Chez Pailine

Sweet and savory dish typical of Thai cuisine. Shrimp are simmered with fresh pineapple chunks in a creamy coconut milk sauce. Ideal accompaniment with white rice.

Shrimp stir-fried in a wok with fresh Thai basil leaves and chilies. The dish is served on a hot plate to maintain temperature and aromas. Spicy and herbaceous flavor.

Shrimp simply sautéed with minced garlic and pepper. A flavorful classic that highlights the taste of seafood. Crispy and aromatic texture.

Shrimp cooked in a Thai red curry sauce made with coconut milk and dried red chilies. Served in a pot to keep warm. A rich and moderately spicy dish.

Large prawns simmered in a creamy red curry and coconut milk sauce. The prawn meat remains tender and absorbs the spices. Served hot in a pot.

Scallops pan-fried with garlic and pepper. Quick cooking preserves the tenderness of the scallops. Delicate and aromatic flavor.

Scallops sautéed with a spicy sauce. Served on a sizzling cast-iron plate. A dish with intense flavors.

Mixture of seafood (squid, shrimp, mussels) sautéed in a spicy sauce. Served on a hot plate. Ideal for lovers of spicy dishes.

Assortment of seafood simmered in a curry and coconut milk sauce. Red curry is spicier, while yellow is milder and creamier.

White fish fillets sautéed with fresh Thai basil. Served sizzling on a hot plate. The fish is tender and fragrant.

Frog legs sautéed with fresh ginger slivers. Ginger adds a peppery and lemony note that pairs well with the delicate frog meat.

Frog legs prepared simply with garlic and pepper. A classic way to enjoy this dish, highlighting its fine, chicken-like texture.

Frog legs fried and then seasoned with salt and pepper. Crispy on the outside and tender on the inside.

Beef slices stir-fried in a wok with chilies and Thai basil. Served on a hot plate. A popular dish for its intense and spicy flavors.

Beef stewed in a red curry and coconut milk sauce with vegetables. The sauce is flavorful and slightly spicy. Served in a pot.

Lamb pieces sautéed with basil and spices. The lamb provides a robust flavor that balances with the chili and herbs.

Lamb stew with coconut milk and curry paste. The choice of curry varies the spice intensity and color of the dish.

Chicken stewed in a curry of your choice. Green curry is traditionally the spiciest, red is medium, and yellow is milder.

Very spicy sautéed chicken with red curry paste, green beans, and basil. Served sizzling. An authentic and spicy dish.

Meaty pork rib pieces sautéed with garlic and pepper. The meat is flavorful and slightly caramelized.

Duck roasted then simmered in a curry sauce. The duck fat enriches the coconut milk sauce, creating a very rich dish.

Chicken skewers marinated in coconut milk and spices (satay style), then grilled. Usually served with peanut sauce.

Duck pieces sautéed with black mushrooms, which add a crunchy texture. Savory soy-based sauce.

Roast duck with crispy, caramelized skin. Served sliced with a sweet sauce.

Duck marinated and cooked with a blend of Chinese spices (star anise, cloves, cinnamon, pepper, fennel). Very aromatic.

Duck sautéed with fresh pineapple chunks. A classic sweet and savory refreshing mix.

Duck sautéed with crunchy bamboo shoots and fragrant mushrooms (shiitake).

Sautéed chicken breast with classic Chinese vegetables: bamboo and mushrooms.

Chicken sautéed with vegetables and sometimes peanuts in a slightly spicy sauce.

Tender chicken pieces sautéed with black mushrooms and bamboo. A simple and flavorful dish.

Chicken cooked in the Sichuan style, famous for its generous use of chilies and Sichuan pepper. Spicy dish.

Diced chicken sautéed with roasted cashews and vegetables. A pleasant contrast between tender chicken and crunchy nuts.

Chicken fritters or sautéed chicken coated in a tangy and sweet lemon sauce.

Chicken sautéed with fresh pineapple for a sweet and savory tropical flavor.

Chicken sautéed with plenty of onions and ginger. Served on a hot plate to release the aromas.

Chicken prepared with a satay sauce (peanut and spice base). Rich and fragrant, served sizzling.

Grilled chicken skewers coated in a sweet and savory caramelized brown sauce (yakitori style).

Marinated chicken pieces fried until golden and crispy. House specialty.

Beef slices sautéed with fragrant mushrooms. A traditional Chinese dish with woody flavors.

