Le Restaurant du Bonheur

Traditional Vietnamese soup consisting of a clear and fragrant beef broth, rice noodles, and thin slices of meat. Flavored with star anise and cinnamon.

Light broth with soy vermicelli (transparent), shrimp, and chicken. A delicate and digestible soup.

Wonton soup containing shrimp-filled dumplings in a flavorful broth. The dumplings have a thin skin and a tender filling.

Thick hot and sour soup, rich in ingredients like tofu, bamboo, and black mushrooms. Characteristic spicy and vinegary flavor.

Creamy and smooth soup combining the delicacy of white asparagus and crab meat. Velvety texture.

Tom Yam or Tom Kha soup, creamy with coconut milk and enhanced by chili and lemongrass. A rich balance between sweetness and spiciness.

Juicy steamed buns filled with pork and containing a little hot broth. Soft dough like steamed bread or thin depending on the style.

Classic open-top steamed dim sum, made from yellow wheat dough and filled with a pork-shrimp mixture. Firm and flavorful texture.

Dumplings with translucent skin made from rice flour, filled with whole or chopped shrimp. Delicate and slightly elastic texture.

Traditional steamed dumplings with pork and mushrooms, wrapped in a thin wheat dough. Dense and fragrant.

Steamed dumplings filled with vegetables. A light and healthy option for vegetarians.

Typical Vietnamese dumplings, often made with glutinous rice flour filled with meat and mushrooms, steamed.

Assorted selection of different dim sum (ha-kao, siu-mai, etc.). Ideal for tasting several types of steamed bites.

Dumplings with thicker dough, pan-fried on one side for crispiness and steamed on the other (Gyozas). Juicy meat and vegetable filling.

Warm rice vermicelli salad with vegetarian topping, raw vegetables, peanuts, and vegetarian spring rolls. Fresh and complete.

The classic Bo Bun: rice vermicelli, lemongrass sautéed beef, crispy spring rolls, salad, and herbs. Served with nuoc-mâm.

Chicken version of Bo Bun. Vermicelli, sautéed chicken, raw vegetables, and spring rolls.

Bo Bun with sautéed shrimp. A seafood variation, fresh and light.

House specialty: very crispy fried chicken served with a ginger-chili sauce. Explosive in flavor.

Sizzling beef on a plate, flavored with fresh ginger. Comforting and hot.

Beef with satay (peanuts/chili) served bubbling on a hot plate. Rich and spicy.

Sautéed beef with a large amount of shallots and chives. Very aromatic.

Shallot chicken version of the sizzling plate dish.

Basil chicken served sizzling. The aroma of basil is enhanced by the heat of the plate.

Convivial meal where you cook meats and seafood yourself in a satay broth at the center of the table.

Grilled beef dish to share, often seasoned with mild spices and onions, Mongolian barbecue style.

Whole fish served as you choose: grilled (crispy skin) or steamed (tender flesh), with the special sauce.

The famous Peking lacquered duck, traditionally served with pancakes, hoisin sauce, and green onions. Very crispy skin.

Tender marinated beef sautéed, served with tomato rice (red rice) and often a fried egg. Popular complete dish of Cambodian origin.

Crispy breaded chicken served with fried rice. A comforting and hearty dish.

Wheat noodles sautéed in a wok with various crunchy vegetables. Simple and effective.

Noodles sautéed with beef strips.

Noodles sautéed with chicken pieces.

Noodles sautéed with shrimp.

Fried rice with eggs, peas, and diced ham. The most famous Chinese side dish.

Fried rice richly garnished with shrimp.

Steamed jasmine rice. Ideal to accompany saucy dishes.

Thai-style fried rice with shrimp, often seasoned differently from Cantonese.

Portion of sautéed black mushrooms.

Sticky and chewy rice, traditionally served in a small bamboo basket. Typical of northern Thailand and Laos.

Wok-fried mix of seasonal vegetables (Chop Suey). Crunchy and healthy.

Broccoli florets sautéed with garlic. Green, crunchy, and fragrant.

Fried rice simply with soy sauce, giving a brown color and salty taste.

Tender sautéed eggplant with chives. Melty texture.

Restaurant's alcoholic creation to start the meal.

Non-alcoholic fruit juice blend.

Classic Italian vermouth, sweet or dry depending on choice.

French aperitif made with white wine and fruit cream.

Anise aperitif from Marseille. Drunk diluted with fresh water.

Famous French pastis with a taste of anise and licorice.

Classic cocktail made with Campari, red vermouth, and sparkling water. Bitter and refreshing.

Portuguese fortified wine, sweet and rich.

Classic colorless eau-de-vie.

French aperitif based on gentian. Characteristic bitter taste.

Cuban cocktail with rum, lime, mint, and sparkling water. Very refreshing.

Classic Scottish blended whiskies.

American Tennessee Whiskey, notes of caramel and vanilla.

Prestigious French sparkling wine.

Champagne cocktail with crème de cassis.

Traditional Chinese spirit made from sorghum and flavored with rose. Strong and floral.

Peppermint liqueur, served very cold.

French eau-de-vie aged in oak barrels. Rich and complex.

Rosé wine from Provence, typically pale, dry, and fruity.

Classic rosé from Provence.

Chinese wine, a curiosity to discover.

Rosé from the Rhône Valley, more colorful and full-bodied than Provence rosés.

Dry and aromatic white wine, a universally appreciated grape variety.

Dry, mineral, and fruity white wine from Alsace.

Dry white wine from the Loire, perfect with seafood.

Great white wine from Burgundy, dry and mineral.

Table wine served in a carafe.

Wine by the glass.

Bottle of brut champagne.

Large bottles of still or sparkling mineral water.

Half bottles of mineral water.

Naturally sparkling mineral water.

Cola soda.

Bitter tonic soda.

Orange soda with pulp.

Various fruit juices.

Sweetened iced tea flavored with peach.

Sweet and floral exotic juice.

Refreshing coconut water, often with pieces of pulp.

Light lager blonde beers.

Fragrant hot tea.

Classic espresso.

Espresso with a drop of milk.