posted on August 09, 2013 04:14
The Vibe: Established in 1998, Philippe is an impressive venue with a reputation for some of the finest French cuisine in the city. The restaurant is grand, with Victorian aesthetics such as candelabras, wall sconces, French doors, and an imposing spiral staircase that separates the main dining area from the mezzanine level on the 2nd floor. Don’t be surprised to be greeted by owner/chef Philippe Peretti; whose dedication to his craft is apparent in the cuisine that he serves. It’s all about the details at Philippe, and you can expect the ‘full package’ of “old school” services including tableside carving of Iberico ham, palate cleansing sorbets between courses, and tableside fingerbowls with lime for hand cleansing. The seasonal menu changes regularly and Philippe has a loyal following of Thai and expats who are regular customers. There is always a great energy and buzz at Philippe and it is appropriate for either everyday dining or special occasion dining.
What to Eat: All the dishes are expertly prepared to highlight the succulence of the meats and retain the freshness of the ingredients. Start off with the mouthwatering “Earth Trio” of Pan Seared Duck, Roasted Quail & Frog Legs, or the Jumbo Sea Scallop with Foie Gras & Truffle Sauce which is deliriously decadent. Favorite main courses include the Roasted & Confit Farm Baby Duck with Cherry Sauce which highlights the contrasting textures and aromas of the duck in a delightful and cohesive way, and the Roasted Rack of Lamb, which celebrates the delicate lamb with mustard and thyme and a thoughtful array of vegetables. Dessert at Philippe is a main event, and the Grand Marnier Soufflé and the Carmel Pear Tart Tartin are sinfully good. The soufflé is light and fluffy without being too sweet, and the pastry and the caramel on the warm tart are to die for.
Insider Insights: Philippe is for food lovers and remains a great restaurant even if it is a bit dated. It can be somewhat expensive if you order from the ala carte menu. For something more affordable, you can enjoy set menus such as the 3-course “Business Lunch” for just 550 Baht and a 6 -course “Set Dinner” menu for 1500 Baht which includes high end items such as scallops, foie gras and lobster. The menu is designed to highlight the freshest of products, and to skillfully bring out the natural taste of the food. Classic country dishes and slow-cooked casseroles are among the most popular. Chef Philippe carefully sources his ingredients both locally and from France and the restaurant is well established as a landmark of French cuisine in Bangkok.