Aubergine at the same meal. With the idea of requiring the owner of this restaurant. I do not eat food in the house. Also known as Home Made Mr.Jerome Chautard synonymous with the French chef. Those with experience as a chef in a restaurant in Saint Tropez on the French Riviera resort of Parisian. The only other food I eat. This chef is strict in the selection of raw materials and cooking methods. The dish with a traditional recipe. Both looks and taste. Food and fiber with the new so-called Modern French Fusion or even less.
The dish of the restaurant Aubergine, so are the dishes of each region. Was put on the menu. To those who appreciate traditional food can taste like eating.
Les Escargot au Beurre d'Ail.
Les Escargot au Beurre d'Ail appetizers prepared from snails to France. The oven with butter and garlic. I have to use pliers to take the band shell. Use a fork and take the meat, snails, small erosion of the shell. The meat in both taste and fragrant. The delicious bread to wipe out the remaining butter in a dish and eat it.
Les Cuisses de Grenouille au Beurre d'Ail.
Les Cuisses de Grenouille au Beurre d'Ail is a special dish from the Provence region, which lies to the south of France. The big size Kakb imported from Japan. White and plump and soft tongue. To mix with chopped coriander leaves, garlic, pepper and salt. I touched the surface of the dough before frying with olive oil until golden brown. The outside and soft on delicate flavor. Then topped with a sauce made with shallots and white wine on Kakb spanning the time. Eat with white wine, ice-cold As an appetizer appetizer plate of French people in particular. This is a dish that requires a regular customer at all times.
Duck Confit de Canard a piece of the hip and thigh marinated with salt until it is. Then fry the slices with the medium. In oil, simmer it down. Until the entire piece. I have a yellow oil. The tender meat and soft pervious Place the potatoes in a baking dish. The only dish of the city of Bordeaux's most famous. This dish requires a skilled and experienced chefs only. Buy a duck is delicious.
Coq au Vin chicken braised in red wine. Roosters take a big cut in pieces. The flood of red wine. Set on low heat, put the onion, garlic, bay leaf and Times. I cooked the chicken. Then the chicken out. Bring the water to cook the stew, flavored with bacon, garlic and mushrooms in the dark water until the button. Then be prepared once again to taste the meat. A chicken stew in red wine. Kึgnhngakึgnta a dish of French and one plate.
Boeuf Bourguignon This dish cooks use beef cheek meat, deep fried, but cooked. Add carrots and onions and fry until fragrant. Then simmered in red wine region of Burgundy. With fresh garlic and the beef stock and water. Simmer until the water starts to thicken Enืgaepืeai clear flavors. Serve with boiled potatoes. The dishes of the region of Burgundy, who had the opportunity to visit is not to say that.
Aubergine and for dessert you choose, whether you like Crepe Suzette, soft onion pancake. Sauce topped with fresh orange juice to light up too smelly scented with Grand Marnier liqueur, vanilla ice cream to eat with. It has a sweet aroma, an L'ile Flottant made with fresh cream, egg whites, vanilla, sugar, beat until it bubbles more ethereal. Be floating in custard sauce, sweet and soft tongue. Dessert is the name of France. It's not that tricky.
Aubergine's menu includes many French. Order to the satisfaction or to order a Set Lunch Menu Lunch in air between 299 baht and 349 baht + + + +.
inside the Aubergine.
The three-course dinner served with wines and five courses for 1,000 + + Baht 1,500 + + is open from 11:30 to 14:30 pm daily and 18:00 to 23:00 am
Based on traditional French cuisine.
At 71/1 Soi Saladaeng 1/1 (BTS Saladaeng station. And the subway downtown).
Silom Road, Bangkok 10500.