Dragons Élysées

A creamy and comforting soup made with sweet corn and chicken pieces. The texture is slightly thickened, often with egg strands. Mild and delicate flavor.

A refined soup combining delicate crab meat and asparagus tips. The broth is usually clear or slightly thickened, offering a balance between marine and vegetable flavors.

A traditional sweet, sour, and spicy soup. It usually contains tofu, black mushrooms, bamboo, and minced meat in a thick, vinegary broth.

A clear broth served with transparent bean vermicelli (angel hair) and chicken. A light and digestible soup.

The famous wonton soup. Dumplings with thin wrappers filled with shrimp served in a savory broth, often garnished with spring onions.

A prestigious soup in traditional Chinese gastronomy, known for its unique gelatinous texture. Served hot and often enhanced with a dash of red vinegar.

A fresh salad highlighting crab meat. Seasoned with a light vinaigrette, often accompanied by crunchy vegetables.

Shredded or pieces of chicken served cold on a bed of lettuce and vegetables. Asian dressing, usually sesame or soy-based.

Cooked and chilled shrimp served as a salad. Freshness and crunch guaranteed.

Fresh rolls wrapped in a translucent rice paper (not fried). Filled with shrimp, rice vermicelli, lettuce, and fresh herbs like mint. To be dipped in hoisin or nuoc-mâm sauce.

The classic Ha Kao. Dumplings with translucent rice dough filled with juicy shrimp. Steamed in bamboo baskets.

Minced shrimp balls, steamed. Firm and elastic texture, pronounced iodized taste.

Refined dim sum made with scallops. Sweet flavor and tender texture, steamed.

Also called Fun Guo. Crescent-shaped dumplings with a slightly thicker translucent dough, filled with a mixture of shrimp, pork, and crunchy vegetables.

A varied tasting platter featuring several types of dim sum (ha kao, siew mai, etc.). Ideal for discovering different flavors.

Steamed dumplings filled with minced chicken. Tender dough and flavorful filling.

An aromatic variation where basil (often Thai basil) delicately flavors the chicken filling. Fresh and herbaceous.

Vegetarian dim sum filled with a mixture of finely chopped vegetables (cabbage, carrots, mushrooms). Light and healthy.

Fish-filled dumplings, offering a tender texture and delicate taste.

The famous Gyozas or Guo Tie. Stuffed dumplings (usually meat and vegetables), grilled on one side for crispiness and steamed for tenderness.

Small, soft white buns (Bao) filled with a savory chicken mixture. The dough is airy and slightly sweet.

Steamed bun variation, pan-fried to achieve a golden and crispy base.

Often served wrapped in a lotus leaf (Lo Mai Gai). Fragrant sticky rice filled with chicken and other ingredients, steamed. Very nourishing.

Banh Cuon. Thin steamed rice crepes, filled with minced pork and black mushrooms, served with fried shallots and nuoc-mâm sauce.

Crispy fried spring rolls made with rice paper, filled with minced chicken, vermicelli, and vegetables. To be eaten rolled in a lettuce leaf with mint.

Shrimp version of classic spring rolls. Crispy and golden, served with dipping sauce.

Fried dumplings with a flaky pastry, offering a very crispy texture around a shrimp filling.

Shrimp coated in a thick batter and fried. Soft inside, crispy outside.

Fried toast canapés, topped with fish paste (sole) and sesame. A crispy appetizer.

Shrimp toast, a classic of fried dim sum cuisine. Fried bread spread with shrimp paste, often sprinkled with sesame seeds.

A real crab claw coated in a shrimp filling, all breaded and fried. Spectacular presentation and rich taste.

Shrimp stir-fried in a wok with a rich and spicy sauce, often based on chili, garlic, and tomato (Sichuan or imperial style).

Shrimp (often fried with their shells for flavor) seasoned with a dry mix of salt, pepper, and fresh chili. Very aromatic.

Shrimp coated in the classic orange-red sauce, balancing sugar and vinegar. Often served with pineapple and bell peppers.

Shrimp served sizzling on a cast-iron plate. Fresh ginger and chives provide vibrant aromas that are released upon arrival at the table.

A textured sweet and savory dish. The juicy sweetness of pineapple contrasts with the crunch of cashews and tender shrimp.

Healthy steamed preparation enhanced by the powerful and savory umami flavor of fermented black beans.

Meaty crab claws served in a spicy sauce.

Fried crab claws seasoned with Sichuan salt and pepper. To be eaten with your fingers to appreciate the seasoning.

Squid pieces coated in a light batter, crispy and seasoned with spices, garlic, and chili.

Fried frog legs, salt and pepper style. Tender meat reminiscent of chicken, with a spicy seasoning.

Whole soft-shell crab fried, which can be eaten whole, shell included. Very crispy and rich in flavor.

