Our delicious French menu

Enjoy our range of classic French delights, with some Asian-influenced variations.

Appetisers

• 

  Cold or lukewarm appetisers

  Caesar salad, anchovies, garlic, parmesan, croutons

  290.-

  Seafood salad with sea scallops, salmon, roasted prawns, and a hazelnut dressing

  490.-

  Norwegian smoked salmon, with condiments

  490.-

  Goat cheese and smoked salmon, with rocket salad and virgin olive oil

  490.-

  Serano Parma ham (100 Gr.)

  390.-

  Serano Parma ham (100 Gr.), with rocket salad and mango

  490.-

  Six French Fines de Claire oysters, with white wine vinegar and shallots

  720.-
• 

  Hot appetisers

  Traditional onion soup with Gruyere crouton

  290.-

  Beef consommé with pearls of vegetables and bone marrow

  290.-

  Duck consommé with duck ravioli and truffle

  290.-

  Classic old fashioned lobster bisque, with Cognac

  490.-

  French Riviera fish soup with garlic croutons and rouille

  390.-

  Half dozen Escargot with garlic (La Colombe d'Or style)

  390.-

  Prawns, scallops and fresh salmon with a light ale beer sauce

  450.-

  Six French oysters Fine de Clairé, topped with a champagne cream sauce

  720.-
• 

  Finest French Duck foie gras

  Pan-fried foie gras served with rocket salad and raspberry vinegar

  950.-

  Pan-fried foie gras served with imported fruit of the moment

  990.-

  Terrine served with Gewurztraminer wine jelly and toasted brioche

  950.-

  Pan-fried and terrine as a salad, grilled scallops, with a hazelnut oil dressing

  750.-

Main courses

• 

  Our famous House Specialty ~ Pressed duck, Rouennaise style.
  
  Lightly roasted breast of duck, served with a sauce made from the juices of the pressed duck.

  • Speciality!

  - with Port wine or Armagnac.

  1190.-

  - with white truffle juice and black truffle.

  1490.-
• 

  From the Grill:

  Lamb cutlet with Provencal herbs (Australia)

  840.-

  T-bone steak (grain fed 150 days, Australia)

  990.-

  Fillet of Angus beef (grain fed 150 days, Australia)

  940.-

  Prime rib eye of beef, (grain fed 150 days, Australia)

  920.-

  all grill dishes with your choice of sauces: Black pepper, Béarnaise, Red wine sauce, old-fashioned Mustard sauce, Fresh mint
• 

  Meats and poultry

  Roasted rack of lamb, coated with mustard and herbs

  940.-

  Duck leg confit with sautéed potatoes and mushrooms

  450.-

  Breast of duck, with mixed mushrooms and Cognac

  530.-

  Roast poussin (baby chicken), with garlic and red wine sauce

  590.-

  Pork cutlet, accompanied apple and calvados sauce

  490.-

  Steak tartar (raw beef fillet), prepared at your table

  950.-

  Chateaubriand flamed with Cognac, red wine sauce, bone marrow croutons (for 2 persons)

  1850.-
• 

  Seafood

  Filet of Sea Bass, with pesto spinach and garlic sauce

  490.-

  Tiger prawns and garlic confit, sautéed spinach, served with a lobster flan

  550.-

  Fillet of Norwegian salmon, with beurre blanc sauce

  620.-

  Fresh noodles, with mixed seafood

  440.-

  Fresh Snow fish, with a red wine paprika sauce

  770.-

Cheese

• 
  Three cheese selection, with dried fruits

  350.-

Cold Desserts

• 
  Frozen almond nougat, with orange sauce, topped with vanilla

  180.-

  Macaroon vanilla ice cream and mango sauce

  180.-

  Iced chocolate terrine, vanilla and chocolate sauce

  180.-

  Chocolate mousse, with fresh vanilla sauce

  180.-

Hot Desserts

• 
  Crêpes Suzette flamed with orange liquor, with vanilla ice cream

  350.-

  Crêpes served with passion fruit and caramel sauce

  180.-

  Caramelized vanilla custard with marinated prunes in Cognac

  180.-

  Freshly baked mango tart, with sabayon

  240.-

  Upside down mango tart (tarte tatin), with caramel and vanilla sauce

  240.-

  Freshly baked apple tatin tart (tarte tatin), with vanilla sauce

  240.-

  Hot soufflé flavor of the day with its sauce, (one flavor per table)

  260.-

  Hot soufflé flavor of the day with its sauce, and Grand Marnier

  350.-

Specials

• 
  Baked New Zealand mussels

  350.-

  Half dozen deep-fried Frogs' Legs

  450.-

  Duck leg and vegetables

  490.-

  Tenderloin `Nicolas`

  850.-

  Orange-gratinated Sabayon

  250.-

  Chocolate Lava

  290.-

Wines

• 

  House wines

  2009 ~ Domaine de L'Engarran, Syrah/Merlot

  1350.-

  2009 ~ Domaine de L'Engarran, Sauvignon Blanc

  1350.-

  2010 ~ Marius, Grenach Syrah

  1150.-

  2010 ~ Marius, Terret Vermentino

  1150.-

  Sweet wines - vin doux naturels

  2006 ~ Louis Eschenauer Sauternes

  1950.-

  2009 ~ Famille Castel, Jurancon

  1200.-

  Rosé wine

  2009 ~ Baies de Beaupré, Coteaux d'Aix

  1250.-

  Champagne

  2000 ~ Cattier Chigny Les Roses Premier Cru Brut

  3600.-

  Chile wines

  2008 ~ Gold Cabernet Sauvigon, Central Valley

  1290.-

  2008 ~ Koyle Reserva Cabernet Sauvigon, Colchagua Valley

  1150.-

  2008 ~ Koyle Reserva Syrah, Colchagua Valley

  1200.-

  2008 ~ Gold Chardonnay, Maule Valley

  1290.-

  Australia wines

  2008 ~ Shiraz/Cabernet/Merlot, Pepperton, Riviera

  1390.-

  2008 ~ Chardonnay, Pepperton, Riviera

  1390.-

  2009 ~ Trig Point Cabernet Shiraz

  1250.-

  2010 ~ Trig Point Colombard Chardonnay

  1200.-

  Alsace White Wines

  2009 ~ Riesling ~ A. Scherer

  1490.-

  2009 ~ Pinot Blanc ~ A. Scherer

  1390.-

  2009 ~ Gewurztraminer ~ A. Scherer

  1690.-

  Rhone Valley

  2007 ~ Domaine Bouche ~ L'Amandier

  1250.-

  2005 ~ Domaine de Rapatel Grand Signature

  1700.-

  2009 ~ M. Chapoutier, Belleruche Côtes du Rhône

  1250.-

  2009 ~ M. Chapoutier, Les Vignes de Pilate

  1250.-

  2009 ~ M. Chapoutier, Les Vignes de Bila-Haut

  1250.-

  2009 ~ M. Chapoutier, La Ciboise Luberon Blanc

  1250.-

  Burgundy Whites

  2009 ~ Chardonnay ~ Régis de Vallière

  1790.-

  2010 ~ Chablis Thomas de Clairvillet

  1550.-

  Bordeaux Reds

  2007 ~Château Le Grand Verdus

  1390.-

  2006 ~ Château Moulin Haut Villars

  1590.-

  2006 ~ Château Malvat

  1590.-

  2004 ~ Château Villars

  3300.-

Bon Appêtit!

• prices in Thai baht and exclude 10 % service charge and 7 % vat

Now open 7 days a week! 6pm to midnight (last main order 10.30pm)

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Tel: 02 253 55 56 or 082 489 61 64