Cuisine: Modern French
Price: THB2,500 per person without alcohol (what I paid for)
Visited: 11 January 2011
Food: 8/10
Atmosphere: 7/10
Value for money: 7/10
Service: 7/10
The Reflexions at Hotel Plaza Athenee Bangkok has always been one of my favourite restaurants during the last few years. The kitchen of this restaurant is run by Chef Thibault Chiumenti, a young and genious chef from France. The decor of Reflexions is modern but simple with bar at the front, unlike the elegant style of Le Normandie at Mandarin Oriental. Apart from good food, The Reflexions also have choices of good wine to go with your dishes. Upon arrival at Reflexions, customers are served with varieties of warm breads.
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| Chef Thibault Chiumenti |
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| Assorted Breads |
As a complementary from Chef, a small portion of Marinated Salmon was first served. Fresh salmon was well mixed with olive oil and spices, however, it tasted rather light (6/10).
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| Lime Juice with Honey |
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| Marinated Salmon |
Next was Cream of Sea Urchin Soup and Truffle Emulsion, which was then followed by Wild Porcini Velvety from the Forest, Pheasant Ravioli and Truffle Emulsion.
Cream of Sea Urchin Soup and Truffle Emulsion was really creamy and thick with strong scent and sweetness of sea urchin. This was well prepared as there was no salty feeling of sea urchin. Additionally, the soup was accompanied with a piece of half-boiled lobster, which was tender and sweet. I must say this soup was a well created recipe (8/10).
Wild Porcini Velvety from the Forest, Pheasant Ravioli and Truffle Emulsion was again creamy but light. It gave a more chilling feeling. Another well blended from Chef Thibault (8/10).
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| Cream of Sea Urchin Soup and Truffle Emulsion |
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| Wild Porcini Velvety from the Forest, Pheasant Ravioli and Truffle Emulsion |
Entremets was then followed, it was Ginger Caviar. Unlike usual entremets, which would be something like ice-cream sorbet, Chef Thibault chose to serve a jelly-like dessert in the form of sphere with size of caviar. It was not just sweet but delicate and merriment (9/10).
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| Ginger Caviar |
The main course was Roasted Dover Sole with Wild Mushrooms Duxelles, Roasted Baby Artichokes and Truffle Emulsion. This was indeed another great invention of Chef Thibault. Presentation was beautiful, the texture of fillet was firm but tender which went wonderfully with mushrooms duxelles. Baby artichokes were well picked as they all were fresh and crisp (8/10). In addition, Grilled Scallop with Baby Artichokes and Black Pepper Cream Sauce was served as a complementary. A pleasant dish, I must say. This dish could also be put in the menu from my point of view (8/10).
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| Roasted Dover Sole with Wild Mushrooms Duxelles, Roasted Baby Artichokes and Truffle Emulsion |
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| Grilled Scallop with Baby Artichokes and Black Pepper Cream Sauce |
To end up the meal, Chocolate Fondant with Black Pepper & Madagascar Vanilla Ice-cream was chosen. The fondant was supremely baked from Valrhona chocolate, which was rich in flavour, with melted chocolate in the centre. The vanilla ice-cream was also fantastic. This is the best chocolate fondant in town I must say, far better than the famous Chocolate Lava from After You. Nonetheless, the fondant this time was a little over baked as I could feel from outside layer of the fondant, hence 6/10 otherwise 7/10.
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| Chocolate Fondant with Black Pepper & Madagascar Vanilla Ice-cream |
For those you enjoy tasting French food, The Reflexions at Hotel Plaza Athenee Bangkok is surely another place to try out. I would not be surprise if I find myself visiting this restaurant frequently. Not only the very best foods are served but atmosphere is also great and friendly: always relax when dining here. Staffs are also lovely and helpful.
The Reflexions @ Hotel Plaza Athenee, Bangkok
3rd Floor Hotel Plaza Athenee
61 Wireless Road
Lumpini, Pathumwan
Bangkok, 10330
The Reflexions @ โรงแรมพลาซ่า แอทธินี
ชั้น 3 โรงแรมพลาซ่า แอทธินี
61 ถนนวิทยุ
แขวงลุมพินี เขตปทุมวัน
กรุงเทพ 10330
Tel: +66 (0) 2650 8800 ext 4338
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