Lai’Tcha

The cuisine at Lai'Tcha represents chef Adeline Grattard's masterful synthesis of Chinese technique and French terroir. Having earned a Michelin star at Yam'Tcha for her innovative approach to Franco-Chinese cooking, Grattard brings the same exacting standards to this more casual format. The menu focuses on Chinese classics—dim sum, spring rolls, wok-fried dishes, and fresh noodles—but distinguishes itself through meticulous sourcing and precise execution.

The dim sum selection showcases Grattard's technical prowess, with delicate wrappers encasing thoughtfully composed fillings. The pork and combawa (kaffir lime) dumplings exemplify her approach, pairing traditional Chinese preparations with carefully selected French ingredients. The spring rolls, whether filled with vegetables or other seasonal ingredients, demonstrate the kitchen's commitment to making everything from scratch. Each component is prepared in-house, from the wrappers to the fillings, ensuring quality control at every level.

Wok dishes form another pillar of the menu, with preparations that balance the intense heat and quick cooking of traditional wok technique with French ingredient sensibility. The signature beef sautéed Imperial-style showcases this approach, while seasonal specials like wok-seared tuna or massala-spiced octopus demonstrate the kitchen's creative range. The Pyrénées milk-fed lamb represents a more refined preparation, highlighting premium French meat through Chinese cooking methods. Fresh house-made noodles appear in various preparations, including a bobun featuring chicken from Les Landes, again emphasizing the restaurant's commitment to quality sourcing.

The menu also features Cantonese rice preparations and other street food classics, all executed with the same attention to detail. Grattard's approach respects Chinese culinary traditions while refusing to compromise on ingredient quality—she sources seasonally and locally when possible, creating dishes that taste distinctly of their moment. The kitchen's versatility shows in the range from delicate steamed preparations to robust, wok-charred dishes, each demonstrating different facets of Chinese cooking technique.

Beyond the savory menu, Lai'Tcha offers traditional desserts like sticky rice with mango, providing a sweet conclusion that stays true to the restaurant's Chinese focus. The beverage program complements the food beautifully, with an extensive selection of Chinese teas that Grattard has carefully curated. The house-made lai'tcha (milk tea) that gives the restaurant its name is a must-try, while natural wines by the glass offer Western alternatives for those who prefer them. This thoughtful beverage selection demonstrates the same care and expertise that defines the food program.