Asian Cuisine
- A crispy "bonbon" of duck on wok-fried vegetables and a delicate tamarind sauce
- A hearty soybean paste broth with tofu and seaweeds
- A warm combination of abalone, shitake, tree ear and oyster mushrooms in a piquant lime-garlic-chilli marinade
- Ahi-tuna in sesame crust on soy-bean sprouts salad
- Asian rice
- Basmati rice
- Basmati rice with celery and king prawns
- Beansprout and lobster salad in soya sesame dressing
- Bouillon épicé de crevettes roses avec la citronnelle et la coriandre
- Brochette of King prawns in tempura batter for deep frying with papaya tartare
- Brochette of scallops in tempura batter for deep frying on vegetables couscous with lobster sauce
- Brochette of seafish on aromatic vegetables couscous with basil sauce
- Brochette of tofu with fried chinese noodles on soy cream sauce
- Broiled lobster with wok-fried vegetables and Thai seafood dips
- Broiled water spinach with brown soybean paste and garlic
- Cantonese rice
- Carpaccio de bœuf with Wasabi cream and parmesan en pâte 'tempura' à frire
- Chicken soup with coconut milk, wild ginger, lemon grass and oyster mushrooms
- Chinese noodles with king prawns and scallops in a oriental sauce
- Chinese noodles with mushrooms
- Chunks of roast chicken, cooked with fresh red Thai curry, pineapple chunks and cocktail tomatoes in coconut milk
- Clear garlic soup with soy and sesame
- Consommé with raviolis won ton and vegetable julienne
- Cooked lobster with vegetables, bamee noodles, lobster-keffir lime leaf sauce
- Couscous
- Cream of carrot and ginger soup with fried pearl onion rings
- Cream of curry
- Cream of curry soup with lemongrass and fried lobster ravioli
- Cream of lemongrass soup with seafood and chinese noodles
- Cream of saffron and turmeric with vegetables and seafish
