Bonheur de Sèvres

Classic Thai soup (Tom Yam) with shrimp. The broth is flavored with lemongrass, galangal, and kaffir lime leaves, offering a tangy and spicy taste. Served hot.

Variation of Thai soup prepared with thin slices of beef. Broth flavored with lemongrass and Thai spices. Rich and slightly spicy flavor.

Classic Thai soup (Tom Ka Gai) with chicken pieces. Infused with lemongrass, it is aromatic and comforting. Served as an appetizer.

Fresh salad with shrimp and crunchy vegetables. Dressed with a Thai vinaigrette made from lime juice, fish sauce, and chili. Fresh and spicy taste.

Spicy salad made from blanched cuttlefish pieces. Mixed with fresh herbs, onions, and a tangy, spicy sauce. Tender and crunchy texture.

Spicy salad based on blanched cuttlefish pieces. Mixed with fresh herbs, onions, and a spicy, citrusy sauce. Tender and crunchy texture.

Sweet and savory salad incorporating fresh pineapple pieces. Offers a refreshing combination of fruity flavors and Thai spices.

Scallops sautéed in a wok with fresh basil leaves and vegetables. Aromatic dish with a slight aniseed note from the basil.

Shrimp stir-fried with basil and chili peppers, served on a hot plate. The dish arrives sizzling, releasing intense aromas.

White fish fillets stir-fried with basil, served on a hot plate. Tender texture of the fish contrasting with the aromatic sauce.

Frog legs sautéed Thai style with basil. Served sizzling on a hot plate. A popular specialty for its delicate flesh.

Beef slices stir-fried in a wok with fresh basil leaves and chili peppers. Served on a hot plate to maintain temperature and flavors.

Chicken pieces stir-fried with Thai basil sauce. Served hot and sizzling. A popular Thai street food dish.

Minced lamb quickly stir-fried in a wok with basil leaves. The meat is tender and fragrant from the herbs.

Roasted duck slices then stir-fried with basil and vegetables. A flavorful mix of the richness of duck and the freshness of basil.

Assortment of seafood (shrimp, squid, fish) simmered in a flavorful sauce. Served in a hot pot.

Chicken simmered in a creamy curry sauce, served in a pot. Rich and spicy dish, ideal with white rice.

Mix of stir-fried seafood served on a hot plate. The seafood remains tender and juicy.

Whole white fish steamed with ginger and chives. Delicate and light flesh. Seasoned with light soy sauce.

Large shrimp stir-fried in a special chef's sauce, savory and spicy. For lovers of spicy dishes.

Crab shell filled with a mixture of crab meat and minced pork, then fried or baked. Tasty and crispy.

Prawns fried then sautéed with a mix of salt, pepper, and spices. The shell becomes crispy and fragrant.

Marinated beef cubes quickly stir-fried in a wok (Bò Lúc Lắc). Tender inside and seared outside. Often served with tomato rice.

Scallops steamed in their shells, topped with minced garlic and vermicelli. Delicate and fragrant flavor.

Variation of steamed scallops, seasoned with a fermented black bean (black soy) sauce. Pronounced umami taste.

Steamed prawns with plenty of garlic. A simple preparation that highlights the freshness of the crustaceans.

Lightly breaded and fried shrimp, then sautéed with salt, pepper, and aromatics. Crispy and flavorful.

Shrimp stir-fried with fresh ginger and chives. Served on a hot plate to enhance the aromas.

Four large grilled shrimp on a skewer. Simply seasoned to enjoy the grilled flavor.

Shrimp wrapped in thin slices of beef and grilled. Interesting surf and turf combination.

Grilled scallop skewers. Tender and delicate flesh.

Chicken skewers marinated in lemongrass and Vietnamese spices, then grilled.

Marinated and grilled shrimp skewers, Vietnamese style.

Scallops stir-fried in a satay sauce (peanut and spices). Served sizzling on a plate.

Scallops cooked and flambéed with Japanese rice wine (Sake). The flambéing adds a unique aromatic note.

Shrimp coated in a rich and spicy satay sauce. Served on a hot plate.

Mix of seafood (squid, shrimp, etc.) cooked in satay sauce on a hot plate.

Beef slices stir-fried in a peanut and chili sauce (satay). Comforting and spicy dish.

Lamb meat prepared with a creamy satay sauce. Served on a hot plate.

Seafood stew served in a pot or cauldron to keep it warm.

Small fried pork ribs seasoned with salt and pepper. Eaten with fingers, very tasty.

Communal meal where diners cook their own meat, seafood, and vegetables in a hot broth placed in the center of the table.

