The Reflexions

SETTING

Step across a marble floor, around a long brushed-metal bar and into the cool glow of blue and violet light that helps to set the mood for a jazz trio with vocalist. A black, pin-holed ceiling mimics twinkling starlight. Interior angles are sharp, colours muted. The restaurant’s private room occupies a balcony overhead.

FOOD

The restaurant offers modern French cuisine grounded in the essentials of French cooking methods yet generally lighter overall and with a range of intense flavours. The approach allows chef Martin Faist to source his ingredients from round the world. Guests wanting to sample the menu’s starters might try appetiser combination platter with foie gras, rock lobster terrine, caesar egg salad, frog’s leg and salmon carpaccio. For soup, cappuccino of white asparagus with grilled North Atlantic scallop, quail egg and caviar provides a wonderfully frothy sip. On ordering the entree whole oven-roasted royal Bresse pigeon on macaire potato with caramelised apples and foie gras reduction, diners are given the opportunity to inspect the bird before final preparations are made. Such thoughtfulness will ensue throughout here.

WINES

A solid list with the expected emphasis on French vintages. Other old world regions are well represented and complemented by new world selections. The restaurant is also active at organising good wine dinners on a regular basis.

SERVICE

Special mention must be made of an exceptionally attentive and unfailingly tactful staff. Diners will visit a very well-run restaurant.

PRICE

A meal comes in at over 3,000 baht for two.

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