- Menu champagne "Extrême Orient"
- La table du Mandarin
- Menu dégustation
- Menu plaisir
- Menu Pékin
- Menu végétarien
- Menu lunch
- Menu quick-lunch
- Menu minceur
- Menu des cinq Merveilles d'Asie
Buffet à volonté
|Spiced chicken with cashew nuts
|Crescent-shaped, the cashew nut is tender and has a musky flavour which gives an exotic taste to this spicy dish. It was invented by a Setchuanese mandarin at the end of the Tching Dynasty.
|Chicken breast with curry
|Slices of tender chicken, baked with bamboo sprouts in a veil of curry.
|Fried chicken with sweet and sour sauce
|Crusty slices of chicken with a slightly acid sauce.
|Juicy chicken with coriander
|A chicken leg is macerated in a sauce flavoured with coriander, then it is steamed and becomes deliciousely tender and juicy. It is served with spring onions and fresh coriander leaves.
|Chicken chop suey
|A typical dish, very much appreciated for its crunchy vegetables.
|Coated with honey, the quails are served with noodles and a flattering five-spice sauce (Setchuan pepper, cinnamon, fennel, cloves and anise).
|Chopped quails on a bed of crunchy vermicelli
|In a bowl of green salad, a symbol of wealth in China, the quails are served, chopped into small squares and decorated with Chinese mushrooms and water chestnuts