Issy l'Asie Restaurant

Pan-fried Japanese dumplings in a crescent shape, filled with chicken and vegetables. The dough is thin, crispy on one side and soft on the other. Served hot, usually with a vinegary soy sauce.

Marinated grilled chicken skewers, served with a creamy peanut-based satay sauce. The meat is tender and fragrant, the sauce adds a sweet and savory, slightly spicy touch.

Japanese-style battered shrimp, coated in a light and airy batter. Fried until golden and very crispy, while keeping the shrimp juicy inside.

Fried imperial rolls, crispy and golden, filled with meat or vegetables, vermicelli, and black mushrooms. To be eaten hot, often wrapped in a lettuce leaf with mint.

Fresh rolls wrapped in rice paper, filled with shrimp, chicken, vermicelli, crunchy vegetables, and fresh herbs. Served cold, it's a light and fragrant starter.

Assortment of fried spring rolls in different flavors (pork, chicken, vegetable). Ideal for tasting everything or for sharing as an appetizer.

Large tasting platter featuring three classics: crispy shrimp fritters, pan-fried dumplings, and chicken skewers. Perfect for discovering the signature starters.

Steamed bites in a bamboo basket. The dough is translucent and soft, containing a juicy filling. A light and delicate Cantonese specialty.

Very thin Vietnamese rice crepes steamed, filled with a savory mix of minced pork and black mushrooms. Silky and melting texture, served with nuoc-mâm sauce.

Spicy and tangy Thai soup, enriched here with coconut milk for sweetness. Flavored with lemongrass and basil, with shrimp and vegetables.

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Served with tofu cubes and wakame seaweed. A comforting umami taste.

Thick and creamy, hot and sour Chinese soup. Garnished with chicken, tofu, and mushrooms. A classic rich in contrasting flavors.

Large mixed salad with Thai flavors, fresh and fragrant. The shrimp are enhanced by lemongrass, basil, and a tangy sauce.

Meal salad with slices of just-seared beef, marinated in lemongrass. Crispy mix of vegetables and peanuts, typical of 'Bo Bun' salads without noodles.

Small sweet and savory salad with exotic fruits. Mango and papaya provide freshness, dressed with a tangy tamarind sauce.

Complete menu including a starter and a main course of your choice from a selection of favorites.

Menu adapted for children under 10 years old, with a main course, a side dish, and a drink.

The Thai national dish: rice noodles stir-fried in a wok with a sweet and sour tamarind sauce. Served with crushed peanuts and lime to season to your taste.

Warm rice vermicelli salad, topped with meat, raw vegetables, and fresh herbs. Garnished with crispy spring rolls and peanuts. A complete, fresh, and contrasting dish.

Healthy and colorful Hawaiian bowl on a base of vinegared rice. Topped with fish or meat and a variety of fresh, crunchy vegetables.

Vietnamese specialty composed of tender marinated beef cubes stir-fried in a wok (shaken beef). Served with red tomato rice. Savory and slightly peppery.

Shrimp sautéed with a salt and pepper mix, often with garlic and chili. Simple but very aromatic, with a crispy texture.

Grilled chicken pieces, flavored with lemongrass. A fresh citrus flavor that pairs well with grilled meat.

Grilled salmon fillet, served simply with rice.

Breaded and fried chicken, golden and crispy on the outside.

Spicy Thai curry rich in coconut milk. The red curry paste provides heat and spice, softened by the coconut.

Wok-sautéed dish very fragrant thanks to Thai basil, which has anise and peppery notes. Served with crunchy vegetables.

Famous Thai dish of marinated grilled beef. The meat is served with a spicy and tangy 'Nam Jim Jaew' sauce (tamarind, chili). The name supposedly comes from the fact that even a tiger would cry with happiness eating it (or because there's no more!).

Pineapple fried rice, sweet and savory, with chicken and crunchy cashews.

Thin slices of beef stir-fried in a wok with plenty of onions. A savory brown sauce coats everything.

Classic sweet and sour Cantonese dish. Chicken pieces and fresh pineapple coated in a colorful sweet and sour sauce.

Stir-fried seasonal vegetables in a wok, crispy and colorful. Light seasoning, often soy or oyster sauce (check if vegetarian).

Vinegared rice rolls and raw fish wrapped in a nori seaweed sheet. Here with salmon.

Vinegared rice bites topped with a slice of raw salmon.

Thin slices of fresh raw salmon, served without rice.

Variation of California rolls: rice on the outside. Filled with salmon and avocado, and topped with an extra slice of salmon.

Assortment of salmon sushi and maki for one person.

Inverted maki rolls (rice on the outside) sprinkled with sesame seeds.

Crispy California roll thanks to the tempura (shrimp fritter) inside, topped with thin slices of melting avocado.

Large platter of 24 salmon maki and california rolls. Ideal for big appetites.

Steamed Thai white rice.

Rice cooked with coconut milk, slightly sweet and sticky. Often eaten by hand.

Fried rice with peas, egg, and chicken pieces.

Stir-fried wheat or rice noodles with vegetables.

Chicken pieces coated in a shiny, sweet and savory brown sauce. The meat is tender and the sauce is glossy.

Fish fillet delicately steamed to preserve its texture. Served with a special chef's sauce.

Stewed dish served in a pot to keep it warm. Contains vermicelli, vegetables, and your choice of protein in a rich broth.

Panang curry, richer, milder, and creamier than classic red curry, with a peanut dominance. Beef is stewed with vegetables.

Dish served sizzling on a hot cast-iron plate. Meat or shrimp are sautéed with a black pepper or brown sauce, very aromatic.