DES REPAS VIETNAMIENS PRÉPARÉS AVEC AMOUR LIVRÉS À VOTRE PORTE.

Lyly c’est le nom qu’on lui a donné à son arrivée au Québec. Comme plusieurs, Lyly a fui le Vietnam en bateau au début des années 80. 

Lyly a toujours cuisiné. Par passion, mais aussi pour assurer l’avenir de ses enfants. Pour que leurs rêves soient encore plus grands que les siens. Lorsqu’elle n’est pas devant les fourneaux d’un restaurant à mijoter des plats pour ses clients, on la retrouve dans sa petite cuisine de Côte-des-Neiges. C’est à travers ses plats authentiques aux parfums du Vietnam que Lyly a transmis à ses enfants la culture de leur pays d’origine et la mémoire de leur histoire familiale.
 
Lyly, c’est notre petite maman. Lyly &  Filles, notre projet commun. Notre façon de lui rendre hommage.

BÚN CHẢ

Le samedi 10 mai
Le bún chả est un mélange de boulettes et de brochettes de porc grillés, de vermicelle de riz et d’herbes fraiches, tous unis pas une sauce légère mais riche en goût. Sans gluten.
 17.00 CA$
CALENDRIER DES ATELIERS
CHÈ CHUỐI

Le chè chuối est dessert typique vietnamien. Un pudding composé de crème de noix de coco, de perles de tapioca, de bananes plantains et d'arachides. Il est consommé légèrement chaud ou à température ambiante.

CHÈ CHUỐI

Le chè chuối est dessert typique vietnamien. Un pudding composé de crème de noix de coco, de perles de tapioca, de bananes plantains et d'arachides. Il est consommé légèrement chaud ou à température ambiante.

6 juin 2020
GỎI XOÀI ĐU ĐỦ

Rafraîchissante et légère, cette salade savoureuse est composée de mangue et de papaye vertes et croquantes, d'herbes fraîches parfumées, d'échalotes frites, d'arachides rôties et est garnie d'une sauce au poisson sucrée salée.

6 juin 2020
GỎI XOÀI ĐU ĐỦ

Rafraîchissante et légère, cette salade savoureuse est composée de mangue et de papaye vertes et croquantes, d'herbes fraîches parfumées, d'échalotes frites, d'arachides rôties et est garnie d'une sauce au poisson sucrée salée.

6 juin 2020
BÒ KHO

Inspiré d'un pot au feu français, ce ragoût de boeuf rôti vietnamien est parfumé de citronnelle, d'anis étoilé et de cannelle. Du boeuf tendre ainsi que des carottes sont ajoutées pour compléter le plat. Servi avec une baguette fraîche ou de nouilles de riz.

6 juin 2020
BÒ KHO

Inspiré d'un pot au feu français, ce ragoût de boeuf rôti vietnamien est parfumé de citronnelle, d'anis étoilé et de cannelle. Du boeuf tendre ainsi que des carottes sont ajoutées pour compléter le plat. Servi avec une baguette fraîche ou de nouilles de riz.

BISCUIT AUX AMANDES

Oubliez tout ce que vous connaissez sur les biscuits secs et durs du quartier chinois! Préparé avec de la farine d'amande, ce biscuit est léger et nuageux, avec un petit croustillant et un goût délicat d'amandes. 2 biscuits par portion.

BISCUIT AUX AMANDES

Oubliez tout ce que vous connaissez sur les biscuits secs et durs du quartier chinois! Préparé avec de la farine d'amande, ce biscuit est léger et nuageux, avec un petit croustillant et un goût délicat d'amandes. 2 biscuits par portion.

GỎI BẮP CẢI

Un mélange de choux, carottes, onions, herbes viêtnamiennes, garni d'une sauce au poisson sucrée salée, des arachides rôtie, d'échalotes frites et d'une option de poulet effiloché à la main. Salade servie avec craquelins aux crevettes. Sans gluten.

