Jardin d'Asie

Thai seafood soup (shrimp, squid, mussels) flavored with lemongrass. A clear, spicy, and tangy broth with fresh herbs.

The famous sweet and sour spicy shrimp soup. Prepared with lemongrass, galangal, kaffir lime leaves, and chili.

Chicken version of Tom Yam soup. A balance of spicy, sour, and aromatic flavors thanks to lime and Thai herbs.

Spicy and fragrant fish soup with lime and herbs. A light but flavorful dish.

Thai-style fried spring rolls, filled with vegetables and vermicelli. Crispy and golden, served with sweet and sour sauce.

Traditional laab salad with minced pork, seasoned with lime juice, chili, mint, and ground roasted rice.

Fresh and spicy shrimp salad, mixed with onions, tomatoes, and a zesty Thai dressing.

Glass vermicelli salad with shrimp. Seasoned with lime, chili, and fresh herbs.

Seafood salad, enhanced by a spicy lime dressing. Fresh and oceanic.

Fish pieces prepared as a spicy salad with a lime and herb dressing.

Spicy minced chicken salad (Laab Gai) flavored with lemongrass, mint, and chili. A dish from northeastern Thailand.

Tender squid salad with a spicy and tangy Thai sauce.

Grilled beef slices served as a salad with a spicy sauce, fresh herbs, and ground roasted rice.

Spicy minced beef salad (Laab Neua) with fresh mint, chili, and lime.

The classic Som Tum: green papaya julienne pounded with chili, garlic, tomato, and green beans. Very crunchy and spicy.

Thai-style sausages, fermented or seasoned with lemongrass and spices. Served grilled.

Steamed shrimp dumplings wrapped in a translucent rice dough. Delicate and chewy texture.

Dim sum filled with seasoned minced chicken, steamed.

Steamed dumplings prepared according to the chef's recipe, with a flavorful filling.

Seasoned pork meatballs, steamed. Tender and juicy.

A mix of different steamed dumplings (dumplings, balls) to taste several flavors.

Chicken dumplings cooked then grilled to achieve a crispy base (gyoza style).

Pork sausages flavored with lemongrass and herbs, grilled to reveal their smoky aromas.

Marinated pork ribs sautéed with garlic and pepper. Flavorful meat to eat with your fingers.

Grilled shrimp skewers, often served with a flavorful sauce.

Seafood mix sautéed with fresh pineapple pieces for a sweet and savory touch.

Stewed dish served in a pot, combining various seafood and vegetables in a rich broth or sauce.

Steamed scallops with fresh ginger, highlighting the delicacy of the product.

Assorted seafood skewers served sizzling on a hot cast iron plate.

Spicy seafood sauté with fresh green peppercorns and Thai basil, served hot on a plate.

Refreshing salad combining sweet fresh pineapple and chicken pieces.

Crunchy bean sprout salad with shredded chicken.

Salad of various vegetables and shrimp, Chinese-style dressing.

Assortment of various Asian fritters, ideal for discovering several appetizers.

Meat dumplings fried until golden and crispy.

Cold rolls (not fried) wrapped in rice paper with shrimp, vermicelli, and fresh vegetables.

Classic Vietnamese nems: fried rice paper filled with meat and vegetables.

Shrimp-filled spring roll version, crispy and flavorful.

Monkfish pieces coated in batter and fried.

Fish fillet served with lemon sauce.

Whole shrimp fried in a light batter.

Shrimp sautéed in a spicy Sichuan-style sauce.

Shrimp stewed in a fragrant yellow curry sauce.

Scallops sautéed with spicy sauce, served sizzling.

Pork sauté with a mix of crunchy vegetables in a thickened sauce.

Pork slices sautéed with fragrant black mushrooms.

Chicken pieces sautéed with fresh ginger julienne, very aromatic.

Stir-fried chicken with black mushrooms.

Classic stir-fried chicken with crunchy cashew nuts and vegetables.

Chicken stewed in a mild and fragrant curry sauce.

Roast duck with crispy, lacquered skin, served sliced.

Duck sautéed with fragrant mushrooms (Chinese morels).

Duck cooked in a creamy curry sauce.

Beef slices sautéed with a touch of lemon.

Beef sautéed with fresh tomatoes, creating a slightly tangy sauce.

Sautéed dish combining the texture of beef, black mushrooms, and crunchy bamboo shoots.

Beef quickly sautéed with plenty of sliced onions.

