JOLI BANH

Franco-Vietnamese sandwich served in a crispy baguette. Filled with meat, crunchy pickled vegetables (carrots, daikon radish), fresh cilantro, and sometimes chili. A perfect balance of savory, sour, and spicy.

Cold Vietnamese salad made with rice vermicelli, raw vegetables, and aromatic herbs. Topped with crispy spring rolls, peanuts, and sautéed meat. Enjoy mixed with nuoc-mâm sauce.

Rice bowl topped with your choice of meat and fresh or cooked vegetables. A complete and simple meal.

Noodle bowl served with a protein topping and vegetables. The preparation changes according to the day's inspiration.

Marinated pork slices sautéed with vegetables in a spicy sauce (often gochujang). A flavorful dish, slightly sweet and spicy. Generally served with rice.

Korean-style fried chicken, renowned for its exceptional crispiness thanks to double frying. Coated in a sweet and savory caramelized sauce. Tender on the inside and sticky on the outside.

Squid sautéed in a wok with vegetables and a spicy sauce. Tender texture and bold flavor. A Korean cuisine classic.

Plate composed of various Korean-style vegetables (namul), sautéed or marinated. Healthy and balanced.

Mandu (Korean dumplings) filled with a mixture of meat and vegetables. Served in portions of 5, grilled or steamed. Eaten dipped in soy sauce.

Plain crispy fried chicken, without caramelized sauce. Appreciated for its light and crispy breading. Often served with pickled radishes.

Chocolate chip cookie or other toppings. Crispy on the edges and soft in the center.

Special dessert varying daily according to the chef's inspiration.

Selection of cold drinks (sodas, water, juices).