Lao Tseu

A complete menu featuring dim sum (steamed and fried dumplings). It includes a starter of your choice, a fixed assortment of dumplings (croissant, ravioli, meatballs), and a rice of your choice. Perfect for enjoying a variety of Chinese textures and flavors.

Lunch set including a starter, a main course, and a side dish. Offers a selection of classic Chinese and Thai dishes. Ideal for a complete and quick midday meal.

Large prawns coated in a light, golden batter. Crispy on the outside and tender on the inside. Served hot, often dipped in a sweet and sour sauce.

Sautéed prawns coated in a savory and spicy sauce. Rich flavor with a balance between the chili heat and savory aromas. A stimulating dish for the palate.

Fresh prawns stir-fried in a wok with a mix of crunchy vegetables. A light preparation that highlights the natural taste of seafood. Mild flavor and varied texture.

Sautéed prawns served with a classic red sauce combining sugar and vinegar. Characteristic sweet and sour taste with pieces of pineapple and bell peppers.

Prawns stewed in a creamy and fragrant yellow curry sauce. Mildly spicy and aromatic flavor, often accompanied by coconut milk.

Tender scallops quickly sautéed in a spicy sauce. Pleasant contrast between the sweetness of the scallops and the heat of the sauce.

Delicate white fish fillets, cooked with fresh ginger and chives. Subtle and aromatic flavor, the ginger enhances the fish's taste without overpowering it.

Fish gently steamed to preserve its tenderness and nutrients. Light seasoning, often based on soy sauce and sesame oil.

Pieces of fish, often fried, coated in a colorful sweet and sour sauce. A popular mix of tangy and sweet flavors.

Fish fillets served with a spicy sauce. Ideal for lovers of flavorful fish dishes.

Fried squid pieces, seasoned simply but deliciously with salt and Sichuan pepper (or white pepper). Crispy texture and addictive salty taste.

Very tender chicken slices (velvety) served in a fragrant ginger sauce. Silky texture and fresh, slightly spicy taste from the ginger.

Chicken stir-fried in a wok with black mushrooms (wood ear mushrooms). The mushrooms provide a characteristic crunchy texture and a subtle woody flavor.

Diced chicken stir-fried with vegetables and often peanuts or cashews, in a slightly spicy sauce. Flavorful dish with contrasting textures.

Chicken pieces stewed in a rich and creamy yellow curry sauce. Warm and spicy flavor, ideal with white rice.

Slices of roasted or sautéed duck, served with fresh ginger and chives. The richness of the duck pairs perfectly with the freshness of the aromatics.

Roast duck cooked in the oven with crispy, lacquered skin and tender meat. Served carved with its cooking juices. A classic of Cantonese cuisine.

Duck slices served in an aromatic curry sauce. The richness of the duck complements the curry spices well.

Tender scallops delicately steamed, often served in their shells with garlic and vermicelli. Melting texture and pure marine flavor.

Giant prawns served sizzling on a hot cast-iron plate, coated in a rich garlic sauce. Powerful aroma and spectacular presentation.

Large prawns fried in their shells (or peeled), seasoned with salt and roasted pepper. Intense flavor and crispy texture.

Scallops served on a hot plate with a fermented black bean sauce. Pronounced umami and salty flavor.

Giant prawns steamed to preserve their natural sweetness and firm texture. Served with a light sauce.

Giant prawns sautéed with fresh basil, served on a hot plate. The basil adds a unique herbaceous and anise note that pairs well with seafood.

Tender beef slices served sizzling with a crushed black pepper sauce. Pungent and peppery flavor.

Beef served on a hot plate in a satay sauce (mix of spices, peanuts, and chili peppers). Rich, complex, and slightly spicy flavor.

Stewed dish served in a traditional clay pot. Contains chicken and various ingredients (vegetables, tofu) in a flavorful broth.

Fried chicken fillets coated in crispy breadcrumbs, served with a tangy and sweet yellow lemon sauce.

Chicken marinated in lemongrass and then grilled. Fresh lemony aroma and smoky grilled flavor. Typical of Southeast Asian cuisine.

Pork ribs slow-cooked in a savory caramel sauce. The meat is tender and coated in a syrupy, flavorful sauce.

Velvety slices of duck, coated in a fresh ginger sauce. A refined dish combining the richness of duck with the pungency of ginger.

Lamb slices stir-fried in a wok with fresh basil leaves. The strong flavor of the lamb is balanced by the freshness of the basil.

Kung Pao style stir-fried lamb with vegetables and nuts, in a slightly spicy sauce. Robust flavor.

A fresh whole fish, steamed with ginger, scallions, and soy sauce. The flesh is tender and delicate. A traditional celebratory dish.

The famous Peking duck, roasted to achieve a glowing, crispy skin. Traditionally served with thin pancakes, scallions, and Hoisin sauce.

A convivial meal where diners cook their own meats, seafood, and vegetables in a hot broth placed in the center of the table.

Glutinous rice balls filled with a sweet cream (often egg or yellow soybean), rolled in grated coconut, and steamed. Soft and warm texture.

White, juicy tropical fruits served in a light syrup. Floral flavor and crisp texture.

Pieces of ginger cooked in sugar. Intensely spicy and sweet flavor.

Crunchy or soft candies made from sugar and sesame seeds. Toasted nutty flavor.

Pieces of fruit coated in batter and fried. Crispy and hot, often sprinkled with sugar.

Fruit fritters served hot and flambéed with alcohol (often sake or rice wine) in front of the customer. Spectacular and fragrant.

Fruit fritters served with chocolate sauce or whipped cream for extra indulgence.

Assortment of classic ice creams. Choose two flavors to create your sundae.

Fruity water ices, dairy-free. Fresh and light, ideal after a hearty meal.

Plate of cut fruit based on market availability (often mango or pineapple).

Colorless pear eau-de-vie. Intense aroma of ripe fruit.

Neutral and clear spirit. Pure and strong taste.

Apple brandy from Normandy. Fruity and woody flavor.

Renowned grape brandy, aged in oak barrels. Complex aromas of dried fruits and spices.

Spirit from the southwest of France. Rustic and rich flavor.

Traditional Chinese spirit (often Baijiu or rose liqueur). Very distinctive, strong, and floral taste, served in a small glass.