Éventail Traiteur Asiatique

A complete menu with starter, main course, and side dish. Dishes are typical of Chinese cuisine, served hot.

An assortment of steamed dumplings (dim sum) served with a side dish and dessert. A lighter and more traditional option.

Menu focused on grilled chicken skewers (yakitori style), served with a side dish and dessert.

Mixed platter including salmon sushi and salmon california rolls. Served with wasabi and ginger.

Assortment of makis and california rolls, all with salmon. Ideal for raw salmon lovers.

Fresh 'spring' makis with salmon and avocado, wrapped in rice paper or lettuce instead of traditional nori seaweed.

Inside-out rice rolls (rice on the outside) filled with salmon and avocado/cucumber, sprinkled with sesame seeds.

Gourmet makis containing cream cheese, offering a creamy texture.

Thick slices of fresh raw salmon, served without rice.

Minced chicken meatball skewers, grilled and coated with sweet and savory sauce (tare).

Thin slices of beef rolled around a piece of melted cheese, grilled on a skewer.

Grilled salmon pieces on skewers.

Rice bowl topped with shrimp, fresh salad, seasonal fruits, and various vegetables. A complete and fresh dish.

Hawaiian bowl composed of marinated raw salmon cubes, served on seasoned rice with an assortment of fruits and vegetables.

Vietnamese salad composed of cold rice vermicelli, sautéed beef, fresh vegetables, herbs, and chopped spring rolls, served with nuoc-mâm sauce.

Fried imperial rolls, crispy on the outside with a flavorful filling inside. To be wrapped in lettuce and mint leaves.

Crispy triangular fritters stuffed with spicy beef and vegetables.

Shrimp coated in breadcrumbs and fried until golden and crispy.

Small crispy dumplings filled with shrimp.

Steamed shrimp dumplings (Ha Kao) with translucent dough.

Delicate steamed dumplings filled with scallops.

Variant of shrimp dumplings flavored with fresh coriander.

Vegetarian steamed dumplings with spinach.

Steamed dumplings filled with a vegetable mix.

Shrimp Siu Mai, steamed dumplings open at the top.

Flower-shaped dumplings filled with a mix of shrimp and chicken.

Classic pork siu mai, steamed.

Pan-fried crescent-shaped dumplings, filled with chicken and vegetables.

Dumplings with slightly thicker dough, filled with seasoned pork.

Vietnamese dumplings (Banh Cuon), rice flour filled with pork and black mushrooms, served with Vietnamese charcuterie and herbs.

Fried dumplings filled with vegetables.

Soft steamed brioche (Baozi), usually filled with meat or vegetables.

Miniature version of steamed brioche.

Refined steamed dumpling combining the flavor of shrimp and crab.

Fresh salad with chicken pieces, often dressed with an Asian vinaigrette.

Mixed salad topped with cooked shrimp.

Crispy bean sprout salad, lightly seasoned.

Flavorful broth garnished with whole or chopped shrimp.

Traditional hot and sour soup, rich in ingredients like bamboo, black mushrooms, and tofu.

Fresh roll in rice paper containing shrimp, lettuce, vermicelli, and mint. Not fried.

Steamed white rice, a simple and neutral side dish.

Fried rice with eggs, peas, and ham pieces.

Vegetarian version of Cantonese rice, with various sautéed vegetables.

Fragrant rice, often sautéed with Thai spices or aromatics.

Wheat noodles stir-fried in a wok with a mix of crunchy vegetables.

Thin rice vermicelli sautéed with vegetables.

Potato wedges or pieces sautéed, seasoned simply with salt and pepper.

Flat beans or snow peas, sautéed with garlic or plain.

Mix of various sautéed vegetables in a thickened sauce, crunchy and flavorful.

Shrimp sautéed in a spicy tomato sauce.

Shrimp fried then dry-sautéed with salt, pepper, and aromatics.

Pieces of white fish (cod) fried and seasoned with salt and pepper.

Fried squid rings or pieces, seasoned with salt and pepper.

Slices of roasted duck with crispy, caramelized skin and tender meat.

Thinly sliced beef sautéed with fresh lemongrass stalks, offering a lemony aroma.

Beef sautéed with colorful peppers in a spicy sauce.

Classic beef sautéed with plenty of onions, savory brown sauce.

Pieces of chicken sautéed with peppers in a spicy sauce.

Chicken meatballs coated in a slightly spicy sweet and sour sauce.

Chicken simmered in a salted caramel sauce, tender and rich in flavor.

Chicken sautéed with black Asian mushrooms (wood ear mushrooms) which provide a crunchy texture.

Lemongrass-marinated chicken, then grilled.

Individual lemongrass-marinated chicken skewer.

Chicken prepared Thai-style, often with Thai basil and chili.

Chicken sautéed with fresh ginger slices, fresh and pungent taste.

Sweet and fragrant tropical fruits served in a sweet syrup.

Marinated ginger slices, refreshing and pungent (usually a condiment, but listed here).

Shredded white cabbage salad marinated in a sweet and sour vinaigrette (Japanese coleslaw style).

Crispy shrimp crackers, airy and light.

Ginger pieces cooked in sugar, a spicy and sweet treat.

Dense and sweet Asian cake made from mung beans or soy.

Soft or crunchy confectionery with sesame seeds.

Small sweet pancake or dumpling combining soy and coconut.

Warm glutinous rice ball, filled with sweet yellow bean paste and rolled in shredded coconut.

Variant of coconut pearl with a chocolate center.

Coconut pearl often flavored with pandan, which gives it its green color and vanilla-vegetal aroma.

Still natural mineral water.

Sparkling natural mineral water.

Cola soda.

Sugar-free cola soda.

Cherry-flavored cola soda.

Soda with natural lemon and lime flavors.

Orange-flavored soda.

Lemon-flavored soda.

Sweetened iced tea.

Sparkling orange drink with pulp.

Tonic or citrus soda.

Sweet drink with tropical fruits.

Sweet, plant-based drink made from soy.

Coconut milk drink, creamy and fragrant.

Refreshing coconut water with pulp pieces.

Sweet and fragrant lychee juice.

Creamy mango juice.

Light and refreshing Chinese blonde beer.

Large bottle of Tsingtao beer.

Japanese 'Super Dry' beer, crisp and dry.