Bangkok Post reviews
- Writer: Bangkok Post Editorial
- Published: June 6, 2011 at 10:25 am
New menus on the Bangkok scene
Chicken mushrooms and peas fricassee.
Throughout June, the Mandarin Oriental, Bangkok is bringing back its popular "Cuisine Bourgeoise" menu to be served at the hotel's Verandah coffee shop for lunch and dinner.
Cuisine Bourgeoise is a French family-style, plain cooking using the finest ingredients in the season. The recipes at the Verandah, designed and prepared by French resident chef Pierre Rimoneau, use ingredients from the Royal Projects as well as some imported fine food products.
Only seven selected food items are presented on the menu. They are farmhouse pate with walnuts and summer truffles (460 baht); baked vineyard snails Bourguingnonne (230 and 450 baht); prawn bisque laced with Armagnac (300 baht); chicken mushrooms and peas fricassee (490 baht); daube of beef cheek in Pomerol red wine (560 baht); fillets of rainbow trout from the Royal Projects with almonds and classic sauce meuniere (480 baht) and a luscious dessert, upside down tarte tatin (250 baht).
The Verandah, Mandarin Oriental Bangkok, Oriental Avenue, off Charoen Krung Road. Call 02-659-900.