Chez Kim

Rice dish with roasted pork neck coated in a rich coconut juice sauce. A mix of savory and sweet flavors.

Grilled chicken fillet with spices, served with rice. Tender and slightly spicy texture.

Diced chicken stir-fried Loc Lac style, marinated and tender, served with rice (often tomato-based). A Vietnamese classic.

Beef Loc Lac: marinated and wok-fried beef cubes, served with rice. The meat is juicy and peppery.

Traditional soup from southern Vietnam (Hu Tieu) with noodles, pork, and shrimp in a clear and flavorful broth.

The famous Phô soup: rice noodles in a beef broth simmered with spices (anise, cinnamon), garnished with meat and fresh herbs.

Fresh salad made with noodles, crunchy vegetables, and herbs, dressed with a light Vietnamese sauce.

Cold salad of rice vermicelli topped with stir-fried meat, raw vegetables, herbs, peanuts, and spring rolls. A complete and fresh dish.

Vegetarian version of Bo Bun with stir-fried vegetables or tofu instead of meat, served over rice vermicelli with raw vegetables.

Chef's suggestion varying according to fresh market products. Ask your server for the dish of the day.

Wheat noodles stir-fried in a wok with a mix of meats (beef, pork, chicken) and vegetables.

Wheat noodles stir-fried in a wok with shrimp and vegetables.

Vegetarian dish of wheat noodles stir-fried with various seasonal vegetables.

Crispy fried noodles coated in a meat and vegetable sauce.

Crispy fried noodles coated in a shrimp and vegetable sauce.

Crispy fried noodles served with a vegetable sauce.

Flat rice noodles (Pho style) stir-fried in a wok with meats and vegetables. Soft texture.

Flat rice noodles stir-fried in a wok with shrimp and vegetables.

Flat rice noodles stir-fried in a wok with an assortment of vegetables.

Stir-fried transparent bean vermicelli with beef. The noodles are translucent and slightly elastic.

Steamed white rice.

Choice of: garlic-flavored fried rice or Cantonese fried rice with peas, eggs, and ham.

Portion of plain noodles, without topping.

Fried rice with various seafood.

Plain stir-fried transparent vermicelli, without meat.

Stir-fried seasonal vegetables mix in a wok.

Beef served sizzling on a hot plate with the chef's special sauce.

Beef stir-fried with fresh ginger and chives flavors, served on a hot plate.

Beef stir-fried with Thai basil flavor, served hot.

Beef stir-fried in a spicy sauce for chili lovers.

Shrimp stir-fried with Thai basil, served on a hot plate.

Duck slices stir-fried with ginger and chives.

Large shrimp (prawns) coated in a spicy sauce.

Shrimp stir-fried with fresh ginger.

Restaurant's signature cocktail.

Classic Italian vermouth.

Portuguese fortified wine, sweet and rich.

Juniper berry flavored spirit.

Pastis de Marseille, anise-flavored aperitif.

Johnnie Walker Red Label Scotch whisky.

French cocktail made with white wine and crème de cassis.

Organic Luberon rosé wine.

Côte de Provence rosé wine.

Saint-Tropez rosé wine, Côte de Provence appellation.

Tavel rosé wine, known for being a rosé with character.

Alsace Pinot Noir.

Organic Luberon red wine.

Côtes du Rhône red wine.

Bordeaux red wine.

Saint-Émilion red wine.

Beaujolais red wine, light and fruity.

Dry white wine from the Loire, Muscadet Sèvre et Maine sur lie.

Sancerre white wine, dry and mineral.

Red wine served by the pitcher.

Rosé wine served by the pitcher.

White wine served by the pitcher.

Chinese pale lager beer, light and refreshing.

Still natural mineral water.

Sparkling natural mineral water.

Sparkling mineral water.

Fruit juice by the glass.

Peach iced tea.

Orange soda with pulp.

Cola soda.

Lighter version of cola soda.

Refreshing coconut water, sometimes with pulp pieces.

Espresso coffee.

Decaffeinated coffee.

Tea flavored with jasmine flowers.

Tea infused with mint leaves.

Organic Japanese green tea.

Menu item (possible dessert or digestif).