Blue Monkey

A fresh and exotic salad combining the sweetness of mango and avocado with shrimp. The tangy sauce adds a liveliness that balances the creamy texture of the ingredients. Served cold as a light starter.

Diced raw salmon mixed with fresh mango. The melt-in-your-mouth texture of the fish pairs well with the juicy fruit. A refreshing sweet and savory dish.

Soybeans served in their pods, lightly salted. You have to press the pod with your teeth to extract the beans. A healthy and addictive appetizer.

Steamed chicken thighs served cold with a Sichuan chili sauce. Spicy and slightly numbing flavor typical of this cuisine. Tender and juicy texture.

Fried spring rolls filled with chicken and vegetables. Crispy on the outside, tender on the inside. To be wrapped in a lettuce leaf with mint before dipping in the sauce.

Shrimp fritters coated in a crispy batter. Golden and flavorful. Ideal for sharing and dipping in a sweet and sour sauce.

Pan-fried Japanese dumplings with a chicken and vegetable filling. The dough is thin, grilled on one side and steamed on the other. Juicy and flavorful.

Thin slices of raw salmon marinated in a ponzu or yuzu citrus sauce. Sprinkled with sesame seeds. A delicate, melt-in-your-mouth, and tangy dish.

Spicy Thai salad with grilled beef and lemongrass. Seasoned with fresh herbs, lime, and chili. An explosion of fresh, spicy, and aromatic flavors.

Shrimp coated in a light and airy batter. Fried until golden and crispy. Served hot, often with a dipping sauce.

Fried rice with honey-lacquered chicken pieces sprinkled with sesame seeds. A dish with mild sweet and savory notes. Soft and slightly sticky texture.

Seafood fried rice (shrimp, squid, scallops). Enhanced with eggs and chives for more flavor. A complete dish with marine flavors.

Sliced glutinous rice cakes, stir-fried with char siu pork (lacquered) and mushrooms. Very unique texture, both firm and elastic (chewy). Flavorful and hearty.

Assortment of Asian vegetables stir-fried in a wok over high heat. The vegetables remain crunchy and colorful. A light and nutritious vegetarian dish.

Large bowl of cold rice vermicelli topped with hot stir-fried beef, raw vegetables, and crispy spring rolls. Drizzled with nuoc-mâm sauce. A delicious hot-cold contrast.

Classic fried rice served with slices of Cantonese roast pork (red and sweet). The rice is flavorful and the pork is tender. A comforting traditional dish.

Minced raw beef seasoned with sesame oil, soy sauce, garlic, and sometimes Asian pear. Served fresh with rice. Rich umami flavor.

Breaded and fried chicken cutlet, served on a bed of fried rice with eggs. The chicken is golden and crispy like a schnitzel or katsu. A simple and universally loved dish.

Wok-fried noodles with a variety of fresh vegetables. Seasoned with soy sauce. A flavorful vegetarian noodle dish.

Fusion dish combining penne pasta with an Asian topping of spicy beef and vegetables. Served with a raw egg yolk to mix in for a creamy sauce. Spicy and rich.

Creamy Thai curry based on coconut milk and red or green curry paste. Garnished with vegetables and your choice of protein. Served with white rice to soak up the fragrant sauce.

Vegetarian version of Thai curry with tofu cubes. The tofu absorbs the flavors of the spicy coconut sauce. Served hot with rice.

Grilled salmon fillet drizzled with a shiny sweet and savory teriyaki sauce. Served on a bed of fried rice. The fish is rich and the sauce is caramelized.

Hawaiian bowl composed of seasoned rice, fresh vegetables (avocado, cucumber, seaweed) and a protein of your choice. Fresh, colorful, and balanced.

Rich and luxurious seafood curry with coconut milk. Contains a mix of fish and shellfish. Creamy and fragrant sauce.

Shrimp sautéed with salt and pepper with plenty of garlic and sometimes chili. Dry, crispy, and very aromatic. To be eaten with your fingers.

Crispy-skinned duck slices served with broccoli. Drizzled with a sweet and savory homemade sauce. The meat is rich and flavorful.

Steamed white rice. Long-grain and fragrant, likely jasmine rice. An ideal neutral accompaniment for saucy dishes.