Portion of white steamed rice.

Fried rice with peas, eggs, and diced ham.

Stir-fried bean sprouts in a wok, simple and crunchy.

Vegetarian mix of sautéed mushrooms and bamboo shoots.

Broccoli florets sautéed with black mushrooms.

Shrimp simply sautéed with plenty of garlic and white pepper. Flavorful and aromatic.

Spicy dish of shrimp sautéed with a red chili paste.

Shrimp in a sweet and sour sauce with pineapple, tomatoes, and cucumbers.

Shrimp green curry with coconut milk, flavored with basil and lemongrass. Moderately spicy.

The classic Thai basil stir-fry (Kaprao) shrimp version. Aromatic and often spicy.

Prawns cooked in a pot with vermicelli and a red curry coconut milk sauce.

Shrimp red curry with fresh pineapple for a fruity touch that balances the spices.

Crab meat prepared and stuffed into the shell, then cooked.

Original sweet and savory dish with shrimp and fresh mango pieces.

Squid stir-fried in a wok with a simple and flavorful garlic and pepper marinade.

Squid sautéed with spicy chili paste.

Squid sautéed with Thai basil, garlic, and chili.

Crispy whole fried fish, topped with a colorful sweet and sour sauce.

Whole fried fish served with a spicy chili sauce.

Fish fillets cooked in a thick and fragrant red curry sauce (Chu Chee).

Fish flan with red curry and coconut milk, steamed in a banana leaf.

Frog legs prepared Thai-style, sautéed with garlic and pepper.

Frogs sautéed with Thai basil for a herbaceous and spicy flavor.

Spicy frog dish with red chili.

Frogs served on a hot plate with clusters of fresh green pepper and basil.

Pork marinated in turmeric and coconut milk, grilled on skewers. Served with peanut sauce.

Pork curry softened by fresh pineapple.

Spicy stir-fried pork with chili.

Pad Kaprao Moo: stir-fried pork with Thai basil, garlic, and chili. Very popular.

Pork with sweet and sour sauce with vegetables.

Pork curry with coconut milk, rich and spicy.

Lemongrass marinated and grilled pork ribs.

Pork stir-fried with fresh green peppercorns, served sizzling.

Pork green curry with coconut milk and vegetables.

Marinated and grilled chicken satay, peanut sauce.

Spicy stir-fried chicken with chili.

Sweet and sour chicken with colorful vegetables.

Thai basil chicken (Gai Pad Kaprao), a must-have street food from Thailand.

Chicken red curry with coconut milk.

Red chicken curry with pineapple.

Chicken served on a hot plate with fresh green pepper.

Chicken green curry, creamy and fragrant.

Roast duck sautéed with a spicy sauce.

Duck with Thai basil, blending the rich flavor of duck with herbs.

Duck curry with coconut milk (often red curry).

The famous duck curry with pineapple, a classic of Thai cuisine.

Duck served sizzling with green pepper and basil.

Water spinach (Morning Glory) sautéed with garlic and chili. Crunchy and flavorful.

Pad Thai with shrimp: rice noodles stir-fried with egg, peanuts, soy, and tamarind sauce.

Thai-style fried rice with a slightly tomato base and pieces of local sausage.

Classic fried rice with crab meat and egg.

Sautéed mixed mushrooms.

Steamed sticky rice, served in a bamboo basket. Traditionally eaten with hands.

Pad Thai vegetarian or simple version, with bean sprouts.

Beef rice noodle soup in an aromatic broth with star anise and cinnamon (Vietnamese Pho).

Vietnamese salad with cold vermicelli, sautéed beef, nems, fresh vegetables, and peanuts.

Mild thickened soup with crab meat and asparagus tips.

Clear broth with wonton dumplings (pork/shrimp).

Traditional Chinese hot and sour soup with tofu, black mushrooms, and bamboo shoots.

Light chicken and transparent vermicelli soup.

Large shrimp served on a hot plate and flambéed at the table for show and taste.

Large shrimp coated in a zesty sauce.

Shrimp skewers coated with satay sauce (spicy peanut) served hot.

Fish fillet steamed with ginger.

Nem Nuong: grilled pork balls served with rice paper to make your own rolls.

Communal meal where you cook your own meats, seafood, and vegetables in a broth at the center of the table.

Thai-marinated beef skewers served on a sizzling plate.

Grilled lemongrass-flavored frogs, served on a hot plate.