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Another Sunday morning rolls around and you’re in the mood for a long, lazy brunch to prolong that weekend feeling. With family/partner/friends in tow you’re Googling in vain to find one place that has it all: inviting atmosphere, great food, affordable prices, stylish ambiance, did we mention great food?
Leave it to the creative people at Siam@Siam to check all the boxes with their new Sunday brunch event.
#Yolkporn is a thing as evidenced by this fried egg.
“French Gastro Gourmet Brunch” is on now at La Vue on the 25th floor of Siam@Siam. Normally dinner-only, this exclusive 26-seat art deco restaurant is opening its doors on Sunday mornings with a feast fit for a true foodie at a reasonable price of THB1,550 per head for food, with 3 beverage packages to choose from.
Flooded with natural light and surrounded by spectacular city views, the ambiance is just one amazing element of this gastronomic experience.
Gastronomy is the art of choosing, cooking, and, most importantly, eating good food and the folks at La Vue take this very seriously.
Executive Chef Gilles Poitevin artfully prepares each dish using only the freshest, highest quality ingredients. Prepared in the style of French gastronomy, each plate is balanced in flavor, seasoned and cooked to perfection.
Pan-Sear Beef Sirloin Steak
Here’s the fancy part: this brunch is served a la carte at your table. But don’t worry, you can order limitless amounts of gourmet sablefish, foie gras and prime cuts of beef sirloin. With small dish of sablefish costing upwards of THB400 at any Japanese restaurant, we know this brunch is worth every satang.
Roast Prime Cut of Sablefish
Chef Gilles also introduces dishes that are rarely found in Bangkok, such as the Burgundy Snail Puff Pie. Authentically prepared in the style of the French grandmother you never had, the pie includes mushrooms flambé cognac and a butter herb garlic confit. It tastes every bit like a true Parisian delicacy.
Pan-Seared Duck Foie Gras
Another rare and noteworthy French dish is the Pan-Seared Duck Foie Gras, which is perfectly seared and served with a praline crust, parsnip mousseline and redberry coulis
Quinoa with Moroccan Harissa Cumin and Orange
Our brunch began with an elegant salad of Quinoa with Moroccan Harissa Cumin and Orange. Zesty and refreshing, this light starter set the tone for the next dish, aptly titled Beyond The Sea On Your Plate accompanied by vodka or fine cognac. Perfectly seasoned Gravlax salmon was presented with fresh oysters, King Crab Remoulade and Australian mussels.
Beyond The Sea On Your Plate
We continued on to sample Pan Sear Scallops with a truffle-tastic crust and delightfully smooth gravy of mushrooms and chocolate. Yes, it turns out chocolate and seafood is a harmonious and delicious pairing.
Pan Sear Scallop, Walnut Truffle Crust, Light Mushroom Gravy
Sautéed Mussel Spaghetti Squid Saffron Sauce
The egg-stensive egg menu will ensure everyone on your table is beyond egg-cited. But seriously, the egg menu reflects La Vue’s attention to detail, care and ability to make simple things special. And isn’t that what brunch is all about.
1894 Waldorf Egg Benedicte
Each of the four cooking methods, Poached, Fried, Scrambled or Omelette, has two or more options to choose from. How many choices is that? We’ll let you do the math.
Fried Egg Salardaise
We enjoyed two types of fried eggs: Salardaise which features sautéed potatoes, mushrooms, duck confit and foie gras gravy, and Basquaise featuring capsicum tomato sauce, sauteed chorizo, and espelette pepper.
Scrambled more your thing? Go for Smoked Salmon Dill or Smoked Duck and Mushrooms.
Scrambled Eggs Smoked Salmon Dill
Omelette lovers can choose their eggs prepared in any of the above styles or with Charcuterie of ham and cheese. For poached eggs choose from Burgundian Egg Meurette (a red wine bacon sauce with shallots and croutons) or 1894 Waldorf Egg Benedicte (English muffin, bacon and hollandaise sauce).
Whatever you do, don’t forget to save room for desert. Their desserts will amaze you, especially the aromatic vanilla bean ice cream that comes with Crepes Suzette drenched in Grand Marnier.
Crepes Suzette
The Hot Frangipane Pear Puff Tart with Chocolate Sauce and Vanilla Ice Cream features an almond flavored filling that delights the senses while remaining light and airy.
Hot Frangipane Pear Puff Tart
The Baba Flambe Rum with Fresh Cream Vanilla Sense is poetically presented with berries for a contrasting tartness.
Baba Flambe Rum
Siam@Siam’s “French Gastro Gourmet Brunch” at La Vue is on now. Click here for more information and call 02-217-3000 to make reservations.
