DéJà Vu
DéJà Vu
June 19th, 2008The décor: Déjà Vu makes good use of its generous space and ceiling height by creating subtle divisions—curtains of thin metal chains, a central platform and cozier tables in the back under a lower ceiling. The translucent film on the open kitchen’s windows masks some of the action—so let’s call it “sort of open.” The cuisine: Either a set B1,200 menu with a choice of starter, main, and dessert (seven choices for each) or a B2,500 menu with two mains. Every week, one item in each course gets replaced, to encourage regular visits. Despite the French chef, modern twists (the potato puree gets a touch of foie gras, the snails are de-shelled and served in a shot glass) and international touches (Italian, Thai, Japanese...) make this a far-cry from traditional gastronomie. The crowd: Déjà Vu’s mission is to be the place to see and be seen in Bangkok, attracting stars and hisos galore. We did see some beautiful people. The booze: Thanks to the adjacent Wine Pub, you’re getting a very solid wine list at competitive prices.
.jpg "Escape Routes: Nov14, 2008")
