MISTRAL a new type of taste.

"We MISTRAL" physiognomy of the city of Seattle is a city of the IT business and sports equipment which is located on the west coast of the United States. Pacific Seafood is an important source of the world.

The reputation of the chef David Bouley Chef William Belikis American doctoral students for the world famous French cuisine. Who's been honored as a Rising Star Chef of The Year in recent years, the United States and Mistral Seattle has been praised by Zagat Survey (which CNN accepted as a guide to restaurants, the best of America) by the event. The Mistral is a good one at the 2004 America's Top 10 Restaurant.
And with honors makes Melissa Sopaphan Wadi business people who are regular customers of the Mistral Seattle fond of the taste of food even contact and asked to open a branch in London as a successful chef William Belikis team. Another four people were released MISTRAL BANGKOK. to a luxury restaurant with all the states.

 

The principle of this was given by William to be a chef in the French Nouvelle Cuisine Restaurant, a modern French cooking. Regardless of the ingredients that are most important food of the world. The food was delicious, from the freshness of the ingredients. The amount of food that is suitably And, most importantly, more nutritious food to eat for the taste alone. Which he considered "the joy of eating real food".
Menu of each meal is based on material available at that time. Methods of presenting the menu is the "Chef Surprise Tasting Menu" which may be exotic pig that we had come from the chef will ask customers to give food or not before you get a menu that was. be prepared to the satisfaction and budget. To the point of wine from around the world to match each dish with a slightly Patrik Hymer mailing Fournier young agent is important. The daily menu is Full Courses begin the first of Amuse Bouche plate to the Soup, Main Course, Selected Cheeses and desserts to 6 Courses. It is priced from 3,000 baht to 9,000 baht, the price is inclusive and does not include wine.

 

Food in each meal usually begins with Colbert Hotel Anaheim General Laurent & Perrier cold drinks, starters. Followed by food from the Alaska Sea Scallop with the sweet smell of the fresh scent of a first course
Japanese Fluke firm white fish fillets, cut into rectangular pieces spanning from the Sea of ​​Japan. Serve in soup, eggs and onion and gently extracted. Sunchoke (a kind of underground vegetables), and vanilla. Serve with white wine Dry wine is La Segreta icy blonde with a taste of Italy, especially for fish.
Hamashi yellow tail fish fry cooked in Japan as well. Mix beef with wild mushrooms and sweet carrots with olive oil.

 

Pacific Tai Tai fish cooked in the pan hot enough. Provencale sauce flavored with orange flavor with oil of sweet basil.
Foie Gras, French fries cooked fresh from the outside and soft in Top with apple slices baked. Dice the meat and sliced ​​green apples with a lentil dish that is served with a sweet wine, sweet wine Tokaji Year 1995 is a golden yellow color of Hungary.

 

Young Lamb rib meat is soft, thick sheep from Australia. Grill until cooked onion outside. The meat is still pink and juicy. Served on a potato skin and wine sauce. And a bouquet of fresh rosemary. This dish is served with red wine with excellent flavor Pahlmeyer 2001.
The Cheese served on a variety of cheese that are selected from the French as St. Nectaire, Beaufort, Epoisses, and Cradle Mountain Deep Blue, which I sort of flavor from mild to the most concentrated flavor. I will end it with dessert, the Strawberry Mille Feuilles, a sheet of dough stuffed with a thin layer of overlapping slices with fresh cream and fresh berries Straw. Slightly sweet and fragrant.
This is a sample called "Course Menu Perfection" as a form of new services. That provides sensitive. I just found that only one MISTRAL BANGKOK.

There are only eight seats. And cook each dish is carefully and specifically. The customer must call in advance to reserve a seat at the Chef William will be able to make up the same way that he was impressed with all of it.