Review

Phuket Town has the island's first dining venue showcasing, bistronomy. This, thanks to French chef Sebastien Segurola who together with his interior design partner, Khun Krittika, has opened Cava Bien Marche in the heart of the city's dining district. Sebastien was previously cooking in Paris, where he met Khun Krittika, and together they relocated to Thailand, to realise their dream.

With Cava Bien Marche, they offer a dining, garden and lifestyle complex set within a characterful Sino-Portuguese shophouse. Entering the restaurant, one is immediately aware of the delicatessen section, where one may sample a stellar range of imported cheese and cured meats. Chef Sebastien's menu focuses on French cuisine and he insists on the freshest ingredients available, often seen at portside, awaiting the return of fisherman to source for his catch of the day.

He regularly features local scallops with a garlic and black truffle cream as a highlight on his frequently changing menu. His signature of crème brûlée au foie gras, served with a piquant lemon confit, is now a diner favourite and as such a firm fixture. His Australian steaks are also a popular option. Desserts include the classic ille flottant and crepe suzette, presenting a truly difficult choice. The concise wine list is predominantly French, providing sufficient choices to complement the cuisine.