Paya Thaï Aligre

A lunch set menu offering a selection of classic Thai starters, main courses, and desserts. · Allows you to taste a variety of flavors, from spicy curry to savory stir-fries. · Choose your favorite combination from the day's options.

Creamy Thai coconut milk soup infused with galangal and lemongrass. · Sweet, tangy, and aromatic flavors with a rich texture. · Served warm, ideal as a comforting starter.

Spicy and sour soup, iconic of Thailand with fresh herbs. · Clear, spicy, and very fragrant broth. · An unmissable classic for lovers of bold flavors.

Refreshing salad combining the tanginess of pineapple and the sweetness of chicken. · Crispy and juicy texture with notes of Thai herbs. · A light starter perfect for whetting the appetite.

Traditional pounded green papaya salad with lime and chilies. · Very crispy, spicy, sour, and slightly sweet. · Often served with sticky rice or rice noodles.

Thai-style fried spring rolls, golden and crispy. · Flavorful filling wrapped in a thin, crispy pastry. · To be dipped in a sweet and sour sauce.

Fried dumplings filled with shrimp. · Very crispy on the outside and tender on the inside. · Served as an appetizer with a sauce.

Marinated and grilled meat skewers, served with a creamy peanut sauce. · Smoky and sweet-savory flavor, tender meat. · A classic of Thai street food.

Fried tofu cubes until golden. · Crispy outside, soft inside, enhanced by a tangy sauce. · A popular vegetarian option.

Thai ceviche-style dish, meat or seafood marinated in a very lemony and spicy sauce. · Explosive flavors of garlic and fresh chili. · For lovers of strong and fresh sensations.

Thai dim sum filled with shrimp. · Soft dough and juicy filling steamed. · Sweet and delicate flavor.

Fresh, non-fried spring rolls filled with vegetables and herbs. · Fresh and light texture with tender rice paper. · Served with a spicy sauce.

Spicy salad featuring fried or hard-boiled eggs. · Intense seasoning with lime, chili, and fresh herbs. · A typically Thai mix of textures and flavors.

Classic stir-fry with crunchy cashews and various vegetables. · Savory sauce, slightly sweet and salty. · Non-spicy dish, appreciated for its texture.

Sweet and sour stir-fried dish with fresh pineapple chunks. · Balance between the sweetness of the fruit and the saltiness of the sauce. · Served with rice for a complete meal.

Stir-fried with roasted chili paste (Nam Prik Pao). · Rich, slightly smoky, sweet, and spicy flavor. · Garnished with crunchy vegetables and herbs.

Tender pork skewers marinated in an aromatic coconut milk blend. · Grilled to achieve a caramelized and smoky flavor. · A flavorful and aromatic meat dish.

Fragrant stir-fry with fresh ginger and mushrooms. · Peppery and fresh ginger flavor, varied texture. · A comforting and aromatic dish.

Meat and vegetables stir-fried in a spicy red curry paste. · Intense, spicy, and herbaceous flavor. · Less liquid than a classic curry, the flavors are concentrated.

Colorful mix of seasonal vegetables quickly stir-fried in a wok. · Vegetables retaining their crunch and vitamins. · Light sauce based on soy and oyster.

The famous Thai holy basil stir-fry (Kra Pao), very aromatic and spicy. · Unique peppery and aniseed flavor of basil. · A must-have from Thai street food.

Rich red curry with coconut milk with roasted duck. · Pineapple and sometimes cherry tomatoes provide a sweet and sour touch. · Creamy, spicy, and indulgent.

Classic Thai green curry, known for its color and spiciness. · Creamy coconut milk base with green chilies and herbs. · Fragrant and slightly sweet, served with rice.

A thick and rich red curry, coating the meat or fish. · Very fragrant thanks to the chopped kaffir lime leaves. · Creamy texture, dominant coconut flavor.

Mild and rich curry, of Muslim influence, with warm spices like cinnamon. · Contains potatoes and peanuts or cashews. · Deep, sweet, and mildly spicy flavor.

The standard red curry, balanced between spicy and creamy. · Coconut milk infused with red curry paste and herbs. · Served with various vegetables.

The most famous Thai noodle dish. · Rice noodles stir-fried in a sweet and sour tamarind sauce. · Garnished with crushed peanuts and served with a lime wedge.

Stir-fried 'drunken' noodles, known for being very spicy. · Stir-fried with basil, fresh chili, and vegetables. · Intense and aromatic flavors.

Classic Thai-style fried rice, savory and simple. · Well-separated rice grains mixed with egg and small vegetables. · Often served with cucumber and lime.