GỎI BẮP CẢI

Un mélange de choux, carottes, onions, herbes viêtnamiennes, garni d'une sauce au poisson sucrée salée, des arachides rôtie, d'échalotes frites et d'une option de poulet effiloché à la main. Salade servie avec craquelins aux crevettes. Sans gluten.

BÁNH MÌ

Pain baguette viêtnamien, garnie de mayonnaise et pâté de foie maison, légumes marinés (carotte et daikon), concombre, coriandre, sauce et protéine de votre choix (épaule et flanc de porc, poulet frit effiloché ou un mélange des deux).

BÁNH MÌ

Pain baguette viêtnamien, garnie de mayonnaise et pâté de foie maison, légumes marinés (carotte et daikon), concombre, coriandre, sauce et protéine de votre choix (épaule et flanc de porc, poulet frit effiloché ou un mélange des deux).

BISCUIT 1

Un biscuit décadent au chocolat et à la guimauve, sucré et peu salé, moelleux et croustillant, qui rappelle des souvenirs d'enfance à Lyly. 2 par portion.

BISCUIT 1

Un biscuit décadent au chocolat et à la guimauve, sucré et peu salé, moelleux et croustillant, qui rappelle des souvenirs d'enfance à Lyly. 2 par portion.

CHẢ GIÒ

Le chả giò complémente parfaitement un bol de bún chả. C'est un mélange de crabe, de porc et de légumes, enveloppé d'une feuille de riz, et frit. 2 par portion. Sans gluten.

CHẢ GIÒ

Le chả giò complémente parfaitement un bol de bún chả. C'est un mélange de crabe, de porc et de légumes, enveloppé d'une feuille de riz, et frit. 2 par portion. Sans gluten.

Le samedi 10 mai
BÚN CHẢ

Le bún chả est un mélange de boulettes et de brochettes de porc grillés, de vermicelle de riz et d’herbes fraiches, tous unis pas une sauce légère mais riche en goût. Sans gluten.

Le samedi 10 mai
BÚN CHẢ

Le bún chả est un mélange de boulettes et de brochettes de porc grillés, de vermicelle de riz et d’herbes fraiches, tous unis pas une sauce légère mais riche en goût. Sans gluten.

Samedi, le 2 mai 2020
BÁNH KHOAI MÌ

Composé de cassava, d’haricot et de lait de coco, juste assez sucré, avec une texture moelleuse et peu “chewy.”

Samedi, le 2 mai 2020
BÁNH KHOAI MÌ

Composé de cassava, d’haricot et de lait de coco, juste assez sucré, avec une texture moelleuse et peu “chewy.”

Samedi, le 2 mai 2020
CÀ RI GÀ

Un mélange de curry jaune, de citronnelle, d’ail et d’onion, le tout cuit avec des morceaux de poulet tendre et de légumes-racines dans un bouillon de poulet et de lait de coco, accompagné de riz blanc cuit à la vapeur et d’herbes fraîches.

Samedi, le 2 mai 2020
CÀ RI GÀ

Un mélange de curry jaune, de citronnelle, d’ail et d’onion, le tout cuit avec des morceaux de poulet tendre et de légumes-racines dans un bouillon de poulet et de lait de coco, accompagné de riz blanc cuit à la vapeur et d’herbes fraîches.

Samedi, le 2 mai 2020
Pourboire

Add a tip amount for your delivery person :)

Samedi, le 2 mai 2020
Pourboire

Add a tip amount for your delivery person :)

28 avril, 2020
CAO LAU

Nouilles moelleuses, porc fumé, verdures croustillantes, croutons croquants et germes de soja rafraîchissants: cela peut sembler étrange, mais ensemble, ces ingrédients composent l'un des plats les plus emblématiques du Vietnam, également le plus mystérieux. Le plat s'appelle cao lau et vient de Hoi An, une ville du centre du Vietnam.

