La Marmite de Bœuf

A fresh and simple green salad, usually seasoned with a light vinaigrette. Crunchy and refreshing. Served as a light starter.

Salad composed of fresh vegetables and tender chicken pieces. A balanced and light mix. Served as a light starter.

Fresh salad garnished with cooked shrimp. Provides a light and flavorful marine touch. Ideal to start the meal.

Delicate salad with crab meat. Mild flavor and tender texture. A refined starter.

Vietnamese complete dish with rice vermicelli, sautéed beef, raw vegetables, fresh herbs, and peanuts. Fresh, flavorful, and aromatic. To be mixed before eating.

Clear broth with shredded chicken and fine vermicelli. Mild and comforting. Eaten with a spoon.

Savory broth filled with shrimp dumplings (wontons). Silky texture of the dumplings and umami taste. A classic and popular soup.

Thick hot and sour soup with tofu, bamboo, and mushrooms. Characteristic zesty and vinegary flavor. Ideal to whet the appetite.

Creamy white soup with asparagus and crab meat. Mild and delicate flavor. Slightly thickened texture.

Family soup based on tomatoes and beaten eggs in ribbons. Slightly tangy and comforting taste. Simple and nutritious.

Large meal soup with vermicelli, shrimp, and beef. Rich broth and generous filling. A complete and satisfying dish.

Fried crispy spring rolls stuffed with meat and vegetables. Crunchy texture. To be wrapped in lettuce leaves with mint.

Fried or boiled peanuts seasoned with fresh cilantro. A crunchy and fragrant side dish. Perfect for snacking.

Fresh cucumber pieces, often seasoned with garlic and sesame oil. Crunchy and very refreshing. Cleanses the palate.

Chinese omelet filled with various vegetables and sometimes meat. Soft and flavorful. Served hot.

Golden omelet containing whole or chopped shrimp. Tender texture and marine flavor. A simple classic.

Bamboo shoots prepared in a spicy sauce. Crunchy with a zesty flavor. Stimulating side dish.

Simple bamboo shoots, sautéed or braised. Fibrous but tender texture. Mild vegetal flavor.

Potatoes cut into fine julienne and quickly sautéed with chili and vinegar. Crunchy (al dente) and tangy-spicy. Popular Chinese specialty.

Black mushrooms (wood ear mushrooms) served cold or warm with a vinegary and spicy sauce. Crunchy and gelatinous texture. Refreshing.

Breaded and fried crab sticks (surimi). Crispy on the outside, tender on the inside. Popular appetizer.

Breaded and fried scallops. Golden and crispy. Served hot, often with a sweet and sour sauce.

Squid rings coated in batter. Tender squid texture and crispy coating. Classic of fried appetizers.

Pan-fried dumplings, stuffed with meat and vegetables. Thin dough, crispy bottom and soft top. To be dipped in soy-vinegar sauce.

Shrimp fried in a light and airy Japanese-style batter. Very crispy and not greasy. Served with a dipping sauce.

Fried pastry triangles stuffed with a spicy mix of meat or vegetables (often beef and curry). Crispy and fragrant. Indian/Asian origin.

Fried spring rolls stuffed with shrimp. Crispy and flavorful. Served with nuoc-mâm sauce.

Fried wonton dumplings stuffed with shrimp until golden brown. Very crispy, like filled chips. Served with sweet and sour sauce.

Steamed dumplings (Ha Kao), translucent rice-based dough containing shrimp. Tender and delicate. A dim sum must-have.

Open steamed dumplings (Siu Mai) mainly filled with shrimp. Firm and juicy texture. Served in a steamer basket.

Steamed dumplings (Siu Mai) with pork. Flavorful and soft. Cantonese cuisine classic.

Variation of steamed dumplings with a chicken filling. Lighter than pork. Steamed.

Assortment of steamed items (dumplings, bites). Allows tasting several varieties. Ideal for discovery.

Dumplings with slightly thicker dough, pan-fried on one side. Juicy inside and crispy underneath. Often stuffed with pork and vegetables.

