Atlantic Ocean toothfish steamed and coated with Bleurblanc mayonnaise, topped with salmon roe and pickled shallots, finished with edible Phlox flowers. This dish exemplifies Chef Thierry's floral cuisine approach, using delicate flowers as both garnish and flavor component.
Tips from diners
This is part of the seasonal tasting menu, so availability depends on when you visit — the menu rotates with what's fresh.
One of Signature's most celebrated dishes. The duck is sourced from the renowned Maison Burgaud in Challans, France, and prepared using a technique inspired by Chef Thierry's grandmother — slowly simmered in butter to achieve rich, deep flavor. Served with mogette beans, a legume grown exclusively in Vendée. Reviews consistently call this standout.
Tips from diners
The duck is cooked using the chef's grandmother's technique — ask the server about the story behind it if you're curious.
If you're choosing the 5-course menu, this is often featured as the main protein — it's worth building your meal around.
Featured in the 5-course Le Grande Bouquet menu, this presentation of classic French Burgaud duck is roasted and served with creamed cacao, pumpkin, and edible Nasturtium flowers. The combination of rich duck, subtle chocolate notes from the cacao, and peppery nasturtium creates layers of flavor.
Tips from diners
The creamed cacao isn't sweet — it adds an earthy depth to the duck rather than dessert flavors.
A refined interpretation of corn soup that multiple reviewers single out as one of the standout courses. The preparation method and presentation transform a simple ingredient into something memorable. Reviews consistently praise both the flavor depth and silky texture.
Tips from diners
Multiple reviews highlight this dish as a standout — it sets the tone for the rest of the tasting menu.
A rice pudding dessert made according to Chef Thierry's mother's traditional recipe, bringing a personal, family touch to the tasting menu. Reviewers give this dish special recognition, noting the comfort and nostalgia it brings to the fine dining experience.
Tips from diners
Save room for this — it's a family recipe from the chef's mother and reviewers give it a special bow.
The lamb is prepared with Chef Thierry's signature focus on pure flavors and seasonal ingredients, beautifully presented with herbs and flowers from the restaurant's philosophy. Reviews describe it as full of flavor with tender, precise cooking.
Tips from diners
The lamb and duck are both standout proteins — if you're doing the 8-course menu, you'll likely try both.
Chef Thierry Drapeau's Bangkok outpost earned a Michelin star within one year of opening in 2020 and has retained it for four consecutive years. The restaurant limits service to just 30 guests per evening on the 11th floor of VIE Hotel Bangkok, where seasonal tasting menus feature edible flowers and herbs from the chef's 'cuisine of the soil' philosophy.
Service is limited to 30 guests per evening and reservations are required — book well ahead, especially for weekends.
The wine pairing gets rave reviews — one diner called it the best wine pairing they've had in their life. Add it if budget allows.
Take the BTS to Ratchathewi station — the restaurant is opposite the station, making it very easy to reach.
Accor Plus members get 20% off the set menu before tax and service — worth joining if you're not already a member.
Smart and stylish dress code enforced — no singlets, shorts, or sandals allowed in the dining room.
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