Frog Leg Provençal
Provençal-style frog leg — the most everyday French dish.
Le Bon's menu — where French technique meets Vietnamese ingredients, by a chef who once worked in Da Nang's only Michelin-starred kitchen.
When guests ask "What is Chef eating today?" — this is the real answer.
Light yet filling — lunch or early-week dinner for two, no reason needed.
Reserve This ComboRefined enough to make the evening feel special — no specific reason needed.
Reserve This ComboFor dinners you'll want to remember. Reserve 24 hours ahead so Chef Huyền can prepare specially.
Reserve This ComboThe dishes most often ordered by Le Bon's guests — updated monthly based on real statistics.
Provençal-style frog leg — the most everyday French dish.
Pan-seared seabass with crispy skin — French finesse.
Pan-seared foie gras — sweet and rich at once.
A rose made of beetroot.
A Taste of Marseille.
A legendary French dish — and the peak of Le Bon's menu.
★ Signature Dish · V Vegetarian · GF Gluten Free · LF Lactose Free · EF Egg Free · NF Nut Free
All menu items can be served at half price & half portion for children under 10. Prices in VND, 10% VAT included, 5% service charge not included. Please inform our staff of any special dietary requirements.
Crispy squid in light batter, house tartar sauce, lemon.
Prawns fried in thin brick pastry, fresh basil, espelette chilli.
Japanese scallops pan-seared on cauliflower purée, raisins, roasted peanuts.
Frog leg Provençal — sun-dried tomatoes, parsley, shallot confit.
Pan-seared foie gras — blueberries, ruby port wine, ginger candy.
Fresh fish cured in lime, olive oil, cherry tomato — the lightest starter on the menu.
Hokkaido scallop sashimi carpaccio-style, soy dressing, olive oil, shallot.
Hand-chopped Australian Black Angus MB2+ tenderloin, egg yolk, mustard, capers.
Thinly sliced beef, coriander seeds, roasted black pepper, shaved parmesan, lemon.
Premium French sturgeon caviar — served on warm blini and crème fraîche.
Pan-seared seabass with crispy skin, petit pois, French beans, smoked bacon, clam sauce.
Breaded chicken pan-fried in golden butter, Cheddar + Parmesan, garlic aioli.
Grilled squid with chorizo sausage, paella rice, espelette chilli — Mediterranean flavors.
Whole grilled tiger prawn, fresh vegetable salad.
MB2+ beef tenderloin, seared foie gras, truffle paste. A legendary French dish — what you order when you want to say something special without words.
Pan-seared with French butter-basting — fragrant butter spooned over, perfectly rested before slicing. Marbling marked ● to ●●●●.
American beef top blade — rich beefy flavor, the most affordable on the menu. Ideal for first-time French steak. ●○○○
Australian Black Angus striploin, 120-day grain-fed. Balanced tenderness and beefy flavor. ●●○○
Nearly 200-day grain-fed. Richer marbling, fat melts in your mouth. Chef's Pick — Chef Huyền's default choice. ●●●○
Nearly 400-day grain-fed. Premium — close to Wagyu in marbling, retains the signature Australian beef flavor. ●●●●
Over 400-day grain-fed. Soft as butter, sweet as candy. One small slice is enough to understand why Wagyu is so renowned. ●●●●
Raised in Japan, A5 grade — the highest in the Wagyu system. Each slice melts the moment it touches your tongue. This isn't dinner — it's an event. ●●●●
Fresh tomato sauce, Italian basil, olive oil — Italian minimalism done right.
Slow-cooked beef ragù, 3 hours.
Egg yolk, parmesan, bacon — no cream, the proper Roman way.
Squid, prawns, spicy tomato sauce, white wine.
Southern French seafood soup — tiger prawns, clams, snails, fish, saffron, vermouth.
Fresh cream, milk, crispy roasted corn — simple, warm, nostalgic.
Vegetarian option available for all salads.
Mixed Da Lat greens, balsamic dressing.
Arugula, avocado, parmesan, toasted croissant, sous-vide egg, balsamic dressing.
Romaine, crispy bacon, grated egg, anchovies, capers, croutons.
Whole Italian burrata, heirloom tomatoes, olive oil, balsamic reduction.
Beetroot rolled into a rose, green apple, mixed greens, olive oil, sherry vinegar.
Lemon and passion fruit blended in a smooth cream, lightly tart lemon jelly, salted caramel base.
Rich chocolate cake, crunchy peanut candy, mild orange marmalade, vanilla ice cream on the side.
Add a sauce or side to complete your steak plate.
Reduced from red wine, shallots, thyme — French classic.
Roasted Kampot black pepper, cognac, fresh cream.
Porcini mushrooms, fresh cream, garlic confit.