Chicken cubes sautéed with peanuts, vegetables, and chili (Kung Pao). Balanced sweet-salty-spicy sauce. Iconic Sichuan dish.

Chicken pieces prepared with a special spicy sauce from the chef. Zesty and rich flavor. For chili lovers.

Different version or larger portion of spicy chicken (often stir-fried in a hot wok). Intense flavor and tender texture. Serve with rice.

Crispy fried chicken pieces, simply seasoned with salt, pepper, and spices. Dry and very flavorful. Eaten as is.

Chicken fritters coated in a sweet and sour red sauce with pineapple and peppers. Familiar and appreciated taste. Crispy then coated texture.

Chicken sautéed with black mushrooms and vegetables. Savory brown sauce. Mild and textured dish.

Chicken simmered in a yellow curry sauce, often with onions and potatoes. Fragrant and slightly spicy. Creamy.

Fried chicken with very crispy skin, served with a separate sauce. Contrasting texture between the skin and the tender meat.

Chicken fritters served with a yellow lemon sauce, sweet and tangy. Fresh and crispy. Popular with children.

Marinated chicken then fried without a coating sauce. Simple and effective. Golden fried taste.

Chicken coated in a dark, caramelized sweet and sour sauce. Rich and sticky taste. Very popular.

Chicken sautéed with lots of garlic and spicy sauce. Very aromatic and zesty. For lovers of strong flavors.

Chicken sautéed with fresh basil leaves. Characteristic anise aroma and savory sauce. Taiwanese or Thai inspiration.

Chicken sautéed with chopped lemongrass. Fresh and aromatic lemony notes without acidity. Light and fragrant dish.

Slices of duck sautéed with black mushrooms. Classic combination of earthy flavors and rich meat. Brown sauce.

Duck combined with pineapple pieces in a sweet and sour sauce. The fruit's acidity balances the duck's fat. Exotic.

Roast duck with a shiny and crispy skin, tender meat. Served with a mild sauce. A great Chinese classic.

Duck prepared with a blend of aromatic spices (5 spices). Complex and deep flavor. More elaborate dish.

Duck roasted then fried to make the skin extra crispy. Juicy meat. Served in pieces.

Duck sautéed with fresh herbs (basil). The aroma of basil complements the strong flavor of the duck well. Flavorful.

Fried frog legs, seasoned with Sichuan salt and pepper. Fine flesh reminiscent of chicken, delicate texture. Crispy.

Frog legs sautéed with fresh ginger and chives. Mild and aromatic flavor. Light sauce.

Simmered dish served in a pot with beef, silken tofu, and cabbage. Rich and comforting broth. Ideal for sharing.

Beef casserole with Chinese sauerkraut (fermented cabbage). Tangy taste that balances the richness of the meat. Often slightly spicy.

Beef slices sautéed with lots of onions. Savory brown sauce. Simple and mild dish.

Beef sautéed with fresh or dried chilies. Spicy and stimulating flavor. Tender meat.

Beef sautéed with crushed black pepper sauce. Intense and fragrant peppery taste. Often served with peppers.

Beef dish rich in garlic and spices. Powerful aroma. Zesty sauce.

Beef prepared with a complex spice mix and chili. Deep and lingering flavor. A dish with character.

Beef sautéed in satay sauce (based on peanuts, chili, dried shrimp). Rich, slightly spicy, and umami flavor. Very flavorful.

Beef quickly sautéed with fresh basil. Distinct herbaceous aroma. Light sauce.

Tender beef sautéed with crunchy black mushrooms. Pleasant texture contrast. Brown sauce.

Pork sautéed with salted pickled vegetables and chili. Rustic and intense flavor. Pairs very well with white rice.

Pork in Yuxiang sauce (flavor of 'fish' without fish), based on garlic, ginger, vinegar, and chili. Complex sweet-sour-spicy taste. A Sichuan classic.

Slices of pork simply sautéed with green peppers. Fresh and slightly peppery. Simple everyday dish.

Minced or cubed pork cooked with tofu cubes. Soft texture. Flavorful sauce absorbed by the tofu.

