Khao Thai Sévigné

A complete menu to discover the chef's flavors. Includes a starter, a main course, and a dessert. Ideal for a hearty and varied meal.

An economical lunch set menu. Choose between a 2-dish combo or a full 3-dish meal. Perfect for a quick and tasty lunch break.

Crispy fried spring rolls filled with vegetables. Served hot with a sweet and sour sauce. A light and classic starter.

Whole shrimp wrapped in crispy spring roll pastry and fried. Crispy texture on the outside and tender on the inside. To be dipped in sauce.

Fried imperial rolls stuffed with minced chicken and small vegetables. Crispy and golden. Eaten with fingers or chopsticks.

Grilled chicken skewers marinated in mild spices. Served with a creamy peanut sauce. Rich and slightly sweet and savory flavor.

Traditional spicy salad made from shredded green papaya, chili, lime and fish sauce. Fresh, crunchy and very spicy. A must-have in Thai cuisine.

Grilled beef slices mixed with fresh herbs, chili and lime. A perfect balance of spicy, sour and salty. Served warm or cold.

Minced chicken salad seasoned with aromatic herbs (mint, coriander), chili and powdered roasted rice. Intense flavor and varied texture. Often eaten with sticky rice.

Fermented Thai sausage with herbs and spices. Unique, slightly tangy and fragrant taste. Served grilled and cut into pieces.

Fresh shrimp salad with crunchy cashew nuts and Thai vinaigrette. Mix of textures and mild spicy flavors. A refreshing starter.

Diced raw salmon, seasoned with lemongrass, chili and herbs. A fusion of tartare style with explosive Thai flavors. Fresh and spicy.

Glass noodle salad (soy) with shrimp, seasoned with lime juice and chili. Light, translucent and very fragrant. Served warm.

Mix of seafood with julienned green mango. The mango provides a fruity acidity that complements the seafood. Crunchy and fresh texture.

Assortment of seafood simply stir-fried in a wok with salt, pepper and garlic. Highlights the freshness of the ingredients. Generous portion to share.

Spicy clear seafood broth, flavored with holy basil and chili. Lively and pungent flavor. A refreshing soup.

Creamy soup based on coconut milk, flavored with galangal and lemongrass with chicken. Mild, creamy and aromatic, not very spicy. Very comforting.

The famous Thai sweet and sour spicy soup. Broth flavored with lemongrass, kaffir lime leaves and chili. Choose between shrimp (Gung) or chicken (Kai).

King prawns in a rich red curry and coconut milk sauce. Intense, creamy and moderately spicy flavor. Served with rice.

King prawns cooked with vermicelli in a curry and coconut milk sauce. A rich and flavorful sauced dish combining seafood and noodles.

Shrimps stir-fried with a mild yellow curry sauce, often with onions and peppers. Mild and turmeric-flavored taste.

Green shrimp curry served spectacularly in a fresh coconut. The curry is spicy, herbaceous and creamy.

Shrimps stir-fried in a wok with fresh ginger strips and vegetables. Lively and slightly spicy taste thanks to the ginger.

Mix of shrimp and tofu stir-fried with a generous amount of garlic and pepper. Umami flavor and varied texture between tender tofu and shrimp.

Shrimps simply stir-fried with salt and crushed pepper. A dry preparation that enhances the natural taste of the shrimp.

Seafood stir-fried in smoked chili paste (Nam Prik Pao), flavored with kaffir lime. Rich, slightly sweet and spicy flavor with a smoky aroma.

Seafood red curry mousse steamed and served in a coconut. Puffed and creamy texture, very aromatic.

Assortment of seafood stir-fried with salt and pepper. Simple, tasty and slightly spicy.

Squid stir-fried in a wok with fresh Thai basil and chili. A spicy classic (Pad Kaprao) with a distinctive anise flavor.

Tender scallops quickly stir-fried with Thai basil. Refined mix of seafood and aromatic herbs.

Scallops served in a rich and thick Panang curry sauce. Peanut, coconut and mild red chili flavor.

Grilled seafood skewers, flavored with lemongrass. Smoky and lemony taste.

