menu voyage at restaurant cook'in

starters

• Tom Yum Kung – A fragrant classic featuring succulent gambas infused with vibrant notes of citronnelle, delivering a zesty introduction to Thai-inspired cuisine.
• Emulsion Relevée De Corail Sur Un Carpaccio De Saint-Jacques, Salade De Pomelo « Yum Som-O » – An elegant seafood starter spotlighting fresh Saint-Jacques carpaccio adorned with a tangy pomelo salad and a coral emulsion, balancing richness with citrus vibrance.
• Mi-Cuit De Foie Gras De Canard, Soupe Des Marchés Flottants À La Citrouille Sauce De Piment Doux – A luxurious half-cooked duck foie gras paired with a velvety pumpkin soup infused with a mild sweet chili sauce, blending French tradition with Asian flair.

mains

• Wok D’encornet Et De Gambas Au Poivre Vert, Gingembre Et Basilic – A wok-fried medley of tender squid and gambas enhanced by the sharpness of green pepper, fresh ginger, and aromatic basil, creating a lively dance of flavors.
• Filet De Poisson Poêlé, Citronnelle Frite Et Cacahuète, Sauce Aigre-Douce – Pan-seared fish filet served with crispy fried citronnelle and peanuts, all harmonized by a tangy and sweet sauce, delivering a satisfying crunch and citrus brightness.
• Mignon De Porc Farci À La Racine De « Krachaï », À L’étouffée De Feuille De Bananier, Sauce Curry Rouge « Kieaw Wan » – Pork tenderloin stuffed with the aromatic root of Krachaï, steamed in banana leaves, and served with a rich red curry sauce, blending earthy and spicy elements for a hearty main course.

desserts

• Crème Brûlée Coco – A luscious coconut-infused crème brûlée, delivering a velvety texture layered with tropical sweetness and a perfectly caramelized top.
• Glace Maison – House-made ice cream crafted with fresh cream and seasonal fruits, offering a refreshing and creamy conclusion to your meal.

drinks and specials