NOURRITURE THAÏLANDAISE

NOURRITURE THAÏLANDAISE

NOURRITURE THAÏLANDAISE

ENTRÉE

ENTRÉE

ENTRÉE

SPÉCIALITÉ

SPÉCIALITÉ

SALADE ÉPICÉE

SALADE ÉPICÉE

SALADE ÉPICÉE

SOUPE

ROULEAUX DE PRINTEMPS

TOD MUN PLA (BEIGNETS DE POISSON THAÏLANDAIS)

CREVETTES FRITES

Pad Mama (Nouilles instantanées sautées)

Pad Thaï

Riz frit (Khao Pad)

Frit avec de l'ail et des poivrons

Poulet grillé thaï (Gai Yang)

Côtes de porc thaïlandaises (Si Krong Moo Tod)

Ailes de poulet thaï (Peek Gai Tod)

Cou de porc grillé (Kor Moo Yang)

Légumes sautés

HACHÉ EPICÉ

BAR DE MER À LA VAPEUR AVEC DU CITRON VERT

TOM YUM

GANG JEUD

TOM KHA GAI

CURRY PANANG VÉGÉTALIENNE

COQUILLES ROUGES

SOM TUM PU (SALADE DE PAPAYE)

YUM NEUA

BOULE DE PORC ÉPICÉE

Curry massaman

SATÉ DE POULET

  • TOM YUM

    Savor the authentic flavors of Thailand with our Tom Yum Soup. This vibrant, aromatic broth is infused with fresh lemongrass, kaffir lime leaves, and galangal. Succulent earthy mushrooms, juicy tomatoes, and crisp onions create a delightful symphony of spicy, sour, and savory notes.

    SERVE WITH

    CHICKEN/SHRIMPS/SEA FOOD

    230/310/350

  • TOM YUM

    Immergez-vous dans un bouillon délicat mijoté à la perfection avec du tofu tendre, du porc haché et des légumes frais tels que le chou nappa, les carottes et les oignons verts. La soupe est doucement assaisonnée avec de l'ail, du poivre blanc et une touche de sauce de poisson, créant un profil de saveur harmonieux et apaisant.

    350

  • GANG JEUD

    Dégustez un luxueux bouillon de lait de coco infusé à la citronnelle, aux feuilles de combava et au galanga. Des morceaux de poulet tendres et des champignons terreux se mêlent à du jus de citron vert frais et à une pointe de piment. Garni de coriandre fraîche, cette soupe est à la fois apaisante et savoureuse.

    350

  • CURRY PANANG VÉGÉTALIENNE

    Base de lait de noix de coco infusée de pâte de curry Panang, lui donnant une saveur légèrement épicée et sucrée. Cette soupe réconfortante est composée de fines tranches de poulet ou de bœuf, associées à des poivrons croquants, des feuilles de combava et une pointe de basilic.

    350

BOL DE RIZ : 40

BOL DE RIZ : 40

  • TOD MUN PLA (BEIGNETS DE POISSON THAÏLANDAIS)

    These fish cakes are made from finely ground

    fish mixed with red curry paste, green beans, kaffir lime leaves, and a blend of Thai spices. The mixture is shaped into small patties and

    deep-fried until golden brown and crispy on the outside, while the inside remains tender and flavorful. Each bite delivers a burst of

    aromatic herbs and a hint of spice.

    220

  • ROULEAUX DE PRINTEMPS

    These golden, crispy rolls are filled with a mixture of fresh vegetables like cabbage, carrots, and bean sprouts, often combined with glass noodles Wrapped in delicate rice paper and deep-fried to perfection, they offer

    a satisfying crunch with every bite. Served with a tangy and sweet dipping sauce, they are a

    perfect blend of textures and flavors.

