Le Chinois Restaurante

Sautéed buckwheat noodles with seasonal vegetables, free-range egg and fresh bean sprouts with a spicy grapefruit vinaigrette.

From Discarlux, stewed at low temperature for 24 hours in ginger and hong shao broth.

With pickled Chinese cabbage sauce and chili mayonnaise.

With black soybeans, Italian red pepper and garlic mortar with ginger and Chinese lemon leaves.

With smoked Chinese sauce and caramelized peanuts.

Marinated with Sichuan sauce, peanut butter and spicy spices.

Handmade steamed with spring onion, char siu sauce, and quail egg.

White prawn stewed in chili sauce and grilled.

Chinese garlic sauce, stir-fried with fresh ginger, carrot and chives.

Depending on the season.

With fresh pineapple, seasonal vegetables bathed in passion fruit puree finished with black and white sesame seeds.

Cooked in a wok with dried chilies, Sichuan pepper and Chinese celery.

From Discarlux, slow brewed with star anise, cassia, and fresh fennel. Served with baos.

Steamed with black soy sauce and Chinese spring onion.

Steamed with pickled chilies and aromatic ginger oil and lemon leaves.

Cantonese garlic sauce with ginger, chili peppers and fresh herbs.

Steamed with le chinois soy sauce, ginger, garlic chips and fresh chives.

With thin rice noodles, orange soy sauce and fresh spring onion.

Crispy breaded with egg and sautéed with salt and pepper, accompanied by red and green peppers.

Cooked in a spicy mapo style. Served in two textures and flavored with Sichuan pepper-infused oil.

Stir-fried in a wok with marinated pork, toasted ginger and dried chilies.

Stir-fried with Peking duck, fresh mustard leaves, shiitake mushrooms and free-range egg.

Stir-fried with prawns, Chinese marinara sauce with roasted shiitake mushrooms, free-range eggs, chili peppers and seasonal vegetables.

Al estilo chinois, con aroma a madera frutal, inflado y crujiente. Acompañado de salsa hoisin a la miel de flores, pepino fresco cortado en bastones, puerro, argenta y crepes hecho

Incluye tres platos a elegir y un postre

Finos de trigo sarraceno salteados con vegetales de temporada, huevo campero y brotes frescos de soja con vinagreta de pomelo picante.

Con gambas y langostinos con base vegetales de temporada y salsa agridulce al pomelo chino.

Salteados con langostinos, salsa marinera China con shiitake asados, huevos camperos, guindillas y verduras de temporada.

Relleno de cerdo ibérico con consomé de gallina.

De gamba blanca guisada en salsa de chiles a la plancha.

Al vapor con guindillas encurtidas y aceite aromático de jengibre y hojas de limonero.

Al ajillo cantonés de jengibre, guindillas y hierbas frescas.

Al vapor con salsa le chinois de soja, jengibre, chips de ajo y cebollino fresco.

Crujiente rebozado con huevo y salteado con sal y pimienta, acompañado con pimientos rojos y verdes.

Salteados al wok con carne de cerdo marinada, jengibre tostado y guindillas secas.