Le Vendome French restaurant of the new generation.

In an era when it comes to French cuisine and French chefs. I think the chef is why body fat in older persons. Thin mustache above the lips. Keep food in the chicken meat in large pieces. To the well-being. The high standard of living in a period.

 Langoustine Sautees

But the traditional beliefs have been modified by modern nutrition. The selection of food and raw materials that are beneficial to health. Mouth more than food alone. The organization of the suit or the chef had to change the trend.
We have seen already, or check the software for all young men between the ages of 25 to 30 pieces and shape and elegant dynamism of knowledge in the field of nutrition is not good. Character as a scholar in the lab rather than just the chefs only.

 

 Foie Gras de Canard Roti

Educational and research materials that are to come prepared with a healthy dose of it. The mellow flavor, natural flavor and taste more than the chemical. In a matter of cooking.
The young chef Nicolas Joanny French restaurant Le Vendome is the same. He was an avid chef, the young generation. The principles of cooking in this new concept is the key. After graduating from the School of Basic Education Service Center, famous in France. He was the experience of Chateau Chinon Castle, the resort has a reputation of France as the first. Where is the source of the most important experience of the world's famous chefs.

 

 Rouget de la Mediterranee

And then he worked with a check or two of the three-star Michelin North. The restaurant is named from the resort town to a restaurant in Greater Paris. To create the experience and knowledge sufficient. Prior to coming to work in a five star hotel in the heart of the Middle East. Until he has learned and experienced in cooking with herbs and spices typical of his new territory. A feature unique to his food. Different from the authentic cuisine.
In addition to herbs and spices of the Far East will know it intimately. He also had a chance to make the best quality raw materials from other oceans, including the southern hemisphere as well. And he finally settled in as a consultant and the menu for Restaurant Le Vendome French restaurant in the neighborhood Road trees at the M Thai Tower, a building in the All Seasons Place is a small restaurant at The bright, modern decor, with only 45 seats only.

 

 Truite de la Mer de Tasmanie Legerement Marinee

Le Vendome Restaurant menus are menus that are created from past experiences. A delicious meal prepared with ingredients from all over the world as the main source of pink lobster meat, sweet and soft. Lamb rib meat is soft and fragrant. Sea trout are very fine. Beef and veal smell the milk directly from the island of Tasmania only. Which he is confident in the quality of the ingredients come from this small island. The food is rich and clean as possible.

 

 

Foie Gras or duck liver that come from the Perigord region, which has a resolution of sweet onion, no fishy smell or taste a little harsh. Pigeon feeding species that provides a soft, sweet smell of a lake. All of this directly from France. The fish are all excellent, but the fish of the order from reputable sources such as fish, Mullet fish of the Mediterranean from the Atlantic Cod Fish Suzuki from the Pacific.
Nicolas is a seasoned chef to cook the most delicate, which is called the A La Minute, a cook Haute Cuisine Francaise, which is typical of a royal cook. The dish is to cook the dish. No pre-prepared raw materials. This ensures that all dishes are cooked with the freshest ingredients. The dish was delicious and beautifully balanced design, with a touch of the chef to work effectively. Is beautiful and great tasting.
In the menu of Le Vendome is that both A La Carte, which can be arbitrary in the price 320 baht for a meal first, the main course at a price of 1,400 baht Set Menu for lunch 3 Courses for 490 baht + + and special promotions to eat four to three until the end of May. The dinner, a menu with up to 6 Courses for only 1,800 baht + + price is the price of food is only one Course each week in Paris. To provide Courses are the same, they have to pay about 200 euros due to different rates of 6 Courses include the European standard.
Truite de la Mer de Tasmanie Legerement Marinee as meat, fish, sea trout from Tasmania. Using a piece of fresh meat, fish, salt, pickled golden moment. The packed red meat, sweet onions. Serve hot with a new Bliss of chive.
Langoustine Sautees this dish is cooked lobster, fried in olive oil, it is pink. The soft, sweet flesh. Serve with cooked artichokes with gut rot. Pour oil and fresh red representing the Nitro.
Foie Gras de Canard Roti liver of a duck, it 's so special is fried it. The pieces of liver color, taste is sweet. Texture is not dry, tart flavor and smell. Serve with apple slices Grand here. Smith was cooked with butter, fried sweet Mudge. Topped with a sauce of wine Galvanic Dole left the balmy The flavor of this dish is a meal cooked up by a proper and fit for the use of heat and flavor of the liver, the liver is the most delicious pieces spanning a number of the buffet.
Rouget de la Mediterranee, this dish is fish and chips, small pieces of the same. Overlaid on a coarse mashed potatoes with fried clams and garnish the soup with meat until thick. Fish and meat in the soft aroma with a mellow side.
Grilled lamb rib Agneau de Tasmanie until onions are crisp along the edges. Sweet pink flesh soft natural servings a mille feuille of tomato sauce. Rosemary topped with herbs.
Tarte Tiede Au Chocolat Guanaja off the dessert tart in chocolate chips. Smooth flavor, aroma intensity. Pistachio ice cream served with a sweet taste to it as well.
The chef's menu is a menu to control the menu Nicalas to fame with Le Vendome with that. If a board of directors of the institution. Michelin has a chance to visit Bangkok. At Restaurant Le Vendome has been elected to the House, which starred restaurants recommended by Michelin's for sure. We need to create a sense of pride that he and his best.
Restaurant Le Vendome is a wine of great wines from around the world that offers a great sound. With the expertise of our staff. Humble and experienced. Under the supervision of staff at Memorial Continental Non managers to serve well as upscale restaurants in the Greater Paris quite.