Steamed fillet or whole fish with a spicy sauce of lime, garlic and chili. Very fresh, sour and spicy.

Steamed seabass with fresh ginger, green onions and soy sauce. Mild, savory and aromatic flavor. Not spicy.

Crispy fried fish topped with a 'three tastes' sauce: sweet, sour and spicy (tamarind, chili, palm sugar).

Salmon stir-fried with a mix of wild herbs and spices (rhizome, fresh green pepper). Very aromatic and peppery taste.

Flaked and fried salmon until ultra-crispy, served with a tangy and spicy green mango salad. Exceptional texture contrast.

Mussels cooked in a wok with chili paste and basil. Rich and fragrant sauce that coats the shellfish well.

Mild and rich curry originating from southern Thailand. Beef stewed with potatoes, onions and peanuts in a spicy sauce (cardamom, cinnamon).

Minced beef stir-fried at high heat with holy basil, garlic and chili. A very popular, tasty and spicy dish.

Thick and creamy red curry with beef, flavored with kaffir lime leaves and peanuts. Less liquid than other curries, concentrated flavor.

Classic red curry with coconut milk with beef and bamboo shoots. Spicy and fragrant.

Marinated and grilled beef entrecôte, served sliced with 'Nam Jim Jaew' sauce (chili, tamarind, roasted rice). Tender meat and tangy sauce.

Roast duck red curry with fruits like pineapple or grapes. The sweet-savory-spicy mix is rich and complex.

Slices of duck stir-fried in a wok with fresh ginger. Warming and aromatic dish.

Grilled duck breast served with a spicy and tangy tamarind sauce. A variation of the 'crying tiger' with duck.

Minced chicken stir-fried quickly with chili, garlic and Thai basil. A very popular street food classic, very fragrant.

Chicken stir-fried with julienned ginger and black mushrooms. Mild and peppery taste.

Chicken stir-fried with roasted cashew nuts, vegetables and dried chilies. Slightly sweet sauce and crunchy texture.

The spiciest Thai curry. Green curry with coconut milk, Thai eggplants and sweet basil. Green color comes from fresh chilies.

Thick and creamy red curry with chicken. Mild peanut and spice flavor.

The national dish. Stir-fried rice noodles with egg, peanuts, bean sprouts and tamarind sauce. Typical sweet and sour flavor.

Wide rice noodles stir-fried with dark soy sauce, egg and vegetables (often Chinese broccoli). Caramelized and savory taste.

Stir-fried noodles 'drunken style', very spicy with holy basil, fresh chili and green pepper. Beef version.

Vegetarian green curry with tofu cubes and various vegetables. Spicy and creamy thanks to coconut milk.

Tofu cubes simply stir-fried with garlic and pepper. Simple and tasty vegetarian dish.

Seafood version of spicy stir-fried noodles. Mix of marine flavors and strong chili.

Classic Thai-style fried rice with eggs, onions and tomatoes. Served with a lime wedge and cucumber.

Assortment of seasonal vegetables stir-fried in a wok over high heat to keep them crisp. Light garlic and soy sauce.

Transparent vermicelli stir-fried with vegetables, black mushrooms and eggs. Light and tasty dish.

Vietnamese mixed salad with cold rice vermicelli, warm meat, spring rolls, fresh vegetables and peanuts. Fresh and hearty.

Iconic dessert: sweet sticky rice topped with warm coconut milk, served with slices of fresh mango. Sweet, creamy and fruity.

Crispy fried spring rolls filled with melted chocolate. Served hot.

Traditional Thai baked custard, made with eggs, palm sugar and coconut milk. Dense texture and caramelized flavor.

Vanilla ice cream with a meringue center, coated with praline.

Glutinous rice flour balls stuffed and coated with shredded coconut. Chewy and elastic texture (mochi).

Assortment of ice creams or sorbets with exotic flavors.

Lychee fruits served fresh in a light syrup. Simple and refreshing dessert.

Plate of fresh cut tropical fruits.

Bananas cooked in sweet, warm coconut milk. Comforting and sweet dessert.

Ginger and nougat candies.