Empire Céleste

A classic Chinese soup that is both sour and spicy. It typically contains tofu, black mushrooms, bamboo shoots, and egg in a thickened broth. Creamy texture and bold flavors.

A mild and velvety soup combining crab meat and asparagus tips. The broth is often slightly thickened with egg white, offering a silky texture.

A clear and comforting broth garnished with transparent bean vermicelli and shredded chicken pieces. A light and fragrant soup.

Wheat noodle soup served with chicken in a flavorful broth. A simple and nourishing dish.

Broth garnished with tender chicken pieces and mushrooms (often button or black mushrooms). Mild and umami flavor.

Also called egg flower soup. A clear broth into which beaten egg is poured to form silky ribbons. Very mild and light.

Wonton soup containing dumplings stuffed with minced pork. The broth is usually clear and flavored with chives or sesame oil.

A fresh salad typically made with shredded cabbage, carrots, bean sprouts, and chicken, dressed with a typical sweet and sour vinaigrette.

Fresh mixed salad with real crab meat. Served with a light dressing.

A crispy fried roll stuffed with chicken and vegetables. Similar to nems but sometimes with a thicker or different wrapper depending on the recipe.

A thick and fluffy Chinese omelet, filled with various crisp vegetables. Often served with a savory brown sauce.

Traditional fried spring rolls, stuffed with minced pork, vermicelli, and vegetables. Crispy on the outside and tender on the inside. To be enjoyed wrapped in lettuce leaves with mint.

Steamed dumplings (Dim Sum) made with minced shrimp filling, wrapped in a thin, translucent dough (Ha Kao). Tender texture and delicate seafood flavor.

Steamed dumplings (Siu Mai) filled with a juicy mixture of minced pork and spices, wrapped in a yellow wheat dough.

Steamed dumplings containing a mixed filling of pork and shrimp. A Cantonese cuisine classic.

Large shrimp coated in a light, golden batter. Crispy on the outside and tender on the inside.

Fried shrimp then stir-fried with an assortment of crisp vegetables in a flavorful sauce.

Fried shrimp served in a creamy and aromatic yellow curry sauce, slightly spicy.

Fried fish pieces coated in a bright red sauce balancing sweet and sour, often with peppers and pineapple.

Fried shrimp served in a tomato-based sauce, slightly tangy and sweet.

Tender scallops stir-fried in a wok with seasonal vegetables. A refined and light dish.

Shrimp stir-fried seasoned with fermented bean paste, offering a rich, salty umami flavor.

Squid pieces quickly stir-fried to remain tender, accompanied by crisp vegetables.

Stir-fried cabbage dish enhanced by the intense, oceanic flavor of small dried shrimp.

Shrimp served with rice crepes, often to be enjoyed rolled together.

Thinly sliced chicken stir-fried with crunchy bamboo shoots. A dish with contrasting textures and a light taste.

Poached chicken served cold, often accompanied by a ginger-scallion or soy sauce.

Diced chicken stir-fried with vegetables and whole or slivered almonds for crunch.

Chicken simmered in a yellow curry sauce, usually with onions and potatoes. Spicy and comforting flavor.

Diced chicken marinated and fried until golden and crispy. Often served with a small dipping sauce.

Poultry gizzards stir-fried in a wok with vegetables. Gizzards have a firm and unique texture, appreciated by connoisseurs.

Chicken cooked with fermented black beans, giving a rich, salty, and very fragrant sauce.

Chicken stir-fried with black mushrooms (wood ear mushrooms), which have a slightly crunchy and gelatinous texture.

Chicken cooked with shiitake mushrooms (scented), offering a deep, woody flavor.

Sliced roasted duck served with a sweet and sour sauce and pineapple chunks. The duck fat pairs well with the fruit's acidity.

Duck stir-fried with black mushrooms in a savory brown sauce.

A unique sweet and savory combination where duck is served with whole lychees in a mild sauce.

Roasted duck specialty with crispy, lacquered skin, served with its tender meat. An iconic dish.

Often called pork with caramel. Pork pieces braised in a dark, sweet, and syrupy sauce.

Thinly sliced pork simply stir-fried with button mushrooms.

Family-style dish of stir-fried pork mixed with scrambled eggs.

Pork stir-fried with mung bean sprouts, offering a crisp and light dish.

A mix of pork and various vegetables stir-fried together in a thickened sauce. A complete and varied dish.

Pork simmered in a spicy curry sauce.

Pork cooked with fermented yellow or black bean paste, giving a salty and rustic flavor.

