Le Banyan Restaurant Bangkok is a Thai house splashed in yellow and red with a bar on one side and traditional table settings.
For 18 years chef Michel Binaux and partner Bruno Bischoff have continued a legacy that keeps Le Banyan a respected French restaurant. Among the foie gras variations, try deglazing with blackcurrant vinegar and apple galette; pan-fried yet served semi-cooked helps the liver lobe to resonate with a sweet hint.
Hot appetisers such as lobster bisque is aromatised the old-fashioned way with cognac. While Le Banyan is synonymous with Rouennaise-style pressed duck, a traditional French delicacy that uses the juice squeezed from the duck as a sauce, chef Binaux's culinary expertise is also attested by chateaubriand, medium grilled before flambeed with Armagnac and served with red wine sauce and bone marrow croutons. End the meal with calvados and souffle or choux pastry profiteroles with fruit sherbet.
59 Sukhumvit Soi 8, Bangkok 10110
2 comments:
That lobster claw looks so enticing !
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