Update October 2015: Le Beaulieu is permanently closed, but fret not, a new brainchild of Chef Herve has popped up as Cafe Parisien, at Glasshouse Sindhorn along Wireless Road. Stay tuned as I will visit soon and write my review here!
|Chef Hervé Frerard and me|
This is the 2nd time I am reviewing Le Beaulieu (read the first one here). It has not happened before and probably never will again on this space, but it has been a long time since a restaurant can provide (consistently) food so unforgettable that I would like to give it a second thumbs up.
Another reason why I feel it's worth (re)reviewing is because after an AGONIZING wait (well more than half a year I reckon), Le Beaulieu is finally re-open at a highly improved location (Plaza Athenee Tower), just a very short walk away from Ploen Chit BTS Station (cut through Athenee Hotel, the walk will be infinitely more pleasant). Its classy decoration, insane collection of fine wines and the addition of a new Patisserie plus an alfresco-style wine bar has finally given Chef Hervé the class and ambience his food deserves.
Furthermore, having been to Le Beaulieu 4 times in total (twice at the old venue and twice at the new one), thanks to a group of brilliant foodie friends from Hong Kong, this was the first time I had the opportunity to taste what Le Beaulieu had to offer during its more pricey (compared to lunch) dinners.
"Don't worry, I am cooking," were Chef Hervé's last words during his brief but affectionate greeting, and it gave us the final affirmation that it was time to relax and enjoy the night, as we can leave everything else to him and his team. We went for the 7-course set dinner he designed for us, and boy did he deliver.
|A gift from the chef to start the dinner off, this was Li Li's starter, the rest of us got a beef tartare on bread, equally delicious.|
|Our Amuse-Bouche for the night, fresh oysters flown in from France and arrived just that morning. Fresh and tasty, but not as meaty/succulent as the kind bred locally in Thailand|
Pressed Foie Gras & Fresh Apricot Jelly, an
|Widely accepted as the most unforgettable dish of the night, Slow-Poached Atlantic Cod Fillet, |
wild rocket bouillon; chanterelle cake. From my experience, Le Beaulieu's fish dishes have always been astounding, this one's no different.
Saddle of Pyrénées Lamb, Croustillant of Shoulder & his jus - Lamb was cooked to perfect precision, and Li Li completely finished her plate, when she was not a lamb (or pea)-eater. I am sure she is now, at least at Le Beaulieu.
All in all, the dinner experience was first-class, with the food absolutely brilliant. Chef Hervé and Q also checked on us several times to ensure that everything was in order.
Of course, being newly open, blips were expected. The service staff were not perfect. They did not seem know the dishes very well and there were a couple of miscommunications, all of which were subsequently adequately taken care of by the excellent Q, who is fast becoming the heart and soul of the restaurant floor, something that was not present at the previous location.
For those interested in the 'damage' caused by this delicious meal, it was around 150USD/head, inclusive of taxes and some fine French wine. Costly, but not an unreasonable price to pay considering the quality of food served. For something more affordable, you could visit Le Beaulieu during lunch or order less courses from the a la carte menu.
Thank you Chef Hervé again, for the consistently satisfying dishes, Le Beaulieu, for giving us a touch of France in Bangkok, and last but not least my friends (old and new) from Hong Kong who came specially to enjoy the dinner with my family and myself. Till we meet again.
Merry Christmas everyone, have a blast!