Review

Open for almost three decades, Philippe is one of Bangkok’s most beloved addresses for refined French dining. Chef Philippe Peretti, originally from Corsica, infuses each plate with knowledge and finesse crafting a menu with respect for tradition. The dining room, spread between the ground floor and mezzanine, exudes intimacy and luxury, with a warmth making guests feel welcome. A basket of homemade bread arrives, accompanied by butters of different flavours. Basil butter leads, aromatic and velvety. From the hot appetizers, duck liver pasta with morel and ceps mushroom cream sauce is a revelation. Pasta carries tender duck liver within, wrapped in rich, earthy sauce. Lobster bisque follows with intensity, its sweetness from slow braise holding strength. Onion soup with comté cheese is soft, layered and sweet, a comforting interlude. Cold starters shine with chicory salad with bacon, poached egg and croutons in mustard dressing, crisp, smokey and bound by gentle tang. For mains, duck leg confit with cranberry sauce steals the show. Skin stays crisp, meat tender and juicy, sauce brightens each bite. Braised beef short rib with red wine sauce offers contrasting slow-cooked tenderness lifted by wholegrain mustard. French classic crème brûlée shatters delightfully under the spoon, while Crèpes Suzette brings a lively citrus theatre to close the meal. Service is polished and gracious, complementing the restaurant’s ambience.