La VIE’s Classic ingredients and exceptional culinary techniques
Bangkok’s dining scene ripples with dynamism and classy restaurants such as La Vie. Its modern French menu is worth making the trip to Vie Hotel, which is part of the MGallery Collection of unique properties.
Instead of a conventional approach to French cuisine, the chefs at La Vie have endeavoured to make the most of the freshest ingredients and produce. For starters, there are the foie gras escalope served with tangy raspberry coulis and rocket salad, a dish that pays its respects to classic French ingredients as does the delicate snow fish with sauteed baby spinach. The hunky Waygu tenderloin plated with green asparagus and simmered in a Bordeaux and shallot reduction is both a decadent and filling choice for those into their meat. Desserts, on the other hand, appear in guises like the dark and while chocolate millefeuille, an item that proffers a sweet finish.
As with most French restaurants, La Vie takes a studied approach to wine with a list that encompasses both old- and new-world varietals such as Chateau Latour Premier Cru Classe 2001, Chateau Mouton Rothschild 2002 and American Ridge 2005 Monte Bello.
This year, La Vie will play host to visiting celebrated chefs from France, starting with one-Michelin-starred Julien Montbabut from Paris’s Le Restaurant this month (23 – 26 March), followed in May by Stephane Buron, a two Michelin star chef from Courchevel’s La Chabichou (25 – 28 May).
