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Chef Arnaud Dunand Sauthier took up his post five years ago and he and his team consistently serve the best French cuisine in Thailand. Understated elegance and exemplary service make Le Normandie the place for special occasions.
Rating : 19/20
The menu features a strong selection of seafood dishes, many with ingredients from the chef’s home in the Savoie region. A degustation menu paired with wines offers a chance to sample both the kitchen’s and the sommelier’s skills. A la carte appetisers include caviar oscietre with royal sea urchin. Japanese sea urchin is favoured for its less confrontational taste and its ability to pair with the saltiness of the caviar and the velvety smoothness of the champagne sauce and potato foam. Homard de Bretagne is roasted, sliced and accompanied by a lime salsify. From the meat and poultry selection, faux filet de boeuf Montbeijarde is a roasted 30-day dry-aged cut served with carrot parsley and soubise. The cheese trolley contains some of the finest France has to offer. Although there are touches of modernity in the various between-course pleasers, nothing is frivolous or distracts from the simply superb food.
Rating : 40/40
A world tour of great wine labels predominantly on the more expensive side. Wine-pairings with the set dinner menus are worth considering.
Rating : 20/20
Rating : 19/20