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Vietnamese fried imperial rolls, crispy and golden. Stuffed with a mixture of meat, vegetables, and vermicelli. To be enjoyed dipped in nuoc-mâm sauce.

Thin steamed rice crepes, filled with minced pork and black mushrooms. Soft and silky texture, often topped with fried onions.

Fresh and crunchy salad made from shredded green papaya and shrimp. Dressed with a sweet and sour, spicy vinaigrette, sprinkled with peanuts.

Fresh rolls wrapped in a translucent rice paper, containing vermicelli, shrimp, meat, and aromatic herbs. Served cold with hoisin or peanut sauce.

Shrimp fritters coated in a light batter and fried until crispy. Usually served as a hot appetizer.

Traditional sweet and sour soup made with tamarind, pineapple, tomatoes, and herbs. A refreshing balance of tart and sweet flavors.

The national soup of Vietnam, composed of a rich and clear beef broth, flat rice noodles, and thin slices of beef. Fragrant with star anise and cinnamon.

Royal sea bream gently cooked in a fragrant broth. The flesh is tender and infused with the flavors of Vietnamese herbs.

Grilled salmon fillet topped with a caramelized ginger sauce. A savory blend of sweet and savory with a spicy note.

Prawns cooked in a creamy coconut milk sauce flavored with lemongrass. A rich and exotic dish.

Stewed dish served in a pot, combining shrimp, tofu, and various vegetables. Mild and comforting flavors.

Monkfish pieces marinated in turmeric then grilled. Inspired by the Cha Ca style, offering firm and aromatic flesh.

Wheat noodles stir-fried in a wok with a variety of crunchy vegetables. A flavorful vegetarian dish.

Stir-fried noodles with vegetables and your choice of protein (shrimp or beef). A complete and nourishing dish.

Pork pieces simmered for a long time in a caramel and nuoc-mâm sauce. The meat is meltingly tender and the sauce is rich and sweet-salty.

Roasted pork with crispy skin and juicy meat, seasoned with spices. Served sliced.

Pork ribs marinated and then flame-grilled. The meat is flavorful, slightly caramelized, and tender.

Warm rice vermicelli salad topped with sautéed beef, pieces of nem, fresh herbs, and peanuts. Drizzled with nuoc-mâm sauce.

Tender beef fillet marinated in lemongrass and grilled. Offers a subtle citrus aroma that complements the meat.

Seasoned minced beef, rolled in betel leaves (la-lot) and grilled. The leaves impart a unique peppery and smoky flavor.

Grilled duck served with ginger sauce. The ginger enhances the rich flavor of the duck.

Chicken pieces stir-fried with fresh lemongrass and chili peppers. An aromatic and slightly spicy dish.

Side portion of stir-fried noodles with vegetables.

Assortment of seasonal vegetables stir-fried in a wok, crunchy and light.

Crab coral fried rice, offering a beautiful color and a marine flavor.

Steamed glutinous rice, dense and sticky texture. Pairs well with grilled dishes.

Steamed fragrant white rice.

Classic French aperitif cocktail made with white wine and cassis liqueur.

Glass of prestigious brut champagne, effervescent and elegant.

Luxurious version of Kir made with Moët & Chandon champagne.

French triple malt whisky, smooth and balanced.

Light and refreshing Vietnamese lager, perfect to accompany Asian cuisine.

Dry and fruity white wine from the Loire Valley. Notes of citrus and beautiful minerality.

Aromatic white wine with notes of white-fleshed fruits and flowers.

Fresh and light Provence rosé wine, ideal for an aperitif.

Light and fruity Beaujolais red wine.

Rhône Valley red wine, spicy and full-bodied.

Still natural mineral water.

Sparkling natural mineral water.

Prestigious sparkling mineral water, naturally carbonated.

Sparkling American cola-flavored soda.

Sweet and refreshing iced tea.

Refreshing juice extracted from coconut.

Sweet and fragrant lychee juice.

Selection of Asian teas served hot.

Hot drink prepared on-site with fresh ingredients.

Espresso or long coffee.

Fresh and creamy coconut dessert, topped with caramel.

Caramelized and flambéed fruit, usually served with ice cream.

Assortment of Vietnamese confections: spicy and sweet ginger, and crunchy peanut nougat.

Traditional hot or warm dessert made of cooked bananas, tapioca pearls, and creamy coconut milk.

Artisanal ice creams with distinctive Asian flavors: matcha green tea and roasted black sesame.

Lychee fruits in syrup, sweet and fragrant.

Fresh mango, a juicy and sweet tropical fruit.