{"id":2478,"date":"2023-06-26T21:02:44","date_gmt":"2023-06-26T14:02:44","guid":{"rendered":"https:\/\/flashmove.net\/?p=2478"},"modified":"2023-06-26T21:06:21","modified_gmt":"2023-06-26T14:06:21","slug":"the-ocean-comes-to-the-table-at-bistrot-de-la-mer-the-new-french-mediterranean-restaurant-at-sindhorn-kempinski-hotel-bangkok","status":"publish","type":"post","link":"https:\/\/flashmove.net\/?p=2478","title":{"rendered":"The Ocean comes to the table at \u2018Bistrot De La Mer\u2019, the new French Mediterranean Restaurant at Sindhorn Kempinski Hotel Bangkok"},"content":{"rendered":"

The sound of the ocean, the smell of the salty sea, the feeling of seaside relaxation \u2013 it\u2019s good to be at Bistrot De La Mer<\/b><\/strong>.<\/p>\n

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With understated sophistication, Bangkok\u2019s newest seafood sanctuary transports guests to the South of France and its sun-drenched beaches, where the gentle sea breeze whispers stories of ancient civilizations and vibrant marketplaces \u2013 and some of the most delectable French Mediterranean seafood and flavours to grace this fine city. C\u2019est magnifique<\/i><\/em><\/strong>!\"\"<\/p>\n

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Drawing from Chef de Cuisine Slawomir Kowalik<\/i><\/em>\u2019s extensive experience in Europe\u2019s most renowned establishments, Bistrot De La Mer\u2019s menu features a blend of classic and modern techniques. Chef Slawomir brings the skills, techniques and tastes he perfected during his four years at The Savoy in London, the French Brasserie at the Mandarin Oriental Taipei, and the two Michelin starred B\u00fcrgenstock Hotels & Resort Lake in Lucerne, Switzerland.<\/p>\n

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At the heart of the menu guests will find true French classics. To start, the yellowtail tuna Salad Nicoise<\/i><\/b><\/em><\/strong>\u00a0takes you straight to the French Riviera or choose the classic French Onion Soup<\/i><\/b><\/em><\/strong>\u00a0to bring out your esprit francais. Highlight mains include the Lobster Thermidor<\/i><\/b><\/em><\/strong>\u00a0with a rich cognac sauce, and for those who prefer to share the traditional fish Bouillabaisse<\/i><\/b><\/em><\/strong>\u00a0originating from Marseille is just \u2018parfait\u2019<\/i><\/em>.<\/p>\n

Remaining true to its coastal inspiration, Bistrot De La Mer\u2019s market cornet offers a fresh \u2018catch-of-the-day\u2019, as well as seasonal offerings throughout the year bringing the likes of turbot, white asparagus, bulot, oysters and other favourites to the menu.<\/p>\n

Bistrot De La Mer also serves seafood favourites including Gillardeau #3, Fine De Claire #2, and Tsarskaya #3 oysters, as well as Osetra Prestige and Baeri Royal caviar. Wagyu steaks are prepared from the Bistrot De La Mer grill, while the grilled eggplant steak and mussels mariniere are among the vegetarian highlights. Classic French desserts bring great meals to a perfect end, and the Tarte Tatin is a particular highlight.<\/em><\/p>\n

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Bistrot De La Mer\u2019s outstanding food is under-pinned by the luxury 5-star service you\u2019d expect at a Kempinski Hotel and an extensive drinks list. The wine selection features an array of choices from around the world or choose from the restaurant\u2019s list of bespoke classic and signature cocktails.<\/p>\n

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Occupying a unique position on floor 19 of Sindhorn Kempinski Hotel Bangkok, this new French Mediterranean restaurant is in an easy to reach city-center location that gives stunning views of Bangkok.<\/strong><\/p>\n

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Bistrot De La Mer opened its doors on 1 June 2023 and guests will be welcomed by Restaurant Manager Jeremy Gaubert<\/i><\/em>,<\/strong> whose passion for service, fine dining and hospitality has taken him around the world working alongside Michelin star chefs such as Joel Robuchon in London and Jordi Cruz in Barcelona.<\/p>\n

Bistrot De La Mer\u00a0is open every day for lunch (12.00 \u2013 15.00) and dinner (17.00 \u2013 22.00).<\/strong><\/p>\n

For more information or to make a reservation, call +66 2 095 9999 or email fb.sindhorn@kempinski.com<\/u><\/a>. Follow us on Facebook<\/u><\/a>\u00a0and Instagram<\/u><\/a>\u00a0for the happenings.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The sound of the oce<\/p>\n","protected":false},"author":1,"featured_media":2479,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[19],"tags":[],"class_list":["post-2478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-english"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/flashmove.net\/index.php?rest_route=\/wp\/v2\/posts\/2478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flashmove.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flashmove.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flashmove.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flashmove.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2478"}],"version-history":[{"count":3,"href":"https:\/\/flashmove.net\/index.php?rest_route=\/wp\/v2\/posts\/2478\/revisions"}],"predecessor-version":[{"id":2483,"href":"https:\/\/flashmove.net\/index.php?rest_route=\/wp\/v2\/posts\/2478\/revisions\/2483"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flashmove.net\/index.php?rest_route=\/wp\/v2\/media\/2479"}],"wp:attachment":[{"href":"https:\/\/flashmove.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flashmove.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flashmove.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}