Siu Yu

Dry white wine from the Loire Valley. Fresh and light with mineral notes. Ideal for accompanying seafood.

Dry and elegant white wine from Burgundy. Notes of citrus and good acidity. Pairs perfectly with shellfish.

White wine from the Loire Valley with characteristic flint aromas. Dry, fruity, and smoky. Excellent with fish.

Dry and fruity rosé wine from Provence. Pale color and delicate red fruit aromas. Refreshing, perfect for summer.

A classic Provence rosé. Balanced with good freshness. Pairs well with grilled dishes and salads.

Light rosé or red wine from Alsace made from Pinot Noir grapes. Aromas of cherry and red fruits. Light and pleasant.

Cru from the Côtes du Rhône, often considered the king of rosés. Deep color, dry, and full-bodied. Can accompany a whole meal.

Renowned Provence wine, powerful and aromatic. Notes of spices and ripe fruits. Pairs well with Mediterranean cuisine.

Red wine from Burgundy. Rich and full-bodied with aromas of red fruits. Present but fine tannins.

Light and elegant red wine from Burgundy. Notes of fresh small red fruits. Silky texture in the mouth.

Classic Bordeaux red wine. Structured with notes of black fruits and a hint of oak. Pairs well with meats.

Fruity and round red wine. Aromas of ripe red fruits and sweet spices. Pleasant and easy to drink.

Red wine from the right bank of Bordeaux. Merlot dominant, offering roundness and plum notes. Supple tannins.

Classic Merlot and Cabernet blend. Balanced wine with body and fruit. Versatile for the meal.

Famous Bordeaux brand. Round, supple, and fruity wine. A safe bet that appeals to most people.

Red wine from the Médoc, structured and full-bodied. Notes of blackcurrant and undergrowth. Perfect with red meats.

Prestigious appellation wine. Fine, elegant, and complex with floral and fruity aromas. Silky tannins.

Generous and round red wine. Merlot dominant, providing aromas of stewed red fruits. Velvety mouthfeel.

Superior quality Saint-Émilion wine. Complex, woody, and rich. Aging potential and long finish.

Second wine of Château Talbot. Elegant, balanced, and classic Saint-Julien. Notes of black fruits and spices.

Light red wine from the Loire Valley. Very fruity, lively, and fresh. Best drunk young, ideal with charcuterie.

Red wine from the Loire Valley made from Cabernet Franc. Aromas of red fruits and bell pepper. Fresh and structured.

Light and fruity red wine from the Loire Valley. Notes of raspberry and violet. Light and pleasant tannins.

Beaujolais Cru. Generous and fruity red wine (gamay). Notes of red fruits and plum. Delicious.

Red wine from the Rhône Valley. Spicy, warm, and sun-drenched. Pairs well with sauced dishes.

Exotic aperitif drink, often based on lychee or rice wine. Sweet and fragrant.

Selection of classic French aperitifs. Kir is with white wine and cassis, Martini is a vermouth, Suze is gentian.

Ricard is an anise-flavored pastis. Porto is a fortified Portuguese wine, rich and sweet.

Bitter aperitifs. Campari is a bright red Italian liqueur with herbs and fruits.

Classic white spirits. Neutral vodka or gin with juniper berries.

Cocktail mixing Gin and Vermouth. Dry and aromatic.

Refreshing cocktail based on gin and tonic water, served with ice and a slice of lemon.

Aged cereal eau-de-vie. Woody and malty aromas.

Whole shrimp coated in a light batter. Fried until golden and crispy. Served with sweet and sour sauce.

Shrimp sautéed in a rich peanut and spice satay sauce. Spicy and creamy flavor. Served sizzling on a hot plate.

Shrimp stewed in a yellow curry sauce. Fragrant and slightly spicy.

Fried shrimp coated in a colorful sweet and sour sauce. A mix of sweet and tangy flavors.

Shrimp served with crispy rice (often called rice crepes or guoba). The hot tomato sauce makes the rice sizzle.

Shrimp sautéed with fresh ginger slices. Fresh, spicy, and aromatic taste.

Shrimp sautéed with crunchy cashew nuts and vegetables. Varied texture and mild flavor.

Shrimp cooked with fermented black beans. Salty, deep, and characteristic umami flavor.

Spicy shrimp dish. For lovers of spicy food.

