The Reflexions @ Hotel Plaza Athenee, Bangkok

Cuisine: Modern French

Map: The Reflexions @ Hotel Plaza Athenee, Bangkok - เดอะรีเฟล็กซ์ชั่นส์ @ โรงแรมพลาซ่า แอทธินี กรุงเทพ

Price: THB2520 per person without alcohol (what I paid for)

Visited: 15 March 2011

Food: 8/10

Atmosphere: 7/10

Value for money: 7/10

Services: 8/10

A sudden return to The Reflexions @ Plaza Athenee Bangkok within 2 months was spectacular. Not to mention great food and friendly services as I have mentioned in the previous review, this time there were a few more items in the menu in which they all were Game Menu. We decided to go for that and were not disappointed at all. We actually noticed improvement in both taste and consistency of food created by Che Thibault.

The Reflexions @ Plaza Athenee

Entrance of the Reflexions

Chef Thibault Performing Magic in his Kitchen

As usual, we were firstly served with warm Assorted Breads and a complementary from Chef. Seared Salmon with Eggplant Caviar was delicious. Sweetness from fresh salmon was outstanding, however, the taste was too light to me (6/10).

Assorted Breads

Seared Salmon with Eggplant Caviar

Porcini and Wild Chestnut Ravioli, Oyster Guinea Fowl Fricassee with Jus and Truffle Emulsion was spectacular. Attractive presentation, feather like truffle emulsion with charming scent with tender guinea fowl and smooth filling ravioli, another great creation I must say (8/10).

Pocini and Wild Chestnut Ravioli, Oyster Guinea Fowl Fricassee
with Jus and Truffle Emulsion

Being a fan of soup created by Chef Thibault, we decided to have Forest Chestnut Veloute, Wild Boar tortellini, Baby Mushroom and Black Truffle Oil to try out. Without disappointment, the soup was creamy and pleasant. Smoothness and sweetness from chestnut were splendid (8/10).

Forest Chestnut Veloute, Wild Boar Tortellini, Baby Mushroom
and Black Truffle Oil

Wild Boar Tortellini

This time Entremets was Yuzu Sherbet. Tangy aroma brought back freshness with balancing with sweetness and flavour of vanilla. Only let down was sweetness which gave razor cut feeling after taste (7/10).

Yuzu Sherbet

Fillet of Venison with Mushroom Crust, Autumn Vegetables and Cabbage Chartreuse with Fruits was one of our main course. Venison gave sweet flavour from its flesh and very tender. It was well equipped with herbs. What spectacular was the sauce which had chocolate as one of main ingredients. Cabbage was sour which was strange in the first place but after a few bits, this went really well with venison (9/10).

Fillet of Venison with Mushroom Crust, Autumn Vegetables and
Cabbage Chartreuse with Fruits

Last one was Honey Peppered Glazed Wild Colver Duck Breast, Roasted Baby Turnip and Beetroot in Foie Gras Fat. Tender meat of duck with delightful gravy. Light turnip and beetroot with sweet figs (8/10).

Honey Peppered Glazed Wild Colvert Duck Breast,
Roasted Baby Turnip and Beetroot in Foie Gras Fat

Roasted Baby Turnip and Beetroot in Foie Gras Fat

The Reflexions @ Hotel Plaza Athenee, Bangkok

3rd Floor Hotel Plaza Athenee

61 Wireless Road

Lumpini, Pathumwan

Bangkok, 10330

Thailand

เดอะรีเฟล็กซ์ชั่นส์ @ โรงแรมพลาซ่า แอทธินี กรุงเทพ

ชั้น 3 โรงแรมพลาซ่า แอทธินี

61 ถนนวิทยุ

แขวงลุมพินี เขตปทุมวัน

กรุงเทพ 10330

Open Hours: 06:00pm - 11:00pm Tuesday - Saturday

Tel: +66 (0) 2650 8800 ext 4338

Web: http://www.plazaatheneebangkok.com/thereflexions

The Reflexions @ Hotel Plaza Athenee, Bangkok

Cuisine: Modern French

Map: The Reflexions @ Hotel Plaza Athenee, Bangkok

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

Overall: 7/10

Link to Reflexions @ www.happ-it.com with more photos

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.

Chef Thibault Chiumenti

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).

Lime Juice with Honey

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).

Cream of Sea Urchin Soup and Truffle Emulsion

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).

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).

Roasted Dover Sole with Wild Mushrooms Duxelles, Roasted Baby Artichokes and Truffle Emulsion 

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.

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

Web: http://www.starwoodhotels.com/lemeridien/property/dining/index.html?propertyID=1846