Chez Thaï

The famous spicy and sour Thai soup with shrimp. Prepared with an aromatic broth of lemongrass, galangal, and kaffir lime leaves. A perfect balance between spiciness and herbaceous flavors.

A mild and creamy soup made with coconut milk and fish. Infused with galangal and lemongrass, it offers a rich, slightly tangy flavor, less spicy than Tom Yum.

A light soup filled with shrimp dumplings (wontons). The clear broth is flavorful and comforting. The dumplings are tender with a juicy filling.

Marinated meat skewers grilled over wood fire for a smoky flavor. Served with a creamy, rich peanut sauce. A classic of Southeast Asian street food.

Crispy fried imperial rolls, filled with meat or vegetables. To be enjoyed wrapped in lettuce leaves with fresh herbs and dipped in nuoc mam sauce.

Fresh, unfried rolls, wrapped in a translucent rice paper. Filled with shrimp, vermicelli, and aromatic herbs. A light and refreshing appetizer.

Raw beef finely cut by hand and seasoned in the Thai style. Flavored with lime juice, chilies, and fresh herbs. An Asian variation of classic tartare.

An aromatic salad featuring freshly minced lemongrass. Mixed with crisp lettuce, marinated shallots, and cilantro. Fresh and fragrant.

A refreshing sweet and savory mix of juicy pineapple and shrimp. Enhanced with Thai herbs and the crunch of roasted peanuts. Ideal for awakening the palate.

Salad made with crab meat and bean sprouts. The wasabi dressing adds a unique Japanese spicy touch to this dish.

A varied selection of steamed dumplings. Includes different types of ravioli and dumplings. Perfect for discovering several flavors in one dish.

Classic Cantonese shrimp dumplings, recognizable by their translucent, pleated dough. The filling is juicy and delicate. Steamed in bamboo baskets.

Steamed dumplings open at the top, traditionally filled with meat or seafood. The dough is thin and the filling is dense and flavorful.

Shrimp dumplings fried until golden and very crispy. Usually served with a sweet and sour sauce for dipping. An irresistible crunchy texture.

Crescent-shaped dumplings, first pan-fried for a crispy base, then steamed. They offer a pleasant contrast of textures between soft and crispy.

Iconic dish (Pad Kra Pao) made with minced beef stir-fried in a wok with fragrant Thai basil and chilies. Very aromatic and usually spicy. Served hot with rice.

Thin slices of sirloin steak quickly stir-fried over high heat with chilies. The meat remains tender and absorbs the spicy sauce.

Quality sirloin steak marinated in satay spices, presented as skewers and grilled. Served with a rich, creamy peanut sauce. A classic of Southeast Asian street food.

Pieces of pork simmered in a caramelized, sweet and savory soy sauce. The meat is tender and coated in a syrupy shallot sauce.

Pork ribs marinated at length, then roasted and glazed. The meat is tender, juicy, and covered in a shiny, flavorful glaze.

A classic Thai red curry made with chicken breast and coconut milk. The sauce is creamy, fragrant, and moderately spicy.

Grilled chicken thigh for a nice crispy skin. Served with a sweet and sour honey sauce that balances the savory side of the grill.

Breaded chicken breasts fried until golden. Drizzled with a tangy sauce of lemon and fresh ginger.

Roasted duck with crispy lacquered skin and tender meat. Served with its reduced cooking jus and grilled aromatics. A festive and rich dish.

Fragrant white rice, steamed. The ideal neutral accompaniment for sauced dishes.

Traditional Southeast Asian sticky rice, served in a small basket. Traditionally eaten with fingers by forming small balls.

Rice stir-fried in a wok with eggs, peas, pieces of ham, and shrimp. Flavorful and complete.

Egg noodles stir-fried in a wok with soy sauce and some vegetables. A simple and flavorful side dish.

The national Thai dish: rice noodles stir-fried with a sweet and sour tamarind sauce, eggs, and crushed peanuts.

A mix of seasonal vegetables quickly stir-fried in a wok to remain crisp and colorful. Lightly seasoned with soy sauce.

Plate of fresh cut fruits, selected according to the season. A light and vitamin-rich end to the meal.

The quintessential Thai dessert. Warm sticky rice drizzled with sweet coconut milk, served with slices of perfectly ripe fresh mango.

Sticky rice balls filled with a sweet paste (often mung bean or egg yolk), sprinkled with shredded coconut and sesame seeds. Served warm.

Dessert version of crispy spring rolls, filled with melted chocolate or warm banana. Can be drizzled with caramel for extra indulgence.

A silky and delicate flan made with coconut milk. Smooth texture and mild tropical flavor.

Pieces of ginger cooked in sugar, both sweet and spicy. Excellent for digestion after a meal.

Crispy Asian confectionery made from sesame seeds and peanuts bound by hard caramel.

Scoop of ice cream or sorbet in various flavors. Refreshing and light.

A hearty dessert composed of two scoops of sorbet, accompanied by fresh fruits and topped with whipped cream.