SIGNATURE DISHES

Snails in pastry Foie gras in raspberry sauce De-boned frog legs in herb and white wine sauce Tiger prawns flamed in pastis Salmon brochette

SETTING: Set in a colonial-style building, it remains a meeting place for art lovers with six exhibitions on display each year.

FOOD: With French chef Paulo Richol now in charge, the menu has taken on a more international feel. The signature appetisers have also taken on a French approach with snails in puff pastry and de-boned frog legs. The extensive blackboard menu brought to the table remains a feature of this restaurant, with rotating specials amongst the items. There is more emphasis on fish this year and lightly grilled snapper with champagne sauce will delight, as will salmon brochettes. The Thai food is also of a high standard and incorporates some European items cooked in Thai fashion, such as tom yum base with salmon, coconut milk, coriander, herbs and mushrooms, rather than the more usual prawns.

WINE: Some 35 unpretentious labels with the majority between 850 and 1,500 baht.

SERVICE: The service staff is outfitted in the Continental manner with long aprons, and is pleasant in manner.

PRICE: A dinner for two, without wine, will cost less than 1,500 baht.