Le Sourire de Saïgon

A popular French aperitif cocktail made of dry white wine and fruit cream (blackcurrant, blackberry, or peach). Sweet, fruity, and lightly alcoholic.

An elegant variation of Kir made with Champagne instead of white wine. Sparkling, festive, and fruity.

A glass of French sparkling wine from the Champagne region. Dry, fresh, and effervescent.

A typical anise-flavored liqueur from the South of France. It becomes cloudy when water is added. Pronounced licorice and herbal taste.

Selection of classic aperitifs based on fortified wine or bitters. To be enjoyed chilled to whet the appetite.

Spirit distilled from cereals. Served neat or with ice.

Selection of American whiskeys and aged single malts. More complex and woody flavors.

Clear eau-de-vie, generally distilled from cereals or potatoes. Neutral or slightly herbaceous taste for Zubrówka.

Spirit flavored mainly with juniper berries. Fresh and botanical.

House wine selection served by the glass.

Tea from the famous French house Mariage Frères, renowned for its refined and aromatic blends.

Infusion based on ginseng root, known for its energizing properties. Earthy and slightly bitter taste.

Caffeine-free herbal infusion. Soothing and light, ideal after a meal.

Assorted fruit juices, served fresh. Sweet and refreshing.

Blend of fresh pressed fruit juices, varying according to seasonal availability.

Classic cola carbonated soda, world-renowned.

Sparkling mineral water or bitter tonic soda. Refreshing and bubbly.

Large bottle of natural mineral water, still or lightly sparkling.

Light blond beers, ideal for accompanying Asian cuisine.

Classic espresso, decaffeinated or with a drop of milk (hazelnut).

Large coffee mixed with hot milk.

Chinese liqueur distilled from sorghum and flavored with rose extract. Strong floral aroma and high alcohol content.

Full bottle of Chinese rose liqueur.

Prestigious aged French brandies. Cognac and Armagnac are grape-based, Calvados is apple-based.

Extra Old (XO) versions of Cognac and Armagnac. Very rich, woody, and complex flavors.

Clear fruit brandies, generally distilled from fruit. Capturing the pure essence of the distilled fruit.

Sweet and tangy liqueur with a green apple flavor. Served very cold.

French peppermint liqueur, green in color, fresh and sweet.

Smooth liqueur based on Irish whiskey and fresh cream. Sweet with notes of cocoa and vanilla.

French liqueurs made from orange peels. Perfect as a digestif or in coffee.

Hot cocktail made of coffee, Irish whiskey, and sugar, topped with fresh cream.

Marinated and grilled pork, traditionally served with rice vermicelli. Smoky and savory flavor.

Grilled beef strips coated in sesame seeds for a nutty flavor and crunchy texture.

Tender pieces of monkfish marinated in five Chinese spices and grilled on a skewer.

Tender lamb marinated in Asian spices and grilled.

Chicken skewer with five-spice

Grilled scallops, tender and delicate.

An assortment of different grilled skewers to taste everything.

Assortment of seafood stew served in a creamy and sweet coconut milk sauce.

Shrimp sautéed with a mix of crisp seasonal vegetables.

Large grilled shrimp simply seasoned with salt and pepper to enhance their natural flavor.

Large grilled shrimp served with a rich (coral) or tangy (tamarind) sauce.

Wok-sautéed shrimp, served in sauce.

Shrimp cooked in a yellow curry sauce, moderately spicy and flavorful.

Shrimp cooked in a sweet and salty caramel sauce typical of southern Vietnam.

Chef's special recipe for shrimp.

Shrimp sautéed in a spicy satay sauce (chili, garlic, peanut).

Shrimp cooked with aromatic shiitake mushrooms.

Tender squid pieces sautéed in a spicy satay sauce.

Scallops served in a rich and colorful sauce.

Scallops sautéed with shiitake mushrooms.

Seafood (fish) cooked in a traditional sweet and salty caramel sauce.

Sole fillet prepared in a traditional Vietnamese caramel sauce.

Delicate sole fillet flavored with fresh basil.

Steamed fish, light and healthy, enhanced with spicy ginger.

Salmon fillet steamed with pineapple for a sweet and sour touch.

Eel prepared in a rich coconut milk sauce.

Eel sautéed in a wok with a rustic sauce and Thai basil.

Thick cod fillet served with a balsamic vinegar sauce.

Steamed white rice, a classic neutral accompaniment.

Fried rice with eggs, peas, and ham pieces.

Sticky rice, often eaten by hand.

Complete dish of wok-sautéed noodles with your choice of meat.

Wheat noodles sautéed with an assortment of vegetables.

Simple sautéed noodles, without garnish.

Vegetables in sauce served on a bed of crispy fried noodles (Mi Xao).

Assortment of sautéed Asian vegetables.

Flat rice noodles (like for Pad Thai or sautéed Pho) cooked with shrimp.

Rice noodles sautéed with beef in a spicy sauce.

Fine transparent rice noodles sautéed with crab meat and mushrooms.

Fine and long mushrooms (Enoki) sautéed in a savory oyster-based sauce.