L'Arequier

Large shrimp sautéed with garlic and green bell pepper pieces, served on a hot plate. An aromatic and sizzling dish. Ideal with white rice.

Prawns cooked in a rich and spicy satay sauce made with peanuts and spices. Umami and slightly spicy flavor.

Prawns served in a spicy sauce. A dish for lovers of bold flavors.

Scallops sautéed with fresh ginger and chives. Delicate and fragrant flavor on a hot plate.

Thin slices of beef sautéed in a creamy and spicy satay sauce. Tender and flavorful.

Beef quickly sautéed with spicy ginger and fresh chives. A fragrant and light classic.

Tender lamb pieces sautéed with ginger and chives. Served sizzling.

Frog legs prepared with ginger and chives. Tender meat reminiscent of chicken, with an Asian touch.

Firm fish (monkfish) sautéed with ginger and chives. Seafood flavor enhanced by aromatics.

A flavorful lamb dish, cooked in an imperial style with spices and chili. Rich in taste.

Lamb sautéed in a spicy satay sauce. A combination of nutty and spicy flavors.

Scallops served in a flavorful sauce. The spiciness contrasts with the sweetness of the scallops.

Scallops sautéed with mushrooms and crunchy bamboo shoots. A dish with varied textures.

Roasted duck with crispy, caramelized skin. Tender and flavorful meat, served in slices.

Duck cooked with a lime sauce. The acidity of the lime balances the richness of the duck.

Vietnamese salad composed of rice vermicelli, sautéed beef, crispy spring rolls, raw vegetables, and fresh herbs. Served with a nuoc-mâm sauce.

Marinated and grilled prawn skewers. Smoky flavor and juicy meat.

Grilled scallop skewers. Tender and refined.

Marinated and grilled beef pieces on skewers. Flavorful and slightly caramelized.

Tender chicken pieces grilled on skewers, often marinated with lemongrass or mild spices.

Spicy and sour soup (Tom Yum style) with seafood, flavored with lemongrass, galangal, and kaffir lime leaves.

Classic Thai soup with shrimp, enhanced by fresh lemongrass and chili.

Fragrant chicken soup (Tom Ka Gai or Tom Yum Gai), with lemony and spicy notes.

Thai salad (Yam) with shrimp, fresh herbs, red onion, and a spicy lime dressing.

Minced or chopped chicken salad (Larb), seasoned with chili, lime, mint, and cilantro.

Grilled beef slices mixed with fresh herbs, cucumbers, and tomatoes in a spicy and tangy sauce.

Refreshing salad combining various seafood and sweet pineapple pieces, with a Thai dressing.

Shrimp stir-fried in a wok with fragrant Thai basil and chili. A Thai street food classic.

Thinly sliced beef sautéed with basil leaves, garlic, and chili. Intense and aromatic flavor.

Chicken stir-fried with Thai basil (Pad Kra Pao). A flavorful dish, often served spicy.

Duck slices stir-fried in a wok with Thai basil and vegetables. Rich and fragrant.

Duck prepared with a pepper sauce, offering a pungent and spicy taste.

Monkfish pieces sautéed with Thai basil. The firm fish flesh pairs well with the aromatics.

Frog legs stir-fried in the Thai style with basil and spices.

Scallops quickly sautéed with Thai basil. A delicate and fragrant dish.

Lamb sautéed with Thai basil and spices. An original variation with intense flavors.

Shrimp sautéed with crunchy cashew nuts and vegetables. A pleasant mix of textures.

Shrimp coated in a spicy red sauce. Spicy and flavorful.

Shrimp served with a classic sweet and sour sauce, pineapple, and peppers. Sweet and savory balance.

Fried shrimp then dry-sautéed with salt, pepper, and spices. Crispy and very fragrant.

Shrimp cooked in a creamy satay sauce (peanut and spices). Rich in flavor.

Shrimp prepared in a yellow curry sauce, often with onions and coconut milk.

White fish fillet served with a light lemon sauce. Fresh and tangy.

Fried cuttlefish pieces seasoned with salt and pepper. Firm texture and crispy coating.

Monkfish fillet served in a spicy sauce. A flavorful fish dish.

Frog legs coated in a spicy sauce.

Fried frog legs simply seasoned with salt and pepper. Crispy and tasty.

Scallops served with a fruity sweet and sour sauce.

A mix of various stir-fried vegetables in a wok (soy, carrots, cabbage, etc.). A healthy and crunchy side dish.

Simply sautéed black mushrooms, appreciated for their slightly crunchy texture.

Wheat or egg noodles stir-fried in a wok with soy sauce and some vegetables. A classic side dish.

Complete stir-fried noodles with beef strips and vegetables. A hearty dish.

Fried rice with peas, omelet pieces, and ham cubes. The classic fried rice.

Steamed white rice. The ideal neutral accompaniment for sauced dishes.

Sticky textured rice, typical of Laos and northern Thailand. Often eaten with fingers.