Chez Lola

A complete menu including a starter and a main course served with rice. Ideal for a balanced meal with a choice of Asian classics.

A lunch or dinner set including a starter and a main course of soup or salad. Perfect for discovering specialties like Pho or Bo Bun.

Fresh rice paper rolls, filled with vermicelli, shrimp, vegetables, and herbs. Fresh and light texture, served cold.

Pan-fried Japanese dumplings stuffed with chicken and vegetables. Thin dough, crispy on one side and soft on the other.

Pan-fried Japanese dumplings with vegetable filling. Flavorful and slightly crispy.

Crispy fried rolls stuffed with shrimp. Served hot with salad and mint.

Fried imperial rolls with chicken filling. Crispy and golden, to be dipped in nuoc-mâm sauce.

Vegetarian version of fried rolls, stuffed with various vegetables. Crispy texture.

Japanese-style shrimp fritters, coated in a light and airy batter. Fried until golden and crispy.

Steamed dough dumplings (Ha Kao) with translucent wrappers, filled with shrimp. Tender and soft texture.

Shrimp-filled dumplings, steamed or fried depending on preparation. Flavorful and tender.

Steamed Vietnamese rice crepes, stuffed with minced pork and black mushrooms. Soft and slippery texture, served with Vietnamese charcuterie.

Immature soybeans served in their pods, lightly salted. A healthy and fun finger food appetizer.

Seasoned wakame seaweed salad with sesame oil. Crunchy texture and refreshing iodized taste.

Traditional Vietnamese noodle soup with flat rice noodles in a fragrant beef broth. Garnished with beef slices and aromatic herbs.

Pho variation with shrimp. Clear and flavorful broth served with rice noodles and herbs.

Comforting soup with noodles and chicken pieces. Light and fragrant broth.

Noodle soup served with beef. A complete and warm dish.

Vegetarian option with noodles and an assortment of vegetables in a flavorful broth.

Soup garnished with homemade wontons stuffed with pork and shrimp. Delicate broth.

Combination of noodles and wonton dumplings in a hot soup. Varied texture and rich flavor.

Vietnamese salad composed of cold rice vermicelli, topped with marinated chicken, raw vegetables, and spring rolls. Dressed with a sweet and savory nuoc-mâm sauce.

The classic Bo Bun with sautéed beef with lemongrass. Fresh, crunchy, and fragrant.

Seafood version of Bo Bun, with sautéed shrimp. Light and refreshing.

Meat-free Bo Bun, with sautéed vegetables and vegetarian spring rolls. A healthy and complete option.

Wheat or rice noodles stir-fried in a wok with chicken and vegetables. Flavorful and lightly grilled dish.

Stir-fried noodles with tender beef slices and vegetables. Rich in flavor.

Stir-fried noodles with shrimp. A wok cooking classic.

Stir-fried noodles with an assortment of crunchy vegetables. Vegetarian dish.

Famous Thai dish of stir-fried rice noodles with chicken, eggs, peanuts, and a sweet and sour tamarind sauce.

Pad Thai prepared with thinly sliced beef. Sweet, savory, and tangy flavors.

The most popular version of Pad Thai, with shrimp. Served with lime.

Wok-fried rice with chicken pieces, eggs, and small vegetables.

Traditional fried rice with diced ham, peas, and eggs.

Fragrant rice, likely stir-fried or prepared Thai-style.

Portion of simple steamed white rice.

Salad of thinly sliced grilled beef, seasoned with lime, chili, and fresh herbs. Spicy and tangy.

Minced or sliced chicken salad (Larb), seasoned with Thai spices and lime. Spicy and tangy.

Fresh shrimp salad with a spicy Thai vinaigrette.

Traditional shredded green papaya salad (Som Tam), crunchy and very spicy.

Green papaya salad served with shrimp for a more complete dish.

Sautéed shrimp with a mix of salt, pepper, and spices. Intense and slightly spicy flavor.

Shrimp dish in a spicy sauce. For lovers of spicy food.

Wok-fried beef with fresh Thai basil. Very fragrant.

Wok-sautéed beef strips with onions. A classic and flavorful dish.

Chicken marinated in lemongrass then grilled. Subtle lemony aroma.

Breaded and fried chicken fillet, crispy on the outside and tender on the inside.

Roasted duck with lacquered, crispy skin, served with a rich sauce.

Creamy Thai curry made with coconut milk and green curry paste. Medium spicy and aromatic.

Fried chicken pieces coated in a creamy, sweet, and slightly spicy sauce. A Sino-American classic.

Japanese-style fried chicken (Karaage). Marinated pieces in soy and ginger, then fried. Very crispy.

Crispy fried rolls stuffed with chocolate-hazelnut Nutella. A decadent and warm dessert.

Classic Thai dessert (Mango Sticky Rice). Sweet sticky rice with coconut milk served with fresh mango.

Thin slices of fresh mango served as a light dessert.

Japanese sticky rice dough balls, filled with sweet paste or ice cream. Soft and elastic texture.

Exotic fruits in syrup or fresh, with juicy and fragrant white flesh.

Warm sticky rice balls, filled with a sweet egg yolk cream and sprinkled with shredded coconut.

Asian confectionery with sesame and peanuts, crunchy and sweet.

Assortment of ice creams or sorbets according to available flavors.

Iced dessert with banana, ice cream scoops, whipped cream, and chocolate coulis.

Chocolate and vanilla ice cream served with chocolate sauce and whipped cream.

Vanilla ice cream scoop topped with hot chocolate sauce and whipped cream.

Sorbet served in the shell of the original fruit (lemon or orange).

Coconut ice cream or sorbet served in a coconut shell.

Italian vermouth, served chilled as an aperitif.

Traditional French cocktail made with white wine and cassis cream.

Classic aperitifs: anise-flavored (Ricard) or fortified wine (Porto).

Distilled spirit aged in oak barrels.

Large bottle of mineral water, still or sparkling.

Half bottle of mineral water.

Popular sodas in cans or individual bottles.

Fruit juices with exotic flavors.

Light Asian beers (Chinese or Japanese).

Large Japanese beer.

Rice alcohol served hot or warm in a small carafe.

Espresso coffee with hot milk.

Classic espresso.

Hot fragrant tea, ideal to accompany the meal.

Red wine from the Rhône Valley, generally fruity and spicy.

Bordeaux red wine, structured and tannic.

A Beaujolais cru, light and very fruity red wine.

Dry and pale rosé wine, typical of Provence. Refreshing.

Rhône Valley rosé wine, more colorful and full-bodied than a classic rosé.

Dry and fresh white wine from the Loire, pairs well with seafood.

House wine served by the pitcher.