Le Normandie Menu Overview at Mandarin Oriental Bangkok
Nestled along the picturesque Chao Phraya River in Bangkok, Le Normandie offers an exquisite dining experience that elevates classic French cuisine with a contemporary flair. This fine dining destination is renowned for its meticulous presentation and a menu that celebrates premium ingredients sourced from around the world. Perfect for foodies and connoisseurs seeking an elegant culinary journey, the Le Normandie menu delights with luxurious flavors and refined craftsmanship.
Starters
Begin your meal with an artful starter that sets the tone for this refined French feast. The highlight is the Krystal caviar paired with delicately sweet Japanese shrimp, enhanced with smooth crème crue and a subtle touch of ginger. This appetizer offers a tantalizing balance of textures and flavors, inviting you to savor the ocean’s bounty with a sophisticated twist.
Mains
For the main course, Le Normandie presents two standout dishes that showcase impeccable technique and seasonal ingredients. The roasted wild caught turbot from Brittany is a masterpiece, served alongside creamy potatoes, earthy Paris mushrooms, and salty, rich bottarga. Alternatively, the roasted pigeon dish combines tender game bird with the refreshing sweetness of Japanese melon, peppery rocket greens, and the unique citrusy spice of Timut pepper, creating a vibrant and memorable plate.
Desserts
Conclude your elegant meal with the Baba Vodka dessert, a creative interpretation that combines the warmth of Baba cake soaked with vodka and the bright freshness of rhubarb, strawberry, and lemon balm. This dessert perfectly balances sweetness and acidity, leaving a lasting impression of refined French patisserie artistry.
Drinks and Specials
Le Normandie complements its exquisite food offerings with an exceptional wine list and a selection of handcrafted cocktails and spirits. Guests can also enjoy a curated range of coffees and teas, perfect for pairing with dessert or concluding an unforgettable dining experience. The chefs frequently update the menu seasonally, ensuring fresh, innovative options to discover on each visit.
- Starters: Krystal caviar with Japanese sweet shrimp, crème crue, and ginger.
- Mains: Roasted wild caught turbot with potato, Paris mushroom, and bottarga; Roasted pigeon with Japanese melon, rocket, and Timut pepper.
- Desserts: Baba Vodka dessert with rhubarb, strawberry, and lemon balm.