28 avril, 2020
CAO LAU

Nouilles moelleuses, porc fumé, verdures croustillantes, croutons croquants et germes de soja rafraîchissants: cela peut sembler étrange, mais ensemble, ces ingrédients composent l'un des plats les plus emblématiques du Vietnam, également le plus mystérieux. Le plat s'appelle cao lau et vient de Hoi An, une ville du centre du Vietnam.

8 avril 2020
Pulla finlandais
Martin Linander

Pulla or nisu is a type of dessert or pastry flavored with cardamom. It's served as coffee table treat with coffee or tea, and typically all around the year.

8 avril 2020
Martin Linander
Pulla finlandais

Pulla or nisu is a type of dessert or pastry flavored with cardamom. It's served as coffee table treat with coffee or tea, and typically all around the year.

3 avril 2020
Pho bo
Lyly Nguyen

Yotam Assaf Ottolenghi (born 14 December 1968) is an Israeli-English chef, restaurateur, and food writer.

3 avril 2020
Lyly Nguyen
Pho bo

Yotam Assaf Ottolenghi (born 14 December 1968) is an Israeli-English chef, restaurateur, and food writer.

1 avril 2020
Ceviche di gamberi
Riccardo e Stefano

Lime, coriandolo, habanero, zenzero, gamberoni… e la nostra mente vola subito lontano e la salivazione si fa più intensa.

1 avril 2020
Riccardo e Stefano
Ceviche di gamberi

Lime, coriandolo, habanero, zenzero, gamberoni… e la nostra mente vola subito lontano e la salivazione si fa più intensa.

30 mars 2020
Tortellini en brodo
Giorgia

Pad thaï, soupes, riz parfumé à la vapeur, poulet au curry, sauté de boeuf au basilic thaïlandais, riz au lait de coco et à la mangue.

30 mars 2020
Giorgia
Tortellini en brodo

Pad thaï, soupes, riz parfumé à la vapeur, poulet au curry, sauté de boeuf au basilic thaïlandais, riz au lait de coco et à la mangue.

31 mars 2020
Bun rieu
Khoa Le

Pad thaï, soupes, riz parfumé à la vapeur, poulet au curry, sauté de boeuf au basilic thaïlandais, riz au lait de coco et à la mangue.

31 mars 2020
Khoa Le
Bun rieu

Pad thaï, soupes, riz parfumé à la vapeur, poulet au curry, sauté de boeuf au basilic thaïlandais, riz au lait de coco et à la mangue.

CHÈ CHUỐI

GỎI XOÀI ĐU ĐỦ
6 juin 2020

BÒ KHO
6 juin 2020

BISCUIT AUX AMANDES

GỎI BẮP CẢI

BÁNH MÌ

BISCUIT 1

CHẢ GIÒ

BÚN CHẢ
Le samedi 10 mai

BÁNH KHOAI MÌ
Samedi, le 2 mai 2020

CÀ RI GÀ
Samedi, le 2 mai 2020

Pourboire
Samedi, le 2 mai 2020

CAO LAU
28 avril, 2020

Martin Linander

Martin Linander

Christina Tosi is an American chef, author, and television personality. She is the chef, founder, and owner of Milk Bar, the sister bakery to the Momofuku restaurant group, with sixteen locations across North America.
Christina Tosi is an American chef, author, and television personality. She is the chef, founder, and owner of Milk Bar, the sister bakery to the Momofuku restaurant group, with sixteen locations across North America.
Pulla finlandais
8 avril 2020

Lyly Nguyen

Lyly Nguyen

Lyly Nguyen is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolengh, Plenty, Jerusalem and SIMPLE.
Lyly Nguyen is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolengh, Plenty, Jerusalem and SIMPLE.
Pho bo
3 avril 2020

