The Crying Tiger Paris 16

Thai-inspired pork sausages (Sai Krok style), flavored with lemongrass. They are usually grilled and served with fresh ginger, chili, and cabbage.

Crispy fried spring rolls, filled with a mixture of minced chicken and vegetables. Served with a sweet and sour sauce.

Crispy fried rolls filled with whole or minced wild shrimp. A flavorful starter to dip in a slightly sweet sauce.

Steamed dumplings (dim sum) filled with a tender mixture of chicken and shrimp, served in a light broth flavored with Asian herbs.

Creamy Thai soup based on coconut milk and chicken, infused with galangal, lemongrass, and kaffir lime leaves. Mild, creamy, and slightly tangy flavor.

The famous spicy and sour Thai soup with shrimp. A clear but powerful broth, rich in aromatic herbs and chili.

Marinated chicken skewers in yellow curry and coconut milk, grilled to perfection. Served with a creamy peanut sauce.

Thin slices of fresh raw sea bass, seasoned with a tangy lime and cilantro marinade. A fresh and light dish.

The famous 'Som Tum'. Shredded green papaya, crushed in a mortar with lime, chili, and peanuts. Crunchy, spicy, sour, and slightly sweet.

A fresh salad made with glass noodles, mango chunks, creamy avocado, and aromatic herbs. A texture-rich vegan option.

Spicy and lemony 'Yam Woon Sen' salad with transparent glass noodles and shrimp. Refreshing and full of flavor.

Grilled beef slices mixed with fresh herbs, onions, cucumber, and tomatoes in a spicy lime dressing ('Yam Nua').

Traditional Thai salad with shrimp, seasoned with lime juice, chili, and fish sauce, garnished with fresh herbs.

Fresh salad with sliced or minced chicken ('Larb Gai'), flavored with mint, cilantro, chili, and powdered toasted rice.

The national dish of Thailand. Stir-fried rice noodles with chicken, eggs, tofu, bean sprouts, and a sweet and sour tamarind sauce. Served with crushed peanuts.

Traditional stir-fried rice noodles with shrimp, coated in a sweet and savory tamarind sauce. Served with lime and peanuts.

A gourmet version of Pad Thai combining chicken and shrimp in the famous stir-fried tamarind noodles.

Vegetarian version of Pad Thai, rich in stir-fried fresh vegetables, tofu, and rice noodles, without fish sauce.

Rice noodle dish coated in a rich coconut milk and red curry sauce, with minced chicken and peanuts. A creamy and fragrant blend.

The spiciest Thai curry, based on fresh green chilies, coconut milk, Thai eggplants, and sweet basil. Served with chicken.

Spicy and aromatic green curry with tender beef pieces, simmered in coconut milk and Thai herbs.

Vegetarian version of the spicy green curry, with silken or fried tofu and fresh vegetables in a coconut milk sauce.

A milder and richer curry, colored with turmeric. Cooked with coconut milk, potatoes, and onions, served here with shrimp.

Fish fillet cooked in a creamy and fragrant yellow curry sauce. Balanced mild and spicy flavors.

Mild and comforting yellow curry with tofu and vegetables. Ideal for those who prefer less spicy dishes.

The signature dish 'Suea Rong Hai'. Marinated and grilled Angus beef brisket, served sliced with a spicy dipping sauce (Nam Jim Jaew) and sticky rice.

Main dish of grilled chicken skewers with satay sauce (peanut), served with rice and a fresh salad.

The classic 'Pad Kra Pao'. Minced chicken stir-fried in a wok with plenty of Thai holy basil, chili, and garlic. Served with rice and a crispy fried egg.

Vegan version of Pad Kra Pao. Tofu stir-fried with chili, garlic, and Thai basil, served over white rice.

Pork sauté ('Gai Pad Khing') with fresh ginger flavors, enhanced with black mushrooms and crunchy cashews.

Vegan stir-fried dish combining tofu, spicy ginger, mushrooms, and cashews for a mix of textures and flavors.

The famous 'Mango Sticky Rice'. Sweetened sticky rice with coconut milk served with slices of ripe fresh mango.

Tapioca dessert (Japanese pearls) with banana and a refreshing coconut and pandan sorbet.

Rich and decadent molten chocolate cake, made with coconut and without wheat flour. Served with sorbet.

Colorful mix of fresh tropical fruits cut into pieces.

Water or coconut milk ice creams with tropical flavors.

Lunch menu including two courses of your choice from the menu.

Full lunch menu including a starter, a main course, and a dessert.

Smoky and spicy signature cocktail based on mezcal.

Reimagined Moscow Mule with Thai touches (Kaffir lime).

Fruity and tangy cocktail with vodka and red berries.

Fresh and herbaceous cocktail based on gin and sake.

Classic Italian bitter and dry, a mix of gin, red vermouth, and Campari.

Sparkling and slightly bitter orange aperitif.

Fresh lemon drink prepared on-site.

Homemade iced tea with exotic flavors.

Fermented ginger soda, non-alcoholic, spicy taste.

Sparkling and bitter tonic water.

Natural sparkling mineral water.

Cola sodas.

Organic fruit juices.

Mineral waters (still or sparkling).

Premium sparkling mineral water.

Refreshing and light Thai lager beer.

Short and strong black coffee.

Decaf coffee.

Espresso diluted with hot water.

Coffee with milk using a plant-based alternative.

Double shot of espresso.

Selection of teas or herbal teas.

Soothing hot drink prepared with fresh lemongrass.

Oak-aged grape brandy.

Powerful and herbaceous plant liqueur.

French organic vodka.

Pure cane juice rum produced in Phuket, with floral notes.

Artisanal French Gin.

Japanese Whisky.

Italian almond liqueur.

Sweet Italian lemon liqueur.

Distilled Japanese spirit.

Fermented Japanese rice alcohol.