Le Mékong Clichy

A lunch set offering a selection of starters, main courses, and desserts of the day or from the menu. Ideal for a complete meal at a fixed price.

The special starter of the day, prepared according to the chef's inspiration and market products.

A light and flavorful soup topped with shrimp dumplings (wontons) and crunchy vegetables. Savory and comforting.

A traditional Cambodian dish made with minced pork flavored with lemongrass and prahok (fermented fish paste), offering a powerful umami taste.

Homemade sausages with Southeast Asian flavors, spiced with curry and satay. Firm texture and rich taste.

Crispy fried spring rolls, with your choice of filling. To be enjoyed wrapped in a lettuce leaf with mint.

Fresh and crunchy shredded green papaya salad, seasoned with a sweet and sour, spicy dressing. Sprinkled with peanuts.

Small crepes filled with pork and mushrooms, savory and slightly crispy.

Crispy pocket-shaped fritters, filled with shrimp and flavored with cilantro.

The special dish of the day, market cuisine.

Minced pork specialty simmered in a creamy coconut milk sauce flavored with lemongrass.

Chicken sautéed with a Cambodian spice paste (kroeung) and vegetables. An aromatic dish with notes of lemongrass and galangal.

The national dish of Cambodia. Fish steamed in a banana leaf with a coconut milk curry mousse. Very tender texture.

Traditional beef soup with a distinctive sweet and sour taste thanks to tamarind.

Vegetarian dish with melting eggplants enhanced with ginger and chili.

Creamy and spicy vegetarian curry with tofu and crunchy vegetables.

Fish stew simmered in a fragrant coconut milk sauce with Thai flavors (tom yum).

Beef strips sautéed in a rich peanut (satay) and coconut milk sauce.

Complete meal soup with noodles and shrimp dumplings, ideal for a light yet satisfying lunch.

Main course version of green papaya salad, served with rice vermicelli for more substance.

Complete dish including spicy Laotian/Cambodian sausages.

Spicy fish paste patties, fried until golden and elastic.

Warm vermicelli salad with chicken spring rolls and sautéed chicken. Fresh and hearty.

The classic Bo-bun with sautéed beef and pork spring rolls.

Vegetarian version with tofu and vegetable spring rolls.

Seafood variation with sautéed shrimp and shrimp spring rolls.

Steamed jasmine rice.

Wok-sautéed egg noodles with a savory sauce.

Wok-sautéed mix of crunchy vegetables.

Special dessert of the moment.

Sticky rice dough balls coated in grated coconut, with a sweet, molten egg center (custard). Served hot.

Crunchy Asian confectionery with sesame seeds and peanuts.

Traditional dessert, here served warm with syrup.

Warm and comforting dessert: bananas cooked in sweet coconut milk with tapioca pearls.

Two scoops of ice cream of your choice. Exotic flavors available such as durian or taro.

Fruits in syrup, fresh and sweet.

Banana sticky rice cake with coconut milk, steamed in a banana leaf.

Small steamed bun filled with a sweet cream.

Rich dessert for durian lovers, the 'king of fruits', served with sticky rice and coconut milk.

Dessert made with jackfruit (tropical fruit) served with coconut milk and tapioca.

A convivial feast where you cook meats, seafood, and vegetables yourself in a hot broth at the center of the table.