SIGNATURE DISHES

Pan-fried foie gras with pineapple chutney Blue crab risotto with bellpepper coulis Roasted snowfish with baby spinach

SETTING: With views of the resort's lake, the restaurant is set in a contemporary high-ceiling and open-air structure.

FOOD: Begin with gnocchi and pan-fried scallops, perfectly seared. Chef Cyrille Keyseri uses the local pineapple to make a chutney tartlet to go with his pan-fried foie gras; though apple or pear is more common with foie gras, the sweetness of pineapple balances well with the richness of foie gras. For mains, try roasted snowfish fillet on baby spinach poelee with pumpkin and taro mousseline, where again local ingredients are used to create a French-style dish. Great food creatively presented without intimidating the diner. The pastries and desserts are created by executive sous chef Olivier Daniel; he is responsible for some divine walnut bread and olive bread. Chef Cyrille is a talented Frenchman, passionate about and committed to making the finest food.

WINE: A good selection of affordable New and Old World wines.

SERVICE: Efficient and well trained with an ability to communicate.

PRICE: A meal for two without wine will cost about 3,000 baht.