Riccardo e Stefano

Riccardo e Stefano

Il tutto nasce dalla voglia di condividere una passione e agire in libertà. Ci siamo innamorati della bellezza del cibo, della semplicità della buona cucina e della felicità di conoscere nuove persone attorno ad un tavolo. Abbiamo messo tutto online, raccontando quello che ci piace, chi incontriamo, cosa cuciniamo e con chi ceniamo.
Il tutto nasce dalla voglia di condividere una passione e agire in libertà. Ci siamo innamorati della bellezza del cibo, della semplicità della buona cucina e della felicità di conoscere nuove persone attorno ad un tavolo. Abbiamo messo tutto online, raccontando quello che ci piace, chi incontriamo, cosa cuciniamo e con chi ceniamo.
Ceviche di gamberi
1 avril 2020

Giorgia Eugenia

Giorgia Eugenia

Giorgia Eugenia Goggi can be found ‘learning her mise en place’ in the kitchen at Masseria Moroseta, Puglia, Italy. Cooking for guests and staff using only local and organic ingredients, many picked from their orto (vegetable garden) for a true farm-to-table experience.
Giorgia Eugenia Goggi can be found ‘learning her mise en place’ in the kitchen at Masseria Moroseta, Puglia, Italy. Cooking for guests and staff using only local and organic ingredients, many picked from their orto (vegetable garden) for a true farm-to-table experience.
Tortellini en brodo
30 mars 2020

Khoa Le

Khoa Le

Known as a “bad-boy” of the culinary industry, David Chang is the owner of the Momofuku restaurant group, unapologetic in both his outlook on food and his big personality. He has been credited with increasing the popularity of modern Asian cuisine through his culinary empire, now numbering five restaurants, several dessert bars, and a cocktail bar.
Known as a “bad-boy” of the culinary industry, David Chang is the owner of the Momofuku restaurant group, unapologetic in both his outlook on food and his big personality. He has been credited with increasing the popularity of modern Asian cuisine through his culinary empire, now numbering five restaurants, several dessert bars, and a cocktail bar.
Bun rieu
31 mars 2020

CHÈ CHUỐI

GỎI XOÀI ĐU ĐỦ
6 juin 2020

BÒ KHO
6 juin 2020

BISCUIT AUX AMANDES

GỎI BẮP CẢI

BÁNH MÌ

BISCUIT 1

CHẢ GIÒ

BÚN CHẢ
Le samedi 10 mai

BÁNH KHOAI MÌ
Samedi, le 2 mai 2020

CÀ RI GÀ
Samedi, le 2 mai 2020

Pourboire
Samedi, le 2 mai 2020

CAO LAU
28 avril, 2020

Martin Linander

Martin Linander

Christina Tosi is an American chef, author, and television personality. She is the chef, founder, and owner of Milk Bar, the sister bakery to the Momofuku restaurant group, with sixteen locations across North America.
Christina Tosi is an American chef, author, and television personality. She is the chef, founder, and owner of Milk Bar, the sister bakery to the Momofuku restaurant group, with sixteen locations across North America.
Pulla finlandais
8 avril 2020

Lyly Nguyen

Lyly Nguyen

Lyly Nguyen is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolengh, Plenty, Jerusalem and SIMPLE.
Lyly Nguyen is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolengh, Plenty, Jerusalem and SIMPLE.
Pho bo
3 avril 2020

Riccardo e Stefano

Riccardo e Stefano

Il tutto nasce dalla voglia di condividere una passione e agire in libertà. Ci siamo innamorati della bellezza del cibo, della semplicità della buona cucina e della felicità di conoscere nuove persone attorno ad un tavolo. Abbiamo messo tutto online, raccontando quello che ci piace, chi incontriamo, cosa cuciniamo e con chi ceniamo.
Il tutto nasce dalla voglia di condividere una passione e agire in libertà. Ci siamo innamorati della bellezza del cibo, della semplicità della buona cucina e della felicità di conoscere nuove persone attorno ad un tavolo. Abbiamo messo tutto online, raccontando quello che ci piace, chi incontriamo, cosa cuciniamo e con chi ceniamo.
Ceviche di gamberi
1 avril 2020