    150

  • SATÉ DE POULET

    Des morceaux de poulet succulents sont marinés dans un mélange d'épices, de lait de coco et de curcuma, puis grillés à la perfection sur des brochettes. Le poulet est tendre et savoureux, avec un léger charbon qui rehausse son goût. Servi avec une sauce aux arachides crémeuse et épicée et une salade de concombre acidulée, ce plat offre un équilibre délicieux de saveurs.

    220

  • Pad Mama (Nouilles instantanées sautées)

    The noodles are tossed in a savory-

    sweet sauce made from tamarind

    paste, fish sauce, and palm sugar,

    creating a harmonious balance of

    flavors. It's cooked with crunchy bean

    sprouts, fresh green onions, and finely

    chopped peanuts, adding texture

    and taste.

    SERVE WITH

    CHICKEN/SHRIMPS/ SEA FOOD

    240/260/290

  • Pad Thaï

    The rice is cooked with garlic, onions,

    and vegetables like carrots and peas.

    Seasoned with soy sauce, fish sauce,

    and a hint of sugar, it delivers a rich,

    savory taste. The dish is often

    garnished with fresh cilantro, green

    onions, and a wedge of lime for added

    freshness and flavor.

    240/260/290

  • Frit avec de l'ail et des poivrons

    Tender slices of pork are marinated

    and stir-fried with plenty of garlic and

    ground black pepper. The pork is

    cooked until it develops a golden

    brown crust, while the garlic becomes

    fragrant and slightly crispy.

    SERVE WITH

    CHICKEN/SQUID/SHRIMPS/ SEA FOOD

    220

  • Ailes de poulet thaï (Peek Gai Tod)

    These chicken wings are marinated

    in a mixture of garlic, cilantro, fish

    sauce, soy sauce, and a hint of

    sugar, infusing them with rich Thai

    flavors. The wings are then deep-

    fried to a golden brown, achieving a

    crispy exterior while the meat inside

    remains juicy and tender.

    240

  • Côtes de porc thaïlandaises (Si Krong Moo Tod)

    These pork ribs are marinated in a

    mixture of garlic, cilantro, soy sauce,

    fish sauce, and a touch of honey,

    creating a perfect balance of savory,

    sweet, and aromatic flavors. The ribs

    are then deep-fried until crispy on

    the outside and tender on the inside,

    with the marinade forming a

    delicious glaze.

    780

  • Poulet grillé thaï (Gai Yang)

    This dish features chicken marinated

    in a mixture of garlic, cilantro,

    lemongrass, fish sauce, soy sauce,

    and a touch of sugar. The chicken is

    grilled over charcoal until it is perfectly

    cooked, with a crispy skin and juicy,

    tender meat. The marinade infuses

    the chicken with rich, savory, and

    slightly sweet flavors.

    200

    200

  • Légumes sautés

    This colorful medley includes a variety

    of fresh vegetables such as broccoli, carrots,

    bell peppers, snap peas, and mushrooms.

    The vegetables are stir-fried quickly in a hot wok

    with garlic and a savory sauce made

    from soy sauce, oyster sauce

    SHRIMPS OR NOT

    210/250

  • Curry massaman

    Potatoes, onions, and peanuts are

    added to the mix, creating a hearty

    and satisfying dish.

    The sweetness of the coconut milk

    balances the spices, while a touch of

    tamarind paste adds a slight tanginess.

    SERVE WITH

    CHICKEN/PORK/BEEF

    420/550

  • HACHÉ EPICÉ

    This salad is seasoned with lime juice, fish sauce,

    and chili flakes, creating a perfect

    balance of spicy, sour, and savory notes. Crunchy

    roasted rice powder adds a delightful

    texture, while thinly sliced onions and fragrant lemongrass

    enhance the aromatic experience.

    SERVE WITH

    CHICKEN/PORK

    230

  • HACHÉ EPICÉ

    Tossed with crunchy peanuts, tangy tomatoes,

    and fragrant Thai herbs, each bite offers a symphony

    of textures and tastes.

    Perfectly balancing spicy, sour, salty,

    and sweet notes, this dish is a delightful

    starter or a refreshing complement to any meal,

    delivering a taste of Thailand's culinary

    prowess.

