Do et Riz

Crispy fried imperial rolls, filled with chicken and shrimp. Served hot, often accompanied by lettuce leaves and fresh herbs.

Vegetarian version of crispy spring rolls, filled with a flavorful mix of vegetables, taro, and mung beans. A light and textured starter.

Fine steamed rice flour crepes, rolled and filled with minced chicken and black mushrooms. Silky and tender texture, usually served with nuoc mam sauce.

Fresh rice paper rolls containing vermicelli, herbs, five-spice marinated chicken, and shrimp. A fresh and aromatic, non-fried starter.

A refreshing salad combining the tangy sweetness of mango and the crunch of fennel. Dressed with a lightly spiced sauce.

Tender medium-rare beef slices served with fresh pineapple and crunchy celery. All enhanced by a lightly spiced Vietnamese vinaigrette.

A traditional sweet and sour soup flavored with lemongrass and tamarind. A delicate balance between tangy and aromatic flavors.

Vegetarian dish of eggplant cooked until tender and delicate silken tofu. Enhanced with candied spring onions for a savory touch.

The iconic Vietnamese soup, served here with chicken. A clear, aromatic broth simmered with spices, garnished with rice noodles and fresh herbs.

Warm rice vermicelli salad topped with lemongrass sautéed beef and crispy spring rolls. Served with raw vegetables, herbs, peanuts, and nuoc mam sauce.

Version of Bò Bún with lemongrass sautéed chicken. A complete bowl combining vermicelli, meat, spring rolls, crunchy vegetables, and fresh herbs.

Vegetarian version of Bò Bún with sautéed tofu and vegetable spring rolls. A fresh and flavorful composed salad.

Bò Bún with flavorful sautéed shrimp and spring rolls. A typical Vietnamese mix of hot and cold textures.

Chicken meatballs flavored with kaffir lime leaves (aromatic citrus). Served with an original kumquat sauce, offering sweet and bitter citrus notes.

Veal pieces slowly simmered in a salted caramel and pepper sauce. The meat is tender and the sauce is rich and creamy.

A creamy sauce dish based on coconut milk and curry, with shrimp and melting eggplant. Served with rice noodles to soak up the broth.

Wok-sautéed wheat noodles with chicken pieces and various vegetables. Lightly spiced to enhance flavors.

Wok-sautéed noodle dish with seafood (shrimp and squid) and crunchy vegetables. Flavorful and slightly spicy seasoning.

Monkfish fillet, a firm-fleshed fish, coated in a creative sauce combining the richness of peanut and the fruity acidity of passion fruit.

Duck magret slices served with pak choi. Accompanied by a ginger sauce that adds freshness and spice.

Chef's suggestion varying according to the market and the day's inspiration. Ask your server for details.

Simple and flavorful vegetarian dish of flat rice noodles sautéed with an assortment of seasonal vegetables.

Wok-sautéed noodles with tofu cubes and crunchy vegetables. A hearty and slightly spicy vegetarian option.

Tofu and vegetables coated in an original sweet and savory peanut and passion fruit sauce.

Traditional Vietnamese dessert (Chè Chuối). A warm, creamy sweet soup with coconut milk, tapioca pearls, banana, and mango pieces.

Moist and rich banana cake, served with a creamy mascarpone cream for extra indulgence.

Fresh and tangy dessert made with lime cream, served with red berries and the crunch of almond tuiles.

Cheesecake with passion fruit on a biscuit base, topped with a tangy passion fruit coulis.

The chef's dish of the day for lunch.

Lunch formula including a starter of your choice and the dish of the day.

Lunch formula including the dish of the day and a choice between a dessert or a homemade drink.

Complete lunch formula with starter, dish of the day, and a homemade dessert or drink.

Special formula including a Bò Bún of your choice (beef, chicken, or tofu) and a dessert or a drink.

Languedoc red wine.

Southwestern red wine.

Pinot Noir varietal red wine.

Organic Côtes du Rhône red wine.

Bordeaux red wine, Haut-Médoc appellation.

Bourgogne red wine.

Côtes du Rhône red wine, half bottle format.

Southwestern white wine.

Viognier varietal white wine.

Bordeaux white wine, Sauvignon varietal.

Bourgogne white wine, Chardonnay varietal.

Languedoc rosé wine.

Organic Provence rosé wine.

Refreshing Vietnamese blonde beer, ideal to accompany Asian cuisine.

Italian aperitif based on flavored wine.

Spirit distilled from cereals.

Neutral distilled spirit.

Plum liqueur or eau-de-vie, served as a digestif.

Signature drink flavored with jasmine, lychee, ginger, and lemongrass.

Refreshing lemonade made with pineapple and yuzu.

Homemade alcoholic cocktail with exotic flavors of jasmine, lychee, ginger, and lemongrass.

Flavored water drink with syrup (grenadine or mint).

Cola soda.

Sugar-free cola soda.

Italian sparkling mineral water.

Still mineral water.

Selection of hot teas.

Hot drinks without caffeine, with aromatic flavors.

Espresso.

Espresso diluted with hot water.