Cuisine: Modern French
Map: The Reflexions @ Hotel Plaza Athenee, Bangkok - เดอะรีเฟล็กซ์ชั่นส์ @ โรงแรมพลาซ่า แอทธินี กรุงเทพ
Price: THB2520 per person without alcohol (what I paid for)
Visited: 15 March 2011
Value for money: 7/10
A sudden return to The Reflexions @ Plaza Athenee Bangkok within 2 months was spectacular. Not to mention great food and friendly services as I have mentioned in the previous review, this time there were a few more items in the menu in which they all were Game Menu. We decided to go for that and were not disappointed at all. We actually noticed improvement in both taste and consistency of food created by Che Thibault.
|The Reflexions @ Plaza Athenee|
|Entrance of the Reflexions|
|Chef Thibault Performing Magic in his Kitchen|
As usual, we were firstly served with warm Assorted Breads and a complementary from Chef. Seared Salmon with Eggplant Caviar was delicious. Sweetness from fresh salmon was outstanding, however, the taste was too light to me (6/10).
|Seared Salmon with Eggplant Caviar|
Porcini and Wild Chestnut Ravioli, Oyster Guinea Fowl Fricassee with Jus and Truffle Emulsion was spectacular. Attractive presentation, feather like truffle emulsion with charming scent with tender guinea fowl and smooth filling ravioli, another great creation I must say (8/10).
|Pocini and Wild Chestnut Ravioli, Oyster Guinea Fowl Fricassee|
with Jus and Truffle Emulsion
Being a fan of soup created by Chef Thibault, we decided to have Forest Chestnut Veloute, Wild Boar tortellini, Baby Mushroom and Black Truffle Oil to try out. Without disappointment, the soup was creamy and pleasant. Smoothness and sweetness from chestnut were splendid (8/10).
|Forest Chestnut Veloute, Wild Boar Tortellini, Baby Mushroom|
and Black Truffle Oil
|Wild Boar Tortellini|
This time Entremets was Yuzu Sherbet. Tangy aroma brought back freshness with balancing with sweetness and flavour of vanilla. Only let down was sweetness which gave razor cut feeling after taste (7/10).
Fillet of Venison with Mushroom Crust, Autumn Vegetables and Cabbage Chartreuse with Fruits was one of our main course. Venison gave sweet flavour from its flesh and very tender. It was well equipped with herbs. What spectacular was the sauce which had chocolate as one of main ingredients. Cabbage was sour which was strange in the first place but after a few bits, this went really well with venison (9/10).
|Fillet of Venison with Mushroom Crust, Autumn Vegetables and|
Cabbage Chartreuse with Fruits
Last one was Honey Peppered Glazed Wild Colver Duck Breast, Roasted Baby Turnip and Beetroot in Foie Gras Fat. Tender meat of duck with delightful gravy. Light turnip and beetroot with sweet figs (8/10).
|Honey Peppered Glazed Wild Colvert Duck Breast,|
Roasted Baby Turnip and Beetroot in Foie Gras Fat
|Roasted Baby Turnip and Beetroot in Foie Gras Fat|
The Reflexions @ Hotel Plaza Athenee, Bangkok
3rd Floor Hotel Plaza Athenee
61 Wireless Road
เดอะรีเฟล็กซ์ชั่นส์ @ โรงแรมพลาซ่า แอทธินี กรุงเทพ
ชั้น 3 โรงแรมพลาซ่า แอทธินี
Open Hours: 06:00pm - 11:00pm Tuesday - Saturday
Tel: +66 (0) 2650 8800 ext 4338