Le Bonheur de Chine | Restaurant Chinois Gastronomique

A hot and flavorful broth garnished with a mix of seafood (shrimp, squid, fish). Lightly seasoned, this soup offers delicate marine flavors. Enjoy hot as a starter.

A clear broth containing wontons (thin-skinned dumplings) filled with meat or shrimp. The texture of the dumplings is silky and the soup is comforting. Often garnished with chives.

A creamy and thick soup made from white asparagus and crab meat. The sweetness of the asparagus perfectly complements the delicate taste of the crab. A highly appreciated creamy texture.

Traditional hot and sour, spicy soup, rich in ingredients such as tofu, black mushrooms, and minced meat. It has a slightly thick consistency and a characteristic spicy taste.

A fresh salad made of crunchy vegetables (cabbage, carrots, soy sprouts) and crab meat. Dressed with a light sweet and sour vinaigrette. A refreshing starter.

A crunchy mix of finely shredded raw vegetables accompanied by cooked shrimp. The sauce is typically sweet and savory with a hint of sesame.

Fried rice paper rolls, filled with a mixture of minced pork, vermicelli, and vegetables. Crispy on the outside and tender on the inside. To be enjoyed by wrapping them in a lettuce leaf with mint.

Variation of fried imperial rolls with a shrimp filling. Frying makes the rice paper golden and crispy. Usually served with a nuoc-mâm sauce for dipping.

Large shrimp coated in a thick batter and fried until golden. Crispy and soft texture. Eaten with fingers or chopsticks, often dipped in a sweet and sour sauce.

An assortment of several hot and cold appetizers (spring rolls, fritters, salad, etc.). Ideal for tasting different specialties in one dish. Perfect for sharing.

Beaten eggs cooked with whole or chopped shrimp. The omelet is generally fluffy and flavorful, sometimes garnished with green onions.

Selection of dim sums (steamed dumplings) such as shrimp dumplings (Ha Kao) or pork dumplings (Siu Mai). Healthy cooking that preserves the tender texture of the dough and the flavor of the filling.

Dumplings with slightly thicker dough, pan-fried on one side and steamed on the other. They are juicy inside and crispy on the bottom. Served with black vinegar.

Fresh mussels wok-sautéed with a fragrant fresh basil sauce and often a little garlic and chili. An aromatic dish where basil dominates. To be enjoyed as a hot appetizer.

Premium blue lobster prepared with a rich and fragrant 'imperial' sauce, often slightly spicy and garlicky. The lobster meat is tender and sweet.

Canadian lobster simply steamed to preserve its natural flavor, accompanied by a light soy, ginger, and chive sauce prepared by the chef.

Canadian lobster wok-sautéed in a spicy and aromatic sauce. A festive dish combining the delicacy of the crustacean with Chinese spices.

Turbot fillet, a flatfish with fine, firm flesh, sautéed with a powerful spice mix. The term 'extreme flavors' often suggests a very spicy or hot combination.

Turbot slices quickly sautéed with fresh ginger and chives. A classic preparation that highlights the freshness of the fish without overpowering it.

Turbot cooked in a spicy imperial sauce. The white flesh of the fish contrasts with the glowing, spicy chili sauce.

Turbot delicately steamed, served with a light soy sauce and aromatics. The flesh is melting and very digestible.

Boneless sea bass fillet, topped with a spicy and flavorful sauce. The fish remains tender despite the spiciness of the sauce.

Sea bass fillet steamed. Subtle seasoning with soy sauce, sesame oil, and fresh aromatics.

Lightly breaded and fried pieces of sea bass, then sautéed with salt, Sichuan pepper, and small vegetables (peppers, onions). Crispy and spicy.

Sea bass wok-sautéed with ginger slivers and green chives. A fragrant and balanced dish.

Scallops prepared to remain translucent and tender, often quickly sautéed or poached to preserve their delicate texture.

Scallops sautéed in a rich and creamy satay sauce, based on peanuts and spices. A combination of sweet and savory flavors and nuttiness.

Scallops seasoned with five-spice powder (anise, fennel, pepper, cinnamon, cloves). A complex and typically Chinese aromatic flavor.

Scallops enhanced by a spicy sauce. The sweetness of the mollusk balances the heat of the chili.

An elaborate preparation where scallops are stuffed or combined with a shrimp filling, then cooked to achieve a light and puffed texture.

Tender squid slices, lightly fried and seasoned with salt and pepper. Texture that is both crispy on the surface and soft.

Squid wok-sautéed with plenty of fresh basil. The dish is very aromatic and slightly peppery due to the Thai basil often used.

Squid cooked in a spicy imperial-style sauce. A spicy and flavorful seafood dish.

Whole or peeled shrimp, fried 'dry' with a mixture of salt, pepper, and spices. Very popular for its intense flavor and crispy texture.

Shrimp steamed to retain their natural sweetness, served with a light dipping sauce.

Shrimp simmered in a rich and fragrant yellow curry sauce, often with onions and coconut milk. Mild and spicy flavor.

Shrimp sautéed in a classic spicy sauce, often with crunchy vegetables.