Fresh lobster prepared according to your choice. Market price.

Commonly known as Kung Pao Chicken. Diced chicken stir-fried with peanuts, vegetables, and dried chilies.

Battered chicken pieces, coated in a sweet and sour sauce with bell peppers and pineapple.

Chicken coated in a sweet and syrupy brown sauce, often with sesame seeds.

Fried chicken with very crispy skin, served chopped with a special sauce (often soy-based, garlic, and ginger) poured over it.

Tender beef fillet slices served on a hot cast-iron plate with plenty of caramelized onions.

Spicy beef served sizzling. The heat of the plate enhances the spices.

Beef coated in a rich Satay sauce (peanuts, spices, dried shrimp), served on a hot plate for a creamy and fragrant sauce.

Classic beef with black pepper. Peppery and rich sauce, tender meat.

Aromatic sauté with ginger and spring onions, served hot.

House specialty based on beef fillet.

Beef prepared with Thai herbs and spices (lemongrass, chili), offering a fresh and spicy flavor.

Roasted duck, crispy skin and juicy meat, served boneless for easy eating. Accompanied by plum sauce or roast jus.

The authentic Peking duck served in multiple courses. First, the crispy skin with pancakes, then the sautéed meat.

Delicately steamed white fish fillet, drizzled with hot oil and soy sauce with spring onions and ginger.

Grilled sea bream served with a spicy and citrusy Thai sauce.

Sea bream, whole or in fillets, coated in a rich and spicy sauce.

Whole sole steamed to preserve its delicate flesh.

Crispy fried sole seasoned with salt, pepper, and chili.

Sole served with a rich black pepper sauce.

Fish prepared with a sweet and savory caramelized sauce.

Fried sole with sweet and sour sauce.

Turbot, a flatfish with highly prized white flesh. Steamed for delicacy or fried salt and pepper for flavor.

Steamed scallops in their shells, often with vermicelli and garlic.

Scallops sautéed in a spicy sauce.

Lightly breaded and fried scallops seasoned with salt and pepper.

Clear and light soup with assorted vegetables and bean vermicelli.

Meat-free version of the hot and sour soup, with tofu and mushrooms.

Fragrant herb and vegetable salad with lemongrass, Thai dressing.

Vegetarian spring rolls filled with vegetables and vermicelli.

Fresh summer rolls (rice paper) with lettuce, herbs, and vegetables.

Wok-fried rice with small vegetables (peas, carrots, corn).

Stir-fried noodles (often egg or wheat) with a mix of vegetables.

Steamed rice crepes filled with vegetables.

Braised dish (Lo Han Jai) with tofu and various vegetables and mushrooms, in a savory brown sauce.

Simply sautéed black mushrooms (wood ear), crunchy and gelatinous texture.

Crispy fried tofu cubes, seasoned with Sichuan salt and pepper.

Silken tofu simmered in a spicy red sauce with doubanjiang (fermented bean paste) and Sichuan pepper.

Crispy sautéed broccoli florets, often with garlic.

Green vegetables of the moment (pak choi, water spinach, spinach) quickly stir-fried in a wok to retain their crispness.

Steamed fragrant white rice.

Sticky rice with a sticky texture, usually served in a bamboo basket.

Classic wok-fried rice with eggs, peas, pieces of ham, and shrimp.

Simple stir-fried noodles with eggs and vegetables.

Thai-style fried rice, often seasoned with nuoc-mâm and served with cucumber.

A colorful assortment of sautéed seasonal vegetables.

Lychees in syrup, sweet and fragrant fruits with white flesh.

Fried spring rolls filled with melted chocolate. Hot and crispy dessert.

Coconut pearls. Warm sticky rice balls, sprinkled with shredded coconut and filled with a sweet cream (egg yolk or mung bean).

Japanese dessert. Soft sticky rice wrapper surrounding a heart of ice cream.

Assortment of sweet Asian pastries.

Pieces of fruit coated in batter, served hot and often drizzled with syrup or honey.

Fried fruit fritters flambéed with alcohol (often Mei Kuei Lu or Rum) in front of the customer.

Fried sticky rice balls, crispy outside and chewy inside, filled with a sweet black sesame paste.

A dessert made from eggs and coconut milk, with a firm texture and rich taste.

Mango Sticky Rice. Sweet sticky rice with coconut milk served with slices of fresh mango.

Slices of fresh pineapple.

Slices of fresh mango.

Ice cream sundae inspired by Black Forest cake, with chocolate ice cream and kirsch.

Exotic and fruity ice cream sundae with a touch of liqueur.

Thai-flavored ice cream sundae with coconut and Asian fruits.

Rum raisin ice cream sundae with fruits.

Ice cream sundae with red and exotic fruits.

Two scoops of sorbet or ice cream of your choice.