Auberge du Phenix

A light and clear soup with shrimp. The broth is fragrant and mild, perfect as an appetizer.

A traditional hot and sour soup. It typically contains tofu, black mushrooms, bamboo shoots, and beaten egg in a thick broth.

A savory broth with chicken pieces and transparent bean vermicelli. A mild and comforting soup.

A fresh salad made with shrimp and crunchy raw vegetables. Dressed with a light vinaigrette.

A mix of fresh vegetables and cooked chicken pieces. A simple and refreshing starter.

Fried spring rolls filled with shrimp and vegetables. Crispy and golden, often served with lettuce and mint.

Shrimp coated in a light, puffy batter. Crispy on the outside and soft on the inside.

Fried imperial rolls filled with minced chicken and small vegetables. A classic crispy appetizer.

A platter combining chicken and shrimp spring rolls. Ideal for variety.

Beaten eggs cooked in a pan with whole or chopped shrimp. Fluffy and tasty.

Golden omelet filled with tender chicken pieces.

Small dumplings with translucent rice dough filled with shrimp. Steamed, they are tender and slightly elastic.

Open-topped steamed dim sum filled with shrimp (Siu Mai style).

Steamed beef balls or dumplings with seasoned minced beef. Soft texture.

Classic steamed Chinese dumplings filled with minced pork and aromatics.

Shrimp fried then wok-seared with salt, pepper, garlic, and chili. Dry, crispy, and very aromatic.

Shrimp simply stir-fried in a wok, highlighting their natural flavor. Tender texture.

Shrimp cooked in a spicy red sauce with chili. A spicy and flavorful dish.

Shrimp coated in a classic sweet and sour sauce, often with pineapple, bell peppers, and onions.

Shrimp simmered in a yellow curry sauce, fragrant and slightly creamy.

Tender pieces of white fish fillet served in a spicy sauce.

Fried chicken thighs with skin, golden and crispy.

Chicken pieces coated in a special breading and fried for maximum crispiness. House specialty.

Diced chicken stir-fried with vegetables in a spicy sauce.

Chicken stir-fried with black mushrooms (wood ear), which provide a characteristic crunchy texture.

Chicken cooked in a yellow curry sauce, spicy and fragrant.

Fried chicken pieces or chunks served in a colorful, glossy sweet and sour sauce.

Cantonese roast duck with a glossy, crispy skin and tender meat.

Duck marinated and cooked with a five-spice blend (star anise, cloves, cinnamon, pepper, fennel). Rich and aromatic taste.

Beef slices stir-fried in a wok with black mushrooms, offering a contrast of textures.

Tender beef simmered or stir-fried in a spicy curry sauce.

Beef pieces stir-fried in a spicy sauce.

A classic: beef quickly stir-fried with plenty of onions. Savory and slightly sweet thanks to caramelized onions.

Wheat noodles stir-fried in a wok with soy sauce and some vegetables. Simple and effective.

Noodles stir-fried with shrimp, a complete dish or a hearty side.

Noodles stir-fried with chicken pieces and vegetables.

Noodles stir-fried with beef slices.

Steamed white rice, neutral and fluffy. Pairs perfectly with saucy dishes.

Wok-fried rice with shrimp, eggs, and small vegetables.

Fried rice mixed with chicken pieces.

The famous Chinese fried rice with diced ham, scrambled eggs, and peas.

Fried rice seasoned with curry powder, yellow in color and spicy in taste.

Fried rice with satay sauce (based on peanuts and spices), offering a rich and slightly spicy flavor.

Fried or sautéed potato pieces, simply seasoned with salt and pepper.

Chinese cabbage leaves quickly stir-fried in a wok to remain crisp.

Rehydrated and sautéed black mushrooms. They have a unique texture, both tender and crunchy.

Colorful mix of seasonal vegetables stir-fried together (carrots, broccoli, cabbage, etc.).

Soybean sprouts (mung bean) very briefly stir-fried to retain their crunch and juice.