    WITH SEAFOOD

    250

  • SOM TUM PU (SALADE DE PAPAYE)

    This dish features thinly sliced raw beef, marinated in a

    zesty mixture of lime juice, fish sauce, and chili,

    creating a perfect balance of spicy,

    sour, and savory. Fresh herbs like cilantro and mint

    add a fragrant touch, while red onions and sliced

    chilies enhance the flavor profile.

    350

  • BOULE DE PORC ÉPICÉE

    This salad features succulent,

    spicy pork balls that are seasoned with herbs and spices,

    then cooked to perfection.

    The pork balls are served

    on a bed of mixed greens, alongside crunchy vegetables

    like cucumbers and carrots. Tossed in a tangy dressing made

    from lime juice, fish sauce, and chili, the salad bursts

    with flavors that are both refreshing and exciting.

    210/250

  • BAR DE MER À LA VAPEUR AVEC DU CITRON VERT

    This dish features a whole sea bass, expertly steamed to perfection,

    allowing its natural flavors to shine.

    It's topped with a vibrant sauce made from fresh lime juice, garlic, and chili,

    which adds a zesty kick. Garnished with fresh cilantro

    and sliced scallions, the dish is both aromatic and visually appealing.

    650

  • COQUILLES ROUGES

    Fresh red clams are stir-fried with a fragrant mixture of garlic, Thai bird's eye chilies, and aromatic herbs.

    The clams are cooked until tender, absorbing the bold flavors of the spicy sauce

    made from chili paste, fish sauce, and a hint of sugar.

    Garnished with fresh basil leaves, this dish offers a perfect balance

    of heat and savory goodness.

    350

  • TOD MUN PLA (BEIGNETS DE POISSON THAÏLANDAIS)

    These fish cakes are made from finely ground fish mixed with red curry paste,

    green beans, kaffir lime leaves, and a blend of Thai spices.

    The mixture is shaped into small patties and deep-fried until golden brown

    and crispy on the outside, while the inside remains tender and flavorful.

    Each bite delivers a burst of aromatic herbs and a hint of spice.

    180

  • TILAPIA ROUGE FRIT

    This dish features whole red tilapia, seasoned and deep-fried until the skin is

    golden brown and crispy, while the inside remains tender and juicy.

    The fish is often scored to allow the seasoning to

    penetrate deeply and ensure even cooking.

    SERVE WITH

    CHILI/GARLIC

    550

  • Ailes de poulet thaï (Peek Gai Tod)

    These chicken wings are marinated

    in a mixture of garlic, cilantro, fish

    sauce, soy sauce, and a hint of

    sugar, infusing them with rich Thai

    flavors. The wings are then deep-

    fried to a golden brown, achieving a

    crispy exterior while the meat inside

    remains juicy and tender.

    240

  • Côtes de porc thaïlandaises (Si Krong Moo Tod)

    These pork ribs are marinated in a

    mixture of garlic, cilantro, soy sauce,

    fish sauce, and a touch of honey,

    creating a perfect balance of savory,

    sweet, and aromatic flavors. The ribs

    are then deep-fried until crispy on

    the outside and tender on the inside,

    with the marinade forming a

    delicious glaze.

    780

  • Poulet grillé thaï (Gai Yang)

    This dish features chicken marinated

    in a mixture of garlic, cilantro,

    lemongrass, fish sauce, soy sauce,

    and a touch of sugar. The chicken is

    grilled over charcoal until it is perfectly

    cooked, with a crispy skin and juicy,

    tender meat. The marinade infuses

    the chicken with rich, savory, and

    slightly sweet flavors.

    200

    200

  • Légumes sautés

    This colorful medley includes a variety

    of fresh vegetables such as broccoli, carrots,

    bell peppers, snap peas, and mushrooms.

