Lotus Bleu

Steamed Chinese dumplings (Ha Kao), with a translucent rice wrapper and a shrimp filling. Soft and slightly elastic texture. To be enjoyed hot, dipped in soy sauce or chili sauce.

Crescent-shaped dumplings filled with seasoned minced pork. Steamed for a tender and juicy texture.

Classic steamed dumplings (Siu Mai) made with minced pork, wrapped in a thin yellow dough. Savory and firm to the bite.

Variation of steamed dumplings (Siu Mai) with a shrimp filling. Tender texture and delicate iodized taste.

Small steamed filled buns, originating from Beijing. The dough is white and soft, containing a savory meat or vegetable filling.

A mix of different steamed items (shrimp dumplings, pork bites, etc.). Ideal for tasting several varieties in one order.

Dumplings with a slightly thicker wrapper, first boiled or steamed then grilled on one side for crispiness. Juicy filling inside.

Steamed dumplings with a green wrapper (often spinach), filled with a mix of vegetables. A light and fragrant vegetarian option.

Salty liquid condiment fermented from soybeans. Essential for accompanying dim sum and Asian dishes.

Spicy sauce to enhance the flavor of dishes. Ideal for those who like spicy flavors.

Fried spring rolls (nems) filled with minced beef and vegetables. Crispy and golden wrapper.

Fried triangular fritters filled with spicy beef. Crispy pastry and fragrant filling, often with curry.

Small fried vegetarian spring rolls, filled with shredded vegetables and vermicelli. Served hot and crispy.

Traditional Vietnamese fried spring rolls filled with minced meat, black mushrooms, and vermicelli. To be wrapped in lettuce leaves with mint.

Crispy fried spring rolls filled with crab meat. Crispy on the outside and tender on the inside.

Crispy fried rolls filled with shrimp. Crispy on the outside and soft on the inside.

Fresh roll (not fried) in a rice paper wrapper, filled with vermicelli, lettuce, shrimp, and fresh herbs. Served cold with hoisin or nuoc mam sauce.

Vegetarian version of the fresh roll, filled with crunchy vegetables, vermicelli, and herbs. Fresh and light.

Wontons with a crispy golden-fried wonton wrapper, filled with shrimp. Often served with sweet and sour sauce.

Refreshing mixed salad with crunchy vegetables (soybeans, carrots) and crab meat, seasoned with an Asian vinaigrette.

Fresh salad mixing shrimp and various vegetables, served with a light dressing.

Mixed salad with chicken and ham strips, served with fresh vegetables.

Fresh salad with sliced chicken and crunchy vegetables.

Simple mix of fresh vegetables and bean sprouts, seasoned with a light vinaigrette.

Soft Cantonese omelette filled with various ingredients (vegetables, meat, or seafood). Comforting and flavorful dish.

Japanese-style shrimp fritters, coated in a light and airy batter. Very crispy texture.

Traditional Japanese soup made from fermented soybean paste (miso), tofu, seaweed, and spring onion. Rich and comforting umami flavor.

Shredded white cabbage salad marinated in a sweet and sour vinaigrette. Crunchy and refreshing.

Immature soybean pods served in their shell, boiled or steamed and salted. The beans inside are eaten as an appetizer.

Wakame seaweed salad seasoned with sesame oil and chili. Crunchy texture and marine flavor.

Grilled Japanese dumplings (potstickers) filled with chicken and vegetables. Crispy bottom and steamed top.

Vegetarian version of grilled gyozas, with a filling of vegetables only.

Gyozas completely deep-fried for a golden and very crispy result all over.

Fried vegetarian gyozas. A crispy wrapper containing a melting vegetable filling.

Fritters formed around a crab claw, filled with fish or shrimp paste. Fried until golden.

Breaded and fried bites filled with melted cheese. Crispy outside and gooey inside.

Cheese bites coated in a light tempura batter and fried. A Japanese variation of cheese croquettes.

Japanese ball-shaped specialty, made of savory crepe batter containing pieces of octopus. Served hot with special sauce and dried bonito flakes.

Clear and fragrant broth served with shrimp-filled dumplings (wontons). A light and elegant soup.

Creamy, slightly thickened soup, combining the sweetness of crab meat and the delicacy of white asparagus tips.

Traditional hot and sour soup, thick and dark, garnished with tofu, black mushrooms, bamboo, and beaten egg. Strong flavors.

Broth garnished with chicken pieces and transparent bean vermicelli. Simple and comforting.

Hearty soup with wheat noodles and chicken pieces in a savory broth.

Strips of pork sautéed with black mushrooms (wood ear mushrooms) which provide a characteristic crunchy texture. Savory soy sauce.

Pork sautéed in a spicy sauce, with peanuts for crunch. A flavorful dish (Kung Pao style).

Pork pieces simmered in a creamy yellow curry sauce, often with onions and potatoes. Fragrant and slightly spicy.

Fried pork pieces coated in a shiny red sauce, balancing vinegar and sugar. Often served with pineapple and peppers.

Pork sautéed with a generous mix of crunchy vegetables (soybeans, carrots, bamboo, etc.) in a thickened sauce.

Vietnamese dish (Thit Kho) of pork pieces braised for a long time in a salty caramel sauce. The meat is tender and the sauce is syrupy.

Crispy fried pork pieces, simply seasoned with salt, pepper, and often spices, garlic, and fresh chili.

Pork sautéed in a rich and spicy satay sauce, made with peanuts, chili, and spices.

Meaty pork ribs braised in a caramel sauce. The meat falls easily off the bone.

Fried pork ribs seasoned with salt, pepper, and five spices. Crispy and flavorful.

Tender chicken sautéed with black mushrooms for an interesting texture, in a light brown sauce.

