Le Boeuf @ Marriott Executive Apartments Mayfair, Bangkok - เลอ โบฟ @ แมริออท เอ็กเซ็กคูทีฟ อพาร์ทเมนท์ เมย์แฟร์ กรุงเทพฯ

Cuisine: Steak and Fries

Map: Le Boeuf @ Marriott Executive Apartments Mayfair, Bangkok - เลอ โบฟ @ แมริออท เอ็กเซ็กคูทีฟ อพาร์ทเมนท์ เมย์แฟร์ กรุงเทพฯ

Charged Price: THB1,200 per person

Visited: 27 April 2015

Food: 5/10

Atmosphere: 6/10

Value for money: 5/10

Services: 5/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]

From March 2015, Bangkokians do no more have to fly all the way to Paris or Geneva to have a steak-frites meal at the famous "Le Relais de l'Entrecote". Here, Le Boeuf, in Soi Lang Suan claims to have offered the very same divine herbaceous buttery sauce. David Perrot of Crepes and Co. has converted the previous Limoncello, which is located right in front of Marriott Executive Apartments Mayfair, into a Parisian bistro joint.

The concept of Le Boeuf is simply "just one great dish all day, every day". There are a few selection of starters but only a choice of main course: entrecote. In case you do not take beef, there are also two other choices to be chosen from: lamb (THB740) and salmon (THB880). As for the place, it is indeed a kind of bistro atmosphere located in the heart of Bangkok. Travelling here via public transport is not easy. The closest BTS station is Chidlom Station which is almost a kilometre away. But you can always grab a taxi or motorbike from the station. If you drive, you can park at Marriott Executive Apartments Mayfair conveniently.

Le Boeuf at Marriott Executive Apartments Mayfair, Bangkok

Le Boeuf sign

bistro kind of atmosphere

As mentioned, there are only a few choices of starter at the time of our visit and they are all terrine dishes. We did try Rillettes de Porc (6/10) or simply pork kind of terrine. It was smooth and flavourful, but not strongly pungent, which was nice with toast and some pickles. For Entrecote Steak (5/10), it came with walnuts green salad and french fries which is refillable. I believe the steak was sirloin of Tasmanian beef. The quality of beef was decent. However, the tedious part was preparation by the kitchen team. We had ordered medium-rare and medium and they turned be all medium towards medium-well. As for the Sauce Cafe de Paris, the herbal aroma and creamy texture were delightful. The down point was saltiness. I felt it was too salty to my liking. Even with french fries, I could still feel over seasoning in the sauce.

To end the meal, we did also try Tartelette Citron (5/10). It was not bad for a non-specialised shop on pastry. The tart was kind of too soft but the creamy citrus filling was smooth and not too sweet. If the abundance of citrus flavour was more, it would be much better in my opinion.

For this place, Le Boeuf, it is not the very looking forward kind of place but it is good to experience, especially if you had tried the one from Le Relais de l'Entrecote before. Nevertheless, the pricing of entrecote is not ridiculously expensive. It is not a bad choice at all to visit from time to time.

Rillettes de Porc (THB295)

bread basket

Entrecote Steak (THB680 per person)

Tartelette Citron (THB240)

square cut of tartelette citron

Le Boeuf @ Marriott Executive Apartments Mayfair, Bangkok - เลอ โบฟ @ แมริออท เอ็กเซ็กคูทีฟ อพาร์ทเมนท์ เมย์แฟร์ กรุงเทพฯ

Floor G, Marriott Executive Apartments Mayfair
60 Soi Lang Suan
Lumphini, Pathum Wan
Bangkok 10330

Thailand

Open Hours: daily from 11:30am - 11:00pm

Tel: +66 (0) 2652 0207, +66 (0) 9 3971 8081
Web: http://leboeufgroup.com/
FB: https://www.facebook.com/leboeufgroup

L'Atelier de Joel Robuchon Bangkok @ MahaNakhon CUBE, Bangkok - ลัตเตอลิเย่ เดอ โจเอล โรบูชง กรุงเทพ @ มหานคร คิวบ์ กรุงเทพฯ

Cuisine: French / Fine Dining

Map: L'Atelier de Joel Robuchon Bangkok @ MahaNakhon CUBE, Bangkok - ลัตเตอลิเย่ เดอ โจเอล โรบูชง กรุงเทพ @ มหานคร คิวบ์ กรุงเทพฯ

Charged Price: THB2,000 per person without alcohol

Visited: 4 March 2015

Food: 6/10

Atmosphere: 7/10

Value for money: 2/10

Services: 6/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]

Launched in December 2014 with the huge huge name tag (as well as price tag) of Joel Robuchon, the man with the most Michelin Stars, I was eager to have a chance to visit. Here comes the chance and we did not hesitate to hear our way to MahaNakhon CUBE in Sathon / Silom area. Indeed the location is great with BTS Chong Nonsri Station right at the front. However, the location of city centre can be chaotic for those who drive.

