Coffee House: Daily, 8am to 6pm (except Tuesday)

Breakfast / WEEKEND ASIAN BRunch / LUNCH / all day snacks

Neo-Bistro: Thursday to Saturday, 7pm-10pm

shared plates / apero / craft beers / natural wines


COFFEE HOUSE day MENU

All condiments, sauces, spices and syrups are house made with love and care at The Hood Paris with South-east Asian ingredients.  Menu is created and curated by Khanh-Ly Huynh (Co-founder of The Hood Paris, and Winner of Masterchef France 2015).

 
 

Daily Breakfast 9am to 12pm

CONGEE (Gluten Free) 7.5
Rice porridge, minced pork, century egg, fresh herbs
+ Supplement sriracha hot sauce (!!) +1

EGGS AND TOAST 11
Scrambled eggs (organic) with soya sauce, bacon, fresh herbs

BANH-MI SAÏGON 8.5
Vietnamese sandwich with organic eggs (fried), pickles, fresh herbs
+Supplement bacon +3
+Supplement sriracha hot sauce :) +
1
Add on: Filter Coffee of the Day +3

Daily Snacks 8am to 6pm

SCONES, CREAM, HOUSE MADE JAM 5

SLICE OF QUICHE 6

BIRCHER MUESLI VEGAN 7
Oatmeal in soy milk, fruits of the season, pumpkin seeds

GRANOLA* 8.5
Granola of the season, fromage blanc, seasonal fruit
+Supplement soy yogurt (Vegan) 1.5

Selection of Pastries (including Vegan and Gluten free options) of the day over the counter, including the signature Pandan Chiffon Cake !

 
 

 

LUNCH
From 12 Noon to 3pm , Weekdays

 

VIETNAMESE SANDWICH « BANH MI »

With house-made vegan mayonnaise, cucumber, coriander, pickled carrot, with a traditional French baguette.

TOFU VEGAN 8
Paprika marinated tofu, with peanut, soy and ginger

ROASTED SHALLOTS 8

“ASSAM” CHICKEN 8
Tamarind stew with Chicken Thighs

PORK ala CHINESE STYLE 8
Pork loin (FR) with soy sauce, ginger and garlic

SALAD OF THE DAY (GLUTEN FREE) 11
Pumpkin, carrot, cabbage, roasted shallots & greens

SOUP OF THE SEASON (GLUTEN FREE) 7

+ Craft Beer or Wine of the Month +6

COCONUT RICE BOWLS*

* With coconut rice (gluten free)

YOGA BOWL VEGAN 12
Pumpkin, carrot, cabbage, roasted shallots & greens

TOFU BOWL VEGAN 12
Paprika marinated tofu, with peanut, soy and ginger

“ASSAM” CHICKEN 12
Tamarind stew with Chicken Thighs

PORK ala CHINESE STYLE 12
Pork loin (FR) with soy sauce, ginger and garlic


+ Craft Beer or Wine of the Month +6

SUPPLEMENTS

  • SIGNATURE SRIRACHA FROM THE HOOD +1

  • FRIED EGGS +2

  • MARINATED TOFU +3.5

  • “ASSAM” CHICKEN +4

  • PORK ala CHINESE STYLE +4

  • BABY SOUP OF THE SEASON +3

 
 

 

ALL DAY DRINKS

 

SPECIALTY COFFEE (DOUBLE SHOTS)

Beans are roasted by Cafe Belleville and/or The Barn Berlin

  • ESPRESSO / LONG BLACK 2.5

  • NOISETTE 3

  • CORTADO 3.5

  • FILTER COFFEE 3

  • FLAT WHITE « CAPUCHE » 4.5

  • KALITA (POUR OVER) 5

  • FRENCH PRESS / serves 2 to 4 persons 5/10

    + Supplement with soy milk or oat milk E +0.5

HOT DRINKS

  • CHAI LATTE 5

    House made syrup: Sirop aux épices : cardamom, cinnamon, star anise etc.

  • GOLDEN MILK 4.5

    Turmeric, black pepper, ginger

  • HOT CHOCOLATE 5

    + Supplement with soy milk or oat milk E +0.5

TEAS

Verbena & fresh mint tea 4.5

Selection of Brewed Tea (Kodama) 5

ICE DRINKS

  • ICE KALITA (POUR OVER) 5

  • JUICE OF THE SEASON 4/6

  • CITRONNADE 4/6

  • HOUSE MADE ICE TEA OF THE DAY 4/6

  • ICE LATTE 5

  • ICE GOLDEN MILK 4.5

DRAFT BEER (La Buchette)

  • Half Pint 3.5

  • Pint 6

 CRAFT BEERS BY THE BOTTLE (33cl)

