Le Cygne

Small minced chicken patties flavored with lemongrass. Tender texture and fresh citrus aromas. To be enjoyed hot as an appetizer.

Fried imperial rolls, crispy and golden, filled with meat and vermicelli. Crispy texture. Usually served with green salad and mint for wrapping.

Variation of classic spring rolls stuffed with shrimp. Crispy on the outside with a savory seafood filling. To be dipped in nuoc-mâm sauce.

Fried rolls without meat, filled with vegetables and rice vermicelli. Crispy and light. Ideal for a vegetarian start to the meal.

Crispy pastry dumplings filled with a shrimp mixture. Very crispy texture. To be enjoyed with sweet and sour sauce.

Traditional Thai sausages, often flavored with herbs and spices. Rich and aromatic taste. Served grilled or fried.

Whole shrimp coated in a light, golden batter. Crispy on the outside and tender on the inside. A classic to snack on.

Fried thin pastry triangles, filled with a spicy chicken mixture. Crispy and curry-scented. To be eaten with fingers.

Simple omelette filled with various stir-fried vegetables. Soft texture. A light and mild dish.

Omelette filled with chicken pieces or minced chicken. Savory and comforting. Often served with a little soy sauce.

Omelette with whole or chopped shrimp. The combination of egg and seafood is mild and pleasant. To be enjoyed hot.

Steamed dumplings (Ha Kao) with translucent rice dough filled with shrimp. Tender and slightly elastic texture. Delicate flavor.

Fresh roll in a raw rice paper wrapper, filled with vermicelli, shrimp, herbs, and salad. Very fresh and healthy. Served cold with peanut or nuoc-mâm sauce.

Thickened and velvety soup with asparagus tips and crab meat. Creamy texture. Mild and oceanic flavor.

Traditional spicy and sour Chinese soup with various ingredients (bamboo, mushrooms, tofu). Pungent and vinegary flavor. Ideal as an appetizer.

Large bowl of clear broth filled with shrimp dumplings (wontons). Light but filling dish. Savory broth and tender dumplings.

Full meal soup with shrimp dumplings and noodles (often egg noodles). Comforting broth. To be eaten with chopsticks and a spoon.

Famous Vietnamese soup with aromatic beef broth (star anise, cinnamon), served with flat rice noodles and beef slices. The beef finishes cooking in the hot broth. To be enhanced with Thai basil, soy, and lemon.

Rich and creamy Tom Kha style soup, blending coconut milk, galangal, and lemongrass. Sweet, sour, and slightly spicy flavors. Contains vermicelli and shrimp.

Vietnamese salad composed of cold rice vermicelli, hot lemongrass stir-fried beef, raw vegetables, and chopped spring rolls. A mix of textures and temperatures. Drizzled with nuoc-mâm sauce and sprinkled with peanuts.

Bò Bún version without stir-fried beef, only with crispy spring rolls. Fresh and light dish based on rice vermicelli and salad. To be mixed with the sauce before eating.

Fresh and fragrant salad with lemongrass-marinated chicken. Typical Thai dressing mixing lime, chili, and fish sauce. Light and aromatic.

Crispy salad (Som Tam) based on raw green papaya julienne. Very strong taste: sour, spicy, and sweet. A classic of Thai street food.

Marinated or rare beef salad, very tender, seasoned with lemongrass and fresh herbs. Intense and spicy flavors. For lovers of raw or rare meat.

Refreshing salad with cooked shrimp, enhanced by lemongrass, cilantro, and lime. Light and oceanic. Perfect as a starter.

Grilled chicken pieces marinated in lemongrass. Smoky and lemony flavor. Tender meat.

Grilled chicken skewers with lemongrass flavors. Similar to the previous version but likely a different portion or quality depending on the menu.

Marinated and grilled pork loin slices. The meat is juicy and well-flavored. Often served with rice or vegetables.

Whole or boneless chicken thighs, grilled with a lemongrass marinade. Crispy skin and tender meat. Typically Asian flavors.

Shrimp stir-fried in a wok with fresh Thai basil. Anise and peppery flavor. A quick and aromatic stir-fried dish.

Shrimp simmered in a creamy coconut milk curry sauce. Mild and spicy flavor. Delicious with white rice.

Sweet and savory dish combining shrimp and fresh pineapple pieces. Slightly tangy sauce. A tropical combination.

Shrimp stir-fried with a mix of crispy seasonal vegetables. Healthy and colorful dish. Light soy-based sauce.

Fried shrimp then dry-sautéed with salt, pepper, and aromatics (garlic, chili). Very fragrant and crispy. Often eaten with the shell for more flavor.

Scallops stir-fried in a wok with a spicy sauce. The tender texture of the scallops contrasts with the heat of the chili. Refined and spicy dish.

Scallops cooked simply with salt and pepper to preserve their delicate flavor. Lightly seared. Dry and aromatic seasoning.

White fish pieces served in a yellow or red curry coconut milk sauce. Melting texture. Rich and fragrant sauce.

Fish sautéed with fresh ginger strips and onions. Lively and warming taste. Ginger helps mask the fish odor.

Gentle steaming preserving the delicate texture of the fish. Seasoned with ginger, chives, and light soy sauce. A healthy and dietetic dish.

Squid pieces sautéed in satay sauce (spice mix, peanuts, chili). Rich, umami, and slightly spicy flavor. Firm texture of the squid.

Squid quickly stir-fried in a wok with ginger. Fresh and peppery. Ginger adds zest to the seafood.

Crispy fried squid seasoned with salt, pepper, and spices. Eaten like a savory snack. Crispy texture on the outside, tender on the inside.

