La Taverne de Zhao_Canal Saint-Martin

Platycodon root salad (bellflower) with a crunchy texture. Served with chicken and lotus, seasoned with a creamy sesame dressing. A fresh dish with sweet and nutty flavors.

Crispy and gelatinous black mushroom (wood ear) salad. Seasoned with white rice vinegar for a tangy and refreshing flavor. A very popular light starter in China.

Crispy green seaweed strips served cold. Seasoned with a savory sauce and Xi'an chili oil. A mix of iodized and spicy flavors.

Thin slices of cold braised beef. Drizzled with Sichuan pepper chili oil, offering a slightly numbing and spicy sensation. Tender texture and intense aroma.

Pan-fried Chinese dumplings (Jiaozi) to achieve a crispy bottom. Filled with juicy chicken. To be dipped in soy or vinegar sauce.

Steamed soft-dough dumplings filled with chicken. Served with a light and flavorful fish broth. Soft and melt-in-your-mouth texture.

Famous Shanghai dumplings containing hot broth inside with pork filling. Thin and delicate dough. To be eaten carefully by sipping the broth.

Crispy fried chicken pieces, marinated in fermented tofu for a deep umami flavor. Served with homemade mayonnaise. Similar to Karaage but with distinctive Chinese aromas.

Traditional Chinese sandwich (Rou Jia Mo) consisting of a crispy yet soft flatbread. Filled with pork slow-cooked in spices, shredded and juicy. A classic from Shaanxi street food.

Variation of the Chinese sandwich filled with slices of roasted duck. Accompanied by crunchy cucumber and leek with a sweet and savory hoisin sauce. Flavors reminiscent of Peking duck.

Chinese sandwich filled with tender, golden marinated chicken. Enhanced by crunchy pickled vegetables and a sweet soy sauce. A balance of salty, sweet, and tangy.

Vegetarian version of the Chinese sandwich with egg and five-spice tofu. The braised sauce provides a rich and umami flavor. Varied texture thanks to the firm tofu and lettuce.

Cold noodle dish with wide, translucent wheat-based noodles. Characteristic elastic and smooth texture. Served with crunchy vegetables and a creamy sesame sauce.

Cold noodles served with chicken and a rich XO sauce made with dried seafood and chili. Intense umami flavor and slightly spicy. Fresh and satisfying texture.

Green spinach noodles served with a classic topping of sautéed eggs and tomatoes. Mild, slightly tangy, and comforting flavor. A very popular Chinese family dish.

Green spinach noodles topped with tender braised pork. The pork is cooked in a blend of traditional Chinese spices. Savory and aromatic flavor.

Green spinach noodles with tender braised beef pieces. Rich and deep seasoning prepared by the chef. A robust and satisfying noodle dish.

Combination of green noodles with two toppings: the sweetness of tomato eggs and the richness of braised pork. A blend of sweet, savory, and umami flavors.

Duo of toppings on green noodles: tomato eggs and braised beef. The spicy beef contrasts with the sweetness of the tomato. A complete and hearty dish.

Soup served boiling in a terracotta pot with fine rice vermicelli. Contains a rich broth and many ingredients (vegetables, tofu, mushrooms). A warming and nutritious dish.

Soup in a terracotta pot with thick, translucent sweet potato noodles. These noodles have a very chewy and elastic texture. They absorb the broth flavors well.

Soup in a terracotta pot with thick Udon-style wheat noodles. Chewy and satisfying texture. A complete meal in an aromatic broth.

Bowl of white rice topped with braised minced pork (Lu Rou Fan style). The meat is tender with a rich, savory brown sauce. Served with pickled vegetables for balance.

Rice served with quickly sautéed squid pieces. Topped with a flavorful homemade barbecue sauce (Shaokao style). Tender and elastic texture of the squid.

Rice topped with tender, marinated chicken thigh meat. The sweet soy sauce provides a caramelized flavor. A simple and universally loved dish.

Rice dish topped with a sauté of fresh eggs and tomatoes. The sauce is naturally sweet and juicy. A classic and comforting vegetarian dish in China.

Portion of steamed white rice. Tender and neutral grain, ideal for accompanying saucy dishes.

Dessert made of sweet black glutinous rice in coconut milk. Served with fresh mango pieces. A mix of creamy, sticky, and fruity textures.

Ice cream with an intense roasted black sesame flavor. Served with a shortbread cookie. Characteristic roasted nutty flavor, not too sweet.

Japanese matcha green tea ice cream, accompanied by fragrant osmanthus flowers. The matcha provides a slight bitterness balanced by the cookie.

Jellied and silky dessert infused with green tea. Enhanced with sorrel for a tangy touch. A light and refreshing dessert.

Aged fermented black tea (Pu-erh) aged inside a dried lime peel. Unique earthy flavor mixed with intense citrus notes.

Semi-fermented Oolong tea flavored with white peach. Natural floral and fruity aroma, with a sweet and golden liquor.

Classic black tea infused with osmanthus flowers. Offers sweet floral notes reminiscent of apricot, combined with the robustness of black tea.

Famous 'Dragon Well' green tea. Wok-roasted flat leaves. Roasted chestnut and fresh grass flavor, very refreshing.

Semi-fermented Oolong tea 'Iron Goddess of Mercy'. Rolled into pearls. Intense floral aroma resembling orchid, creamy texture.

Infusion of whole white chrysanthemum flowers. Sweet, floral, and honeyed flavor. Appreciated for its refreshing and soothing properties.

Green tea naturally scented with fresh jasmine flowers. Very fragrant floral aroma and delicate taste.

House blend of dried flowers for infusion. Complex and relaxing floral flavor, caffeine-free.

Traditional Chinese drink (Suanmeitang) made from smoked plums, hawthorn, and crystal sugar. Sweet and sour, slightly smoky flavor, very refreshing.

Sweet and fruity drink based on tea, lemon or grapefruit, and honey. Can be drunk hot or cold.

Exotic fruit juice with the characteristic floral and sweet taste of lychee.

Sweet and caffeinated carbonated cola drink.

Sugar-free cola soda.

Sparkling orange drink with citrus pulp.

Neutral carbonated mineral water.

Natural French sparkling mineral water.

Natural still mineral water from the Alps.

Espresso or decaffeinated coffee.

The most famous Chinese beer. A refreshing pale lager, light and clean on the palate.

IPA version of Tsingtao. More hoppy and alcoholic, with more bitter and aromatic notes.

Red wine from the Rhône Valley. Generally fruity, spicy, and full-bodied.

A Beaujolais cru. Light red wine, fruity (red fruits), and elegant.

Dry white wine from Alsace. Aromatic, mineral with notes of citrus and flowers.

White wine from the Loire Valley (Sauvignon Blanc). Dry, crisp, mineral, and very refreshing.

Dry rosé wine from the South of France. Pale color, notes of small red fruits, fresh and light.

Natural red wine produced with minimal intervention. Authentic taste, often fruity and sometimes slightly sparkling or cloudy.

Orange wine (macerated white wine). Amber color, light tannins like a red but complex white aromas. Notes of orange peel and spices.