken dish contains peanuts, vegetables, and dried chili. The sauce is a balance of salty, sweet, and vinegary with a spicy note.

Marinated chicken pieces threaded onto skewers and grilled. The marinade gives a caramelized flavor (teriyaki or satay type depending on preparation). Easy to eat.

A large bowl of noodle soup with wheat or rice noodles, topped with generous slices of lacquered duck. The duck fat deliciously flavors the broth.

The famous Vietnamese soup consisting of a clear and aromatic beef broth (cinnamon, star anise), flat rice noodles, and slices of beef. Served with fresh herbs, lime, and chili.

Dish of Vietnamese/Cambodian origin. Marinated beef cubes sautéed in a wok are served with rice (often tomato-based) and sometimes a fried egg. Accompanied by a pepper and lime sauce.

A Vietnamese mixed salad served in a bowl: warm rice vermicelli, sautéed beef, chopped spring rolls, raw vegetables, and fresh herbs, all drizzled with nuoc-mâm sauce and sprinkled with peanuts.

A convivial and interactive dish for two. A hot broth is served in the center of the table, into which you dip an assortment of meats, seafood, and side dishes yourself. Served with sauces.

Seafood version of Chinese fondue for two people. It emphasizes a wide variety of fresh seafood (crab, fish, shellfish) to be cooked in the flavored broth.

A complete and economical set menu including a starter, main course, side dish, and dessert, with several choices for each stage.

A more elaborate set menu offering a wider choice of dishes, including seafood and duck specialties, with a starter, side dish, and dessert.