Shrimp quickly sautéed with fresh basil. A fresh and fragrant combination.

Delicate frogs' legs, fried and seasoned with salt and pepper. The meat resembles very tender chicken.

Frogs' legs served in a spicy sauce. A dish with character for lovers of spicy flavors.

Frogs' legs sautéed with basil leaves, offering an herbaceous aroma that complements the tender frog meat.

A convivial meal where you cook various ingredients (meats, seafood, vegetables) yourself in a boiling broth placed in the center of the table. Served with sauces.

Luxurious version of Chinese fondue, featuring a selection of seafood (fish, crustaceans, shellfish) to poach in the broth.

A traditional feast centered around roasted duck. First, enjoy the lacquered skin in crepes, then the sautéed meat, and finally a flavorful broth made from the carcass.

Pieces of pork, often in fritters, topped with a shiny red sauce with a sweet and vinegary taste, accompanied by peppers and pineapple.

Tender beef slices sautéed in a spicy and fragrant sauce. A classic for those who like spicy meat.

Beef wok-sautéed with crushed black pepper sauce. The taste is spicy and very aromatic, often served on a hot plate.

Beef cooked in a sauce based on fermented soy paste (hoisin sauce), giving a deep and rich sweet and savory flavor.

Beef slivers quickly sautéed with fresh ginger and chives. Ginger adds a peppery and citrusy note that refreshes the meat.

Minced beef sautéed with plenty of onions. The onions become soft and sweet during cooking, coating the meat in a flavorful sauce.

Beef cooked in a satay sauce (peanuts, spices, coconut milk). A creamy dish with roasted nutty flavors.

Beef wok-sautéed with fresh basil leaves. A simple but very fragrant recipe.

Diced chicken sautéed with chilies and vegetables in a spicy sauce. Also known as Kung Pao chicken in some variations.

Breaded and fried chicken pieces, served with a spicy sauce on the side or on top. The contrast between the crispiness and the sauce is delicious.

Chicken sautéed with pieces of fresh pineapple. The fruit adds a sweet acidity that tenderizes the meat and balances the dish.

Chicken simmered in a creamy yellow curry sauce, often with potatoes or vegetables. Mild and spicy flavor.

Slices of duck sautéed with fragrant and crunchy black mushrooms. A dish with deep, woody flavors.

Duck prepared in a spicy imperial sauce. The richness of the duck meat pairs well with the spices.

Roasted or sautéed duck accompanied by fresh pineapple. The duck-fruit combination is a classic of Asian cuisine.

Duck wok-sautéed with basil. The powerful aroma of basil enhances the pronounced flavor of the duck.

Duck sautéed with black pepper sauce. A spicy and stimulating dish.

Slices of fresh mango, ripe and sweet. A light and fruity dessert.

Pieces of fresh pineapple served plain. Refreshing and digestive after a hearty meal.

Peeled and pitted lychees served in a light syrup. Translucent white fruit with a delicate floral taste.

Small fried glutinous rice dough balls, coated in sesame seeds and filled with a sweet red bean or lotus paste. Warm and soft.

Fruits candied in sugar. Kumquats are small citrus fruits eaten whole, ginger is spicy and sweet.

Almond dessert, which could be a soft nougat or a dry cake flavored with almond.

Steamed glutinous rice balls, filled with a sweet cream (often egg or soy) and rolled in shredded coconut. Soft texture.

Fruit pieces coated in batter and fried. The outside is crispy and hot, the inside is soft and fruity. A classic of Asian desserts in the West.

Fruit fritters served hot and doused with strong alcohol (often sake or liqueur), then flambéed in front of the customer to lightly caramelize the exterior.

Fruit fritters coated in a hard, crunchy caramel. They are often dipped in ice water before eating to harden the caramel. A unique texture contrast.

Classic frozen desserts. The frozen orange is a sorbet served in the fruit's rind. The Mystère is vanilla ice cream with a meringue center coated in hazelnuts, perhaps a coconut variation here.

The Mystère is a vanilla ice cream ball with a meringue center and praline coating. The Parfait is a creamy coffee ice cream.

Rich frozen desserts. Nougat glacé contains candied fruits and nuts in a honey ice cream.

A sundae composed of mint and chocolate ice cream scoops, topped with whipped cream. A refreshing mix.

Classic ice cream sundae with chocolate and vanilla ice cream, drowned in chocolate sauce and crowned with whipped cream.

Coffee (mocha) and vanilla ice cream sundae, drizzled with a sweet coffee extract and topped with whipped cream.

Large assorted ice cream sundae offering a mix of fruity and indulgent flavors.

Famous dessert consisting of a banana cut in half, surrounding three scoops of ice cream (vanilla, chocolate, strawberry) and topped with whipped cream and sauce.

Lime sorbet drizzled with vodka. A very refreshing dessert, often served as a digestif.

Mystery ice cream (vanilla with meringue center) drizzled with Grand Marnier liqueur and flambéed. The hot-cold contrast and the orange flavor of the liqueur enhance the ice cream.