When I walk into the building to see the beauty of Fine Interior has demonstrated its intention. To give this place a place of beauty. The arts to flourish in Thailand. The second pillar is the patterns that I told grille looks like a golden flame nonsense. Ies, high wooden lining inside. At the base of each antenna from the power pole at the base of the two is that the light beam from the end of the pole every ฉlulai.
The dining table was lined by glass walls, is a moderately well. The middle is a table for members of the family. The dining room table covered with linen texture of French art by overlapping two layers of the high table. Vase decorated with a swan in the literature is made of pure silver.
All of the rooms, "Farang. Ses "This is the way to the restaurant Le Normandie Hotel Oriental in Bangkok, which is the only restaurant in town that has been elected to the House, Les Grandes Tables du Monde., The institutions selected restaurants at all. exceptional food. Services and facilities to the most luxurious. And has earned the confidence of those who eat the most.
Restaurant chefs who care "Farang Ses" is a very skilled chef Simone Larese young chef was selected as the opening of this restaurant. To be expected. Will be selected as Chef of the Michelin three-star in the near future. The menu is made up of experienced and talented as he is unique. Each plate of food from his hand. Foods that are rich with beauty as works of art on the floor. And all the dishes are innovative and delicious to describe.
Terrine de Foie Gras D'Oie, Compote de Raisins et Gelee De Porto, Crème Aigre a la Vanille. Appetizers first, a long plate. It is a cooked goose liver fattening, also known simply as "Saif's turn in" Simon the chef to cook the sweet taste Porto wine grapes, fresh cream and vanilla Sauer. Then the grind until fine and soft. Then coated with jelly to taste wine. Porto before being chilled to print. Smooth, mellow taste that is not too sweet in the mouth. No fishy smell or taste a little nasty. Demonstrated expertise in combining ingredients that have the right and perfect. Terrine, that is the best ever.
Coquille Saint Jacques Grillees, Veloute Mousseux de Persil Plat. Soup cup of fresh cream and parsley and season to look normal. But the tasting spoon, it will recognize the taste, aroma, texture, taste and smell of the cream, eggs, fresh coriander. I do not have the smooth flavor, seasoning, add salt or pepper, is even less. I eat meat on the grill as Saint Jacques freshly cooked texture and sweet flavor and a little bit. It's like the soup, do not miss this dish is strictly prohibited.
Noisette de Cerf en Croute de Pain, Chutney de Coing, Fricassee de Gnocchi au Noix, Jus Reduit aux Champignons et Vin Rouge. Many people refuse to eat beef, this dish Chef Simon is the meat short line of deer meat more tender. than mild. Are thoroughly coated with bread crumbs and all. Before baking the bread crumbs over medium heat until golden brown and crispy. If it continues to cook deer meat in a waterfall. In a fresh and juicy as reddish. Topped with gravy and red wine sauce with mushrooms, boiled until the condensed water. The tie with Quince Chutney sweet and delicious preserves, sour and sweet as well.
Sabayon au Chocolat, Sauce au caramel-Epice, Crème Glacee a la Vanille Bourbon. Dessert made with chocolate cream, mix the onion. I was in the cup. For the real fans who are not afraid to lose him. Because I do not eat even a spoon to scoop the spoon to his mouth. I eat ice cream with vanilla sweetness that comes with it all. I certify that the fat of course.
Menu items include sweet smell has not reached 30. All the dishes that the chefs are highly concentrated. To build the reputation of this restaurant. In order to be referring to, and was selected as the best restaurant soon. So for a popular French Haute Cuisine, a food court of France should try to eat a few times. No need to travel to the land of origin.
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