Signature

Veteran Chef Thierry Drapeau expands on his ‘cuisine of the soil’ philosophy he first explored in his native Loire Valley. The art-deco dining room has floor-to-ceiling windows and velvet curtains that open to reveal his stage – an open kitchen. Here, he achieves classic French flavours using imported herbs and edible flowers that evoke their terroir. The Flower Bouquet set menus rotate with the seasons, are great value and matched by excellent service.

• Thierry Drapeau’s cuisine of the soil philosophy is the organizing principle, classic French flavors reframed through herbs and flowers.
• Velvet curtains and an Art Deco room set up a theatre effect, opened to reveal an open kitchen as the stage.
• The Flower Bouquet set menus rotate seasonally and anchor the restaurant’s identity more than any fixed signature dish.

• Edible flowers, used as a defining aromatic layer across the menu.
• Herbs, including imported herbs, used to evoke a Loire Valley sense of terroir in a Bangkok dining room.
• Seasonal produce, the base note of a cuisine-of-the-soil approach that keeps the cooking light and precise.

A one-star French chef’s table on the 11th floor of VIE Hotel Bangkok, built around Thierry Drapeau’s cuisine of the soil. The room is Art Deco, with velvet curtains pulled back to reveal an open kitchen stage. The Flower Bouquet set menus rotate with the seasons and lean on herbs and edible flowers to keep classic French flavors light and aromatic.