Meilleur Coco Thaï

A high-end complete menu including a starter, a main course with side dish, and a dessert. An excellent way to discover the chef's specialties. · Varied and hearty, combining spicy, sweet, and savory flavors. · Choose one item from each category to compose your meal.

Dinner set menu allowing you to combine two or three dishes from a selection of Thai classics. · Authentic cuisine with balanced flavors. · Ideal for a convivial evening meal.

Quick and affordable lunch set offering house classics. · Fresh flavors and portions suitable for lunch. · Compose your menu according to your hunger.

Chef's inspiration to start the meal. Changes regularly based on fresh products available. · Culinary surprise with Thai flavors. · Ask the server for today's composition.

Fried spring rolls filled with minced chicken and vegetables. Thin and crispy pastry. · Crispy on the outside and tender on the inside. · To be dipped in the sweet and sour sauce served on the side.

Fried rolls filled with pork and herbs. Golden and crispy. · Savory and rich in flavor. · Eaten hot, often with fingers or chopsticks.

Whole shrimp wrapped in pastry and fried. Elegant presentation. · The crispiness of the pastry contrasts with the tender shrimp flesh. · Perfect for sharing as an appetizer.

Raw shrimp marinated with plenty of lemongrass, chili, and aromatics. · Melting texture and very spicy and lemony flavor. For thrill-seekers. · Bold, very fresh traditional dish.

Japanese-style fried shrimp fritters (tempura) adapted to Thai style. Light and airy batter. · Crispy and not greasy. · To be enjoyed with a dip sauce.

Fried pastry triangles filled with spicy curry meat. · Crispy with a fragrant and tender filling. · A classic of Asian street food.

Fermented pork sausages typical of northeastern Thailand (Isan). · Unique flavor, slightly sour and very fragrant with lemongrass and garlic. · Generally served with ginger, chili, and peanuts.

Small patties of fish paste mixed with red curry and long green beans. · Characteristic chewy and elastic texture, spicy flavor. · Delicious with a cucumber and peanut sauce.

Chicken version of Thai cakes, flavored with lemongrass. · Savory and firm. · Easily eaten in a bite.

The famous Thai sweet and sour and spicy soup. Broth infused with lemongrass, galangal, and kaffir lime leaves. · Explosive flavor: spicy, sour, and salty. · Enjoy hot as a starter or with rice.

Sweet and creamy soup made with coconut milk and galangal. Less spicy than Tom Yam. · Creamy texture, rich coconut flavor with a lemony touch. · Very comforting and aromatic.

Shrimp soup presented spectacularly, often in a coconut. · Mixes the freshness of coconut water and Thai spices. · A refined and visual dish.

Assorted seafood soup (shrimp, squid, fish) Tom Yam style. · Rich in marine and spicy flavors. · Ideal for seafood lovers.

Complete meal soup with noodles, wontons, and meat. · Clear and flavorful broth, generous topping. · Nourishing single dish.

Variation of Tom Kha Kai but with shrimp. · Creaminess of coconut milk combined with the flavor of seafood. · Creamy and fragrant.

Clear soup with transparent vermicelli (glass noodles) and chicken. · Delicate taste, slippery texture of the vermicelli. · Perfect for a light starter.

White fish soup (cod) flavored with lemongrass. · Light broth highlighting the fish. · Healthy and fragrant.

Traditional noodle soup, often with fresh rice noodles. · Comforting chicken broth and tender meat. · A very popular everyday dish.

Grilled sliced beef salad, seasoned with lime, chili, and fresh herbs. · Vibrant, spicy, and refreshing. · Eaten warm or cold.

The famous Som Tam: shredded green papaya pounded with garlic, chili, tomato, and beans. · Very crispy texture, intense flavor (sour, sweet, salty, spicy). · Essential accompaniment.

Fruity and savory salad mixing fresh pineapple and shrimp. · Juicy freshness and exotic taste. · Pleasant sweet and savory balance.

Shrimp salad seasoned Thai style (lime, fish sauce, chili). · Light and fragrant with herbs (mint, cilantro). · Ideal refreshing appetizer.

Minced chicken salad with a dominant lemongrass flavor. · Strong lemony aromas and tender texture. · Healthy and fragrant.

Refined combination of salmon and tangy green mango. · The salmon's fat is balanced by the mango's acidity. · Modern and elegant dish.

Similar to Som Tam but with green mango instead of papaya. · Fruiter and tangier taste. · Very crispy.

The classic Vietnamese Phô revisited. Rich broth with spices (anise, cinnamon) with flat rice noodles. · Served with fresh herbs and bean sprouts to add yourself. · Fragrant broth and tender meat.

Noodle soup variation using yellow noodles (wheat) instead of rice. · Firmer noodle texture. · Flavorful broth identical to Phô.

