Mandarin de Neuilly

A complete lunch menu including a starter, a main course, and plain rice. Ideal for a balanced and quick midday meal. Drinks and desserts not included.

Juicy shrimps stir-fried with crunchy caramelized nuts. Served on a sizzling hot cast iron plate. A textured sweet and savory mix.

Shrimps stir-fried with fresh basil for an intense aromatic flavor. The dish is served hot on a plate and has a spicy note.

Shrimps coated in a rich peanut and spice satay sauce. Served sizzling on a hot plate.

Tender fish fillet cooked with basil and spices. Served on a hot plate, this dish offers spicy and fragrant flavors.

Fish pieces served with a creamy and fragrant satay sauce. The hot plate keeps the dish warm and enhances the aromas.

Tender beef slices in a savory peanut satay sauce. Served sizzling for an intense taste experience.

Beef stir-fried with a spicy pepper sauce. The spiciness of the pepper is enhanced by cooking on a hot plate.

Beef stir-fried with fresh basil and spices. An aromatic and slightly spicy dish, served very hot.

Chicken pieces stir-fried with fresh basil and a spicy sauce. Served on a hot cast iron plate.

Tender chicken coated in a rich and creamy satay sauce. Served sizzling on a hot plate.

Lamb prepared Sichuan style, known for its spices and spicy character. Served on a hot plate to enhance flavors.

Chicken fillets stir-fried with dried orange peels, offering a distinctive and slightly spicy citrus flavor.

Chef's specialty chicken dish, prepared with a flavorful and savory signature sauce.

Chicken cooked with fresh ginger and chives. A fragrant and comforting dish.

Chicken pieces stir-fried with chili peppers and often crunchy vegetables and peanuts. A spicy classic.

Chicken pieces stir-fried in a spicy sauce. Simple but flavorful.

Grilled frog legs seasoned simply with salt and pepper, with a spicy touch. Crispy on the outside and tender on the inside.

Grilled frog legs served with a flavorful spicy sauce.

Grilled shrimps seasoned with salt and pepper. A dry, crispy, and spicy dish.

Shrimps stir-fried in a spicy and flavorful tomato sauce.

Shrimps prepared Shanghai style, often with a slightly sweet and savory sauce.

Shrimps simmered in an aromatic and creamy yellow curry sauce.

Squid cooked in a fisherman's sauce, usually based on seafood and spices, slightly spicy.

Tender white fish fillets stir-fried with an assortment of crisp seasonal vegetables. A light and balanced dish.

Fish fillet coated in a spicy sauce. The fish remains tender and absorbs the spices.

Fish fillet prepared with Sichuan spices, offering a characteristic peppery and spicy flavor.

The famous Mapo Tofu: silky tofu cubes simmered with minced beef in a spicy Sichuan pepper sauce.

Thin slices of beef quickly stir-fried with plenty of onions for a sweet and caramelized flavor.

Beef slices stir-fried until crispy, coated in a sweet, savory, and spicy caramelized sauce.

Tender beef slices stir-fried with crisp broccoli florets in a savory brown sauce.

Pork spare ribs cooked in a sweet and sticky sauce until caramelized. Tender and flavorful.

Grilled pork chops generously seasoned with salt and pepper with a spicy note.

Pork pieces (often fried) coated in a classic red sweet and sour sauce with peppers and pineapple.

Pork roasted or stir-fried with a sweet, caramelized glaze, reminiscent of Chinese barbecue pork flavors.

Chicken pieces stir-fried with fresh or syrup-packed pineapple chunks, offering a pleasant sweet and savory mix.

Crispy fried chicken pieces served with a sweet and sour lemon sauce.

Chicken pieces stir-fried with vegetables and garnished with whole or slivered almonds for crunch.

Classic stir-fried chicken with fragrant black mushrooms and crisp bamboo shoots.

Chicken pieces simmered in a spicy and creamy yellow curry sauce.

Roasted duck, crispy skin and juicy meat, seasoned with Chinese spices but without the traditional sweet glaze.

Duck pieces fried until very crispy, seasoned with a blend of fragrant spices.

Duck served with a sweet and sour mandarin or candied kumquat sauce. A festive and fruity dish.

Stir-fried duck slices with black mushrooms for a woody flavor and pleasant texture.

Fresh broccoli quickly stir-fried to remain crisp, coated in a savory and umami oyster sauce.

Simply stir-fried bean sprouts in a wok, retaining their natural crispness. A light side dish.

Tender eggplant (often steamed or braised) served with a rich sesame and peppery sauce.

Rehydrated and stir-fried black mushrooms, appreciated for their unique gelatinous and crunchy texture.

Steamed white rice, an essential accompaniment for saucy dishes.

Wok-fried rice with eggs, peas, and diced ham. A flavorful classic.

Wheat noodles stir-fried with crisp bean sprouts and soy sauce.

Fine rice vermicelli stir-fried with curry powder, giving them a yellow color and spicy taste, often accompanied by small vegetables.