LE 8 CLOS thai

Large Madagascar shrimp served cold. Firm, crunchy, and slightly sweet flesh. To be peeled and eaten with fingers, often accompanied by mayonnaise or butter.

Hollow oysters, not very fleshy, rich in water and with a pronounced marine taste. Delicate and slippery texture. Eaten raw, slurped directly from the shell.

Oysters, more substantial with firm flesh and a slight hazelnut taste. Mild and balanced flavor. Eaten raw to appreciate their finesse.

Oysters baked in the oven with a rich and fragrant topping. Tender texture and creamy flavor thanks to the creamy sauce. Eaten hot with a fork.

Iconic Thai salad made with shredded green papaya. Very crunchy and fresh texture. Complex flavor blending sour, salty, sweet, and spicy.

Thin slices of raw marinated fish. Tender and delicate flesh enhanced by the aroma of truffle. Light and refined appetizer.

Grilled chicken skewers, Southeast Asian style. Tender meat flavored with spices. Served with a creamy and rich peanut sauce.

Traditional Thai spicy and sour seafood soup. Clear aromatic broth flavored with fresh herbs. Lively and invigorating taste.

Minced grilled meat salad, typical of northeastern Thailand. Tender meat texture with the crunch of toasted rice powder. Fresh, spicy, and herbaceous flavors.

Small shellfish stir-fried in a wok with Thai aromatics. Intense marine flavor enhanced by anise basil. To be eaten with fingers or a small fork.

Land snails served in their shells with garlic and parsley butter. A classic of French gastronomy. Firm texture, rich and herbaceous taste.

Fried spring rolls stuffed with noble crustaceans. Crispy wrapper and tender, flavorful filling. Served hot, often with a sweet and sour sauce.

Raw scallops, thinly sliced. Melting texture and natural sweet taste of the shellfish. Minimalist seasoning to preserve the delicate flavor.

Small fried rolls stuffed with vegetables and fine noodles. Crispy on the outside, tender on the inside. Classic vegetarian appetizer.

Tofu and green vegetable stir-fry in a wok. Umami flavor from soy and mushroom sauces. A healthy and balanced dish, served hot.

The most famous Thai noodle dish. Mix of sweet, salty, and sour flavors. Soft noodle texture with pieces of chicken.

Thinly sliced beef quickly stir-fried in a wok to remain tender. Ginger adds a peppery and fresh note. Rich and flavorful brown sauce.

Marinated beef cut, then grilled and sliced. Served with a very spicy and tangy dip sauce (Tamarind). Traditionally accompanied by sticky rice to be eaten by hand.

Very tender and lean cut of beef, grilled to your preference. Classic French brasserie style. Served with crispy fries.

Whole grilled fish, white and delicate flesh. Simple preparation highlighting the freshness of the product. The fish can be filleted to facilitate eating.

Grilled salmon fillet topped with an Asian-inspired sauce. The richness of the salmon pairs well with the spiciness of the ginger. Served hot.

Rings or pieces of squid simmered in a mild and rich curry sauce. Massaman curry is flavored with cinnamon, star anise, and coconut milk. Tender texture and creamy sauce.

Luxury version of Pad Thai with large shrimp. Sweet and savory stir-fried noodles with peanuts and lime. A complete and indulgent dish.

Thick and fleshy piece of white fish. Flaky and delicate flesh. Can be served simply pan-fried or with a rich and fragrant Thai sauce.

Pasta stuffed with Brittany scampi. Served in a mild and creamy coconut milk sauce. Fusion of French cuisine and Asian ingredients.

Pan-seared scallops. Golden exterior and melting center. The curry adds a spicy touch that contrasts with the sweetness of the shellfish.

Noble flatfish served whole. Firm, fine, and highly prized flesh. Meunière or simple pan-fried preparation to preserve its delicate taste.

Small raw milk goat cheese from the Southwest of France. Creamy and melting texture, delicate goat taste.

Soft-ripened cheese with a bloomy rind from Normandy. Strong taste and runny texture when well-aged.

An espresso coffee served with a selection of several miniature desserts (mignardises). Ideal for tasting everything at the end of the meal.

Selection of refreshing ice creams or sorbets. Various flavors possible, often fruity or classic (vanilla, chocolate).

Traditional Thai dessert. Baked custard made from taro, coconut milk, eggs, and palm sugar. Dense and smooth texture, often garnished with crispy fried shallots.

Mixture of fresh fruits cut into pieces. Light and vitamin-rich.

Khao Niao Mamuang. Iconic Thai dessert consisting of sweet sticky rice with coconut milk served with slices of ripe fresh mango.

Thin crepe served with homemade orange sauce, reminiscent of crêpe Suzette. Sweet and tangy citrus flavor.

Cherries preserved or served in brandy (eau-de-vie). Alcoholic and fruity dessert.

Prunes in Armagnac or Brandy. Fruit candied in alcohol, rich and intense flavor.

Hot cocktail made of coffee, Irish whiskey, and sugar, topped with a layer of cold fresh cream. Hot-cold contrast and full-bodied flavor.