Rice noodle soup with minced pork, spiced up Tom Yam style (spicy and sour). · Spicy red broth. · Rich minced meat topping.

Coconut milk and red curry soup, creamy and spicy. · Rich and creamy flavor. · Contains minced meat for added texture.

Soup with shrimp-filled wontons. · The wontons are tender and flavorful. · Clear broth generally served with green vegetables.

Thick homemade rice noodle soup (Laotian/Vietnamese style). · Broth slightly thicker due to noodle starch. · Very comforting dish, pleasant gelatinous noodle texture.

Noodle soup served with slices of roasted lacquered duck. · The duck brings a rich, sweet and savory flavor to the broth. · Crispy or tender duck skin depending on the service.

Stir-fried duck with lots of Thai holy basil, chili, and garlic. · Very aromatic and peppery flavor. · A spicy classic.

Duck breast served in a creamy red curry sauce with lychees. · The sweet and savory combination of fruit and duck fat pairs perfectly with the spices. · Rich and sophisticated.

Squid quickly stir-fried to remain tender, with spicy basil sauce. · Marine flavor enhanced by herbs. · Firm but not rubbery texture.

Shrimp stir-fried in a wok with soy sauce, chili, and Thai basil. · The most popular stir-fried dish in Thailand. · Fragrant and often quite spicy.

Shrimp stir-fried simply with plenty of fried garlic and white pepper. · Intense garlic flavor, no chili (unless requested). · Very tasty and addictive.

Large prawns sautéed with mild yellow curry powder, eggs, and celery. · Creamy and rich sauce, slightly sweet. · Royal and gourmet dish.

Giant grilled prawns served with a fragrant sauce. · Grilling gives a smoky flavor to the crustaceans. · Noble product simply enhanced.

Shrimp green curry, sometimes served in a fresh coconut. · Spectacular presentation and authentic green curry flavor (green chili, basil, eggplants). · Creamy and spicy.

Fish mousse or salmon fillet steamed with red curry and coconut milk, in a banana leaf. · Very tender texture, almost like a flan. · Fragrant and mild.

Fried fish fillet coated with a 'three flavors' sauce: sweet, sour (tamarind), and spicy. · Crispy fish with a coating sauce. · A perfect balance of Thai flavors.

Pork stir-fried with red curry paste or fresh spices. · Spicy and intense flavor. · Rustic and bold dish.

The famous Pad Thai: stir-fried rice noodles with eggs, peanuts, and tamarind sauce. · Mild, tangy, and savory flavor. · To be seasoned with lime and powdered chili.

Shrimp version of the classic Pad Thai. · The shrimp add a marine and crunchy touch. · Unmissable.

Vietnamese mixed salad with rice vermicelli, sautéed meat, spring rolls, cucumbers, and herbs. · Served warm/cold with nuoc-mâm sauce. · Fresh, complete, and crunchy.

Variation of Bo Bun with sautéed shrimp. · Lighter than the meat version. · Always served with crispy spring rolls.

Whole fish (Sea Bass or Bream) grilled, stuffed or covered with herbs and lemongrass. · Tender flesh and grilled skin. · Smoky and lemony flavor.

Whole fish steamed in a lime, garlic, and chili broth. · Very sour and spicy taste, very tender flesh. · Healthy dish bursting with flavor.

Whole fish fried until very crispy, served with a green mango salad. · Hot/cold and crispy/tender contrast. · Tangy sauce that cuts through the greasiness of the frying.

Fried fish coated with a spicy sweet and sour sauce. · Crispy and coated with sauce. · Classic of Thai festive meals.

Rich red curry with coconut milk and roasted duck. · Often served with fruit (pineapple, lychee, tomato) to soften the spiciness. · Enjoy with white rice.

Green curry (fresh green chili) with shrimp. · The spiciest of Thai curries usually, but softened by coconut milk. · Fragrant with Thai basil.

Yellow curry (turmeric) with chicken pieces and often potatoes. · Milder and creamier than red or green curries. · Very popular and accessible.

The classic green chicken curry. · Creamy green sauce with Thai eggplants and basil. · Spicy and fragrant.

Curry from southern Thailand with Indian/Malay influences (cinnamon, cardamom, anise). · Simmered with beef, potatoes, and peanuts. · Rich, mild, sweet and savory, and mildly spicy flavor.

Chicken version of Massaman. · Tender meat and creamy peanut sauce. · Very popular with Western palates.

Massaman with lamb, meat that pairs well with the dish's strong spices. · Pronounced flavor and melting texture. · A rich and festive dish.

Cod fillet poached in green curry sauce. · The white fish absorbs the curry flavors well. · Lighter alternative to meats.