Stir-fried dish combining pork and transparent vermicelli noodles that absorb the sauce.

Kidneys prepared and stir-fried in a wok to be tender, served with vegetables.

Pork stir-fried with black mushrooms with a crunchy texture.

Pork stir-fried with green or red bell peppers, a colorful and lightly flavored dish.

Pork simmered with shiitake mushrooms for a deep, earthy flavor.

Thinly sliced beef quickly stir-fried with plenty of onions. The meat remains tender and the onions become sweet.

Beef stir-fried with a mixed variety of seasonal vegetables in a brown sauce.

Stir-fried beef served on or with green salad, or stir-fried with cooked lettuce.

Thinly sliced beef stir-fried with pieces of bell pepper, offering crunch and flavor.

Fried rice stir-fried in a wok with diced ham, peas, and egg. An essential classic.

Chef's special stir-fried noodles, topped with chicken and ham.

Mung bean sprouts quickly stir-fried to remain crisp. A light and healthy side dish.

Assortment of stir-fried vegetables without meat.

Fragrant white rice steamed. The basic accompaniment for all sauced dishes.

Sliced roasted pork (Char Siu) served coated in a mild, sweet sauce.

Whole fish (Sea Bream) prepared with a rich Peking sauce, often vinegary, sweet, and lightly garlicky.

Shrimp stir-fried with fresh or dried chilies for a spicy dish.

Shrimp simply stir-fried, highlighting the natural flavor of the seafood.

Shrimp served in an aromatic curry sauce.

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

Beef cut into thin strips and stir-fried with a spicy sauce.

A large meal soup containing homemade pork meatballs and vegetables.

Shrimp stir-fried with fermented black bean sauce, bold and salty flavor.

Chef's special preparation for shrimp, homemade recipe.

Assortment of homemade dumplings, available only on certain days.

Tofu (bean paste) dish simmered with minced beef in a spicy Szechuan sauce (Mapo Tofu).

Whole shrimp (with shell) stir-fried with plenty of chives or scallions for a fresh, garlicky flavor.

Fried chicken pieces coated in a thick, yellow, translucent lemon sauce. Tangy and sweet taste.

Crispy fried dumplings stuffed with pork, deep-fried and served with a dipping sauce.

Beef stir-fried in a rich and spicy Satay sauce, made with peanuts, chilies, and spices.

Shrimp stir-fried dry with a mix of aromatic seasonings: salt, pepper, chili, and garlic.

A complete menu including an appetizer, a main course, a side dish, and a dessert. An economical option to discover the classics.

Gourmet menu offering a wider selection of refined dishes and specialties.

A steamed menu focused on Dim Sum (steamed dumplings), served with rice and a dessert.

Selection of classic ice creams. Mystery is vanilla ice cream with a meringue center coated in hazelnuts; frozen fruits are sorbets served in the fruit's rind.

Premium brand ice creams known for their rich and creamy texture.

Pieces of ginger root cooked in sugar, offering an intense sweet and spicy flavor.

Whole candied citrus fruits, sweet and tangy.

Tropical fruits with translucent, juicy, and fragrant white flesh, served in syrup.

Hard or soft candies with sesame seeds and peanuts, sweet and crunchy.

Small, crumbly shortbread cookies flavored with almond.

Banana pieces cooked with hot caramel.

Pineapple rings coated in batter and fried golden.

Fried banana pieces in crispy fritters. A classic dessert.

Fried apple wedges in batter.

Pineapple fritters served hot and flambéed with alcohol (usually rum or rose liqueur) in front of the customer.

Banana fritters caramelized by flambéing with alcohol.

Apple fritters served flambéed for a spectacular and aromatic touch.

A blend of spirits and fruit juices prepared according to the restaurant's recipe.

Traditional French aperitif made with white wine and crème de cassis.

Italian vermouth, available in red (sweet and aromatic) or white (drier and vanilla-scented).

Sweet and rich Portuguese fortified wine, served as an aperitif.

French anise aperitif, to be diluted with fresh water.

Marseille pastis, a very popular anise-flavored aperitif.

Spirit flavored with juniper berries.

Aged grain eau-de-vie aged in oak barrels.

Classic cocktail mixing gin and vermouth.

Southern Rhône red wine. Generally full-bodied and fruity.

Light and fruity Loire red wine, often made from Gamay and Pinot Noir.

Renowned biodynamic red wine, very fruit-forward and drinkable (Grenache).

Structured and elegant red wine from the Cairanne appellation.