Le Beaulieu, Bangkok
- Le Beaulieu, Bangkok
- 电话：+66(0) 2 168 822
- 营业时间：暂无数据
- 人均：暂无数据
- 地址：63 Wireless Road | Athenee Office Tower, Bangkok 10330, Thailand
- 标签：
Le Beaulieu, Bangkok介绍
Price range: 123 人民币 - 614 人民币
Opentime:Mon - Sat11:30 am - 11:00 pm
Cuisines: French, Mediterranean
Good for: Romance, Doing business, Special occasions, Entertaining clients
Dining options: Breakfast/Brunch, Lunch, Dinner, Reservations, Late Night, Dessert
Description: AUTHENTIC FRENCH CUISINEOpened since August 2006 and recently relocated in the lobby of the distinguished Athénée Tower, amidst the vibrant, easily accessible neighbourhood of Ploenchit and Wireless, Le Beaulieu is the culmination of acclaimed chef Hervé Frerard’s culinary expertise. Le Beaulieu is a fine French restaurant serving convivial, made-to-be-shared and delicious food in a casual, yet cozy, setting. From premium Fines de Claire oysters to the humble bouillabaisse, roasted Bresse chicken, homemade pâtés or côte de boeuf, chef Hervé meticulously brings out the detail and simplicity of his food by highlighting the quality produce sourced from France, Europe, Thailand and around the world. The desserts provide an appropriate denouement to a lovely meal including: last-minute cooked soufflé, slow-cooked nectarines, crème brûlée and baked apple tarte. Every dish has been refined to bring out the rich flavors and textures of the fine ingredients used.
Opentime:Mon - Sat11:30 am - 11:00 pm
Cuisines: French, Mediterranean
Good for: Romance, Doing business, Special occasions, Entertaining clients
Dining options: Breakfast/Brunch, Lunch, Dinner, Reservations, Late Night, Dessert
Description: AUTHENTIC FRENCH CUISINEOpened since August 2006 and recently relocated in the lobby of the distinguished Athénée Tower, amidst the vibrant, easily accessible neighbourhood of Ploenchit and Wireless, Le Beaulieu is the culmination of acclaimed chef Hervé Frerard’s culinary expertise. Le Beaulieu is a fine French restaurant serving convivial, made-to-be-shared and delicious food in a casual, yet cozy, setting. From premium Fines de Claire oysters to the humble bouillabaisse, roasted Bresse chicken, homemade pâtés or côte de boeuf, chef Hervé meticulously brings out the detail and simplicity of his food by highlighting the quality produce sourced from France, Europe, Thailand and around the world. The desserts provide an appropriate denouement to a lovely meal including: last-minute cooked soufflé, slow-cooked nectarines, crème brûlée and baked apple tarte. Every dish has been refined to bring out the rich flavors and textures of the fine ingredients used.
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