Grilled chicken marinated with lemongrass flavors. Golden and crispy skin. Served hot.

Minced chicken stir-fried in a wok with plenty of basil and chili (Pad Kra Pao). Very aromatic and spicy. A Thai cuisine classic.

Stir-fried dish with varied textures: tender chicken, slippery mushrooms, and crunchy bamboo. Savory brown sauce. Not very spicy.

Chicken cooked with fresh ginger strips. Lively and slightly spicy taste. Good for digestion and warming.

Chicken pieces stir-fried with fresh pineapple. Balanced sweet and savory mix. Glazing and fruity sauce.

Simple and balanced dish of stir-fried chicken and various vegetables. Light sauce. Suitable for all palates.

Chicken simmered in a creamy coconut milk curry sauce. Mild, creamy, and fragrant. Ideally served with rice.

Beef strips stir-fried in a wok with Thai basil and chili. Strong and spicy flavors. Seared and juicy meat.

Beef stir-fried with fresh ginger. The spiciness of ginger enhances the rich flavor of beef. Classic and energizing dish.

Beef and broccoli florets stir-fried together. The broccoli remains crisp and absorbs the beef sauce. Simple and effective.

Beef curry simmered in coconut milk. Thai style, so likely flavored with red or green curry. Rich and spicy sauce.

Roasted duck slices served in a red curry coconut milk sauce, often with fruits (pineapple, lychee). Rich and complex blend.

Duck stir-fried with fresh Thai basil. The strong flavor of duck pairs well with anise herbs. Savory and fragrant.

Roasted or grilled duck thigh, served with a typical sweet and savory Cantonese brown sauce. Crispy skin and melting flesh.

Marinated and grilled pork pieces with a lemony flavor. Savory and juicy meat. Ideal accompaniment for rice.

Traditional Vietnamese dish (Thit Kho) where pork is simmered for a long time in a caramel and nuoc-mâm sauce. Intense sweet and savory taste. Very tender meat.

Stir-fried mixed vegetables (Chop Suey). Crispy and bound with a light sauce. Classic vegetarian dish.

Simply stir-fried broccoli with garlic or plain. Green and crunchy. A healthy side dish.

Wheat or egg noodles stir-fried in a wok with vegetables. Vegetarian complete dish. Soy sauce flavor.

Classic stir-fried noodles with chicken pieces and vegetables. A filling and flavorful single dish.

Nest of crispy fried noodles topped with a sauced chicken preparation. The noodles soften upon contact with the sauce. Interesting texture play.

Beef version of crispy noodles. Sauced meat served over fried noodles. Rich and hearty.

Crispy noodles served with shrimp and vegetables in sauce. Mix of seafood and crunchy textures.

Wok-fried noodles (Chow Mein style) with shrimp and vegetables. Savory and tender. A complete dish.

Stir-fried noodles with beef strips and vegetables. Rich flavor from beef and soy sauce. Very popular.

Classic Pad Thai: rice noodles stir-fried with chicken, eggs, bean sprouts, and tamarind sauce. Sweet and sour flavor. Served with peanuts and lime.

Pad Thai variation prepared with beef. The flat noodles absorb the sauce and meat juices. A hearty dish.

Seafood version of Pad Thai. Shrimp stir-fried with rice noodles and sweet and sour sauce. A must-have in Thai cuisine.

Portion of steamed jasmine rice. Tender and fragrant grains. Ideal neutral accompaniment for sauced dishes.

Sticky textured rice, typical of northern Thailand and Laos. Traditionally eaten with fingers by forming balls.

Fried rice with peas, eggs, and diced ham. Savory and colorful. Can be eaten alone or as a side dish.

Wok-fried rice (Khao Pad) with chicken, egg, and onions. Seasoned with fish and soy sauce. Simple and delicious.

Thai-style fried rice with shrimp. Grains are separated and slightly toasted. Often served with cucumber and tomato.

Tender marinated beef cubes stir-fried, served with red rice colored with tomato. Signature dish with peppery and caramelized flavors. Fried egg option is recommended.

Traditional hot dessert (Che Chuoi). Bananas cooked in sweet coconut milk with tapioca pearls. Creamy and comforting texture.

Coconut pearls (Banh Bot Loc), glutinous rice dough balls filled with sweet soy paste, sprinkled with grated coconut. Served warm and soft.

Fruits in syrup or fresh depending on the season. White flesh, juicy and rose-scented. A light and fresh dessert.

Soft Chinese nougat with sesame seeds or peanuts. Sweet and slightly crunchy. Goes well with tea.

Fried rolls filled with melted banana and chocolate. Crispy and warm. A gourmet fusion dessert.

Candied ginger pieces. Intense, sweet, and spicy taste. Aids digestion.

Vanilla ice cream with a meringue center, coated in praline. A classic of French frozen desserts.

Variation of the mystery, likely coconut or coconut mousse. Coated ice cream with a crunchy center.

Lemon sorbet served in the frozen fruit peel. Very refreshing and tangy.

Orange sorbet served in its whole peel. Sweet and fruity.

Coconut ice cream or sorbet served in a natural coconut shell. Exotic and creamy.

Honey and candied fruit/dried fruit ice cream, imitating Montélimar nougat. Creamy texture with pieces.

Frozen dessert with coffee flavor. Light and airy texture like an ice cream mousse.

Banana cut in half served with three scoops of ice cream (vanilla, strawberry, chocolate), chocolate sauce, and whipped cream. Hearty and classic dessert.

Lemon sorbet with a splash of vodka. Both a digestif and a fresh dessert. For adults only.