Cuisine: French classic
Location: Mandarin Oriental Hotel, 48 Oriental Avenue Alley, Bang Rak, Bangkok 10500, Thailand
Date of visit: 6th September 2013
Reservation: A couple of days in advance
Recommended Dishes: Foie gras terrine
Set Menu: 1,350 THB for 3-course lunch, 1,750 THB for 4-course lunch, 2,300 THB for 5-course lunch
Service: Excellent
Overall: 8.5/10
Location: Mandarin Oriental Hotel, 48 Oriental Avenue Alley, Bang Rak, Bangkok 10500, Thailand
Date of visit: 6th September 2013
Reservation: A couple of days in advance
Recommended Dishes: Foie gras terrine
Set Menu: 1,350 THB for 3-course lunch, 1,750 THB for 4-course lunch, 2,300 THB for 5-course lunch
Service: Excellent
Overall: 8.5/10
Summary
I know it says lunch guide in our name, but this has to be an exception. Le Normandie has been known as one of the best French restaurants and also one of the most expensive restaurants in Bangkok for over decades. The cuisine is classical French, I would describe the style as being very similar to that of the Roux family's (Waterside Inn & Le Gavroche). Overall, some outstanding dishes like the foie gras terrine and the beef cheek; however dishes are quite small therefore be prepared to order more than a couple (and spend a fortune) or go home craving for more.
I know it says lunch guide in our name, but this has to be an exception. Le Normandie has been known as one of the best French restaurants and also one of the most expensive restaurants in Bangkok for over decades. The cuisine is classical French, I would describe the style as being very similar to that of the Roux family's (Waterside Inn & Le Gavroche). Overall, some outstanding dishes like the foie gras terrine and the beef cheek; however dishes are quite small therefore be prepared to order more than a couple (and spend a fortune) or go home craving for more.
Amuse Bouche
The chef advised us to start from left to right here. As a starting dish, we think the the smell component of the flavour is overpowering with ingredients like Campari, beetroot and wasabi, on the other hand, the dish was lacking the taste component.
5/10
The chef advised us to start from left to right here. As a starting dish, we think the the smell component of the flavour is overpowering with ingredients like Campari, beetroot and wasabi, on the other hand, the dish was lacking the taste component.
5/10
Foie Gras Terrine
In my opinion the best dish of the meal, and also the best foie gras terrine I have ever had. This dish really took me by surprise, considering the number of times I have ordered foie gras terrine in Europe, especially France. The terrine has a "dimension" and a great depth to its taste. My guess would be that the different port wines used during the marination process were responsible for such a complexity. The terrine is sprinkled with some crushed seeds for a crunch and served with a block of brioche.
10/10
In my opinion the best dish of the meal, and also the best foie gras terrine I have ever had. This dish really took me by surprise, considering the number of times I have ordered foie gras terrine in Europe, especially France. The terrine has a "dimension" and a great depth to its taste. My guess would be that the different port wines used during the marination process were responsible for such a complexity. The terrine is sprinkled with some crushed seeds for a crunch and served with a block of brioche.
10/10
Beef Cheek
Very tender and juicy, served with red wine sauce. I still have no idea how they how they were able to transform such a tough cut of meat into a piece of meat more tender than most wagyu tenderloins I have had. I would have given it a perfect score if the portion is not this small, considering it being the main course.
9.5/10
Very tender and juicy, served with red wine sauce. I still have no idea how they how they were able to transform such a tough cut of meat into a piece of meat more tender than most wagyu tenderloins I have had. I would have given it a perfect score if the portion is not this small, considering it being the main course.
9.5/10
Chocolate Sphere
I have had Gordon Ramsay's famous chocolate sphere at Petrus before, therefore my expectation was high. When the sphere arrived, it looked smaller than the one I've had before. The waiter then poured a hot sauce over the sphere, and instead of chocolate, the sauce was made out of caramel and Marco Polo tea, slightly too runny in my opinion. The sphere melted and inside was some diced fruits and a small scoop of ice cream, soaked in a puddle of melted chocolate and tea. I was slightly disappointed as I don't think the diced fruits went well with melted chocolate and hot tea.
6/10
I have had Gordon Ramsay's famous chocolate sphere at Petrus before, therefore my expectation was high. When the sphere arrived, it looked smaller than the one I've had before. The waiter then poured a hot sauce over the sphere, and instead of chocolate, the sauce was made out of caramel and Marco Polo tea, slightly too runny in my opinion. The sphere melted and inside was some diced fruits and a small scoop of ice cream, soaked in a puddle of melted chocolate and tea. I was slightly disappointed as I don't think the diced fruits went well with melted chocolate and hot tea.
6/10
Hazelnut Praline
Classic hazelnut praline, delicious.
8/10
Classic hazelnut praline, delicious.
8/10
Petit Fours
I love the variations here and they all tasted pretty good.
7/10
I love the variations here and they all tasted pretty good.
7/10