Yaai Thaï Daguerre

A varied tasting platter featuring several Thai specialties. Ideal for discovering different flavors and textures, from the crispiness of spring rolls to the tenderness of skewers. Designed for sharing between two.

Grilled marinated meat skewers, served with a creamy peanut sauce. The meat is tender and flavored with turmeric. Accompanied by a fresh cucumber condiment to balance the richness of the sauce.

Crispy fried rolls filled with a savory mixture. The filling contains vermicelli, vegetables, and mushrooms. Usually enjoyed wrapped in a lettuce leaf with mint.

Shrimp fritters coated in a light batter and fried until golden. The crispiness of the coating contrasts with the tender shrimp meat. Served with a slightly spicy sweet and sour sauce.

Grilled marinated beef skewers, typical of the Isan region of Thailand. The meat is marinated to be flavorful and slightly smoky. A simple but rich dish.

Grilled or fried Japanese dumplings, filled with a mixture of meat and vegetables. The dough is thin and crispy on one side, soft on the other. Served with a soy-vinegar sauce.

Steamed dumplings inspired by dim sum, made with a mixture of pork and shrimp. Tender and juicy texture. Often served with fried garlic and soy sauce.

Sun-dried then fried beef, offering a unique texture, slightly firm on the outside and tender on the inside. Marinated in soy sauce and sesame for a pronounced umami taste. A popular snack in Thailand.

Spicy minced meat salad, originating from northeastern Thailand. Seasoned with lime juice, chili, mint, and toasted rice powder. Fresh, sour, and spicy.

Fresh, unfried rolls wrapped in rice paper. Filled with aromatic herbs, crunchy vegetables, and vermicelli. A light and refreshing appetizer, served with peanut sauce.

Spicy grilled beef salad, thinly sliced. Mixed with fresh herbs, lime juice, and chili. Offers a perfect balance of salty, sour, and spicy.

Famous shredded green papaya salad, pounded in a mortar with condiments. Crunchy, sour, sweet, and spicy. Contains roasted peanuts for added texture.

Glass noodle salad (mung bean noodles) served warm or cold. Topped with seafood and minced meat, seasoned with a spicy Thai vinaigrette. Light but rich in flavor.

Sweet and creamy soup based on coconut milk. Infused with galangal, lemongrass, and kaffir lime leaves. Less spicy than Tom Yum, it offers a rich and aromatic flavor.

The most famous Thai soup, known for its clear, sour, and spicy broth. Generously flavored with lemongrass, galangal, and chili. An invigorating and intense dish.

A complete dish of Vietnamese origin, revisited. Consists of a base of cold rice vermicelli, raw vegetables, and hot meat or spring rolls. Drizzled with a prepared nuoc mam sauce and sprinkled with peanuts.

Simple and fragrant stir-fried dish, highlighting garlic and white pepper. The meat is quickly seared to remain tender. Usually served with jasmine rice.

Chicken stir-fried with roasted cashews. Also contains vegetables and sometimes mild dried chilies. The sauce is slightly sweet and savory.

A classic of Thai street food. Meat stir-fried with plenty of holy basil (kra pao), garlic, and chili. Very aromatic and often quite spicy.

Stir-fried dish with minced fresh ginger. Spicy and comforting ginger flavor, accompanied by black mushrooms for texture. Good for digestion.

Stir-fried dish with sweet and sour sauce, colorful and fruity. Often includes bell peppers, onions, and pineapple chunks. A familiar and well-loved flavor.

Thai-style fried rice, prepared in a wok with eggs, onions, and vegetables. Seasoned with soy sauce and fish sauce. Simple and filling.

The most internationally known Thai noodle dish. Rice noodles stir-fried in a sweet and sour tamarind sauce, with eggs, bean sprouts, and peanuts.

Wide, flat rice noodles, stir-fried with dark soy sauce, garlic, and vegetables (often Chinese broccoli). Rich, caramelized flavor.

Thai curry based on fresh green chilies, giving it its distinctive color. Cooked with coconut milk to soften the spiciness. Flavored with Thai basil and garnished with crunchy vegetables.

Classic curry based on dried red chili paste. Rich and creamy thanks to coconut milk. A balance of spicy and aromatic flavors.

Mild curry of Persian/Indian influence. Distinguished by the use of warm spices like cinnamon and cardamom, mixed with potatoes and peanuts. Rich, slightly sweet, and not very spicy.

Thicker and richer type of red curry, often saltier and sweeter. Contains less sauce than other curries. Strongly flavored with kaffir lime leaves.

Salmon fillet served in a creamy green curry sauce. The richness of the salmon pairs well with the spiciness of the green curry.

Steamed fish with a spicy sauce of lime, garlic, and chili. Very light and healthy, highlighting the freshness of the fish.

Fish coated in a thick and rich red curry sauce (Choo Chee). Garnished with finely shredded kaffir lime leaves. Intense and aromatic flavor.

Complete meal set allowing you to taste several dishes in small portions (Pinto or Tiffin concept). Includes a curry, a noodle dish, a stir-fry, and rice.

Steamed Thai jasmine white rice. Long and fragrant grain.

Traditional sticky rice, often eaten with fingers by forming balls. Sticky and chewy texture.

Thin rice noodles simply stir-fried with vegetables.

Stir-fried mix of seasonal vegetables in a wok, usually with garlic and soy sauce.

Children's menu with smaller portions and milder seasonings. Includes a main dish, an ice cream dessert, and a drink.

Traditional dessert made of bananas cooked in sweet, warm coconut milk. Sweet and comforting.

The famous 'Mango Sticky Rice'. Sweet coconut milk sticky rice served with fresh mango slices. A must-try dessert.

Thai cake or flan made from mung beans, coconut milk, and eggs. Dense and rich texture, often topped with crispy fried onions for a sweet and savory contrast.

Portion of fresh pineapple.