Pineapple fried rice, often served in the hollowed-out fruit. · Sweet and savory mix with the crunch of cashews. · A festive and colorful dish.

Creamy yellow curry noodle soup, typical of Chiang Mai. · Served with crispy noodles on top. · Accompanied by shallots, pickled cabbage, and lime.

Wide rice noodles stir-fried in dark soy sauce. · Mild and slightly caramelized flavor. · Popular dish, less spicy than Pad Kee Mao.

Seems to describe a Bo Bun or a similar dish of cold noodles with spring rolls. · Fresh mix of raw vegetables, herbs, and noodles. · Note: The description also mentions optional soups, please check with the server.

Curry fish mousse steamed. · Silky and airy texture, served in a banana leaf. · Rich curry and coconut flavor.

Marinated and grilled beef, thinly sliced. · Served with a spicy, sour, and smoky 'Nam Jim Jaew' sauce. · A highly appreciated meat dish.

Giant prawns simply grilled to appreciate the freshness of the product. · Served with a spicy and lemony seafood sauce. · For crustacean lovers.

Crispy fried fish served with fresh herbs and a spicy sauce. · Contrast between the crispiness of the fish and the freshness of the dressing. · Light and fragrant dish.

Mussels cooked in a wok with a spicy basil sauce. · Seafood flavors enhanced by Thai herbs. · To be enjoyed with fingers or a fork.

Sun-dried beef then fried, Thai jerky style. · Slightly chewy texture and concentrated flavor. · Served as a snack or side dish, often with sriracha sauce.

Roasted duck slices with tamarind sweet and sour sauce. · Crispy skin and tender flesh combine with the fruity sauce. · A refined and balanced dish.

Spicy and lemony glass noodle (Mung bean noodles) salad. · Mixed with minced meat, shrimp, and crunchy vegetables. · Very fresh, light, and spicy.

Exotic fruit salad in a savory-spicy version. · Surprising mix of sweet (fruit) and savory (fish sauce, shrimp). · Spectacular presentation.

Minced meat salad (Larb), a Laotian national dish popular in Thailand. · Flavored with mint, coriander, lime, and toasted rice powder. · Often eaten with sticky rice and raw vegetables.

Generic Thai salad (Yam) spicy and sour. · Intense seasoning with plenty of herbs and chili. · Freshness and spiciness guaranteed.

Steamed Thai jasmine rice. · Soft texture and delicate aroma. · The basic accompaniment for sauced dishes.

Sticky rice served in a small bamboo basket. · Traditionally eaten with fingers by making balls. · Ideal with salads (Som Tam, Laap) and grilled meats.

Fried or simply stir-fried rice vermicelli. · Can replace rice as a side dish. · Light texture.

Fermented Thai rice noodles (Khanom Chin). · Served cold or warm, tender texture. · Often eaten with curry or papaya salad.

Tasting platter of the house's desserts. · Allows you to taste several sweet specialties at once. · Ideal for sharing.

Tapioca pudding with warm coconut milk. · Jelly-like texture of tapioca pearls and creaminess of coconut. · Comforting sweetness.

The famous Mango Sticky Rice. · Sweet coconut milk sticky rice served with fresh mango. · The quintessential Thai dessert.

Plate of fresh cut tropical fruits. · Simple, healthy, and refreshing. · Perfect for ending a spicy meal on a light note.

Cake/flan made with eggs, coconut milk, and palm sugar. · Dense but melting texture, caramelized flavor. · Often garnished with crispy fried onions (traditional).

Iced version of mango or coconut sticky rice. · Ice cream scoop served with sweet sticky rice. · Mix of hot/cold and textures.

Mix of seasonal fruits cut into pieces. · Fresh and vitamin-rich.

Bananas cooked in sweet coconut milk. · Warm, creamy, and very sweet dessert. · Sprinkled with sesame seeds for crunch.

Combination of Thai flan and an ice cream scoop. · The rich flan blends with the freshness of the ice cream. · Indulgent dessert.

Fried spring rolls with banana and melted chocolate. · Crispy and hot, served with powdered sugar. · A sweet fusion touch.

Signature house cocktail.

Exotic cocktail evoking the flavors of Bangkok.

Classic Thai cocktail.

Champagne mixed with cassis cream. · Classic and elegant French aperitif.

White wine mixed with cassis cream. · Popular traditional aperitif.

Glass of sparkling Champagne.

Italian vermouth, served on ice or neat.

French anise liqueur, served with fresh water.

Premium blended Scotch whisky.