Délices de la Croix Nivert

Fried imperial rolls filled with chicken. Crispy on the outside with a flavorful filling. To be enjoyed hot, often wrapped in lettuce.

Traditional fried spring rolls with pork. A crispy wrapper filled with meat and vermicelli. An Asian cuisine classic.

Vegetarian version of crispy spring rolls, filled with a mixture of shredded vegetables. Light and golden.

Fried rolls filled with minced shrimp. Offers a delicate seafood flavor in a crispy pastry.

Breaded and fried crab claws. Crab meat (or surimi) coated in golden breadcrumbs. Served hot as an appetizer bite.

Light Japanese-style shrimp fritters. The batter is airy and crispy, the shrimp remains tender inside.

Delicate steamed dough dumplings filled with shrimp (Ha Kao). Soft and slightly translucent texture.

Grilled or steamed dumplings filled with seasoned pork. Slightly thicker dough, gyoza or jiaozi style. Savory and juicy.

Delicate steamed dumplings filled with scallops. Fine and marine flavor.

Dumplings filled with a vegetable mixture. Light and vegetarian option.

Dough dumplings stuffed with minced chicken. Usually served grilled or steamed.

Shrimp Siu Mai, open-topped steamed dumplings. Firm texture and iodized taste.

Classic pork Siu Mai. Steamed meat dumplings, wrapped in a thin yellow dough.

Crispy crescent-shaped Japanese dumplings, filled with chicken and vegetables. Crispy base and soft top.

Banh Bao, large white and fluffy steamed bun filled with seasoned pork, sometimes with egg and sausage.

Fried dough triangles filled with spicy minced beef (often curry). Crispy and flavorful.

Crispy triangles filled with vegetables (potatoes, peas) and mild spices.

Fresh roll in rice paper filled with vermicelli, lettuce, mint, shrimp, and sometimes pork. Not fried, served cold with hoisin or peanut sauce.

Typical hot and sour soup, with tofu, black mushrooms, bamboo, and egg. Thick and comforting.

Seasoned crunchy soybean sprout salad. Fresh and light.

Soybean sprouts mixed with cooked shredded chicken. A fresh and protein-rich starter.

Soybean sprout salad with cooked shrimp. Marine freshness.

Shredded cabbage salad marinated in a sweet and sour vinaigrette. Crunchy and tangy.

Wakame seaweed salad seasoned with sesame. Slightly crunchy and gelatinous texture, iodized and nutty taste.

Marinated chicken pieces grilled on skewers (Yakitori style). Often topped with teriyaki or caramelized sauce.

Breaded and fried chicken pieces until very crispy. Usually served with a special sauce.

Chicken simmered in a rich caramel brown sauce. Rich sweet and savory taste and tender texture.

Seasoned minced chicken meatballs, often served in sauce.

Chicken cooked in a creamy yellow curry sauce (often with coconut milk). Spicy and fragrant.

Chicken stir-fry with Thai flavors, likely using Thai basil, chili, and lemongrass.

Chicken stir-fried with fresh ginger slivers. Piquant and fresh ginger flavor.

Marinated chicken stir-fried with chopped lemongrass. Citrusy and fresh aroma, typical of Vietnamese cuisine.

Tender pieces of pork (often neck or belly) in a savory caramel sauce. A great classic.

Beef slivers quickly stir-fried in a wok with plenty of onions. Savory and slightly sweetened by the onions.

Stir-fried beef with fresh cilantro. A very aromatic dish for herb lovers.

Roasted duck slices with shiny, crispy red skin. Tender meat flavored with 5 spices.

Fish fillets (often white fish) served in a spicy chili sauce.

Fried fish pieces seasoned with a dry mix of salt, pepper, and spices. Very crispy.

Fried squid rings or pieces, sautéed with salt, pepper, and often garlic and chili.

Shrimp stir-fried with a spicy sauce.

Shrimp served in a sweet and sour red sauce, often with pineapple and bell pepper chunks.

Whole or peeled shrimp, fried and seasoned with salt and pepper. Crispy and flavorful.

Broccoli florets wok-fried, often with garlic. Crunchy and green.

Wok-cooked green beans, retaining their crunch. Simple seasoning.

Tender eggplant pieces sautéed in a savory sauce.

Diced tofu (soy curd) stir-fried, often with vegetables or soy sauce.

Fragrant white rice steamed. Neutral side dish ideal for saucy dishes.

Fried rice with peas, diced ham, and eggs. A colorful and savory classic.

Thai-style fried rice, often spicier or flavored differently than Cantonese.

Fried rice mixed with various diced vegetables.

Wok-fried wheat noodles with crunchy vegetables and soy sauce.

Warm glutinous rice balls, filled with sweet paste (often mung bean or cream) and rolled in shredded coconut.

Variation of coconut pearls with a melting chocolate center.

Soft or crispy Asian confectionery with sesame seeds or peanuts.

Ginger pieces cooked in sugar. Intense spicy and sweet taste.

Small shortbread cookies or soft almond cakes.

Small Asian cakes made from soy flour or coconut milk, often dense or gelatinous in texture.

Peeled lychee fruits served in a sweet syrup. Fresh and rose-scented.

Liquid or creamy dessert made with tapioca pearls cooked in sweet coconut milk (Che Chuoi or similar).

Mix of fresh cut fruits.

Special student lunch deal. A complete and economical meal including a main dish, a side (starch), and a refreshing drink.

Healthy menu focused on steaming. Includes a varied assortment of dim sum (steamed dumplings), a side dish, and a drink.

Quick and balanced meal deal. Choose your meat or fish, served with starch and a portion of green vegetables.

Complete menu with starter, main course, and side dishes. Ideal for discovering different flavors.

Meat-free option. Allows you to combine two vegetable or tofu dishes with a starch.

The most complete option for big appetites. Includes a starter, a main course with vegetables and starch, a drink, and ends with a sweet treat or coffee.