Brasserie De Paris

SETTING

In town at the north end of the beach, this restaurant is an attractive structure built to extend just onto the sand. There are plenty of airy tables on an elevated, covered terrace overlooking the sea.

FOOD

The owner Thierry Roland is Belgian, with many years of experience running various restaurants featuring French cuisine in Europe, prior to establishing this one in Hua Hin. He is a trained chef and fully understands what is required of his kitchen to provide the food that he is so pleased to serve. With the use of excellent meats, all of which are imported from either New Zealand or Australia, and the excellent fresh local seafood, the offerings on his menu are superb. It is also refreshing to find an eatery in an area where there is so much seafood that blends into its menu some very delicious beef dishes – and does them so well. The steaks come cooked as ordered and are both tender and tasty, such as fillet rossini. There has also been a successful effort made to bring together elements of Thai ingredients with that of the French cooking tradition, which can be found in dishes such as the appetiser crabe Hua Hin.

WINES

The owner Thierry Roland is Belgian, with many years of experience running various restaurants featuring French cuisine in Europe, prior to establishing this one in Hua Hin. He is a trained chef and fully understands what is required of his kitchen to provide the food that he is so pleased to serve. With the use of excellent meats, all of which are imported from either New Zealand or Australia, and the excellent fresh local seafood, the offerings on his menu are superb. It is also refreshing to find an eatery in an area where there is so much seafood that blends into its menu some very delicious beef dishes – and does them so well. The steaks come cooked as ordered and are both tender and tasty, such as fillet rossini. There has also been a successful effort made to bring together elements of Thai ingredients with that of the French cooking tradition, which can be found in dishes such as the appetiser crabe Hua Hin.

SERVICE

Friendly and accommodating service staff, attired with the trademark white aprons and black bowties, will see the diner thru the menu to a very enjoyable dining experience. You will no doubt also see Thierry chatting nearby, if not with you, and he is never far from sight.

PRICE

Not expensive. A three-course meal for

9

7

7