This is Chef Anne-Sophie Pic's most iconic creation, earned her international recognition. Each parcel is folded by hand with tissue-thin fresh pasta, sealed with camembert that melts slightly during cooking. The dish represents her philosophy of femininity in cuisine—delicate but technically demanding. Reviewers consistently note the precision required to achieve this seemingly simple result.
Tips from diners
This is the signature dish—if dining at this location, this must be on your menu. It's her calling card and worth the reservation alone.
Chef Pic sources the finest blue lobster from Brittany, smoking it lightly to deepen the natural sweetness. The dish combines her French heritage (Brittany provenance) with Japanese technique (dashi preparation). The umami-rich dashi is reduced until concentrated, then topped with tart red fruit—cranberry or redcurrant—creating surprising acidity that brightens the richness. This balance demonstrates why she earned three Michelin stars.
Tips from diners
The sommelier will pair this with a dry Champagne or a light white Burgundy—trust their selection, the acidity perfectly complements the umami.
This dish exemplifies Chef Pic's Japanese-influenced refinement. The sea urchin is sourced from Hokkaido and frozen at peak freshness, then presented in a barely-set jelly that melts on the palate. The sweet and crisp Normandie apples (from her home region in France) provide textural contrast and cut through the richness. The interplay of umami, sweetness, and texture showcases technical mastery.
Tips from diners
The jelly is key—it's not firm but barely holds shape, adding a textural element that changes as you eat. Let it melt slightly before eating.
This is Chef Pic's reinterpretation of the French millefeuille, transformed to bloom like a lotus—a nod to Thai and Asian aesthetics. The pastry is made fresh in-house and layered with silky almond cream and delicate pastry cream. The presentation is dramatic—the flower-shaped layers unfold as you eat. It's the refined sweet finale to the refined progression, balancing technical display with genuine flavor.
Tips from diners
This is Instagram-worthy when it arrives—the lotus bloom presentation is intentional. Take your photo before eating, the pastry structure is fleeting.
This dish pays homage to the legendary dish created by Chef Pic's father, Jacques Pic. The wild sea bass is sourced fresh and pan-seared to crispy skin perfection. The champagne sauce is a delicate beurre blanc infused with champagne reduction, creating a light and silky accompaniment. The caviar garnish adds bursts of brine and textural contrast. Each element is refined yet purposeful.
Tips from diners
The caviar should be eaten with each bite—don't save it for the end. The combination with warm fish and cool champagne sauce is the point.
Chef Anne-Sophie Pic, France's most-decorated female chef, brought her three-Michelin-starred vision to Bangkok in 2024. Her iconic dishes like Les Berlingots (hand-rolled pasta parcels) meet refined Japanese influences—reflecting her travels and philosophy of culinary femininity blended with precision technique.
Book through Mandarin Oriental directly—seatings fill 2-3 months in advance. Lunch is slightly easier to book than dinner. Request a riverside table during booking for Chao Phraya views.
The seven-course Voyage dinner menu is 9,000 THB++, the lunch menu is 4,500 THB++. Both tasting menus are expertly paced with palate cleansers between courses.
Request the 'Table by the Window' during booking—the Chao Phraya River views at sunset are part of the dining experience. Seats fill up quickly for this specific request.
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