The next nouvelle French cuisine
Located on the 11th floor of the contemporary Vie Hotel Bangkok, the inviting La Vie restaurant exudes the warmth, charm and sophistication of a modern, intimate French dining room. With plush armchairs in shades of marigold, the restaurant offers exquisite surroundings with a relaxed and cozy ambience. While a pianist is playing soothing classical tunes, cloud-like ceiling lamps are seemingly drifting away, adding a whimsical touch to the venue.
Modern French cuisine is meticulously prepared here by Chef Nicolas Basset—simple, delicate plates that showcase classic dishes alongside more creative culinary fare. Featuring seasonal menus, Chef Nicolas crafts a collection of favourite recipes with fresh homegrown produce and some of the world’s finest ingredients. Starters include a rich Red wine poached foie gras and sauternes jelly on brioche (B680), which is complemented with a tiny leaf of aromatic shiso. With garden-fresh greens and a shaving of black truffles over the top, the Assiette of asparagus with sherry and truffle mascarpone (B580) is an elegantly simple dish with a burst of flavours.
If you enjoy savouring the perfumed molecules of truffles, then indulge in the Wild mushroom cappuccino with black truffle foam (B240), which is dusted with truffle shavings that look like cinnamon on a coffee drink. In addition, the Pan-seared Hokkaido scallops (B650), with cauliflower, white truffle essence and pea shoots, is also a must-try.
For those interested in poultry options beyond the chicken, the Imperial pigeon pithivier (B1,600), with white onion puree and madeira jus, is a delightful main. Wrapped with a thin, buttery layer of puff pastry, the light pithivier is a glorious piece of red meat, with mild flavours suggestive of liver. Meanwhile the pinnacle for beef lovers would be the Tournedos Rossini (B1,800), in which hot foie gras is placed on top of beef tenderloin and then the stack is covered with a périgueux sauce that delivers a rich, buttery mouthfeel.
According to Chef Nicolas one cannot end a meal without a spiced Tarte tatin (B280), a personal favourite of his, which consists of cinnamon-flavoured apples in meltingly crisp pastry, vanilla ice cream, and a caramel sauce. But that’s far from the only recommended dessert on offer. Like a minimalist abstract painting, the Crème brûlée and variation of cherries (B280) is like an edible composition. With a sprinkling of crispy cherry on top, the rectangle-shaped creamy custard is served as the centrepiece, where a brush of ruby-red cherry coulis rests underneath.
Alongside a tantalizing array of wines and beers, La Vie also offers a wide selection of creative concoctions. The Tequila Drama (B290), a signature cocktail, is a refreshing sip made of Tres Magueyes Blanco, crème de cassis, lime and ginger ale. Or, for a sweeter, and tangier libation, try the Vanilla Passion Fruit Margarita (B290). By Anne Wong
Vie Hotel Bangkok, 11F, 117/39-40 Phaya Thai Rd.
Tel: 02 309 3939
Open daily: 12pm-3pm, 6:30pm-10:30pm