SIGNATURE DISHES

Herb-peppered slow-cooked Atlantic salmon Mai Maison foie gras trilogy Foamy celery leaf soup Poached turbot fillet and scampi mousse

SETTING: High ceilings, white walls and wood panels offer privacy at candle-lit tables in a quiet, sedate, elegant setting.

FOOD: Petite meals on large plates focus attention on elaborate, refined and sophisticated flavours. Warm St Maure goat cheese is bathed in virgin olive oil, sprinkled with rosemary and thyme, accompanied by semi-dry tomatoes and red onion tart tatin, creating an excellent trio of hot, brown cheese chunks. Herb-peppered, slow-cooked Atlantic salmon is magnificent and generously thick, and rests in a potato and watercress salad, flecked with salmon roe. A main course of pan-fried, milk-fed veal fillet is deliciously smudged with parsley and truffle, morel mushroom, veal sweetbread ragout and pinot noir reduction, allowing three fabulous cylinders of meat to dominate a tiny nest of vegetables. For dessert, go for the very fine cappuccino dome which is similar to tiramisu.

WINE: Mostly French, though a smattering from other countries are on offer too.

SERVICE: Very attentive staff exudes professionalism, quality service and friendliness.

PRICE: Two people may end up paying 5,000 baht for a divine meal, without wine.