Le Patio Rooftop

Fried spring rolls filled with chicken and vegetables. The rice paper becomes crispy and golden when fried. Usually served with a nuoc-mâm dipping sauce.

Small fried rolls stuffed with shrimp and herbs. The crispy wrapper contrasts with the tender filling. An Asian cuisine classic to enjoy hot.

Japanese dumplings (Gyoza) filled with chicken and vegetables, grilled on one side. The dough is both soft and crispy. Often served with a soy-vinegar sauce.

Shrimp coated in a light and airy batter, then fried. The texture is very crispy without being greasy. To be enjoyed with a mild soy sauce.

Small salad of finely sliced and marinated white cabbage. Crunchy and slightly tangy. It often accompanies sushi dishes to refresh the palate.

Wakame seaweed salad seasoned with sesame oil. Slightly crunchy and gelatinous texture with an iodized and sweet-savory taste. Rich in minerals and very refreshing.

Traditional Japanese soup made from dashi broth and fermented soybean paste. Often contains tofu, seaweed, and chives. A warm and comforting accompaniment rich in umami.

Skewers of grilled chicken pieces coated in a sweet and savory teriyaki sauce. The meat is tender and caramelized. A classic of Japanese street food.

Skewers of grilled minced chicken meatballs (tsukune). Glazed with sweet soy sauce. Soft texture and savory taste.

Thin slices of beef rolled around a piece of melting cheese, all grilled on a skewer. The combination of grilled beef and flowing cheese is rich and indulgent. Very popular in France.

Plain steamed white rice. Typical sticky texture of Japanese rice. Ideal for accompanying saucy dishes or skewers.

Wok-fried rice with small vegetables and egg. Savory and slightly fatty. A richer side dish than white rice.

Noodles simply stir-fried with soy sauce or vegetables. Tender and slippery texture. A neutral accompaniment that pairs well with everything.

Rice specially prepared for sushi, seasoned with rice vinegar, sugar, and salt. Slightly tangy and sweet taste. Served warm or cold.

Large bowl of seasoned rice topped with a variety of raw fish (salmon, tuna, sea bream, etc.). A complete, fresh, and colorful dish. Eaten by alternating bites of fish and rice.

Bowl of seasoned rice generously topped with slices of raw salmon. The salmon is melting and fatty. Ideal for lovers of this fish.

Duo of raw salmon and tuna served on a bed of seasoned rice. Allows for variety between the richness of salmon and the lean flesh of tuna.

Salmon sashimi and fresh avocado slices on seasoned rice. The creaminess of the avocado pairs perfectly with the texture of the salmon.

Seasoned rice ball topped with a slice of raw red tuna. Delicate taste and firm texture. A sushi essential.

Classic nigiri sushi with a slice of raw salmon on rice. Salmon is appreciated for its rich taste and melting texture.

Royal sea bream sushi, a fish with delicate and slightly sweet white flesh. Subtle and refined flavor.

Sushi topped with a cooked shrimp opened butterfly-style. Firm texture and mild taste. Often appreciated by those who prefer cooked fish.

Inverted rice roll (rice on the outside) filled with avocado and shrimp, sprinkled with sesame seeds. Mild and creamy.

Inverted maki filled with cooked tuna flakes and avocado. A flavorful option without raw fish, often enhanced with mayonnaise.

California roll with raw tuna and avocado. The classic combination of lean fish and fatty fruit.

The most popular of California rolls: raw salmon and avocado. A perfect balance of melting textures.

Roll containing salmon and cream cheese. Very creamy and rich in flavor.

California roll topped with fried shrimp tempura and avocado. Offers a delicious contrast between the crispiness of the shrimp and the softness of the rice.

Maki variation often fried or with a special salmon composition. Crispy and indulgent.

Thick slices of raw tuna served without rice. Allows you to appreciate the purity and freshness of the fish.

Assortment of fresh salmon slices. Buttery texture and rich taste.

Thin slices of raw sea bream. Translucent white flesh, firm and delicate.

Tasting platter including a mix of different raw fish (tuna, salmon, sea bream). Ideal for trying everything.

Maki where the rice is surrounded by a slice of fresh salmon instead of seaweed, filled with avocado. Very visual and rich in fish.

Roll wrapped in fresh salmon and filled with cream cheese. A creamy and melting bite.

Salmon roll with a crunchy cucumber core. Adds a touch of freshness to the richness of the salmon.

Small nori seaweed roll filled with rice and a piece of tuna. Simple and traditional.

Classic salmon maki. The right balance between seasoned rice, seaweed, and fish.

Vegetarian maki filled only with cream cheese. Mild and creamy.

Vegetarian maki with cucumber (Kappa maki). Very fresh and crunchy, ideal for cleansing the palate.

Maki with ripe avocado. Buttery texture and nutty taste.

Fresh roll wrapped in rice paper (not seaweed) filled with tuna, avocado, mint, and lettuce. Very light and fragrant.

Spring roll with salmon and avocado with fresh herbs. A lighter alternative to classic makis.

Rice paper wrap filled with salmon, cream cheese, and lettuce. A combination of freshness and creaminess.

Fresh vegetarian roll with avocado and cheese. Light and flavorful.

Large hand-rolled nori seaweed cone filled with rice, salmon, and vegetables. Eaten with your fingers to enjoy the crispiness of the seaweed.

Seaweed cone filled with rice and tuna. A generous and fun portion to eat.

Large roll cut into several pieces, containing a rich filling (fish, vegetables, omelet, etc.). A very complete and varied bite.

Roll filled with salmon and avocado, topped with crispy fried onions. Interesting play of textures between melting and crunchy.

Salmon and cream cheese roll with a crispy finish (fried onions). Indulgent and flavorful.

Special roll filled with fresh vegetables and topped with semi-cooked salmon. The lightly seared salmon brings a unique toasted flavor.

Impressive roll with shrimp tempura and avocado, often arranged to resemble a dragon. Enhanced by a spicy sauce.

California roll topped with an assortment of colorful fish (tuna, salmon, sea bream) and avocado. As beautiful as it is delicious.

Platter dedicated to salmon lovers, with a generous portion of semi-cooked salmon. Rich in flavors and textures.

The classic pizza par excellence with tomato base and mozzarella cheese. Simple and effective.

Pizza topped with ham and button mushrooms. A very popular flavor combination.

Pizza topped with a variety of fresh vegetables. Colorful, light, and flavorful.

Spicy pizza with pieces of merguez and an egg. Piquant and substantial taste.

White or tomato pizza topped with a blend of four powerful cheeses. Creamy and very indulgent.

The sweet and savory combination of goat cheese and honey, refreshed by arugula after baking.

Spicy pizza with piquant chorizo and peppers. Inspired by Tex-Mex flavors.

Pizza topped with chicken pieces and mushrooms. Simple and universally liked.

Tuna pizza with sun-kissed vegetables. Evokes the flavors of the South of France.

Pizza with a crème fraîche base topped with smoked or fresh salmon and dill. Rich and Nordic.

Refined pizza with Serrano cured ham, parmesan shavings, and pesto. Authentic Italian flavors.

Generously topped pizza for meat lovers, combining minced beef and merguez.

Pizza inspired by the famous Savoyard dish. Cream base, potatoes, bacon, and Reblochon cheese. Very hearty.