Im Thaï Gourmet

A creamy Thai soup based on coconut milk, flavored with galangal (a rhizome related to ginger). The taste is mild, creamy, and slightly tangy.

The famous sweet, sour, and spicy shrimp soup. It is infused with lemongrass, kaffir lime leaves, and chili for a clear and very fragrant broth.

A refreshing salad mixing the sweetness of fresh pineapple and shrimp. Grated coconut adds a pleasant texture and a tropical touch.

Slices of raw salmon marinated or seasoned with a vibrant sauce of lime, chili, and herbs. A fresh dish reminiscent of ceviche with Thai flavors.

A shrimp salad seasoned with 'Thalay' sauce, a typical seafood sauce made from green chili, garlic, and lime. It is spicy and tangy.

A glass noodle salad (soy), mixed with shrimp, minced chicken, and fresh herbs. Served warm, it is light and spicy.

A crispy salad made of crumbled fried rice balls, mixed with aromatic herbs and fermented Thai sausage. A unique blend of textures and tangy flavors.

A salad of thinly sliced grilled beef, seasoned with toasted rice powder, chili, mint, and lime. The name literally means 'waterfall beef', evoking the juices of the meat.

Thailand's iconic green papaya salad. Crunchy papaya is pounded with garlic, chili, tomatoes, and green beans for a sweet-salty-spicy taste.

An assortment of two types of crispy fried appetizers. Perfect for starting the meal with a snack.

Fish and shrimp paste croquettes, mixed with red curry paste and herbs, then fried. They have a soft and elastic texture, served with a sauce.

Chicken skewers marinated in turmeric and coconut milk, grilled over fire. They are served with a creamy peanut sauce.

A large tasting platter to share for two, including a varied selection of the house's starters (fried items, skewers, salads). Ideal for discovering multiple flavors.

A traditional Thai coconut milk curry, available in green (green chilies, spicier) or red (dried red chilies) versions. Served with your choice of meat or shrimp.

A rich and mild curry of Persian influence, containing dried spices (cinnamon, cardamom), potatoes, and peanuts. The meat is simmered until tender.

A sophisticated dish of roasted duck served in a red curry. Lychees add a fruity sweetness that balances the curry's spiciness.

Slices of duck breast stir-fried in a wok with fresh chili and holy Thai basil (Gaprao). A very aromatic and generally quite spicy dish.

Fried chicken pieces with minced lemongrass. The dish offers a contrast between the crispiness of the chicken and the lemony aroma of the herbs.

Stir-fried chicken with roasted cashews, vegetables, and mild dried chilies. The sauce is slightly sweet and savory.

A marinated and then grilled beef sirloin, served sliced. It is accompanied by a 'Nam Jim Jaew' sauce with tamarind, chili, and toasted rice powder, and is traditionally eaten with sticky rice.

Fried sea bass fillet coated in a rich sauce of garlic, chilies, and herbs. The fish is crispy on the outside and tender on the inside.

Cod pieces fried until crispy, served with a sweet and sour sauce with a chili kick. A mix of sweet, sour, and slightly spicy flavors.

Salmon fillet coated in 'Chu Chee' sauce, a thick reduction of red curry with coconut milk, flavored with shredded kaffir lime leaves.

Whole or fillet sea bream, fried to achieve crispy skin, and served with a three-flavor sauce (sweet, sour, spicy).

Steamed sea bass fillet, served in a very lemony broth with plenty of fresh garlic and chili. A healthy, light, and very vibrant dish.

Scallops stir-fried in a wok with spicy red curry paste and clusters of fresh green peppercorns. A dish intense in flavors.

Large prawns (gambas) coated in a creamy red curry sauce and coconut milk, garnished with kaffir lime leaves.

Prawns served in a creamy red curry sauce, presented inside a fresh coconut for a spectacular presentation and subtle aroma.

Prawns sautéed and coated in a tamarind sauce, which offers a characteristic sweet and sour taste, often garnished with fried shallots.

Thai fried rice with pineapple chunks, shrimp, yellow curry powder, and often cashews and raisins.

Thailand's most famous stir-fried noodle dish. Rice noodles, eggs, peanuts, soy, and tamarind sauce, stir-fried in a wok.

Wide flat rice noodles stir-fried with dark soy sauce (hence the brown color), egg, and green vegetables (like Chinese broccoli).

Wheat or rice noodles simply stir-fried in a wok with a variety of crunchy vegetables. A simple and tasty dish.