Fried pork cubes coated in a sweet and sour red sauce. Crispy and sticky. Very popular in the West.

Small pieces of fried pork ribs, seasoned dry with salt and pepper. To be eaten with fingers. Flavorful and fatty.

Pork ribs simmered or coated in a dark caramel sauce. Rich sweet and savory taste. Often tender meat.

Pork pieces (often neck or belly) cooked in a salty caramel. Melting and very fragrant. Comforting dish.

Crispy tripe (often fried) seasoned with salt and pepper. Unique rubbery-crispy texture. For offal lovers.

Tripe sautéed with a spicy sauce. Firm texture and zesty flavor. Traditional dish.

Tripe simmered for a long time in a pot with spices. Tender and infused with sauce. Served hot.

Green peppers (not spicy) pan-fried until the skin blisters ('tiger skin' style). Seasoned with vinegar and soy. Spicy vegetable side dish.

Tender white fish fillets sautéed with light vegetables. Mild flavor. Easy to eat (boneless).

Fish prepared with fresh ginger and chives. Classic flavors of steamed/sautéed Chinese cuisine. Light.

Fish served in a spicy red sauce. Zesty flavor that masks the fish taste. For those who like spicy food.

Fish (often fried) coated in sweet and sour sauce. Contrast between the crispy texture and the coating sauce. Sweet and sour taste.

Fish soup served in a pot with Chinese sauerkraut. Milky and tangy broth highly appreciated. The fish is very tender.

Braised fish with tofu cubes. The two tender textures blend well. Savory sauce.

Whole fish (Sea Bass) steamed with ginger, scallions, and soy sauce. Fine and delicate flesh. The height of freshness.

Squid sautéed with pickled vegetables. Salty flavor and firm squid texture. Rustic dish.

Squid pieces sautéed with peppers. Fresh and slightly crunchy. Light sauce.

Crispy fried squid seasoned with salt and pepper. Very addictive, perfect with beer or rice. Dry and spicy.

Shrimp sautéed in a zesty sauce. The spiciness enhances the sweetness of the shrimp. Colorful dish.

Shrimp (often fried) coated in sweet and sour sauce. Classic sweet and vinegary.

Shrimp sautéed simply with chives. Mild green onion flavor. Light.

Fried shrimp with shell (or without) seasoned with salt and pepper. Crispy and very fragrant.

Shrimp sautéed with an aromatic ginger-chive mix. Fresh and traditional flavor.

Shrimp sautéed with basil leaves. Anise-like herbaceous aroma. Delicious with rice.

Shrimp sautéed simply, highlighting their natural flavor. Lightly seasoned. Very light.

Classic variation of shrimp sautéed with herbs. Balanced and flavorful.

Shrimp in a rich and slightly spicy satay sauce. Peanut and dried seafood flavor.

Shrimp sautéed with lots of garlic and chili. Powerful aroma. Very appetizing.

Large shrimp (prawns) served in a spicy sauce. Firm and generous flesh. To be peeled.

Shrimp sautéed with fresh herbs. The delicate flavor of the shrimp is preserved. Refined dish.

Shrimp steamed with minced garlic and vermicelli often placed underneath. Very flavorful juices. Elegant presentation.

Lightly breaded and fried scallops, salt and pepper. Crispy outside, tender inside. Delicate.

Scallops quickly sautéed with ginger and chives. Preserves the delicate texture of the scallops. Light.

Scallops coated in satay sauce. Combination of seafood and rich sauce. Flavorful.

Scallops sautéed with broccoli florets. Contrast of color and texture. Healthy and balanced.

Scallops in a spicy sauce. The chili enhances the sweetness of the scallops.

Scallops sautéed with basil. Fresh and elegant aroma.

Simmered casserole mixing seafood, tofu, and tomatoes. Slightly tangy and savory broth. Complete dish.

Seafood mix (shrimp, squid, etc.) with satay sauce. Rich and varied.

Assortment of sautéed seafood with herbs. Fresh and oceanic.

Seafood mix in spicy sauce. A festive and zesty dish for seafood lovers.