Le Jardin de Montsouris

A refreshing and fragrant salad made of thinly sliced marinated beef and fresh lemongrass. Tangy and slightly spicy flavors. Usually eaten as a light starter.

Crispy salad mixing tender beef with green papaya or shredded fresh mango. A sweet and savory balance with a fresh and juicy texture.

Exotic salad with cooked shrimp, served with green papaya or mango. Seasoned with fresh herbs and a light vinaigrette.

Fried crispy rice paper rolls, filled with your choice of chicken or vegetables. Served hot with green salad and mint to wrap them.

Fried golden imperial rolls, filled with a shrimp mixture. Crispy on the outside and tender on the inside. To be enjoyed dipped in nuoc-mâm sauce.

Fresh rice paper rolls (unfried) containing vermicelli, herbs, vegetables, and beef. A cold, light, and healthy starter.

Fresh rolls wrapped in rice paper, filled with shrimp, vermicelli, and aromatic herbs. Served cold with peanut sauce or nuoc-mâm.

Crab shell filled with a savory mixture of crab meat and minced pork, then cooked. Rich and umami taste.

Large, soft, steamed white bun, stuffed with pork, mushrooms, and sometimes hard-boiled egg. Soft and airy texture.

Thin steamed rice dough sheets, rolled and filled with minced pork and black mushrooms. Silky and delicate texture, sprinkled with fried onions.

Small steamed dumplings with translucent dough, filled with shrimp (Ha Kao). Slightly elastic texture and delicate seafood taste.

Clear and flavorful broth garnished with shrimp dumplings (wontons) and vegetables. A comforting and light soup.

Complete dish served cold in a bowl: rice vermicelli, hot sautéed meat, raw vegetables, fresh herbs, and fried spring rolls. To be mixed with the nuoc-mâm sauce served separately.

Vegetarian version of Bò bún, replacing meat with sautéed tofu and vegetable spring rolls. Fresh and flavorful.

Variation of Bò bún with sautéed shrimp and shrimp spring rolls. A fresh main course with marine flavors.

Wok-fried dish with chicken and vegetables. Choice between yellow wheat noodles or flat rice noodles (as for sautéed Phở).

Tender beef and vegetable stir-fry, served on a choice of noodles or rice noodles.

Stir-fried noodles or rice noodles with shrimp and vegetables.

Large portion of shrimp wonton noodle soup, served as a main course with vegetables and broth.

Hearty noodle soup with chicken pieces in an aromatic broth.

Noodle soup garnished with slices of lacquered duck with roasted skin. Rich and flavorful broth.

Rice dish cooked and served in a clay pot (marmite), with chicken and a savory sauce that caramelizes slightly at the bottom.

Plate composed of rice and an assortment of cooked vegetables and tofu.

Portion of plain steamed rice.

Cantonese-style fried rice, usually with small pieces of meat, egg, and vegetables.

Vegetarian dish of stir-fried noodles in a wok with a variety of crunchy vegetables.