Simple Cantonese-style fried rice with scrambled eggs and chives. Flavorful without being too complex. Eaten alone or as a side dish.

Wheat noodles stir-fried with a mix of fresh vegetables. Seasoned with soy sauce. A hearty and flavorful noodle dish.

Freshly cut slices of ripe mango. Sweet and juicy tropical fruit. A light and natural end to the meal.

Tropical fruit with translucent white flesh, sweet and fragrant (often in syrup). Refreshing and floral.

Fresh cheesecake on a biscuit base. Dense and creamy texture. Often served with a red fruit coulis.

Airy dark chocolate mousse. Light and whipped texture. Rich in cocoa.

Creamy dessert flavored with matcha green tea, topped with a layer of crunchy caramelized sugar. The bitterness of the tea balances the sugar.

Ice cream balls coated in a thin layer of glutinous rice dough (mochi). Soft texture on the outside and icy on the inside. Served in pairs.

Lunch menu including two dishes. Choose between a starter and a main course, or a main course and a dessert. A complete meal at a reduced price.

Full lunch menu including a starter, a main course, and a dessert. The complete midday meal experience.

Signature menu including three courses: starter, main, and dessert. Likely a wider selection or larger portions than the lunch menu.

Afternoon tea set. Includes a hot or cold drink and a pastry. Ideal for a sweet break.

Dry white wine from the Chardonnay grape. Typical fruity and floral notes.

Prestigious Loire white wine, Sauvignon Blanc grape. Known for its flint and citrus aromas.

Dry and mineral white Burgundy wine. Highly appreciated with seafood.

Burgundy Premier Cru white wine. Rich and complex, aged in barrels.

Corsican rosé wine. Fresh and fruity, ideal for summer.

High-end Provence rosé. Elegant, pale, and aromatic.

Rhône Valley red wine. Spicy and warm.

Beaujolais wine, Gamay grape. Fruity and light.

Loire red wine, Cabernet Franc grape. Fresh with red fruit notes.

Burgundy red wine 100% Pinot Noir. Delicate and elegant.

Second wine from a Bordeaux Grand Cru. Structured and tannic.

Northern Rhône Valley red wine, Syrah grape. Powerful and peppery.

Italian cocktail based on Aperol, Prosecco, and sparkling water. Bitter and refreshing, served with an orange slice.

A twist on the Moscow Mule with a Japanese touch. Yuzu liqueur adds a unique acidity that pairs well with the spiciness of ginger beer.

Twist on the classic Negroni, replacing gin with Japanese whisky. Bitter, strong, and complex.

Daiquiri revisited with Yusushu (yuzu liqueur). Fresh, tangy, and sweet.

Spicy Mojito with Sichuan pepper liqueur. Ginger and pepper add a warmth that complements the freshness of the mint.

Famous Japanese blonde beer. Very dry (Super Dry), light, and refreshing with a clean finish.

Belgian blonde abbey beer. Rich, fruity, and slightly spicy with a higher alcohol content.

Dutch white beer (Weizen). Cloudy, with notes of banana and clove typical of wheat beers.

Light Mexican blonde beer. Often served with a lime wedge in the neck.

Belgian brown beer aged in oak barrels. Complex taste, slightly sweet and sour.

Champagne sparkling wine. Festive and refined.

Rosé Champagne. Fruitier with a beautiful pink color.

Generic sparkling wine.

Sweet and fragrant signature mocktail. Vanilla and apple are enhanced by the spiciness of ginger beer.

Non-alcoholic version of the Mojito. Fresh mint, lime, sugar, and sparkling water. Very refreshing.

Intensely sparkling French sparkling water.

Small format sparkling water.

Still natural mineral water from the French Alps.

Classic or sugar-free cola soft drink.

Sweet lemon-flavored carbonated soft drink.

Fresh and fruity Breton cider, alcoholic.

High-quality organic fruit juices.

Large espresso or decaffeinated coffee.

Simple Espresso.

Espresso diluted with hot water (Americano).

Selection of teas.

Coffee with hot milk.

Hot drink with cocoa and milk.

Assortment of Asian specialties to snack on as an aperitif. Likely spring rolls, dumplings, and other fried items.

High-quality Spanish cured ham from acorn-fed pigs. Intense nutty flavor and melting texture.