Baanbeck, the trendy Lao-Thai bistro and wine bar a stone's throw from the quays of the Seine

If Paris is a true French symbol, the capital also has the merit of offering us a world tour within metro range. The City of Light is very cosmopolitan, and cultures from the four corners of the globe come together in a spirit of sharing. So, for gourmets, every meal can be an opportunity to travel and discover flavors from elsewhere. This time, we're taking you on a culinary road trip to South-East Asia, through this favorite Parisian address.

Located near the Bassin de l'Arsenal and the quays of the Seine, between the Gare d'Austerlitz and Bastille, Baanbeck is a new-generation bistro with a bright, trendy atmosphere. The atmosphere is soothing and you feel like you're among friends. The uncluttered decor is an ode to nature, both in terms of the materials used and the touches of color. A few subtly scattered elements spoil Baanbeck's exotic menu.

This restaurant is located in the heart of the Dokvary House, which also houses the design studio of Varasy, the concept's founder. Here, the codes of the Parisian brasserie meet those of Lao-Thai gastronomy under the leadership of chef Panu Nualka. He offers us a modern take on the most emblematic dishes of the countries whoseculinary ambassador he is. The plus? The restaurant listens to its guests, and the menu evolves according to their feedback and desires.

Our culinary road trip kicks off right at the start with delicious plates to share (or not!). We recommend the red curry corn fritters(Tod Mon Khao Phod): generous, spicy bites with a sweet sauce... finger-licking good.

If you prefer to avoid fried foods, then you shouldn't miss the Yam Salmon, a marinated salmon whose quality and freshness are beyond doubt: the flesh of the fish literally melts in the mouth with a caramelized soy sauce that adds a nice touch of deliciousness. It's hard not to get your sea legs for the rest of the meal.

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Pad Thaï fans, be prepared to be swept off your feet. At Baanbeck, we serve them up in a playful way. A beautiful wicker lid reveals a generous plate with the various elements that make up Pad Thaï arranged separately so that you can measure them out yourself before mixing everything together. Here again, everything is fresh, right down to the lovely shrimps we had as an extra (also available with free-range chicken).

Another not-to-be-missed item on the menu is the fillet of fried royal sea bream served with vegetables in tempura. On a bed of a stunning red curry sauce (we'll even ask for extra to drizzle over the rice bowl that accompanies this dish), the sea bream reveals, beneath this crispy layer, a masterful cooking process that preserves the fish's natural flavors.

If you're a wine lover, note that a fine wine list awaits you here, with bottles selected by Vasarys himself. For our meal, he recommended the cuvée sous la Tonnelle from Domaine de la bergerie, whose exotic fruit notes went delightfully well with the various recipes we discovered.

We close this light lunch with a surprising Pandan tiramisu. This plant, widely used in Southeast Asian gastronomy, has a subtle flavor that is sometimes lost when adapted to pastry recipes. However, the challenge was brilliantly met: the Pandan-scented sponge cake is enhanced by a jasmine cream, while pineapple pieces add a touch of tangy pep. It was just the finishing touch we needed!

But don't leave too disappointed: theBaanbeck experience continues right into your home. You'll no doubt have noticed the colorful products on the restaurant's shelves... This is the concept store section, featuring Thai brands selected by Vasarys, as well as products from his company Dokvary, including a range of intoxicatingly scented candles.