Review

Le Normandie opened in 1958, within the Mandarin Oriental Bangkok. Alain Roux came aboard in the last two years. Chef Phil Hickman and restaurant manager Federico de Luca are charged with the responsibility of maintaining the renowned reputations of this iconic dining room and its illustrious title chef. Menu offerings include tasting and a la carte options, dotted with Roux's Waterside Inn signatures. The tasting menu begins with a luxurious terrine of foie gras and chicken breast, coated in pistachio nuts with liqueur marinated grapes. Followed by succulent Binchotan charcoal-grilled langoustine tail lightly bathed in an exquisite lemon verbena Nantua sauce.

The menu moves towards a subtle combination of classic with occasional contemporary touches, but a visit is incomplete without savouring a signature dish or two. Pan-fried medallions of Brittany blue lobster in white port wine sauce with ginger vegetable julienne, an irresistible timeless classic. Roasted French Barbary farmed duck, carved tableside and accompanied by braised red cabbage and Hibiscus sauce, a showstopper. The cheese trolley displays an array of French cheeses, an experience in itself. The dining journey finishes with a stellar hot soufflé, the specialty rhubarb enhanced with raspberries, the true favourite. The wine list is superb, with a glass selection augmented with a sommelier range with wines most will only dream about.