Beef quickly sautéed in a wok with chilies. A spicy dish for thrill-seekers.

Beef slices sautéed with colorful bell peppers. Crispy vegetables and tender meat.

Sautéed beef with black mushrooms. The mushrooms absorb the flavorful sauce.

Classic of Asian cuisine. Fresh ginger enhances the flavor of beef and onions.

Colorful mix of seasonal vegetables stir-fried with beef. A balanced and light dish.

Cantonese roast pork (Char Siu) with a sweet and savory red marinade. Finely sliced.

Marinated pork ribs grilled until golden brown. Juicy meat to eat with your fingers.

Small pieces of fried pork ribs seasoned with salt and pepper. Very crispy.

Pork fritters coated in a red sweet and sour sauce with pineapple, bell peppers, and onions.

Stewed dish in a pot with a rich, caramelized brown sauce. The meat becomes very tender.

Large rice noodles stir-fried in a wok (Ho Fun style) with meat, vegetables, and soy sauce.

Fried rice with peas, diced ham, and eggs. The ideal accompaniment for saucy dishes.

Egg noodles stir-fried with a surf and turf mix of shrimp and pork.

Simple stir-fried noodles, with or without vegetables. Perfect for vegetarians or as a side dish.

Fine rice vermicelli stir-fried with chicken and vegetables. Light texture.

Rice vermicelli stir-fried with yellow curry, small vegetables, shrimp, and meat. Fragrant and colorful dish.

Portion of steamed jasmine white rice. Neutral and perfect for accompanying spicy dishes.

Assortment of various vegetables stir-fried in a light sauce. A crunchy vegetarian dish.

Broccoli florets simply sautéed in a wok, retaining their green color and crunch.

Classic ice cream sundae with a banana split in half, scoops of ice cream (vanilla, strawberry, chocolate), topped with chocolate sauce and whipped cream.

Coffee sundae with vanilla and coffee ice cream, drizzled with a strong coffee coulis and topped with whipped cream.

Chocolate version of the Liégeois. Vanilla and chocolate ice cream, rich chocolate sauce, and whipped cream.

Lemon sorbet served directly in the frozen fruit peel. Very refreshing.

Orange sorbet served in its frozen peel.

Coconut ice cream served in half a coconut shell.

Sundae with exotic and rich flavors, enhanced by a rum sauce.

Simple and elegant sundae: creamy vanilla ice cream topped with hot chocolate sauce and whipped cream.

A delicious combination of chocolate and coconut ice cream.

Fruity dessert combining blackcurrant sorbet and vanilla ice cream with a touch of blackcurrant liqueur.

Very fresh mint sundae with chocolate chips (After Eight style).

Create your own dessert by choosing from a variety of ice cream and sorbet flavors.

Egg and coconut milk flan, dense and melting texture. Homemade.

Crispy rolls filled with melted chocolate, served hot.

Steamed glutinous rice balls filled with sweet soy paste or egg, coated in coconut and steamed. Served hot.

Pieces of fruit coated in batter and fried. Crispy and hot.

A gourmet version of apple fritters, served with a scoop of vanilla ice cream and caramel.

Fruit fritters flambéed at the table with alcohol for a spectacle and intense flavor.

Candied ginger pieces in sugar. Spicy and sweet, excellent for digestion.

Small, dry Chinese cookies flavored with almond.

Hot cocktail based on coffee, Irish whiskey, and cream.

Slices of fresh, juicy, and sweet pineapple.

Freshly cut fruit. Mango is chosen ripe and fragrant.

Lemon sorbet with iced vodka. Both a digestif and a dessert.

Soft or hard candy with peanuts and sesame.

Exotic fruits with white, fragrant flesh, served in a light syrup.

Mixture of fresh and preserved fruits.

Assortment of fruits preserved in sugar.

Small whole candied citrus fruits, to be eaten with the peel.

Coffee served with an assortment of mini-desserts (flan, nougat, ice cream) to taste everything.

Classic iced dome with a crunchy meringue center and a praline hazelnut coating.

Honey and dried fruit ice cream inspired by the famous Montélimar candy.

The famous 'Mango Sticky Rice'. Sweet sticky rice with coconut milk served warm with slices of fresh mango.

Traditional Thai dessert (Khao Tom Mat) or a variation served in a bowl: banana cooked with sticky rice and coconut milk.