Baan Nat

A fresh and spicy Thai salad (Som Tum) made with shredded green papaya and shrimp. The peanut sauce adds a crunchy texture and a nutty flavor. Balanced flavors between sour, sweet, and chili.

A fusion dish combining the creaminess of Italian risotto with Thai aromatics. Served with tender langoustines. Rich and fragrant.

A traditional soup (Tom Yam style) with a clear, spicy broth, flavored with lemongrass and galangal. Lively, tangy, and spicy flavors. Ideal as an appetizer.

A delicate fish dish served with a light and foamy Thai basil sauce. The fish is tender and the sauce adds a fresh herbaceous note.

Raw tuna cut into small cubes and seasoned with Thai herbs and spices (lemongrass, chili, coriander). Fresh, light, and fragrant.

Tuna steak seared on the outside and raw on the inside. Drizzled with a sweet and sour tomato and lemongrass sauce. Melting texture.

Confit or roasted duck thigh served in a creamy Thai green curry with coconut milk. The curry is generally quite spicy with notes of green chili and basil.

Grilled sea bream fillet served with an original curry sauce, likely rich and aromatic. The fish has crispy skin and tender flesh.

A Thai classic (Suea Rong Hai): marinated and grilled beef fillet, sliced. Served with a spicy, sour, and smoky "Nam Jim Jaew" sauce. The meat is tender and juicy.

Wok-fried dish (Pad Kra Pao) with beef, chili, garlic, and plenty of holy basil. Very aromatic and spicy. Traditionally served with rice.

Traditional Thai dessert composed of a jelly layer and a creamy coconut cream layer, garnished with crunchy water chestnuts. Mild, sweet-salty, and fresh.

Small fried spring rolls filled with melted chocolate. Crispy on the outside and gooey on the inside. Served hot.

Banana pieces wrapped in crispy batter and fried. Melting and sweet texture inside. Often served with honey or ice cream.

A fresh exotic fruit dessert, likely based on mango or pineapple. Refreshing and sweet.

A coffee (usually an espresso) served with a selection of small pastries or mini-desserts from the menu. Perfect for tasting a bit of everything.

A complete five-course tasting menu created by the chef. Allows you to discover a variety of flavors and house specialties. Ideal for a gastronomic experience.

A complete menu including a starter, a main course, and a dessert. Offers a good overview of the restaurant's cuisine at a fixed price.

Quick lunch formula including two courses (starter+main or main+dessert). A selection of classic Thai dishes is offered.

Complete lunch formula including three courses (starter, main, and dessert). Various choices among the chef's specialties.

Dry, mineral, and fresh white Burgundy wine.

Very aromatic Alsatian white wine, with notes of lychee and rose. Often slightly sweet.

Lively, dry, and fruity Loire white wine (Sauvignon Blanc) with citrus notes.

Organic white wine from the Rhône Valley without added sulfites. Natural and authentic.

Champagne sparkling wine. Dry (Extra Brut), with fine bubbles and refreshing acidity.

Premium Champagne, balanced and round. Notes of white fruits and brioche.

Prestigious 100% Chardonnay Champagne. Very fine, elegant, with great aromatic freshness.

Still natural mineral water.

Sparkling natural mineral water.

Sparkling mineral water reinforced with gas from the spring.

Tonic soft drink with floral notes of hibiscus.

Classic cola soda, sweet and fizzy.

Carbonated drink based on orange juice and orange pulp.

Sweet and refreshing iced tea.

Exotic fruit juice of your choice.

Light and refreshing Thai lager. Pairs perfectly with spicy dishes.

Mix of exotic fruit juices (guava, passion fruit, pineapple). Sweet, fruity, and non-alcoholic.

Signature alcoholic cocktail. Floral and sweet thanks to lychee and rose, on a gin base.

Vodka cocktail with tangy and floral notes. Distinctive purple color.

Classic tiki cocktail revisited. Fruity, tropical, and rum-rich.

Floral and colorful gin and tonic, with notes of hibiscus.

Japanese-inspired cocktail based on sake and yuzu (Japanese citrus). Very fresh, lemony with an original texture thanks to basil seeds.

Highly fragrant pear eau-de-vie.

Normandy apple eau-de-vie.

Sweet and tangy Japanese citrus liqueur.

Wine eau-de-vie from the southwest of France, aged in oak barrels.

Short and strong coffee.

Espresso with a drop of milk.

Coffee with milk and milk foam.

Selection of teas or herbal teas from Dammann Frères.