Steamed dumplings (Ha Kao) with a translucent rice-based dough, filled with shrimp. Served with soy sauce.

Open-top steamed dumplings (Siu Mai), filled with a mix of shrimp and pork.

Steamed dumplings filled with seasoned minced pork.

Croissant-shaped dumplings, steamed, with a savory filling.

Fried fritters or patties made of a lobster and shrimp mix. Crispy on the outside.

Discovery platter including several types of dim sum (dumplings, bites) for one person.

Meat dumplings (Gyoza), first steamed then grilled on one side. Served with black vinegar.

Rich broth garnished with various seafood. Special house recipe.

Meal soup containing noodles and slices of roasted duck with crispy skin.

Thick, luxurious, and textured traditional Chinese soup, made with crab and cartilage (fin-style).

Creamy white soup blending the sweetness of crab meat and the texture of asparagus.

Classic sweet and sour soup, often containing tofu, black mushrooms, and bamboo. Thick and warming.

Clear broth served with wontons (dumplings) filled with shrimp and sometimes green vegetables.

Light soup with soy vermicelli (angel hair) and chicken pieces.

Bread triangles spread with shrimp paste, sprinkled with sesame seeds and fried. Crispy and golden.

Vietnamese salad composed of cold rice vermicelli, hot sautéed beef, chopped spring rolls, salad, and peanuts. Dressed with nuoc-mâm sauce.

Fried spring rolls stuffed with pork, black mushrooms, and vermicelli. Served with salad and mint for wrapping.

Variation of fried spring rolls with chicken filling.

Fresh rolls (not fried) in rice paper, filled with shrimp, vermicelli, salad, and mint. Served with hoisin or peanut sauce.

Salad with cooked chicken pieces, often served with an Asian soy and sesame vinaigrette.

Fresh salad with shrimp.

Light salad with flaked crab meat.

Asian omelette (Fou-young) filled with whole or chopped shrimp.

Omelette cooked in a wok with crab meat.

Sharing platter including an assortment of fried hot appetizers (spring rolls, samosas, shrimp toasts, etc.).

Shrimp coated in a thick, golden batter. Served with a sweet and sour sauce.

Shrimp simply stir-fried in a wok to appreciate their natural flavor.

Shrimp simmered in a creamy yellow curry sauce softened by coconut milk.

Classic stir-fry dish combining shrimp, crunchy black mushrooms, and bamboo slivers.

Shrimp cooked in a spicy red sauce.

Cod pieces coated in a spicy sauce.

Cod sautéed with ginger slivers and chives. Fresh and slightly peppery taste.

Fried scallops seasoned with salt and pepper.

Scallops sautéed without strong sauce to preserve their delicate taste.

Scallops in a coconut curry sauce.

Scallops served with a spicy sauce.

Spicy sautéed cuttlefish pieces.

Tender cuttlefish in a coconut curry sauce.

Crispy fried cuttlefish seasoned with salt and pepper.

Frogs' legs sautéed with fresh aromatics.

Fried frog legs, salt and pepper style. Crispy and salty.

Frog legs sautéed in a spicy sauce.

Roasted pork marinated in a red sweet and savory sauce (Char Siu). Tender and flavored with five spices.

Pork ribs cooked in a salted caramel sauce. The meat is coated in a sticky, savory brown sauce.

The classic sweet and sour pork. Fried pork pieces served with a sweet and vinegary red sauce, pineapple, and peppers.

Minced beef stir-fried with crunchy vegetables and mushrooms.

Beef stir-fried with plenty of onions. Savory brown sauce.

Beef with aromatics served on a hot plate.

Beef simmered in a creamy curry sauce.

Beef slices in a spicy sauce.

Breaded and fried chicken, served with a special house sauce.

Chicken pieces coated in a salted caramel sauce.

Diced chicken stir-fried with vegetables and crunchy almonds.

Fried chicken coated in sweet and sour sauce.

Chicken in creamy yellow curry.

Chicken stir-fried with lemongrass, offering an intense lemony aroma.

Chicken stir-fried with classic Chinese vegetables.

Fried chicken coated in a yellow lemon sauce, sweet and tangy.

Kung Pao chicken, stir-fried with vegetables, peanuts, and chili.

Roasted duck with crispy, golden skin. Served with a mild sauce.

Duck flavored with Chinese spices (star anise, cinnamon, etc.).

Duck stir-fried with fresh pineapple pieces for a sweet and savory taste.

Duck stir-fried with black mushrooms.

Vegetarian dish of stir-fried black mushrooms.

Assortment of seasonal vegetables stir-fried in a wok (soy, cabbage, carrots, etc.).

