SHRIMP & MANGO SALAD
Light, refreshing, and full of vibrant flavors. Julienned green papaya, cucumber, and cherry tomatoes are topped with grilled, marinated shrimp and finished with a delicately tangy French-Asian vinaigrette. A burst of freshness in every bite.
NEM - FRIED ROLLS
SPECIALITY VIETNAMIEN
An ancestral Vietnamese recipe once savored at the Imperial Court. A delicious filling of pork, chicken, or shrimp mixed with glass noodles, carrots, onions, bean sprouts, and mushrooms, seasoned to perfection and rolled in delicate rice paper before being fried to golden crispiness.
Served with a perfectly balanced dipping sauce — sweet, sour, salty, and just a touch spicy.
BÒ BÚN - VIETNAMESE BOWL
A well-balanced dish from southern Vietnam, now one of the trendiest street foods in France.
This colorful bowl combines rice vermicelli, fresh vegetables, and fragrant Asian herbs, topped with wok-seared filet mignon. Everything is tied together with our signature magic sauce, bursting with bold and balanced flavors.
I am HANDO Youssouf
Nomadic Chef. Experience Creator. Lover of Life.
I didn’t become a chef through the conventional path. I left school at a young age, driven by a desire for freedom and a need to do things my own way.
I was born in France, with Vietnamese, Chinese, and Indian roots. This mix shaped me. And everything I’ve learned, I’ve learned on the ground – in markets, family kitchens, and the streets of the world. From Paris to New York, through Scandinavia, I followed one thing: intuition.
I see my cuisine as an extension of myself.
It is simple, plant-based, and alive. Inspired by Vietnamese traditions, but open to other influences. This isn’t “street food” in the ordinary sense – it’s food for the soul, raw, thoughtful, respectful of both the body and the environment.
I’m not looking to impress. I’m looking to touch. Cooking, to me, is about creating connection. It’s offering an experience that speaks as much to the taste as to the emotion. I work on balance in every dish: between texture and refinement, between roots and modernity, between aesthetics and precision.
My cuisine cannot be explained. It must be experienced.
