Bistro Indochine

Crispy fried Vietnamese imperial rolls. They are stuffed with minced meat and vegetables. To be enjoyed hot, wrapped in lettuce with mint.

Fresh, non-fried rolls wrapped in rice paper. They contain shrimp, pork, herbs, and vermicelli. Fresh and soft texture, served with a dipping sauce.

Vietnamese national soup made of a rich and aromatic beef broth. Served with flat rice noodles and thin slices of beef. To be enhanced with fresh herbs and lime.

Warm rice vermicelli salad topped with stir-fried beef and chopped spring rolls. Accompanied by fresh vegetables and peanuts. Varied texture mixing hot, cold, tender and crispy.

Traditional sweet and sour soup from southern Vietnam. Made with tamarind, which gives it a characteristic tangy flavor. Contains shrimp and aromatic herbs.

Raw beef marinated in lime juice, which lightly 'cooks' the meat. Served with fresh herbs and crispy shallots. A fresh and tangy dish.

Crispy and refreshing salad made from shredded green papaya. Dressed with a Vietnamese vinaigrette and topped with shrimp and pork. Crunchy texture and balanced flavors.

Small steamed rice cakes, served in small bowls. Topped with pork, shrimp, and a creamy sauce. Soft and melting texture.

Fried quail legs seasoned with a salt-pepper and garlic mix. The skin is crispy and the meat is tender. Tasty and flavored with butter.

Wok-fried rice with eggs, peas, and pieces of ham or pork. An Asian cuisine classic, tasty and nourishing.

Chicken stir-fried with lemongrass and chili, simmered with coconut milk. A spicy and aromatic dish served with rice. The sauce is rich and fragrant.

Pork braised for a long time in a salted caramel sauce. Served with hard-boiled quail eggs that have absorbed the sauce. The meat is very tender and the sauce is sweet and savory.

Large shrimp cooked with fresh lemongrass and a hint of chili. Flambéed for more flavor and softened by coconut milk. Served with rice.

Stir-fried chicken with fresh ginger, served in a casserole. Ginger provides a pungent and warming flavor, balanced by the sweetness of coconut.

Grilled beef rolls wrapped in betel leaves (la lot) which give a particular smoky aroma. Served with rice vermicelli. To be enjoyed by dipping in the sauce.

Duck breast slices served with a sauce of your choice. Sate sauce is spicy and peanut-based, tamarind sauce is tangy. Accompanied by vegetables and rice.

Crispy yellow crepe (colored with turmeric) filled with pork, shrimp and bean sprouts. Eaten by cutting pieces and wrapping them in lettuce with herbs.

Nest of crispy fried noodles topped with a sauce of vegetables and meat or seafood. The noodles soften slightly under the hot sauce. Interesting texture between crispy and tender.

Grilled and flavorful minced pork skewers. Served with everything needed to make fresh spring rolls at the table yourself.

Special dish recommended by the chef, varying according to market products and inspiration. Ask your server for details.

Vegetarian version of the green papaya salad, with tofu instead of meat. Fresh, crunchy and seasoned with aromatic herbs.

Tamarind soup in a vegetarian version with tofu. The broth is clear, blending sour and sweet flavors, enhanced with herbs and spices.

Mix of seasonal vegetables and tofu quickly stir-fried in a wok. Healthy and light dish, preserving the crunchiness of the vegetables.

Crispy turmeric rice crepe, filled with tofu and vegetables. To be eaten with your hands by wrapping it in lettuce.

Crispy fried noodles served with a generous topping of vegetables and tofu in sauce. A pleasant play of textures between crispy and melting.

Large rice noodles stir-fried in a wok with tofu and vegetables. Similar to Pad See Ew or Chow Fun, with a slightly smoky flavor.

Traditional hot dessert made of bananas cooked in sweet coconut milk. Contains tapioca pearls that add a soft texture.

Stuffed glutinous rice balls, served hot with coconut milk. Accompanied by refreshing ginger ice cream for contrast.

Vietnamese sponge cake with its characteristic airy texture, flavored with pandan and coconut milk. Served warm with ice cream.

Chocolate cake with a molten center. Revisited with an Asian touch thanks to the pandan emulsion and coconut ice cream.

Warm and crispy banana in a thin pastry, served with a rich caramel sauce and ice cream. A mix of hot-cold and crispy-melting textures.

Cold mango dessert soup. Light and very fruity, served with an aromatic sorbet.

Pan-fried and caramelized fresh pineapple slices. Flavored with rum and spices, served with creamy ice cream.

Selection of artisanal ice creams or sorbets. Perfect for finishing the meal on a fresh note.