Fresh seasonal vegetables simply stir-fried.

Stir-fried green vegetables (like choi sum or broccoli) with garlic.

Wheat noodles stir-fried in a wok with shrimp and vegetables.

Vegetarian noodle dish.

Noodles stir-fried with pork.

Noodles stir-fried with beef.

Noodles stir-fried with chicken.

Fried rice with peas, diced ham, and egg.

Fried rice with pieces of chicken.

Fried rice with shrimp.

Portion of plain steamed white rice.

Sticky rice, glutinous texture, often eaten by hand.

Fried rice seasoned with yellow curry powder.

Thai-style fried rice with shrimp, often a bit spicier.

Traditional Japanese soup made from fermented soybean paste (miso), tofu, and wakame seaweed.

Small marinated cabbage salad, crunchy and vinegary.

Japanese rice seasoned with rice vinegar, sugar, and salt (sushi rice).

Shrimp fried in a light and airy batter (tempura).

Croissant-shaped Japanese dumplings, grilled on one side, filled with chicken.

Minced chicken meatball skewers (tsukune), coated in teriyaki sauce.

Grilled chicken piece skewers (yakitori).

Thin slices of beef wrapped around a piece of melted cheese. A classic in Japanese restaurants in France.

Grilled tuna cube skewers.

Grilled salmon piece skewers.

Grilled prawn skewers.

Nigiri sushi: slice of raw tuna placed on a ball of seasoned rice.

Salmon nigiri sushi.

Cooked shrimp nigiri sushi.

Slices of raw tuna, served without rice.

Slices of fresh raw salmon.

Vegetarian maki roll with avocado and rice in a nori seaweed sheet.

Rice roll and raw tuna wrapped in seaweed.

Rice roll and raw salmon wrapped in seaweed.

Inverted maki (rice outside) with salmon and avocado, often sprinkled with sesame seeds.

Tuna and avocado california roll.

Crab stick (surimi) and avocado california roll.

California roll combining salmon, surimi, and avocado.

Maki without visible seaweed or very white rice, filled with salmon and cream cheese (Kiri/Philadelphia type).

Tuna and cream cheese 'snow' maki.

Gourmet variation of tuna and cream cheese maki.

Gourmet variation of tuna and cream cheese maki.

Light blonde Chinese beer, refreshing.

Large bottles of still or sparkling mineral water.

Sparkling French mineral water.

Classic sodas.

Choice of fruit juices.

Southwestern red wine, full-bodied and dark (Malbec).

Rhône Valley red wine, spicy and fruity.

Classic Bordeaux red wine.

Elegant red wine from the Saint-Émilion region.

Beaujolais red, fruity and light.

Loire red wine, fresh and fragrant (Cabernet Franc).

Prestigious Bordeaux red wine, complex and refined.

Dry and fruity rosé wine from the South of France.

Rosé from Provence, renowned.

Elegant rosé from the Loire made from Pinot Noir.

Rosé from the Côtes du Rhône, colorful and powerful.

Dry white wine from the Loire, ideal with seafood.

White wine from Alsace, aromatic and dry.

Dry and mineral white wine from the Loire (Sauvignon Blanc).

All-you-can-eat buffet allowing free selection from a range of Chinese and Japanese dishes available at the buffet.

Complete menu including classic side dishes and 5 beef with cheese skewers.

Large assorted skewer menu with side dishes.

Menu focused on seafood skewers.

Mixed menu combining sushi and meat skewers.

Hearty menu with an assortment of raw fish (sashimi) and grilled skewers.

Tasting menu: sushi, sashimi, and skewers.

Large, very complete mixed menu for big appetites.

Menu combining grilled dumplings (gyoza) and california maki.

Menu combining dumplings and raw fish slices.

Elaborate maki special menu (royal).

Large roll (futomaki) menu.

Menu exclusively composed of assorted maki.

Assortment of california rolls and snow maki.

Mixed menu of sushi and california rolls.

Classic tuna and salmon sushi menu.

Large platter of raw fish (sashimi).

Menu rich in salmon in all its forms.

The ultimate 'all salmon' menu.

Large assorted platter of Japanese specialties.

Large bowl of seasoned rice topped with slices of salmon and avocado.

Large bowl of seasoned rice topped with slices of raw tuna.

Mixed tuna and salmon Chirashi.

Sesame seed and peanut candy, crunchy and sweet.

Exotic fruits (lychees) served fresh in a light syrup.

Warm sticky rice balls filled with sweet soy/bean cream and rolled in shredded coconut.

Fried fruits in batter, often served hot and flambéed.

Exotic ice cream coupes.