L'Atelier de Joel Robuchon Bangkok has retained the same concept as in other places of Joel Robuchon with red theme of decoration such as Joel Robuchon Hong Kong. The dining venue is separated into two parts: 1) the counter station where you sit on stool and dine on the counter bar watching chefs perform their roles and 2) the proper dining hall with more elegant and formal atmosphere.

L'Atelier de Joel Robuchon Bangkok

the famous bar seats

more elegant and comfortable dining room

As mentioned, the price tag is definitely high for this high end fine dining venue: THB950 - 1,850 for lunch courses and THB5,000 / 7,500 for tasting menus for both lunch and dinner. Wine pairing is also available. Marked up price in wine list is typically steep as expected: mainly 2 - 4 times of retail price. My expectation was high accordingly, especially with great experience a few years back L'Atelier de Joel Robuchon Hong Kong. Bread basket here looked pretty similar to the Hong Kong branch's one but the overall impression was just so-so for these bread and rolls.

For me, I went for 3 courses lunch which was priced at THB1,450++. The starter I chose was Stuffed Small Squids with Piquillos and Black Olives, Chorizo Flavour (6/10). Well, not a very good start of the course for me. The dish was strong in pepper flavour which was nice. However, it was the delicacy touch and perfection of mouth-feel texture that were lacked in my opinion. 

selection of bread and roll

Stuffed Small Squids with Piquillos and Black Olives, Chorizo Flavour

Moving on to main course, it was Roasted Cod and Bouillabaisse, Saffron Rice (6/10). Rather nice and refreshing for the overall sense. Cod was a little over done to my liking. The somewhat creamier than usual stew was pleasant and flavourful. Thanks the idea of matching with saffron rice which went together quite nice. 

Lastly, it was Red Fruits Panna Cotta, Watermelon and Amaou Strawberry, Lime-basil Sorbet (5/10) to end the meal. It was just a typical panna cotta and come on, I had expected more than just this common panna cotta taste and presentation at L'Atelier de Joel Robuchon. If it was in other places, I would say it was nicely done and forget the presentation. But you better do at higher standard here. Ok, the panna cotta did have nice and creamy texture which was not overly sweetened. The sour and sweetness of fruits and sorbet paired well in general with panna cotta. 

Roasted Cod and Bouillabaisse, Saffron Rice

Red Fruits Panna Cotta, Watermelon and Amaou Strawberry, Lime-basil Sorbet

In order to end the lunch course, you may as well choose to have cheese instead of dessert or fancy choices of dessert from the trolley at the supplementary charge of THB200.

In overall, I was not impressed with the branch of L'Atelier de Joel Robuchon and won't think of returning at all. Such a hefty price tag and it should have been much better. It is sure not because it was just lunch. What I have experienced, no matter how elegant or classy the restaurant is, either lunch or dinner or tasting menu does represent the calibre of the restaurant well.  By the way, almost forgetting to mention about service. I would say staffs here were really nice and polite. But they seem to lack of professional experience for example requesting for butter the staff just went missing or knowledge of the dish was not quite there.

Cheese Trolley

Dessert Trolley

L'Atelier de Joel Robuchon Bangkok @ MahaNakhon CUBE, Bangkok - ลัตเตอลิเย่ เดอ โจเอล โรบูชง กรุงเทพ @ มหานคร คิวบ์
Floor 5, MahaNakhon CUBE
96 Naradhiwas Rajanagarindra Road
Silom, Bang Rak
Bangkok 10500

Thailand

Open Hours: daily from 11:30am - 02:30pm for lunch and from 06:30pm - 10:30pm for dinner

Tel: +66 (0) 2001 0698
Web: http://robuchon-bangkok.com/
FB: https://www.facebook.com/atelier.bkk

Breizh Crepes @ Soi Suan Phlu 8, Bangkok - เบรสซ์เครป @ ซอยสวนพลู 8 กรุงเทพฯ

Cuisine: Crepe Bar

Map: Breizh Crepes @ Soi Suan Phlu 8, Bangkok - เบรสซ์เครป @ ซอยสวนพลู 8 กรุงเทพฯ

