Légende Thaï

Fresh spring rolls wrapped in rice paper, filled with crunchy vegetables and aromatic herbs. Fresh and light texture. Eaten cold, dipped in a sweet or peanut sauce.

Thai shrimp soup based on coconut milk, galangal, and lemongrass. Rich, creamy, and tangy flavor with a hint of spice. A comforting classic to enjoy hot.

Marinated chicken skewers with turmeric and grilled. The meat is tender and fragrant. Traditionally served with a creamy peanut sauce.

Spicy Thai salad, sometimes served with pomelo or orange. An explosive mix of flavors: sour, sweet, salty, and spicy. Fresh and stimulating for the palate.

Thailand's most famous stir-fried noodle dish, with shrimp, eggs, crushed peanuts, and a tamarind sauce. Balanced taste between sweet, salty, and sour.

Red curry with chicken simmered with coconut milk, bamboo, and basil. A rich, spicy, and creamy sauce. Ideal served with white rice to temper the spice.

Green curry with chicken, one of the spiciest and most fragrant curries, made with fresh green chilies, coconut milk, and Thai eggplants. Herbaceous and creamy flavor.

Beef version of the famous Thai green curry. The meat simmers in a coconut milk sauce flavored with basil and green chilies. A spicy and aromatic dish.

Green curry with shrimp. The seafood adds a touch of sweetness that contrasts with the spiciness of the green curry and coconut milk sauce.

Panang curry with chicken, thicker, milder, and richer in peanuts than other red curries. Flavored with kaffir lime leaf. Coating texture and slightly sweet taste.

Red curry with roasted duck. The combination of fatty duck and spicy sauce, often enhanced with fruits like pineapple or grapes, creates a delicious sweet and savory blend.

Chicken stir-fried in a wok with plenty of fresh ginger, mushrooms, and onions. A very aromatic dish with a peppery and lemony taste typical of ginger. Not very spicy and digestive.

Beef strips stir-fried with fresh ginger. The meat absorbs the powerful aromas of ginger and soy sauce. A flavorful and comforting dish.

Stir-fried chicken with holy basil (Kra Pao), chilies, and garlic. This is one of the most popular street food dishes in Thailand. Very fragrant and usually served quite spicy.

Beef quickly stir-fried in a wok with holy Thai basil and chili. An explosion of herbaceous and spicy flavors. Pairs perfectly with jasmine rice.

Shrimp stir-fried with holy basil and chilies. The firm texture of the shrimp contrasts with the intense aromas of herbs and spices.

Whole or fillet fried fish, topped with a sweet, spicy, and tangy chili sauce. The skin is crispy and the flesh is tender. A festive dish rich in flavors.

Steamed fish curry with coconut milk and eggs, presented in a banana leaf. Foamy texture comparable to a savory flan, very fragrant with red curry and lime leaves.

Sea bream fillet cooked until the skin is crispy, served with a sweet and sour tamarind sauce. The lemongrass sauce adds an aromatic freshness that complements the fish.