Le Tiger Asian FOOD

Light and crispy fritters of Japanese-style fried vegetables or seafood. · Airy and crunchy texture, delicate flavor. · To be dipped in the accompanying sauce for more flavor.

Vietnamese fried spring rolls, crispy and golden. · Filled with chicken or shrimp stuffing with vegetables and vermicelli. · Often eaten wrapped in a lettuce leaf with mint.

Tender chicken skewers grilled, served with a creamy satay sauce. · Rich roasted peanut flavor and juicy meat. · A classic of Asian street food.

Thin slices of beef rolled around a piece of melted cheese (yakitori style). · Savory mix of grilled meat and melted cheese. · Very popular in Japanese restaurants in France.

Pieces of chicken coated in tempura batter and fried. · Crispy on the outside and tender on the inside. · Served as a hot starter.

Fragrant Thai soup (Tom Yum), infusion of herbs and spices. · Tangy, spicy and very aromatic flavor thanks to lemongrass. · Comforting and light.

Fresh salad made with shrimp and crunchy vegetables. · Dressed with a fragrant lemongrass vinaigrette. · Light and refreshing at the start of the meal.

Dish coated in a spicy and creamy 'dynamite' sauce (often based on spicy mayonnaise). · Rich and spicy flavor, creamy texture. · Ideal for those who like dishes with character.

Sushi roll without outer seaweed, filled with raw salmon and cream cheese. · Melting and creamy texture. · A very popular fusion classic.

Variation adding avocado to the salmon and cheese mix. · Adds a touch of sweetness and extra creaminess. · Balanced and rich in flavor.

Fresh roll combining salmon, cheese and crunchy cucumber. · Pleasant contrast between the creaminess of the cheese and the crunchiness of the vegetable. · Fresh and light.

Twelve slices of fresh raw salmon, served without rice. · Tender texture and pure fish flavor. · To be enjoyed with a little soy sauce and wasabi.

Indochinese specialty of marinated sautéed beef, tender and caramelized. · Traditionally served with tomato rice. · Sweet and savory, peppery flavors.

Vietnamese composed salad with rice vermicelli, raw vegetables, herbs and meat. · Fresh, complete and fragrant. · Drizzled with nuoc-mâm sauce before tasting.

Stir-fried noodles in a wok with crunchy vegetables and your choice of meat. · Hot, savory and filling dish. · Notes of soy sauce and grilled aromas.

Fried pieces coated in a shiny sweet and vinegary red sauce. · Classic balance between sweetness and acidity, often with peppers and pineapple. · Popular dish from Chinese cuisine.

Very fragrant Thai stir-fry with holy basil and chilies. · Intense, herbaceous and slightly spicy flavors. · Served with white rice to soften the palate.

Sautéed dish dominated by the fresh and peppery flavor of ginger. · Warming and aromatic without being too spicy. · Served with white rice.

Marinated beef fillet then grilled, thinly sliced. · Served with a spicy, sour and fragrant 'Nam Jim' sauce. · A classic Thai dish renowned for its tenderness.

Fried rice with exotic flavors, spectacularly served in half a pineapple. · Sweet and savory mix with pineapple chunks, raisins and curry. · Festive and fragrant.

Signature dish combining Thai fried rice and breaded chicken. · Play of textures between the soft rice and the crispy chicken. · Simple and effective.

Generous plate of fried rice accompanied by fried chicken skewers. · Comforting Asian flavors. · Ideal for big appetites.

Iconic stir-fried rice noodles from Thailand. · Unique taste combining tamarind, fish sauce, egg and crushed peanuts. · Soft and slightly crunchy texture.

Dish in coconut milk sauce and Thai curry paste. · Varies from mild (yellow) to very spicy (green) via medium (red). · Served with white rice to soak up the sauce.

Inverted maki (rice on the outside) with salmon and avocado, sprinkled with sesame. · The timeless classic, fresh and creamy. · Softness of salmon combined with that of avocado.

Inverted maki filled with fresh salmon and cream cheese. · Rich and melts in your mouth. · Ideal for lovers of creamy flavors.

California roll filled with flaked cooked tuna, avocado and mayonnaise. · Denser texture and savory taste. · An alternative for those who prefer cooked fish.

Fresh and crunchy vegetarian option. · Vinegared rice surrounding a heart of avocado and cucumber. · Light and refreshing.

Original chicken California roll, avocado and a hint of mayonnaise. · Mild flavor and varied texture. · A change from the usual raw fish.

Spicy variation with chicken and avocado with a hint of curry. · Fusion mix with Indian and Japanese notes. · Fragrant and slightly spicy.

Fresh maki wrapped or filled with green elements (often avocado, herbs or soy paper). · Classic salmon and avocado combination. · Colorful and appetizing presentation.

Tuna and avocado maki. · Iodine flavor of tuna complemented by the creaminess of avocado. · Tender texture.

Maki combining salmon and cream cheese. · Softness and roundness in the mouth. · Very popular.

Very creamy vegetarian maki with avocado and cheese. · Rich and mild. · No fish.

Maki filled with crunchy tempura shrimp and avocado. · Play of textures between crunchy and melting. · Gourmet and satisfying.

Classic maki wrapped in a black nori seaweed sheet. · Simple heart of fresh salmon. · The pure taste of traditional sushi.

Simple vegetarian maki with avocado. · Fresh and light. · Surrounded by nori seaweed.

Classic red tuna maki. · Pure flavor of raw fish. · Bite-sized format surrounded by nori.

Maki filled only with cream cheese. · Very creamy and mild. · Simple and melting.

Kappa Maki, the classic with cucumber. · Crunchy and very refreshing. · Perfect for cleansing the palate.

Maki wrapped in nori with salmon and cheese. · Popular combination of flavors. · Rich and savory.

Maki with cooked shrimp and avocado. · Sweet and slightly sweet. · Pleasant texture.

Snow Maki (often with no visible nori, rolled in rice or rice paper). · Filled with salmon and cheese. · White and clean appearance.

White maki with salmon and avocado. · Fresh and tender. · Delicate aesthetic.

Vegetarian version of the snow maki. · Creamy thanks to avocado and cheese. · Softness in the mouth.

Rich combination of tuna, avocado and cheese. · White maki with complex flavors. · Gourmet.

Iconic Thai dessert (Mango Sticky Rice). · Sweet sticky rice with coconut milk served with fresh mango. · Warm, sweet and exotic.

Sticky rice with coconut milk served with banana. · Often served warm, wrapped in a banana leaf or in a bowl. · Chewy texture and comforting taste.

Tapioca pearls in sweet coconut milk with mango pieces. · Cold or warm soup dessert. · Playful texture of the pearls and sweetness of the coconut.

Tapioca pearls and banana pieces in coconut milk. · Classic Asian dessert (Chè Chuối). · Mild and fragrant.

Dessert of Italian origin based on mascarpone and coffee. · Creamy and smooth. · A Western touch to end the meal.