chez basilic

Fried imperial rolls filled with chicken and vermicelli. A crispy and golden starter. Usually enjoyed wrapped in lettuce leaves with fresh herbs and dipped in nuoc-mâm sauce.

Variant of Thai spring rolls stuffed with taro, a tuber with a sweet and slightly sugary flavor. Crispy on the outside and melting on the inside. Served hot as a starter.

Fried rolls filled with shrimp. The fried rice paper offers a pleasant crispness contrasting with the tender filling. Served with dipping sauce.

Crispy triangular fritters stuffed with spicy minced beef curry. Rich and fragrant flavor. A popular appetizer bite.

Small fritters made from fish paste and Thai spices, fried until golden. Elastic texture and savory taste. Often served with a sweet and sour sauce with cucumbers and peanuts.

Crispy wonton dumplings stuffed with a shrimp mixture. The fried wonton pastry is very light and crispy. To be dipped in a sweet and sour sauce.

Fresh rice paper rolls filled with chicken, vermicelli, lettuce, and herbs. Not fried, they are fresh and light. Served cold with hoisin sauce or peanut nuoc-mâm.

Chicken pieces marinated in coconut milk and yellow curry, grilled on skewers. The meat is tender and fragrant (Satay). Traditionally served with peanut sauce.

Vegetarian imperial rolls filled with vegetables and vermicelli. Fried and crispy. A light and tasty option to enjoy with salad.

Steamed dumplings (Dim Sum) stuffed with minced shrimp. The dough is translucent and soft. Served hot in a bamboo steamer with soy sauce.

Traditional Thai soup (Tom Yam) with shrimp, flavored with lemongrass, galangal, and kaffir lime leaves. Characteristic sour and spicy flavor. Clear and aromatic broth.

Aromatic chicken soup with lemongrass (Tom Yam Gai). Fresh and spicy Thai herb flavors. A light and comforting soup.

Creamy soup (Tom Kha Gai) made with coconut milk, chicken, and galangal. Rich, mild, and slightly tangy taste. Less spicy than Tom Yam.

Shrimp version of the coconut milk soup (Tom Kha Goong). The coconut milk softens the spices while adding creaminess. Served hot with fresh herbs.

Clear broth with shrimp wonton dumplings. A mild and flavorful soup, often garnished with green vegetables. A comforting and light dish.

Iconic Thai salad (Som Tum) made with shredded green papaya, seasoned with lime, chili, fish sauce, and peanuts. Crisp, fresh, and very spicy. A mix of sour, salty, sweet, and spicy flavors.

Grilled beef slices mixed with fresh herbs (mint, cilantro), red onions, and a lemony, spicy dressing (Yam Neua). A warm salad, rich in protein and very fragrant.

Duck breast simmered in a red curry and coconut milk sauce. Spectacular presentation in a fresh coconut. Rich, spicy, and slightly sweet flavor.

Duck pieces stir-fried in a wok with Thai basil, chilies, and garlic. Very fragrant dish with an aniseed note from the basil. Usually served spicy.

Roasted duck served with a sweet and sour tamarind sauce. The skin is crispy and the meat is tender. Tamarind provides a unique fruity and tangy flavor.

Whole fish fried until crispy, covered with a creamy tamarind sauce. Contrast of textures and sweet and sour flavors. A convivial sharing dish.

Breaded and fried fish fillet, served with a tangy green mango salad. The crispiness of the fish complements the crunchy freshness of the mango.

Fish fillet cooked in a creamy red curry and coconut milk sauce. Flavored with kaffir lime leaves. A rich and slightly spicy sauced dish.

Fried or pan-seared fish fillet, topped with a sweet and sour tamarind sauce. Balanced flavors and tender texture.

Quickly stir-fried seasonal vegetables in a wok (Pad Pak) with soy sauce and garlic. The vegetables remain crisp and colorful. A healthy and light side dish.

Wide rice noodles stir-fried (Pad See Ew) with chicken, eggs, and green vegetables in a sweet and savory dark soy sauce. Dish with smoky wok flavors.

Wide rice noodles stir-fried in a wok with shrimp and soy sauce. Soft noodle texture and savory taste.

Thai-style stir-fried rice noodles with chicken, eggs, tofu, peanuts, and bean sprouts. Sweet and sour tamarind sauce. The quintessential Thai national dish.

Shrimp version of the famous Pad Thai. Stir-fried noodles in a wok with a sweet and savory tamarind sauce and crushed peanuts.

Fried rice with yellow curry, pineapple, shrimp, and cashews. A colorful and festive sweet and savory dish, often served in half a pineapple.

Wok-fried jasmine rice with chicken, eggs, onions, and tomatoes. Simple, tasty, and comforting (Khao Pad Gai).

Steamed jasmine white rice. The ideal accompaniment for sauced dishes.

Steamed sticky rice, with a sticky texture. Traditionally eaten with fingers, forming small balls to pick up food.

Candied ginger pieces in sugar. Intense spicy and sweet flavor. Often served as a digestif or treat.

Warm sticky rice balls, filled with sweet yellow bean paste and rolled in grated coconut. Soft texture and melting center.

Banana fritters or banana wrapped in crispy pastry, fried and served hot. Often accompanied by honey or ice cream.

The famous Thai dessert (Mango Sticky Rice). Sweet sticky rice with coconut milk served with slices of fresh ripe mango. A creamy and fruity delight.

Peeled and pitted lychees served in a light and fresh syrup. A simple, sweet, and fragrant dessert.

Half a fresh mango, sliced. Juicy, sweet, and fragrant tropical fruit. Served plain to appreciate its flavor.

Slices of fresh pineapple. A light, juicy, and tangy dessert to finish the meal on a fresh note.

Rich chocolate cake with a molten center. Served warm. A gourmet Western classic.

Traditional dessert with a silky texture, made with coconut milk. Sweet and exotic flavor.

Chocolate ice cream ball coated in batter and quickly fried. Hot and crispy on the outside, frozen on the inside.

Small, soft cakes flavored with coconut. Dense and sweet texture. Ideal with tea or coffee.

Classic ice cream dessert consisting of vanilla ice cream coated in crunchy praline, with a meringue center. A play of crunchy and melting textures.

Ice cream sundae with vanilla ice cream, topped with hot chocolate sauce and whipped cream. A great dessert classic.

Ice cream or sorbet scoops of your choice. Refreshing and simple.