    The vegetables are stir-fried quickly in a hot wok

    with garlic and a savory sauce made

    from soy sauce, oyster sauce

    SHRIMPS OR NOT

    210/250

  • Curry massaman

    Potatoes, onions, and peanuts are

    added to the mix, creating a hearty

    and satisfying dish.

    The sweetness of the coconut milk

    balances the spices, while a touch of

    tamarind paste adds a slight tanginess.

    SERVE WITH

    CHICKEN/PORK/BEEF

    420/550

SPÉCIALITÉ

  • BAR DE MER À LA VAPEUR AVEC DU CITRON VERT

    This dish features a whole sea bass, expertly steamed to perfection,

    allowing its natural flavors to shine.

    It's topped with a vibrant sauce made from fresh lime juice, garlic, and chili,

    which adds a zesty kick. Garnished with fresh cilantro

    and sliced scallions, the dish is both aromatic and visually appealing.

    650

  • COQUILLES ROUGES

    Fresh red clams are stir-fried with a fragrant mixture of garlic, Thai bird's eye chilies, and aromatic herbs.

    The clams are cooked until tender, absorbing the bold flavors of the spicy sauce

    made from chili paste, fish sauce, and a hint of sugar.

    Garnished with fresh basil leaves, this dish offers a perfect balance

    of heat and savory goodness.

    350

  • TOD MUN PLA (BEIGNETS DE POISSON THAÏLANDAIS)

    These fish cakes are made from finely ground fish mixed with red curry paste,

    green beans, kaffir lime leaves, and a blend of Thai spices.

    The mixture is shaped into small patties and deep-fried until golden brown

    and crispy on the outside, while the inside remains tender and flavorful.

    Each bite delivers a burst of aromatic herbs and a hint of spice.

    180

  • TILAPIA ROUGE FRIT

    This dish features whole red tilapia, seasoned and deep-fried until the skin is

    golden brown and crispy, while the inside remains tender and juicy.

    The fish is often scored to allow the seasoning to

    penetrate deeply and ensure even cooking.

    SERVE WITH

    CHILI/GARLIC

    550

  • TOM YUM

    Savor the authentic flavors of Thailand with our Tom Yum Soup. This vibrant, aromatic broth is infused with fresh lemongrass, kaffir lime leaves, and galangal. Succulent earthy mushrooms, juicy tomatoes, and crisp onions create a delightful symphony of spicy, sour, and savory notes.

    SERVE WITH

    CHICKEN/SHRIMPS/SEA FOOD

    230/310/350

  • TOM YUM

    Immergez-vous dans un bouillon délicat mijoté à la perfection avec du tofu tendre, du porc haché et des légumes frais tels que le chou nappa, les carottes et les oignons verts. La soupe est doucement assaisonnée avec de l'ail, du poivre blanc et une touche de sauce de poisson, créant un profil de saveur harmonieux et apaisant.

    350

  • GANG JEUD

    Dégustez un luxueux bouillon de lait de coco infusé à la citronnelle, aux feuilles de combava et au galanga. Des morceaux de poulet tendres et des champignons terreux se mêlent à du jus de citron vert frais et à une pointe de piment. Garni de coriandre fraîche, cette soupe est à la fois apaisante et savoureuse.

    350

  • CURRY PANANG VÉGÉTALIENNE

    Base de lait de noix de coco infusée de pâte de curry Panang, lui donnant une saveur légèrement épicée et sucrée. Cette soupe réconfortante est composée de fines tranches de poulet ou de bœuf, associées à des poivrons croquants, des feuilles de combava et une pointe de basilic.

    350

BOL DE RIZ : 40

POISSON

POISSON

SOUPE

SOUPE

POISSON

  • TOD MUN PLA (BEIGNETS DE POISSON THAÏLANDAIS)

    These fish cakes are made from finely ground

    fish mixed with red curry paste, green beans, kaffir lime leaves, and a blend of Thai spices. The mixture is shaped into small patties and

    deep-fried until golden brown and crispy on the outside, while the inside remains tender and flavorful. Each bite delivers a burst of

    aromatic herbs and a hint of spice.

