Bleu basilic

A lunch menu offering a selection of classic Thai dishes. Allows you to taste a starter, a main course, and/or a dessert. Ideal for a quick and tasty meal.

Full menu available lunch and dinner, offering a more elaborate choice than the lunch menu. Includes specialties like beef salad or mango sticky rice.

Small fried and golden rolls, stuffed with minced chicken and vegetables. The pastry is thin and crispy. To be dipped in sweet nuoc-mâm sauce.

Vegetarian version of Thai spring rolls, stuffed with various vegetables. Crispy and light, served with a sweet and sour sauce.

Spring rolls stuffed mainly with shrimp. Delicate seafood flavor in a crispy wrapper.

Tender chicken skewers, marinated in a blend of yellow curry and mild spices. Grilled and served with a creamy peanut sauce (satay).

Pork sausages generously flavored with lemongrass and Thai herbs. Aromatic and slightly tangy taste.

An assortment of different starters to share. Allows you to taste several fried and grilled specialties at once.

The famous 'Som Tam' salad. Shredded green papaya mixed with chili, lime, and fish sauce. Crunchy, very fresh, and spicy.

Grilled beef slices mixed with fresh herbs (mint, cilantro), lime, and chili. A perfect balance of salty, sour, and spicy.

Tender squid seasoned Thai-style with fresh herbs, lime juice, and chili. Fresh and light.

Fresh shrimp served as a salad with a typical Thai dressing, spicy and tangy.

Salad combining the sweetness of fresh pineapple and the flavor of shrimp. A sweet and savory exotic touch.

An original and refreshing starter. Marinated raw shrimp served with iced lime sorbet. Contrast of temperatures and flavors.

Soup 'Tom Kha Gai'. A rich and creamy coconut milk-based broth, flavored with galangal and lemongrass. Mild with a hint of acidity.

Variation of coconut milk soup with shrimp. Creamy and fragrant.

Clear and light broth infused with lemongrass and Thai herbs, with chicken pieces.

Soup 'Tom Yam Kung'. Famous spicy and sour shrimp soup, flavored with lemongrass, galangal, and kaffir lime leaves.

Classic Thai curry. Creamy coconut milk sauce with curry paste (red or green), spiced and fragrant.

Stir-fry 'Pad Kra Pao'. Minced chicken stir-fried in a wok with Thai holy basil, garlic, and chili. Very aromatic and often spicy.

Chicken stir-fried with chunks of juicy pineapple and crunchy cashew nuts. A dish with mild sweet and savory flavors.

Slices of duck magret served in a creamy red curry sauce, enhanced with lychees for a fruity note.

Grilled duck magret coated in a sweet and sour tamarind sauce, served on a bed of spinach.

Beef simmered in a coconut milk curry. Red curry is generally spicier than green, rich in herbs and chili.

Thinly sliced beef stir-fried in a wok with a savory sauce, chili, and plenty of fresh Thai basil.

Phanaeng Curry: a thicker, richer, and milder type of red curry, with a strong peanut and coconut milk flavor.

Stir-fried beef with clusters of fresh green peppercorns, offering an intense and herbaceous peppery flavor without being too spicy.

Mild and rich Massaman curry, with Indian and Malay influences, simmered with potatoes and peanuts.

Famous Thai dish ('Suea Rong Hai'). Marinated beef then grilled, served with a spicy dipping sauce (Nam Jim Jaew) based on tamarind.

Shrimp simmered in a creamy coconut milk curry sauce. Rich and fragrant texture.

Shrimp stir-fried in a wok with an aromatic sauce and fresh Thai basil leaves.

Shrimp simply sautéed with salt and fresh green pepper to enhance the product's flavor.

Mussels stir-fried in a wok with herbs and basil. A fragrant seafood dish.

Fish fillet coated in a creamy coconut milk curry sauce. Delicate and spicy flavor.

Steamed fish mousse with spices and coconut milk ('Hor Mok'). Very light texture, similar to a savory flan.

Tender scallops quickly stir-fried with Thai basil for a fresh aroma.

Scallops served in a rich and creamy Phanaeng curry sauce.

Large grilled prawns coated in a caramelized sweet and sour tamarind sauce.

Prawns coated in a creamy red Phanaeng curry sauce.

Whole fried or steamed fish, served with a tangy and sweet tamarind sauce.

Whole bar steamed, usually served with a light sauce of lime, garlic, and chili.

Steamed dumplings ('Ha Kao' or 'Siu Mai') stuffed with shrimp. Translucent wrapper and juicy filling.

Gyoza-style dumplings, filled with pork and pan-fried on one side.

Fresh, non-fried rolls, wrapped in rice paper, filled with crunchy vegetables, herbs, and vermicelli.

Rice flour dumplings, stuffed and steamed, typical of Vietnamese cuisine (Banh Cuon).

Salad of warm rice vermicelli with stir-fried beef, raw vegetables, fresh herbs, peanuts, and chopped spring rolls.

Meat-free version of Bobun, with vegetable or tofu spring rolls.

Bobun with sautéed shrimp instead of beef.

Dish of Vietnamese origin. Marinated stir-fried beef served with tomato rice.

Tender chicken pieces marinated in lemongrass and grilled. Fragrant and tender.

Fried rice wok-fried with eggs, chicken, and vegetables.

Fried rice wok-fried with thinly sliced beef.

Stir-fried shrimp rice.

Fried rice spectacularly served in a hollowed-out pineapple, with shrimp, pineapple, and cashew nuts.

Fried chicken rice served in a fresh pineapple.

The national dish of Thailand. Stir-fried rice noodles with shrimp, eggs, peanuts, and bean sprouts in a sweet and sour tamarind sauce.

Chicken version of the famous Pad Thai.

Vegetarian Pad Thai without meat or shrimp.

Mix of seasonal vegetables stir-fried in a wok, crunchy and flavorful.

Rice fried simply with garlic and a little soy sauce.

Steamed jasmine white rice.

Sticky rice with a sticky texture, traditionally eaten with fingers in balls.

Sweet spring rolls stuffed with banana and melted chocolate, served hot and crispy.

Flan made from eggs and coconut milk, dense and creamy texture.

Traditional 'Mango Sticky Rice' dessert. Sweet sticky rice coated with coconut milk, served with fresh mango slices.

Fresh pineapple slices.

Slices of ripe and sweet mango.

Lychees in sweet syrup.

Tapioca pearls cooked in sweet coconut milk, served with mango pieces.

Banana cooked in hot, sweet coconut milk.

Classic ice cream dessert with banana, scoops of ice cream, whipped cream, and chocolate sauce.

Mint ice cream coupe, often with chocolate (After Eight) and mint liqueur (Get 27).

Lemon sorbet with a shot of vodka.

Two scoops of ice cream or sorbet.

Three scoops of ice cream or sorbet.

Coffee or tea served with an assortment of petit fours (small desserts).