The buzz: Promising quality ingredients prepared by Thierry Enderlin, who used to work in three-Michelin star chef Alain Ducasse’s kitchen, Bonjour serves up French fine dining without the stuffiness.
The décor: The house turned restaurant is simple but elegant. The large windows throw ample light onto the deep red walls dotted with paintings of France. The bourgeois decor is replete with cloth-encased chandeliers and velvet lounge chairs, where gold plates and cutlery lie on intimate tables for two and larger tables for groups.
The cuisine: In keeping with the French fervor for quality ingredients, all the meats served are free range and the fish line-caught and arrive at your table from the Pyrenees, Bordeaux or Les Landes regions. Set menus are available for lunch (two courses or three courses) and for dinner (five courses). Your meal begins with a complimentary amuse bouche of seared scallop in a cauliflower puree and hardboiled egg yolk topped with Bordeaux caviar. A popular dish is the milk-fed rack of lamb, served with minced lamb stuffed vegetables, a touch of basil and olive jus with roasted garlic. Try the tender, 40-day grain-fed pepper-crusted wagyu accompanied by porcini mushroom pressé in a cream sauce finished with crisp bacon and a porcini cappuccino. End the meal with the light but decadent raspberry macaroon, filled with vanilla cream and fresh raspberries and accompanied with pistachio ice cream. Every Monday, they hold wine dinners with six courses and four wines for B1,987.
The booze: Not surprisingly the wine list is extensive, with the choice of international labels ranging from B1,250 to B9,900. Classic cocktails, signature cocktails, and a fair choice of whiskies and cognacs are also available.
The crowd: An even mix of hiso Thais and expat professionals.
