Asian cooking has the wind in its sails. In the kingdom of Siamese tables though, very few have gained our blessing. Self-service is the fashion, factory style dishes with series of sushi that you gobble whilst on the phone. This is why. Take the time to come to Kanda Wongthee and Bruno Saliba's place. Let's put the clocks right. Who do you bet does the Thai cooking? Well done! The menu hasn't changed much since last year. It's just that when you are alone behinds the stoves, this "minute" cooking gets complicated when the place is busy. Basil, lemon, curry, coconut milk, red or green pepper... beef, chicken, and shrimps. Thai cooking is represented by its products, hereby giving you a lesson. The already initiated will be delighted. As for Mauricette, the one who over spices my existence because of her own adores her starter. Maybe because it sounds the same as one of her famous sneezes: "tom kha kai", chicken soup with coconut. A sprinkle of herbs and Asian condiments, a rich smell, pretty contrasted colours, I could say that about all of the dishes! 15/20! It seems spicier than last year (I adore this soup), here is a second 15/20 for my "tom yam kung", shrimps with lemon.

Here we go again with the "ped pad hed hom" that Mauricette chooses and which according to my ear-throat and nose specialist means "duck fried with flavoured mushrooms and cachou nuts". The lady with the green hat looks me in my still leaking eyes and says: "it's a big 15,5/20!". What about my dish? I shall start with the translation: "chicken with aubergine and green curry with coconut milk". What? How is it said in the Rattawut Lapcharoensap language? "Kaeng kiowan kai"! And how do they say 15/20 € This address is a must of its kind (there are only 3 that we know of in the Var). It doesn't do an exotic show off act, or try to be something that it isn't. If you are allergic to creamy sauces you will be delighted by these light, flavoursome preparations. This Thai cooking is truly fine.