Price: THB325 per person without alcohol (what we paid for)

Visited: 18 September 2014

Food: 6/10

Atmosphere: 5/10

Value for money: 6/10

Services: 6/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]

Often, I search for a place for easy dinner near home. Recently, I had come across a small creperie in Soi Suan Phlu 8 and did not hesitate at all to give it a go right away. This creperie is called "Breizh Crepes" and is located just opposite The Seed Mingle condominium in Soi Suan Phlu 8. The place serves traditional French crepes. It might not be the very best in Bangkok but at least it is good enough and very friendly. I would say that it is a good place for a quick dinner and for hanging out at night with friends (of course with nice crepes to accompany alongside beverage).

a small bar with authentic French crepes

Breizh Crepes @ Soi Suan Phlu 8, Bangkok

For crepes, Breizh Crepes serves them like the traditional one. Breton galette of buckwheat flour for savoury (crepe salees) and wheat based flour for sweet crepe (crepe sucrees). For galettes, we had Galette Complete (5/10), which comprises of Paris ham, egg, and emmental cheese, and Galette Garden (tomatoes, onions, mushrooms, emmental cheese, and olive cream) (6/10). I personally enjoyed galette garden more. It was more flavourful and denser texture. For dessert, Crepe St. Michel (caramelised apple, almonds, and whipped cream) (6/10) and Crepe Demoiselle (strawberry coulis, fresh lemon juice, and whipped cream) (6/10) were picked. Both were enjoyable.

What I noticed about crepes here was the texture of crepe flour. It was too soft for my liking. If it was crispier, that would be tastier for me. Apart from that just enjoy yourself. But be a little patient for your dish, it can be a little slow for each dish to arrive. Anyway, this is a decent place for a crepe dinner in my opinion.

Galette Complete (THB159)

Galette Garden (THB179)

Crepe St. Michel (THB129)

Crepe Demoiselle (THB149)

a bite of crepe demoiselle

Breizh Crepes @ Soi Suan Phlu 8, Bangkok - เบรสซ์เครป @ ซอยสวนพลู 8 กรุงเทพฯ
459/59 Soi Suan Phlu 8
Suan Phlu Road
Thung Mahamek, Sathon
Bangkok 10120

Thailand

Open Hours: daily from 11:0am - 11:00pm

Tel: +66 (0) 2679 3393
Web: http://breizh-crepes.com/
FB: https://www.facebook.com/BreizhCrepes

Aronia de Takazawa @ Akasaka, Tokyo - アロニア ド たかざわ (高澤) @ 赤坂東京

Cuisine: modern/molecular gastronomy (Japanese/French fusion)

Map: Aronia de Takazawa @ Akasaka, Tokyo - アロニア ド たかざわ (高澤) @ 赤坂東京

Price: JPY30,000 per person without alcohol (what we paid for)

Visited: 9 July 2014

Food: 7/10

Atmosphere: 9/10

Value for money: 6/10

Services: 9/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]

Aronia de Takazawa is definitely something really rare. The thing about this place is the limited seats. Yoshiaki Takazawa, the owner and the chef, only serves 10 customers per day during dinner time. While Yoshiaki runs the whole of the kitchen solely by himself, his wife "Akiko" as well performs the front role independently and flawlessly. Luckily, Akiko speaks very good English (but Chef Yoshiaki is opposite though), so there should be no worry for foreign visitors here. The kind of food Chef Yoshiaki serves is French/Japanese fusion with modern style and partly molecular technique.

Here, at Aronia de Takazawa, you have to really book in advance and it is compulsory. There is no a la carte menu but only tasting menu. You will get to choose your preferred set when making reservation. Deadly Bunny went for 9 courses tasting menu for the night. The course began with 3 amuse bouche: tomato soup, green pepper soup, and aji with ginger and spring onion. Aji with ginger and spring onion did not seem outstanding. Tomato soup was surprisingly clear with no trace of red colour of tomato but was full of tomato aroma. The green pepper soup came in a little shape. We believed the soup was held inside with dashi stock jelly skin. It was rather well made. Frequently, this kind of technique could be troublesome and at an expense of flavour but Chef Yoshiaki did bring this out well.