  • Pierre de Lune (Pleine Lune)  6

  • Citra Galactica IPA (Grand Paris)   7

  • Smoke on the Water (Grand Paris) 7.5

  • Muoi Tieu Chanh (Le Triangle) 7.5

RED WINES

  • CARIGNAN 2017 - AB
    Domaine Tour Boisée, IGP Coteaux de Peyriac
    Verre/Bouteille  6/31

  • BAGATELLE 2017 - AB et biodynamie
    Manoir de la Tête Rouge, Saumur
    Verre/Bouteille  6,5/28

WHITE WINES

  • CULS DE BOEUFS 2016 - AB
    Domaine Mesliand, Touraine Amboise
    Verre/Bouteille  6,5/34

  • LES MONTS DE JUCHEPIE 2015 - AB
    Oosterlinck-Bracke - Anjou
    Verre/Bouteille  7,5/41

 
 

 

ASIAN WEEKEND BRUNCH SPECIAL /

SATURDAY AND SUNDAY from 11.30am to 3.30pm

BRUNCH MENU 20

Meatlovers ou Vegan Friends plate, served with a filter coffee or tea, a small juice of the day, cake of the day or the signature Pandan Chiffon Cake:

  • Mealovers: Fried “Hainanese” chicken with ginger and pandan, sweet potato purée, coleslaw, mixed greens

  • Vegan friends : Fried eggplant with sauce of soya, ginger, garlic and miso, coleslaw with vegan mayonnaise, roasted sweet potato, mixed greens

BANH MI MENU 15

Vietnamese sandwich with choice of fried egg plant or fried chicken, or fried eggs “Saigon” style, served with filter coffee or tea, a small juice of the day, cake of the day or the signature Pandan Chiffon Cake.

BRUNCH PLATES

Meatlovers or Vegan Friends plate 15

Banh Mi (Fried Chicken or Fried Eggplant) 9

Vietnamese sandwich with fried eggplant or fried chicken, with pickles and fresh herbs

Suppléments

  • Une bière artisanale bouteille/pression ou un verre de vin +6

  • Sriracha Sauce +1


NEO BISTRO

SHARED PLATES, AFTER WORK APEROS
THURSDAY TO SATURDAY - 7pm to 10pm

Every item on the menu embodies what The Hood is about - Shared Plates creates connection, creative cooking that resists categorisation, seasonal produce sourced from sustainable farms in France and Italy.  Menu is created and curated by Khanh-Ly Huynh (Co-founder of The Hood Paris, and Winner of Masterchef France 2015).

The chef recommends 3 plates per person. Fixed Price of 20 / 30 euro menu is available.

 
 
 

ENTREES

Aubergine mauve 8
Laquée miso et soja

Radis couleur 8
Cru et pickle, beurre noisette, réduction soja et pain grillé grillé

Hummus 8
Hummus coriandre/persil, oignon nouveau, gimgembre et tomates

PLATS

Tendron de veau 13
En ragoût, purée de carottes, jus de viande et pickle de gingembre

Onglet de boeuf 13
Aux épices « pho », céleri rave et pickle d’oignon de Brême

BAK KUT TEH 13
Soup de travers de porc (Singapour / Vietnamienne fusion)

DESSERTS

Poire Williams (FRA) 10
Pochée au golden milk, chutney, crème fraîche et praliné amandes salées

Prune Stanley et citron (FRA) 10
Lemoncurd à la verveine, meringue au miel et prune

 
 

 

Evening / Afterwork Aperos

 

RED WINE

  • CARIGNAN 2017 - AB
    Marie-Claude et Jean-Louis Poudou
    Domaine Tour Boisée, IGP Coteaux de Peyriac
    Verre/Bouteille 6/31

  •  BAGATELLE 2017 - AB et biodynamie
    Manoir de la Tête Rouge, Saumur
    Verre/Bouteille 6,5/28

WHITE WINE

  • CULS DE BOEUFS 2016 - AB
    Domaine Mesliand, Touraine Amboise
    Verre/Bouteille  6,5/34

  •  LES MONTS DE JUCHEPIE 2015 - AB
    Oosterlinck-Bracke - Anjou
    Verre/Bouteille 7,5/41

CRAFT BEERS BY THE BOTTLE (33cl)

  • Pierre de Lune (Pleine Lune)  6

  • Citra Galactica IPA (Grand Paris)   7

  • Smoke on the Water (Grand Paris) 7.5

  • Muoi Tieu Chanh (Le Triangle) 7.5

BEER ON DRAFT

  • Pint 6

  • Half pint 3,5

 
 

Vegan and Gluten Free options are available.

The Hood is also available on Deliveroo
and Too Good to Go.

 
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