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To watch chef Olivier Limousin conduct his orchestra of 20 plus kitchen staff in an effortless culinary dance and to enjoy manager Quentin Arnould and his friendly team as they serve up superb French cuisine amid the trademark drama of Robuchon’s chic black and red decor.
Rating : 19/20
There so many ways to go with the menu. At the counter a selection of tasting portions, perhaps shared, but always including egg cocotte with black truffle mushroom cream and parsley fine sauce, and roasted lobster with ginger-scented thin mousse and caramelised spring onions. Enjoy the juicy beef and foie gras burger or find room for spicy seared beef tenderloin and grilled eggplant with a side of Robuchon’s famed mashed potato. A trolley featuring fresh European cheeses flown in weekly, plus another with various dessert offerings, ends the meal. There are also two degustation menus of five and seven courses, for which the table seating is more appropriate. Robuchon and his restaurants are among the most lauded in the world but the Bangkok outlet offers a relatively unfussy dip into the world of great cooking.
Rating : 38/40
The wine list and accompanying cellar show classic and well-chosen French labels and others at all price points.