Le Gourmet Traiteur Asiatique

Crispy fried rolls stuffed with chicken and vegetables. Served golden and hot. Often enjoyed with nuoc-mâm sauce.

Crispy fried imperial rolls filled with shrimp. The fried rice paper offers a crispy texture that contrasts with the tender filling.

Fried triangular pastry, stuffed with spicy minced beef. Crispy on the outside and savory on the inside.

Skewer of marinated and grilled chicken pieces. Tender and slightly caramelized.

Fresh roll in rice paper, filled with vermicelli, shrimp, lettuce, and mint. Not fried, served cold with peanut or nuoc-mâm sauce.

Chinese dumplings with thin wrappers, filled with meat and vegetables, usually pan-fried. Juicy and flavorful.

Steamed or fried dumplings, enclosing a shrimp filling. Tender or crispy texture depending on cooking.

Steamed or fried dumplings, with a translucent wrapper and shrimp filling. Delicate and soft.

Shrimp coated in a light batter and fried. Very crispy and airy.

Fresh salad made of crunchy soybean sprouts and chicken pieces, dressed with a light vinaigrette.

Refreshing salad of soybean sprouts and shrimp, ideal as a light starter.

Large bowl of cold rice vermicelli, topped with sautéed meat (beef or chicken), spring rolls, raw vegetables, and peanuts. Drizzled with nuoc-mâm sauce.

Thick, sour, and spicy Chinese soup with vegetables, black mushrooms, tofu, and sometimes meat. Rich in flavor.

Fried shrimp seasoned with a mix of salt, pepper, and spices. Crispy and flavorful.

Sautéed shrimp coated in a spicy chili sauce. A flavorful dish for chili lovers.

Fried pork pieces coated in a sweet and sour red sauce, with peppers and pineapple.

Roasted duck slices with shiny, crispy skin. The meat is tender and flavored with spices.

White fish fillet prepared according to the chef's recipe, often sautéed or in sauce.

Chicken sautéed with black mushrooms and vegetables. A dish with earthy and mild flavors.

Chicken pieces simmered in a salted caramel sauce. Rich and slightly sweet taste.

Chicken sautéed with fresh lemongrass. A typical Vietnamese lemony and aromatic flavor.

Chicken meatballs, served fried or in sauce.

Chicken prepared with Thai spices, often curry, coconut milk, and basil.

Breaded and fried chicken pieces until golden and crispy.

Strips of beef sautéed in a wok with plenty of onions. Savory and slightly sweet from the caramelized onions.

Beef sautéed in a spicy chili sauce. Tender and spicy.

Sautéed tofu cubes, often with vegetables. A light vegetarian option.

Stir-fried seasonal vegetables (chop suey), crunchy and colorful.

Fried rice with eggs, peas, and diced ham. A Chinese side dish classic.

Fried rice with Thai flavors, often slightly spicy.

Wok-fried noodles with soy sauce and a few vegetables, without meat.

Wok-fried noodle dish with beef strips and vegetables.

Fried noodles with shrimp and vegetables.

Steamed white rice, simple and neutral, to accompany sauced dishes.