Thaï & Coco

A varied tasting platter for two people including a fresh salad and several fried bites (spring rolls, fritters, shrimp fritters, gyozas) as well as chicken skewers. Ideal for discovering Thai starter classics.

Fried spring rolls with crispy skin, filled with chicken and vegetable stuffing. Served hot, often accompanied by lettuce leaves and fresh herbs.

Crispy fried rolls stuffed with shrimp. A golden and crunchy texture on the outside with a flavorful filling inside.

Vegetarian version of fried spring rolls, stuffed exclusively with vegetables and vermicelli. Crispy and tasty.

Small fried dough fritters mixed with chicken and spices. Soft inside and golden outside.

Japanese dumplings stuffed with minced chicken and aromatics. The dough is thin, often grilled on one side and soft on the other.

Fried minced shrimp patties. Firm and elastic texture, served golden and hot.

Fresh, unfried rice paper rolls, filled with vermicelli, crunchy vegetables, and shrimp or meat. Served cold with a light sauce.

Marinated grilled chicken skewers, served with a creamy peanut sauce (satay sauce). Mild and slightly smoky flavor.

Traditional Thai salad made with shredded green papaya, chili, lime, and fish sauce. Fresh, crunchy, and very spicy.

Refreshing sweet and savory mix of fresh pineapple and shrimp, seasoned with Thai herbs.

Grilled beef slices mixed with fresh herbs, cucumbers, and tomatoes in a spicy and lemony sauce.

Salad of cooked shrimp and fresh vegetables, seasoned in the Thai style.

Minced chicken salad (Larb) flavored with lemongrass, mint, cilantro, and ground roasted rice. Tangy and spicy flavor.

Rich and creamy soup based on coconut milk, flavored with galangal (a root similar to ginger). Sweetness of coconut balanced by a hint of acidity.

The famous sweet, sour, and spicy Thai soup. Clear or slightly creamy broth infused with lemongrass, kaffir lime leaves, and chili.

Shrimp version of Tom Kha soup. Creamy and aromatic coconut milk broth.

The classic version of Tom Yam with shrimp. A spicy and fragrant broth, emblematic of Thai cuisine.

Stir-fried chicken wok with crispy cashews, vegetables, and dried chilies. Savory, slightly sweet sauce.

Chicken pieces coated in a caramelized brown sauce, sweet and savory. Often served with rice.

Curry based on coconut milk and green curry paste (green chilies). Aromatic, spicy, and slightly sweet, garnished with vegetables.

Classic Thai red curry with coconut milk. Deep red color due to dried red chilies, rich and spicy flavor.

Stir-fried chicken slices over high heat with fresh Thai basil, garlic, and chili. A very fragrant and spicy dish.

Chicken stir-fried with clusters of fresh green peppercorns and spices. Intense and spicy flavor.

Chicken stir-fried with fresh ginger slices, mushrooms, and onions. Comforting and slightly spicy taste thanks to the ginger.

Stir-fried chicken with minced lemongrass. Distinct citrus aroma and tender texture.

Creamy and spicy green curry prepared with beef and vegetables.

Creamy red coconut milk curry with tender beef pieces.

Stir-fried beef wok with Thai basil and chili. Rich in herbaceous and spicy flavors.

Beef slices stir-fried with fresh green peppercorns for a spicy and aromatic touch.

Beef simply stir-fried with caramelized onions. Savory and mild.

Panang curry, thicker and richer than red or green curries, with a dominant flavor of peanut and kaffir lime. Choice of meat.

A mild and rich curry from Southern Thailand, influenced by Indian/Muslim cuisine. Contains potatoes, peanuts, and warm spices like cinnamon.

Shrimp stir-fried with a generous amount of garlic and white pepper. Simple but very tasty.

Shrimp stir-fried with Thai basil and chili. A classic mix of seafood and aromatic herbs.

Shrimp served in a sweet and sour red sauce with pineapple chunks, tomatoes, and bell peppers.

Shrimp stir-fried enhanced by the fresh and lemony flavor of lemongrass.

A famous grilled beef dish (often ribeye) marinated, served sliced with a spicy and tangy 'Nam Jim Jaew' sauce based on tamarind.

Roasted duck slices topped with a sweet and sour tamarind sauce.

Red duck curry, a royal specialty. The richness of the duck is combined with the acidity of the fruits (pineapple, lychee) and the creaminess of coconut.

Stir-fried duck wok with fresh Thai basil and chili.

Fried salmon fillet or pieces served in a creamy red curry sauce.

Fried salmon served with a spicy and aromatic green curry sauce.

Steamed salmon fillet, served with a very fresh and zesty sauce made with lime, garlic, and chili.

Large steamed prawns (gambas) topped with a rich red curry sauce.

Steamed prawns served with a green curry sauce flavored with basil.

Fillet or whole fish (depending on presentation) prepared with fried garlic and pepper.

Crispy fried sea bream served with a 'three flavors' sauce: sweet, sour, and spicy (often based on tamarind and chili).

Fried sea bream served with a spicy sauce.

Steamed sea bream, light and healthy, with an intense lime, garlic, and chili dressing sauce.

Warm rice vermicelli salad topped with stir-fried beef, marinated vegetables, cucumber, fresh herbs (mint, cilantro), peanuts, and chopped spring rolls.

Variation of Bo Bun with stir-fried chicken.

Variation of Bo Bun with stir-fried shrimp.

Meat-free version of Bo Bun, with vegetarian spring rolls and sometimes tofu.

The national dish of Thailand: rice noodles stir-fried in a wok with shrimp, eggs, tofu, bean sprouts, chives, and a sweet and savory tamarind sauce, garnished with crushed peanuts.

Pad Thai prepared with chicken pieces.

Pad Thai prepared with beef slices.

Vegetarian version of Pad Thai, no meat, rich in vegetables and tofu.

Large flat rice noodles stir-fried in dark soy sauce (See Ew), with eggs and green vegetables (often Chinese broccoli). Rich and slightly caramelized taste.

Rice noodle soup in a clear beef broth flavored with spices (star anise, cinnamon), served with beef meatballs and herbs.

Jasmine rice stir-fried in a wok with eggs, vegetables, and shrimp.

Beef fried rice.

Chicken or vegetable fried rice.

Fried rice often served in half a pineapple, with pineapple chunks, shrimp, raisins, and cashews. Sweet and savory flavor.

Tender marinated and stir-fried beef cubes, served with red rice (tomato rice) and a fried egg. Accompanied by a lemon-pepper sauce.

Grilled chicken marinated in lemongrass, served with rice.

Lunch set including a starter, a main course, and a side dish. A varied choice for a complete meal.

Complete menu with more elaborate dishes like roasted duck or shrimp. Includes starter, main course, and side dish.

Glutinous rice balls stuffed with sweet yellow soybean paste or peanuts, served in warm coconut cream.

Classic Thai dessert (Mango Sticky Rice). Sticky rice cooked in sweet coconut milk, served with slices of ripe fresh mango.

Flan made with coconut milk, eggs, and palm sugar. Dense and creamy texture with a caramelized taste.

Fresh pineapple slices.

Fresh mango slices.

Cooked tapioca pearls served in coconut milk with mango pieces.

Canned lychees served fresh in their sweet syrup.

Soft or crunchy Asian confectionery with sesame seeds and peanuts.

Mochi ice cream balls coated in a thin glutinous rice dough.