SETTING
Forget the restless Chao Phraya and Thonburi views as you gaze out ceiling-high windows from your silk wall, belle epoque splendours, and savour a unique treat in French cuisine’s traditions and innovations.
FOOD
Le Normandie does not rest on its laurels. Its menu is lighter and shows more flavours, reflecting Michelin three-star consulting chef Guy
Martin’s obsession with serving fresh ingredients at their seasonal peak. Manager Philippe Borde and award-winning sommelier Tiwa Yenwattna are happy to make menu and wine suggestions. Begin with goose liver ravioli, a sweet explosion with lingering black truffle sauce memories, or foie gras, the grappa sauce not too sweet so that all the foie gras flavours come out. Also recommended is caviar jelly with carrot and smoked eel served with a chilled snow pea soup, and half Brittany lobster. Fillet of lamb, roasted in a tomato crust, is exquisite and tender, and roast pigeon Prince Rainier, coated in parsley and
stuffed with foie gras in a black truffle sauce, is tasty. Braised oxtail with potatoes, wild mushrooms and truffle sauce has wonderful, evocative flavours. Cheeses and desserts are brought to the table on trolleys.
WINES
Perhaps the best cellar in Thailand with a comprehensive collection of over 200 French vintages, plus nearly 200 more leading wines from other countries. Prices from medium to high.
SERVICE
An experienced staff provides worldclass discreet and attentive service.
PRICE
Dinner for two can reach 10,000 baht.
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| Tel: 0-2659-9000 |
| Reservations: Necessary |
| Dress code: Jacket and tie required |
| Open: Information not given |
| Set meals: Lunch and dinner |
| Buffets: No |
| Vegetarian dishes: Yes |
| Free drinking water: Yes |
| Use of MSG: No |
| Mobile phone allowed: No |
| Corkage: 500 baht |
| Amenities: Live piano music |
| Private parking: Yes |
| Car valet: Yes |
| Credit card: AE,V,MC,D,JCB |
| Established: 1962 |
| Website: www.mandarinoriental.com |
| Email: Click Here |
| Previously listed: 2001-2005 |
| Specialities |
Goose liver ravioli with truffle cream sauce
Half Brittany lobster
Pan-fried turbot with garden peas
radish and white truffle oil
Lamb roasted with a tomato crust |
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