Le Normandie
Bangkok, Thailand
⭐1 Star
The Experience
From Michelin Guide
Set in an elegant space adorned with handcrafted chandeliers and breathtaking river views, Le Normandie has been Bangkok's premier destination for haute cuisine for over 60 years. Now led by a renowned British chef who began his career in New York, the restaurant continues to impress. Innovative techniques and a modern interpretation of classic French dishes ensure the sophisticated dining experience lives on.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of Le Normandie, Bangkok:
1. Only French Restaurant in Thailand Recognized by Les Grandes Tables du Monde
Le Normandie is distinguished as the only French restaurant in Thailand to be recognized by the prestigious Les Grandes Tables du Monde, highlighting its exceptional status in the global culinary community.
2. Handcrafted Chandeliers and Classic Elegance with a Contemporary Twist
The restaurant features a striking interior that combines classic elegance with contemporary design, including handcrafted chandeliers and antique furniture, preserving its grandeur while offering a modern dining ambiance.
3. Attention to Detail in Guest Experience Beyond Food
Le Normandie emphasizes meticulous attention to detail in service, such as providing a stool beside the chair for guests to place valuable leather accessories, daily fresh flowers on tables, a customized dessert trolley, and legendary tableside service, creating a holistic and luxurious dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Le Normandie, Bangkok, are:
Oscietra Caviar: This prized caviar is a key element in the restaurant's signature dish, adding luxurious, briny pearls that complement the delicate flavors of the other ingredients.
Hokkaido Sea Urchin: Fresh sea urchin from Hokkaido is used for its sweet, creamy texture and flavor. It is featured prominently in the signature dish alongside caviar and potato foam.
Potato (Potato Foam/Espuma): The potato is transformed into a light, airy espuma or foam that serves as the base for the caviar and sea urchin, providing a smooth, creamy texture that balances the dish.
Champagne Sauce: This delicate sauce enriches the signature dish, adding a refined, creamy seasoning that enhances the sweetness of the sea urchin and the saltiness of the caviar.
Premium Butter (including Seaweed Butter): Butter is treated as a delicacy here, with special versions such as seaweed butter that evoke seaside flavors, served with exceptional homemade breads. This highlights the French culinary tradition and elevates the dining experience.
These ingredients are combined in the signature dish "Caviar Osciètre et Oursin," which exemplifies Chef Arnaud Dunand-Sauthier's contemporary French cuisine with a personal touch, balancing luxury and subtlety suited to Bangkok's tropical climate.