Page 6 - MASALA LITE ISSUE 84 | SEPTEMBER2017

6 MUNCHING

Head Lumiere

over

Heels

Chilled ratatouille
Food and fashion unite at Soho

Hospitality’s fifth and newest
Apple tarte tatin Burgundy snails
restaurant, Brasserie Cordonnier,

where comfort French fare

feels friendly.

BY PRAPHANIT DOOWA
Foie gras terrine cordonnier Crispy confit pork Warm clafoutis

Under dim lights and above white paper covers are classic French favourites served with Brasserie Cordonnier doesn’t hold back with
a twist on blue-bordered white plates. Full of knowledge and technique, Executive Chef dessert either, as the combination of simple flavours
Clement Hernandez recreates the typical French dining experience in a casual setting. and local fruits blends handsomely together. The Apple
As diners enter through a glass door, they will be pleasantly surprised by the simple tarte tatin (B220) with warm puff pastry and fresh
and chic décor that is unlike most traditional Parisian establishments. High ceilings, red apples is divine. Cleanse your palate with Warm
patterned flooring and hanging white lamps dominate the interiors, while a long wooden clafoutis (B240); its thick berry fruit leaves a pleasant
bar and printed mirrors help transport you away from Sukhumvit Soi 11. The highlight, aftertaste that cuts through the cinnamon sweetness
however, is on the second floor, where a classic bar and lounge awaits those who desire well.
a fun night on the town. Surrounding the walls of this brown-hued saloon is every
woman’s paradise – 380 pairs of stunning heels. At this eatery, fashion is the focus, right DRINKS
from the décor to the food menu and the innovative cocktails. An interactive experience awaits patrons, as each
unique cocktail is served with a personal touch from the
FOOD mixologist. Fashionable partygoers should opt for the
Begin the meal with exquisite Gallic Moulin Sour (B390). This specialty includes Cordonnier
flavours, particularly the Chilled blended Scotch Whiskey, Ruby Port Wine, vanilla, With Love from Monet
ratatouille (B280), served as a trio of lemon, egg white and truffles smoked with cherry wood,
tomatoes topped with sunflower seeds served in a foam filled glass. For a more sophisticated
and mint. Each sweet and juicy fruit whiskey-based drink with Cordonnier sweet Vermouth
complements the crunchy sunflower and Campari, try the With Love from Monet (B350),
seeds well, adding plenty of zest to which pays tribute to the art scene in Paris from the
this recommended vegan dish. Despite roaring twenties.
not conforming to standard French A personal favourite is Lumiere (B390). The
restaurants, Brasserie Cordonnier does cocktail is served in a light bulb and honours the
not leave out the signature escargot dish. world of cinematography. You can also get a Polaroid
Sauteed cod The Burgundy snails (B390) topped with photograph taken of yourself as you indulge in the
garlic, parsley and pastis is a must try, as the light pesto sauce perfectly matches the refreshing concoction of Cordonnier blended Gin, green
unctuous texture of the snail. This appetiser is best eaten with their homemade truffle Chartreuse, Mancino Bianco, bitter orange citrus and
butter and complimentary bread. vanilla. There is also a wide variety of beers, wines and
Another suggested entrée is the Foie gras terrine cordonnier (B560) served on a liqueurs for diners craving something a little more
stylish wooden board with toasted brioche and fresh grape chutney. The sweetness of traditional to accompany all this delicious food. Moulin Sour
the jam pairs well with the slightly salty foie gras, while slices of the crunchy triangular
toasts offer balance to the rich flavours. BRASSERIE CORDONNIER TO VIEW MORE
As for mains, discerning diners must opt for the Crispy confit pork belly (B420). 33/29, 33/30 Sukhumvit Soi 11 PHOTOS
The juicy meat melts in your mouth, while the glazed baby potatoes, spring onions Klong Toey Nua, 10110 Scan the QR code on
and onion puree provides a great flavour combination. Seafood lovers must try the Tel: 094 970 8599 the left, or visit:
Sauteed cod (B580) served with crushed potatoes, shallots, capers, parsley, lemon and Open daily: 6pm – 12am http://www.qr.masalathai.
French imported butter. The dish brings together simple tastes and alluring spices to Instagram: cordonnierbkk com/hot-shots/brasserie-
complement the firm and meaty fish. www.facebook.com/cordonnierbkk/ cordonnier-restaurant

MAS AL A LITE ISSUE 8 4 SEPTEMBER 2 01 7