Le Vendome

SETTING

Le Vendome enjoys the buzz of the All Seasons complex while remaining a very cosy place. The dark-red interior with striking tones of blue along with some white notes make it a very Parisian place. A jazz combo enlivens the mood.

FOOD

Thanks to the talents of culinary consultant Nicholas Joanny and the restaurant’s equally skilled team, Le Vendome offers French cuisine that evokes a suave bistro at its best. As to menus, the degustation provides a good chance to sample a range of specialities, while the a la carte changes every two months. For an appetiser try not to miss pan-seared duck foie gras with a small bit of lovely eggplant marmalade enhanced with a pinch of cinnamon; it is gorgeous. Otherwise, try Provence-style langoustine and warm coco beans for a light and refreshing starter. As for main courses, Tasmanian rack of lamb is very tasty and anyone tempted by roasted pigeon from Bresse should succumb to the enticement. It may be that desserts outdo all other courses. Soft chocolate jivara with mixed fruit is indeed delicious, though it did not arrive with filo or raspberry as described on the menu.

WINES

Extensive list with a very good French selection, plus those from other countries. Whites are more affordable in general, though the Margaux red proved fantastic at a quite fair price.

SERVICE

The staff is warm and friendly without being overly intrusive. The restaurant’s executive director maintains high visibility on the premises.

PRICE

Be prepared to pay about 3,500 baht for two, not including wine.

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