Parsley, garlic, red vinegar, olive oil — fresh Argentinian flavor.
Egg yolk, melted butter, tarragon — the classic top-tier sauce for steak.
Da Lat potatoes, French butter, fresh cream — silky smooth.
Roasted beef marrow bones, sea salt, parsley — served with bread.
Twice-fried French-style — crispy outside, soft inside.
Seasonal mushrooms, garlic, butter, parsley.
Sangiovese — Rubicone IGT, Italy
Light fruit notes of cherry and summer berries. An easy-drinking wine.
Cabernet Sauvignon — Central Valley, Chile
Notes of berries, blackcurrant and chocolate, with hints of plum and vanilla. Rich and smooth.
Shiraz, Cabernet Sauvignon — Riverina, Australia
Vibrant cherry red, aromas of red fruits, dark plum and spicy oak. Generous palate with soft tannins, balanced.
Merlot — IGP d'Oc, France
Dense, dark ruby. Aromas of red fruit, cherry and wild strawberry with spicy notes. Lovely balance, long-lingering finish.
Cabernet Sauvignon — Central Valley, Chile
Deep ruby red with bright cherry, blackcurrant and dark plum, layered with subtle oak. Medium-bodied, silky tannins, balanced finish.
Trebbiano, Chardonnay — Rubicone IGT, Italy
Straw-yellow with light greenish hue. Intense tropical fruit aromas like pineapple with floral hints. Balanced and smooth.
Sauvignon Blanc — Bordeaux AC, France
Bright yellow with green tints. Zesty citrus fruit flavours showing freshness and elegance.
Sauvignon Blanc — IGP Cotes de Gascogne, France
Pale yellow, intense on the nose with floral notes and mineral nuances. Lovely intensity, elegant and fresh.
Moscato — Australia
Seductive pastel pink with fresh crushed grape and subtle strawberry aromas. Light, lively and refreshing, with notes of fresh grapes and Pink Lady apples.
Glera — Prosecco DOC, Italy
Straw yellow with gold reflexes, fine and persistent perlage. Fruity (apple, white peach, citrus) and delicate floral notes. Fresh, delicate, balanced.
Pinot Noir, Chardonnay, Meunier — Champagne AC, France
Brilliant yellow-gold with fine, elegant bubbles. Fresh citrus, white flowers and honey aromas lead to a balanced palate with notes of grapefruit and rich elegance.
✦ Red Wine · ◆ White Wine
Malbec — Mendoza, Argentina
Delightful berry aromas. A smooth Malbec with fleshy palate, herbal berry fruits and black currant. Hints of green herbs and peppery spice.
Pairs with: Striploin MB1+ · Striploin MB2+
Pinot Noir — Bourgogne AC, France
Medium ruby. Lovely notes of red cherry & cranberry with a touch of cracked peppercorn & leather. Very typical of Pinot Noir grown in its mother land.
Pairs with: Pan-Seared Foie Gras · Beef Carpaccio
Cabernet Sauvignon — Maipo Valley, Chile
Deep ruby red with aromas of cherry, blackcurrant and red plum. Medium-bodied with silky tannins, fresh berry notes and beautifully balanced structure.
Pairs with: Beef Rossini · Striploin MB4+
Shiraz — Crozes Hermitage AC, France
Dark and deep colour. Aromas of red fruits, cherry and strawberry with delicate oak. A structured wine with blackcurrant buds and vanilla flavours, refined tannins.
Pairs with: Wagyu MB4/5 · Japanese Wagyu A5
Chardonnay — Chablis AC, France
The terroir of Chablis offers excellent acidity and remarkable finesse. Thanks to long ageing on fine lees, Chablis Saint Martin offers the typical minerality of the best terroirs.
Pairs with: Hokkaido Scallop · Pan-Seared Seabass
Not sure what to choose? Ask our staff — we'll recommend based on your dishes and budget.
Vietnamese coffee, herbal teas, fresh juices, mocktails and spirits — to stop by anytime of the day.
Per 40ml shot
Birthdays, anniversaries, or an evening for two — Le Bon prepares everything so you just arrive and enjoy.
Fresh roses, candlelight, neon sign, rose petals on the table — Le Bon prepares custom for your occasion, at no extra cost.
Reserve at least 2 hours ahead and note the occasion — we'll contact you for details.
Reserve for a Special OccasionWalk-ins always welcome — but booking ahead ensures a window seat and Chef Huyền's full preparation.
Reservation submitted. See you at Le Bon.
Walk-ins welcome — reserve ahead for a window seat.
101 Huỳnh Tấn Phát
Hòa Cường Bắc, Hải Châu
Da Nang, Vietnam
Monday – Sunday
Closed Tuesday
Lunch · 10:00 — 14:00
Dinner · 17:00 — 23:00