By the way, just a friendly notice that Chef Yoshiaki can be quite shy and does not like taking photo. Hence, taking photo of the kitchen might be avoided. In addition, respect to other customers is very important here. Thus, taking photo of food is allowed but the atmosphere when customers present is prohibited.

tomato soup

green pepper soup

aji (horse mackerel) with ginger and spring onion

The first course was the famous Ratatouille. This comprised of 15 kinds of vegetable marbled and layered in a terrine-like style (mini and tiny one). The flavour was well marinated and of excellent quality of ingredients. It came along with pork belly pate to be served with toast. The pork belly pate was mild with a hint of smoky aroma. Next was Cucumber Cappuccino. This was a blend of cucumber with cucumber puree, tomato, mango, and sweet shrimp. It represented cleanse and freshness. This was nice but not impressive.

Ratatouille

Pork Belly Pate with Toast

smoky aromatic pate

Cucumber Cappuccino

The third dish was called Awabi. Simply abalone served along with seaweed from Okinawa called "Sea Grape". At the time that Deadly Bunny visited, it was July and it happened to be the season for awabi. This dish was presented with tartar sauce that had been fermented with awabi. Overall picture was fine but just saltiness that was a little overwhelmed.

A dish called Tiramisu was then followed. This was perhaps the dish of the night. It was so smooth and creamy. There were 3 layers in which top and bottom were creamy corn with crab meat in between. An addition from a touch of salt flakes on top of Tiramisu did play its role pleasantly: another dimension of flavour that balance the picture. There was grilled sweet corn coming along side too.

Awabi

Tiramisu

Harvest from Takazawa's Farm was the next to arrive. This was a nicely presented dish. It is perhaps just all about presentation. The dish was simply green and white asparagus to be eaten with black truffle mayonnaise (served in the toothpaste tube). What you can see in the pictures below that look like soil was in fact crumbs with garlic (which was edible of course).

Harvest from Takazawa's Farm (green asparagus)

Harvest from Takazawa's Farm (white asparagus)

black truffle mayonnaise

grilled green asparagus in crumbles

green asparagus

white asparagus

The sixth dish was named "Rock on the Seashore". This was another presentation. But more importantly, the attention was on aromatic dimension. Once the dish had arrived, you could scent sea breeze right away. Rock on the Seashore came in 2 parts: the rock and the soup. The soup was lobster bisque which was lovely. The rock was, on the other hand, crispy potato skins with shells inside. The last dish before going to desserts was Japanese Green Cabbage Roll. Pork was the best part of the dish: Spanish Iberian pork vs. Hokkaido pork. This was really tender and juicy. The sauce was mild Japanese mustard base: a little too mild actually. The cabbage was crisp but bitterness didn't really go with the dish. There was as well a piece of crispy pork skin along side.

Rock on the Seashore

shells in the rock

Japanese Green Cabbage Roll

Lastly, desserts came into two parts. The first one was Ohishi Plum. It was beautifully presented. The plum ice-cream was so smooth. The genius about this simple looking dessert was the balance. Sweetness and sourness of Japanese plum did not overwhelm each other. The white base was shiso jelly which matched well with the ice-cream. The other part was called "Dinosaur Egg from Miyazaki". This, on the other hand, did not quite match the level of Ohishi Plum. The egg shell was white chocolate. The egg white and egg yolk were meringue and mango respectively. This was served with spicy & salted wasabi. The taste was kind of unusual though.

The course ended with a pot of flower tea and some petite fours. Well, Aronia de Takazawa produces a rather interesting experience for each customer. The presentation is good and the technique is unique. Some of imagination also involves. Just some of the dishes that might be too difficult to get hands on or perhaps balance is needed. Anyway, if you are thinking of visiting Takazawa, booking in advance is important. Remember, there are only 10 seats a night and be prepared for an expensive meal. Bon Appetit!!!!!

Ohishi Plum

Dinosaur Egg from Miyazaki

Meringue White and Mango Yolk

flower tea

Petite Fours #1

Petite Fours #2

Petite Fours #3

Aronia de Takazawa @ Akasaka, Tokyo - アロニア ド たかざわ (高澤) @ 赤坂東京
Floor 2, Sanyo Akasaka Building
3-5-2 Akasaka
Minato-ku
Tokyo 107-0052
Japan

Open Hours: daily from 06:00pm - 09:00pm (last reservation)

Tel: +81 3 3505 5052
Web: http://www.takazawa-y.co.jp/
FB: https://www.facebook.com/pages/Takazawa/113767988808533