Mix of shrimp and crab meat sautéed together. Rich in marine flavors.

Fried shrimp (often with shell for crispiness) seasoned with salt, pepper, and spices. Dry and savory.

Large prawns served in a flavorful Cantonese sauce (often soy and vegetable-based). Served on a hot plate.

Crab pieces sautéed with tender asparagus. A delicate blend of flavors.

Assortment of sautéed seafood. Offers a variety of textures and marine flavors.

Fried white fish pieces in batter, served with a classic sweet and sour sauce.

Sautéed white fish fillets, often with some vegetables. Light and healthy taste.

White fish cooked in a spicy chili sauce. Tender and spicy.

Tender sautéed scallops. Choice of: delicate natural flavor or spicy seasoning.

Squid pieces cooked with fermented black beans. Firm texture and salty taste.

Squid sautéed in a peanut satay sauce. Rich and fragrant.

Frog legs sautéed with spices and chili. Tender meat resembling chicken.

Fried frog legs seasoned with salt and pepper. Crispy and savory.

Chicken pieces cooked with transparent vermicelli (often bean or rice vermicelli). Light and fluid dish.

Fried chicken pieces coated in a yellow lemon sauce. Sweet and sour balance.

Sautéed chicken with black mushrooms (crunchy texture) and bamboo. A Chinese cuisine classic.

Chicken sautéed with fresh ginger. Lively and warming flavor.

Duck stewed in a curry sauce. The rich meat of the duck pairs well with the spices.

Duck cooked with fresh pineapple pieces. Fruity sweet and sour dish.

Sautéed duck with crunchy vegetables. Woody flavor from the mushrooms.

Roasted duck with crispy lacquered skin. Tender and juicy meat, slightly sweet flavor.

Sautéed seasonal vegetables in a wok. Crunchy and healthy.

Quickly sautéed bean sprouts. Very crunchy texture and light taste.

Sautéed noodles with a mix of seafood and vegetables. A complete and flavorful dish.

Vietnamese noodle or meat dish (Bo Bun), served with raw vegetables and spring rolls.

Wheat noodles sautéed in a wok with pork strips and vegetables.

Sautéed noodles with tender beef. Rich and nourishing.

Noodles sautéed with chicken pieces.

Large bowl of hot broth with noodles and pork. Comforting.

Plain sautéed noodles with soy sauce and some vegetables, no meat.

Fried rice with peas, diced omelet, and ham. A classic side dish.

Fried rice with whole or chopped shrimp. Savory.

Fried rice cooked with diced chicken.

Steamed white rice. An ideal neutral accompaniment for sauced dishes.

Sticky and dense rice, often served in a bamboo basket. Typical of Southeast Asia.

Exotic fruits (lychees) served fresh in a light syrup. Sweet and fragrant.

Mandarin quarters in syrup or candied. Sweet citrus.

Candied ginger pieces. Intense, spicy, and sweet flavor.

Mix of canned exotic fruits (lychee, strawberry tree fruit, pineapple...). Fresh and sweet.

White gelatinous dessert with almond milk, cut into cubes and served with fruit in syrup. Fresh and light texture.

Small almond-flavored cake or biscuit.

Crunchy or soft candies with sesame seeds and peanuts. Very sweet.

Glutinous rice balls filled with mung bean paste or egg, sprinkled with shredded coconut. Served hot.

Fruits coated in batter and served hot. Crispy on the outside, melting on the inside. Often drizzled with syrup or caramel.

Spectacular version of fruit fritters, flambéed with alcohol (Rum) at the time of serving.

Pan-fried banana with warm caramel sauce.

Fried apple pieces coated in hardened caramel. They need to be dipped in ice water to set the caramel (crystallization). A fun experience.

Ice cream with a meringue center coated in praline (Mystery) or coffee ice cream.

Orange sorbet served in its frozen rind.

Lemon sorbet or coconut ice cream served in its natural shell.

Mystery ice cream drizzled with alcohol and flambéed.

Scoop of ice cream with choice of flavors (Vanilla, Chocolate, etc.).

Table white wine served by the pitcher. Sauvignon grape, fresh and dry.

Red wine from the Southwest served by the pitcher. Supple and fruity.

Provence rosé wine served by the pitcher. Light and refreshing.