    220

  • ROULEAUX DE PRINTEMPS

    These golden, crispy rolls are filled with a mixture of fresh vegetables like cabbage, carrots, and bean sprouts, often combined with glass noodles Wrapped in delicate rice paper and deep-fried to perfection, they offer

    a satisfying crunch with every bite. Served with a tangy and sweet dipping sauce, they are a

    perfect blend of textures and flavors.

    150

  • SATÉ DE POULET

    Des morceaux de poulet succulents sont marinés dans un mélange d'épices, de lait de coco et de curcuma, puis grillés à la perfection sur des brochettes. Le poulet est tendre et savoureux, avec un léger charbon qui rehausse son goût. Servi avec une sauce aux arachides crémeuse et épicée et une salade de concombre acidulée, ce plat offre un équilibre délicieux de saveurs.

    220

  • Pad Mama (Nouilles instantanées sautées)

    The noodles are tossed in a savory-

    sweet sauce made from tamarind

    paste, fish sauce, and palm sugar,

    creating a harmonious balance of

    flavors. It's cooked with crunchy bean

    sprouts, fresh green onions, and finely

    chopped peanuts, adding texture

    and taste.

    SERVE WITH

    CHICKEN/SHRIMPS/ SEA FOOD

    240/260/290

  • Pad Thaï

    The rice is cooked with garlic, onions,

    and vegetables like carrots and peas.

    Seasoned with soy sauce, fish sauce,

    and a hint of sugar, it delivers a rich,

    savory taste. The dish is often

    garnished with fresh cilantro, green

    onions, and a wedge of lime for added

    freshness and flavor.

    240/260/290

  • Frit avec de l'ail et des poivrons

    Tender slices of pork are marinated

    and stir-fried with plenty of garlic and

    ground black pepper. The pork is

    cooked until it develops a golden

    brown crust, while the garlic becomes

    fragrant and slightly crispy.

    SERVE WITH

    CHICKEN/SQUID/SHRIMPS/ SEA FOOD

    220

  • HACHÉ EPICÉ

    This salad is seasoned with lime juice, fish sauce,

    and chili flakes, creating a perfect

    balance of spicy, sour, and savory notes. Crunchy

    roasted rice powder adds a delightful

    texture, while thinly sliced onions and fragrant lemongrass

    enhance the aromatic experience.

    SERVE WITH

    CHICKEN/PORK

    230

  • HACHÉ EPICÉ

    Tossed with crunchy peanuts, tangy tomatoes,

    and fragrant Thai herbs, each bite offers a symphony

    of textures and tastes.

    Perfectly balancing spicy, sour, salty,

    and sweet notes, this dish is a delightful

    starter or a refreshing complement to any meal,

    delivering a taste of Thailand's culinary

    prowess.

    WITH SEAFOOD

    250

  • SOM TUM PU (SALADE DE PAPAYE)

    This dish features thinly sliced raw beef, marinated in a

    zesty mixture of lime juice, fish sauce, and chili,

    creating a perfect balance of spicy,

    sour, and savory. Fresh herbs like cilantro and mint

    add a fragrant touch, while red onions and sliced

    chilies enhance the flavor profile.

    350

  • BOULE DE PORC ÉPICÉE

    This salad features succulent,

    spicy pork balls that are seasoned with herbs and spices,

    then cooked to perfection.

    The pork balls are served

    on a bed of mixed greens, alongside crunchy vegetables

    like cucumbers and carrots. Tossed in a tangy dressing made

    from lime juice, fish sauce, and chili, the salad bursts

    with flavors that are both refreshing and exciting.

    210/250

POISSON

SOUPE

BREAKFAST

DISH

DRINK

DESERT

MENU

MENU

BREAKFAST

DISH

DRINK

DESERT

BREAKFAST

DISH

DRINK

DESERT

FRIED RED TILAPIA