Chicken version of Kung Pao. Diced chicken sautéed with chili peppers and roasted peanuts. Spicy and crunchy.

Chicken simmered in a creamy yellow curry sauce (often with coconut milk), mild and fragrant.

Fried chicken pieces with a very crispy coating. Served dry or with sauce on the side.

Fried breaded chicken served plain, highlighting the crispiness of the coating.

Chicken sautéed with vegetables and whole or slivered almonds, adding a nutty flavor and crunch.

Chicken pieces sautéed with vegetables and roasted cashews. A classic with varied textures.

Chicken sautéed with a generous amount of caramelized or crispy onions. Mild and aromatic flavor.

Chicken cooked with pieces of fresh or canned pineapple, in a sweet and sour sauce.

Mix of chicken and various vegetables (soybeans, carrots, cabbage...) quickly stir-fried in a wok.

Chicken sautéed with fresh ginger strips, providing a peppery and lemony note.

Chicken cooked in a creamy and spicy satay sauce (peanut and chili base).

Breaded or fried chicken fillet, topped with a translucent yellow lemon sauce, sweet and tangy.

Chicken fillet glazed with a dark, rich, salty caramel sauce.

Crispy breaded chicken fillet, simply seasoned with salt and pepper, without liquid sauce.

Chicken cutlet breaded (katsu style), fried until golden.

Beef strips sautéed with crunchy black mushrooms in soy sauce.

Beef sautéed with chili peppers or chili sauce. A spicy dish.

A classic: tender beef quickly sautéed with plenty of onions. Sweet and savory flavor.

Beef simmered or sautéed in a spicy and fragrant curry sauce.

Mix of beef and various crunchy vegetables in a thickened sauce.

Beef served in a rich and spicy peanut sauce (satay).

Beef sautéed with crunchy broccoli florets, often with garlic and soy sauce.

Very fragrant beef dish, sautéed with plenty of fresh cilantro.

Roasted duck slices with crispy, shiny red skin, tender meat. Served with a sweet sauce.

Duck cooked with a blend of traditional spices (star anise, cloves, cinnamon, pepper, fennel). Very aromatic.

Duck paired with the sweet and sour flavor of pineapple.

Duck sautéed with fresh ginger, offering a sharp and spicy taste that cuts through the richness of the duck.

Pieces of white fish (cod) fried in batter.

Cod fillet (often fried) topped with sweet and sour sauce with vegetables.

Cod cooked in a spicy chili sauce.

Light dish of fish sautéed with an assortment of vegetables.

Cod enhanced by the fresh flavor of ginger.

Shrimp whole or peeled fried in a crispy batter.

Shrimp served in a sweet and sour red sauce.

Pink shrimp and green broccoli sautéed.

Shrimp simmered in a fragrant curry sauce.

Breaded shrimp fritters, often butterfly-shaped, fried and crispy.

Shrimp sautéed in a spicy sauce (Sichuan or Kung Pao style).

Shrimp in a rich peanut and spice sauce.

Shrimp fried in shell or peeled, seasoned with salt, pepper, and dry spices.

Scallops sautéed with seasonal vegetables. Delicate dish.

Scallops sautéed with broccoli.

Scallops enhanced by a spicy sauce.

Crispy broccoli topped with a savory brown oyster sauce.

Mix of various stir-fried vegetables (soybeans, cabbage, carrot, mushroom).

Steamed plain rice. A neutral accompaniment ideal for saucy dishes.

Fried rice with peas, diced ham, and egg.

Version of Cantonese fried rice replacing ham (pork) with chicken or without meat.

Fried rice with chicken pieces.

Fried rice with beef pieces.

Fried rice with shrimp.

Rice sautéed with yellow curry powder.

Fragrant rice sautéed in Thai style, often a little spicy.

Wheat noodles (chow mein) stir-fried with vegetables.

Stir-fried noodles with beef.

Stir-fried noodles with chicken.

Stir-fried noodles with shrimp.

Simple stir-fried noodles, seasoned with soy sauce.

Grilled shrimp skewers, served on a bed of vermicelli.

Grilled beef skewers.

Grilled chicken skewers.

Mixed grilled skewers.

Small Japanese chicken skewers glazed with sweet soy sauce (tare).

Chicken meatball skewers (tsukune).

Very popular skewers in France made of thin slices of beef wrapped around melted cheese.

Grilled tofu skewers.

Grilled salmon cube skewers.

Large bowl of Vietnamese salad composed of cold rice vermicelli, raw vegetables, fresh herbs, chopped spring rolls, and sautéed shrimp. Drizzled with nuoc mam sauce.

Vegetarian version of Bobun with more vegetables or tofu.

Bobun where the meat is replaced by grilled dumplings (gyozas).

Bobun garnished with grilled or sautéed pork.

The classic version of Bobun (Bo Bun) with beef sautéed with onions and lemongrass.

Bobun garnished with sautéed chicken pieces.

Wok-fried dish with chicken and fresh vegetables. Choose your favorite sauce.

Wok-fried dish with beef and fresh vegetables.

Wok-fried dish with a variety of fresh vegetables.

Wok-fried dish with duck and fresh vegetables.

Wok-fried dish with shrimp and fresh vegetables.

Wok-fried dish with scallops and fresh vegetables.

Hawaiian bowl composed of a base of seasoned rice, topped with various fresh vegetables (avocado, edamame, corn, carrots...) and your choice of protein.

Large, soft, white Japanese noodles (udon), stir-fried in a wok with chicken and vegetables.

Udon noodles stir-fried with beef.

Udon noodles stir-fried with pork.

Udon noodles sautéed with an assortment of vegetables.

Udon noodles sautéed with duck slices.