Quatre amis

A complete menu including a main course, a side of rice, and a choice of dessert or drink. A balanced and satisfying option for a meal.

A simple meal consisting of a main dish of your choice served with rice. Ideal for a quick lunch or a light dinner.

A set menu including a starter and a main course, served with rice. Allows you to taste several flavors in one meal.

The most complete menu including starter, main course, rice, and dessert or drink. Perfect for a complete gastronomic experience.

Thin slices of tofu served cold and drizzled with a spicy red chili sauce. Tender texture and pronounced spicy flavor. Usually eaten as a starter or side dish.

Tender chicken steamed then served cold, drizzled with a rich chili and spice sauce. A classic Sichuan dish known for its complex and spicy flavors.

Thinly sliced beef slowly braised in an aromatic soy sauce until tender. Served cold, this dish offers a deep, savory umami flavor.

Crushed cucumber pieces seasoned with garlic, vinegar, and sometimes chili. A crunchy, refreshing, and slightly tangy starter.

Black mushrooms (wood ear fungus) served as a cold salad with a light dressing of vinegar and garlic. Unique texture, both tender and crunchy.

Thin strips of seaweed served cold, seasoned with sesame oil, vinegar, and spices. Subtle marine flavor and slightly crunchy texture.

A traditional thick Chinese soup, both sour and spicy. Usually contains tofu, black mushrooms, bamboo shoots, and sometimes meat.

A light and savory broth filled with various seafood (shrimp, calamari, etc.) and silken tofu cubes. Mild and comforting.

A smooth and sweet velvety soup made from sweet corn, often thickened with egg. A popular and light starter.

Wok-fried rice with eggs, peas, and diced ham. A Chinese cuisine classic, savory and not spicy.

Fried rice flavored with tomato sauce, offering a slightly tangy and sweet taste. A simple and comforting dish.

Clear broth served with jiaozi (Chinese dumplings) filled with meat and vegetables. A complete and comforting dish.

Light soup containing wontons, delicate pasta dumplings usually filled with pork and shrimp.

A complete dish combining wheat noodles and wontons in a savory broth. Varied texture between noodles and dumplings.

Noodle soup served with tender braised beef pieces and a rich broth with spices and soy sauce.

Noodle soup topped with prepared pork tripe, often slightly spicy. For lovers of offal and unique textures.

Light noodle soup with seasonal green vegetables (like Chinese cabbage or bok choy) in a clear broth.

Noodles served warm or cold, mixed with shredded chicken and a flavorful sauce (often sesame or soy-vinegar). A refreshing dish.

A variation of cold noodles with shredded chicken. The sauce usually brings notes of sesame, soy, and sometimes a hint of chili.

Tender fish fillets served in a spicy broth with silken tofu. A rich and spicy dish, typical of Sichuan cuisine.

Delicate white fish fillets sautéed with vegetables in a light, clear sauce. Mild flavor that enhances the fish.

Pieces of cuttlefish stir-fried in a wok with plenty of cumin and spices. A very aromatic dish with a firm and pleasant texture.

Shrimp stir-fried with roasted cashew nuts and vegetables. A classic mix of tender and crunchy textures with a mild flavor.

Shrimp served in a very spicy sauce or broth, often presented in a hot pot. Rich in chilies and aromas.

Thin strips of pork sautéed with fresh chilies or pepper. A simple but spicy and flavorful dish.

Shredded pork sautéed in a 'fish-flavored' sauce (yuxiang), which is actually a mix of garlic, ginger, vinegar, and chili. Sweet, sour, and spicy taste.

Slices of pork belly, first boiled then stir-fried in a wok with vegetables and fermented bean paste. Rich and savory.

Pork ribs fried or sautéed and generously seasoned with cumin and spices. Very fragrant and crispy.

Cleaned pork intestine pieces stir-fried with hot peppers. Chewy texture and spicy taste for enthusiasts.

Pork intestines fried until crispy, then seasoned with a spicy spice mix. Crispy texture on the outside.

Famous Sichuan specialty consisting of duck blood curd, offal, and various vegetables in a very spicy and oily red broth.

Pieces of pork simmered for a long time in a sweet and spicy soy sauce (Hong Shao style or similar). Very tender and melt-in-your-mouth meat.

Pork ribs glazed with a sweet and sour red sauce, typical of Beijing style. Rich and slightly tangy taste.

Beef slices stir-fried in a wok with plenty of onions. A classic dish, savory and slightly sweet from the caramelized onions.

Stir-fried beef with black mushrooms (wood ear fungus). A mix of textures between tender meat and crunchy mushrooms.

Beef tripe quickly stir-fried with fresh chilies. Characteristic crunchy texture and spicy taste.

Beef slices sautéed with green peppers or chilies. Spicy and fragrant dish.

Shredded beef served in a spicy Sichuan broth with very tender silken tofu. A hot, spicy, and comforting dish.