Giorgia Eugenia

Giorgia Eugenia

Giorgia Eugenia Goggi can be found ‘learning her mise en place’ in the kitchen at Masseria Moroseta, Puglia, Italy. Cooking for guests and staff using only local and organic ingredients, many picked from their orto (vegetable garden) for a true farm-to-table experience.
Giorgia Eugenia Goggi can be found ‘learning her mise en place’ in the kitchen at Masseria Moroseta, Puglia, Italy. Cooking for guests and staff using only local and organic ingredients, many picked from their orto (vegetable garden) for a true farm-to-table experience.
Tortellini en brodo
30 mars 2020

Khoa Le

Khoa Le

Known as a “bad-boy” of the culinary industry, David Chang is the owner of the Momofuku restaurant group, unapologetic in both his outlook on food and his big personality. He has been credited with increasing the popularity of modern Asian cuisine through his culinary empire, now numbering five restaurants, several dessert bars, and a cocktail bar.
Known as a “bad-boy” of the culinary industry, David Chang is the owner of the Momofuku restaurant group, unapologetic in both his outlook on food and his big personality. He has been credited with increasing the popularity of modern Asian cuisine through his culinary empire, now numbering five restaurants, several dessert bars, and a cocktail bar.
Bun rieu
31 mars 2020

CHÈ CHUỐI

GỎI XOÀI ĐU ĐỦ
6 juin 2020

BÒ KHO
6 juin 2020

BISCUIT AUX AMANDES

GỎI BẮP CẢI

BÁNH MÌ

BISCUIT 1

CHẢ GIÒ

BÚN CHẢ
Le samedi 10 mai

BÁNH KHOAI MÌ
Samedi, le 2 mai 2020

CÀ RI GÀ
Samedi, le 2 mai 2020

Pourboire
Samedi, le 2 mai 2020

CAO LAU
28 avril, 2020

Martin Linander

Martin Linander

Christina Tosi is an American chef, author, and television personality. She is the chef, founder, and owner of Milk Bar, the sister bakery to the Momofuku restaurant group, with sixteen locations across North America.
Pulla finlandais
8 avril 2020

Lyly Nguyen

Lyly Nguyen

Lyly Nguyen is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolengh, Plenty, Jerusalem and SIMPLE.
Pho bo
3 avril 2020

Riccardo e Stefano

Riccardo e Stefano

Il tutto nasce dalla voglia di condividere una passione e agire in libertà. Ci siamo innamorati della bellezza del cibo, della semplicità della buona cucina e della felicità di conoscere nuove persone attorno ad un tavolo. Abbiamo messo tutto online, raccontando quello che ci piace, chi incontriamo, cosa cuciniamo e con chi ceniamo.
Ceviche di gamberi
1 avril 2020

Giorgia Eugenia

Giorgia Eugenia

Giorgia Eugenia Goggi can be found ‘learning her mise en place’ in the kitchen at Masseria Moroseta, Puglia, Italy. Cooking for guests and staff using only local and organic ingredients, many picked from their orto (vegetable garden) for a true farm-to-table experience.
Tortellini en brodo
30 mars 2020

Khoa Le

Khoa Le

Known as a “bad-boy” of the culinary industry, David Chang is the owner of the Momofuku restaurant group, unapologetic in both his outlook on food and his big personality. He has been credited with increasing the popularity of modern Asian cuisine through his culinary empire, now numbering five restaurants, several dessert bars, and a cocktail bar.
Bun rieu
31 mars 2020

CHÈ CHUỐI

GỎI XOÀI ĐU ĐỦ
6 juin 2020

BÒ KHO
6 juin 2020

BISCUIT AUX AMANDES

GỎI BẮP CẢI

BÁNH MÌ

BISCUIT 1

CHẢ GIÒ

BÚN CHẢ
Le samedi 10 mai

BÁNH KHOAI MÌ
Samedi, le 2 mai 2020

CÀ RI GÀ
Samedi, le 2 mai 2020

Pourboire
Samedi, le 2 mai 2020

CAO LAU
28 avril, 2020

Martin Linander

Martin Linander

Christina Tosi is an American chef, author, and television personality. She is the chef, founder, and owner of Milk Bar, the sister bakery to the Momofuku restaurant group, with sixteen locations across North America.
Pulla finlandais
8 avril 2020

Lyly Nguyen

Lyly Nguyen

Lyly Nguyen is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolengh, Plenty, Jerusalem and SIMPLE.
Pho bo
3 avril 2020

Riccardo e Stefano

Riccardo e Stefano

Il tutto nasce dalla voglia di condividere una passione e agire in libertà. Ci siamo innamorati della bellezza del cibo, della semplicità della buona cucina e della felicità di conoscere nuove persone attorno ad un tavolo. Abbiamo messo tutto online, raccontando quello che ci piace, chi incontriamo, cosa cuciniamo e con chi ceniamo.
Ceviche di gamberi
1 avril 2020

Giorgia Eugenia

Giorgia Eugenia

Giorgia Eugenia Goggi can be found ‘learning her mise en place’ in the kitchen at Masseria Moroseta, Puglia, Italy. Cooking for guests and staff using only local and organic ingredients, many picked from their orto (vegetable garden) for a true farm-to-table experience.
Tortellini en brodo
30 mars 2020

Khoa Le

Khoa Le

Known as a “bad-boy” of the culinary industry, David Chang is the owner of the Momofuku restaurant group, unapologetic in both his outlook on food and his big personality. He has been credited with increasing the popularity of modern Asian cuisine through his culinary empire, now numbering five restaurants, several dessert bars, and a cocktail bar.
Bun rieu
31 mars 2020

CHÈ CHUỐI

GỎI XOÀI ĐU ĐỦ
6 juin 2020

BÒ KHO
6 juin 2020

BISCUIT AUX AMANDES

GỎI BẮP CẢI

BÁNH MÌ

BISCUIT 1

CHẢ GIÒ

BÚN CHẢ
Le samedi 10 mai

BÁNH KHOAI MÌ
Samedi, le 2 mai 2020

CÀ RI GÀ
Samedi, le 2 mai 2020

Pourboire
Samedi, le 2 mai 2020

CAO LAU
28 avril, 2020

Martin Linander

Martin Linander

Christina Tosi is an American chef, author, and television personality. She is the chef, founder, and owner of Milk Bar, the sister bakery to the Momofuku restaurant group, with sixteen locations across North America.
Pulla finlandais
8 avril 2020

Lyly Nguyen

Lyly Nguyen

Lyly Nguyen is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolengh, Plenty, Jerusalem and SIMPLE.
Pho bo
3 avril 2020

Riccardo e Stefano

Riccardo e Stefano

Il tutto nasce dalla voglia di condividere una passione e agire in libertà. Ci siamo innamorati della bellezza del cibo, della semplicità della buona cucina e della felicità di conoscere nuove persone attorno ad un tavolo. Abbiamo messo tutto online, raccontando quello che ci piace, chi incontriamo, cosa cuciniamo e con chi ceniamo.
Ceviche di gamberi
1 avril 2020

Giorgia Eugenia

Giorgia Eugenia

Giorgia Eugenia Goggi can be found ‘learning her mise en place’ in the kitchen at Masseria Moroseta, Puglia, Italy. Cooking for guests and staff using only local and organic ingredients, many picked from their orto (vegetable garden) for a true farm-to-table experience.
Tortellini en brodo
30 mars 2020

Khoa Le

Khoa Le

Known as a “bad-boy” of the culinary industry, David Chang is the owner of the Momofuku restaurant group, unapologetic in both his outlook on food and his big personality. He has been credited with increasing the popularity of modern Asian cuisine through his culinary empire, now numbering five restaurants, several dessert bars, and a cocktail bar.
Bun rieu
31 mars 2020

repas de la semaine