38 Narathiwat Soi 2, Silom Bang Rak, Bangkok 10500

38 Narathiwat Soi 2, Silom Bang Rak, Bangkok 10500 - 02 634 7939 - contact@maisonblanchebkk.com - www,maisonblanchebkk,com
The journey starts during a meal in a friendly and stylish
décor complemented by light colour tones. Let yourself be
enticed by the friendly environment of the restaurant as
well as by the creative and contemporary cuisine
proposed by French Chef Bruno SERRE
The Terrace, a real haven in the bustling Bangkok will
seduce all guests,
Ideal for a gathering between friends, come sip our
fabulous cocktails while trying out our tapas menu,
inspiring and delightful.
Mr. JOFFRE and his team welcome you to Maison Blanche
for a memorable dining experience.
The restaurant
A cozy and modern decor with an Asian touch, in a white house.
The decor is minimalist with a lighted outdoor bar didplaying different
shades of soothing colors.
French & Asian Fusion Cuisine
Maison Blanche offers a simple and modern French cuisine.
French classic dishes are revisited by the chef.
The menu also features fusion dishes as Chef SERRE takes
pleasure in combining his French cuisine with
Asian flavours reminiscent of his various past working
experiences in Asia.
The restaurant also offers an extensive list of tapas to suit
Asian tastes. Tasty bites and small dishes, tapas are ideal
to share between friends and family for a friendly meal.
Chef Bruno SERRE
Bruno SERRE, comes from the city of Angouleme, in the Charentes region of
France. His father, also a chef, shared his passion for French cuisine. Bruno
went to a hotel school in Savoy and later got his first job as commis chef at
the restaurant Relais Louis XIII in Essonne near Paris, where he worked with
M.BOUSREZ, “Meilleur Ouvrier de France” (MOF).
He then joined the HILTON hotel in Paris, where he worked as a commis chef.
After years of hard work and patience, he eventually became Executive Chef
at HILTON Tokyo (Japan).
Our chef later decided to open his own restaurant in Vietnam, specifically in
NHA TRANG city. This adventure will last a decade. After the restaurant
closed, he decided to stay in Vietnam and moved to Hanoi, where he became
Executive Chef for three outlets: MILLEMIUM, a gourmet restaurant, THE STOP
CAFE, a brasserie and PARISIEN, a French bistro. It also integrated the
International Order of the Disciples of Auguste Escoffier (Vietnamese
delegation).
During a stay in Thailand, he fell in love with the 'Land of Smiles' and decided
to settle in Bangkok and start a new adventure at Maison Blanche; his offer is
a simple and modern French cuisine while adding a touch of Asian fusion.
JOFFRE Remi, the owner
Originally from the city of Lyon (France), son of a restaurateur, he was
immersed in the world of food since childhood. Thus it was only natural
that he began working with his father in the family restaurant “Bouchon
Lyonnais”. When his father retired, he chose not to take over the family
restaurant as he felt he did not have enough experience yet.
After a few years working in various restaurants in Lyon, he left for the
South of France, more precisely Saint Tropez where he remained five
years working in various outlets, learning more about this business.
Feeling finally ready to start his own restaurant, he settled for Bangkok
to open his first restaurant: Maison Blanche by offering simple and
modern French cuisine in a cozy atmosphere with French style service.
STARTERS
•
Chicken salad and mushrooms deglazed with cider vinegar 220
•
Asparagus, "sabayon" of truffle and poched egg 240
•
"Vol au vent" forest snails 270
•
Beef Carpaccio (100g), Provencal marinade and cauliflower tartar 350
•
Goat cheese pan fried with sesame and summer vegetables 390
•
Egg cocotte royal, foie gras and truffle paste, "mouillettes" with white
truffle oil 390
•
Terrine of foie gras (100g), stewed onion and grapes 460
•
Tomatoes with Mozzarella Buratta (sup Parma 120 bht) 480
Net price (service charge & taxes are included)
MAIN COURSE
•
Tuna Tataki with wasabi infused and citrus 460
•
Déclination of Norway salmon by the chef 490
•
Pike "Quenelle", Nantua sauce (20 min baking), forest rice 580
•
Seabream fillets Spanish Provencal, forest rice 850
•
Duck Breast "grand veneur ", potatoes gratin & vegetables 440
•
Classic beef tartar or stove, homemade French fries & salad 550
•
Maison Blanche Burger, Australian beef filet (120 gr) Rossini sauce and Pan
Seared Foie Gras, home french fries 790
•
Confit lamb shank in red wine, potatoes sauteed with garlic and vegetables 790
•
Rib Eye (250 gr) with marrow, truffle mash potatoes and shallot confit 810
•
Grilled beef filet(200 gr), Sichuan pepper sauce or " Marchand de vin",
potatoes gratin and vegetables 850
•
Grilled beef filet (200 gr) Perigourdine sauce and Pan Seared Foie Gras
(60 gr), potatoes gratin and vegetables 1 050
Net price (service charge & taxes are included)
DESSERTS & CHEESE
•
Fruit Carpaccio and green tea infusion, and apple ice cream 130
•
Warm chocolate "moelleux", heart melting Toblerone and vanilla ice cream 160
•
"Creme brulee" in candle pineapple and pineapple compote scoop of lemongrass
and ginger 180
•
Maison Blanche "Poire Belle Hélène", accompanied by his Breton shortbread
with basil and olive oil 190
•
Vanilla & Nutella ice cream profiteroles 195
•
Tiramisu chocolate shell, salted butter caramel 210
•
Cheese Plate of France and Seigle bread : Selection of four cheeses 250
•
"Café Gourmand" , assorted 250
Net price (service charge & taxes are included)
TAPAS
Frog legs sticks 190
Quails eggs cocotte royal (2p) 220
Classica bruschetta (2p) 150
Eggs mimosa with fresh tuna (2p) 140
"Savoyarde" bruschetta (2p) 180
Home made farmer paté 180
Girolles bruschetta (2p) 150
Marrowbone 160
Vietnamese spring rolls fried (6p) 150
Calamari with parsley 200
Chicken with lemongrass (3p) 120
Oven Tuffle Camembert for share 460
Giant Kalamata olives to Scalanne (3p) 120
Deli platter of France & Italy 430
Home french fries with Aïoli 90
Cheese platter of France 250
Foie gras toasts & fresh truffle 280
Deli cheese platter 570
Chorizo in red wine confit (spicy) 180
Parma ham 180
Spoons truffled mash, black pudding (2p) 180
"Jesus" sausage 230
Spoons crumble chorizo, succhini and goat cheese Mixte sausage : pepper and nuts 230
(2p) 180
Coppa 190
Smoked salmon blinis homemade 190
Chorizo 170
EVENTS
Maison Blanche offers a great setting for any type of event, either private or
professional. The open-air terrace is ideal for gatherings and can be covered
for your convenience. Event organizers will find a perfect combination of
warmth and coziness.
Located in the district of Silom, 5 minutes walk from the BTS Skytrain station.
Our team is friendly and attentive to all your needs.
CONTACT US
Maison Blanche, 38 Narathiwat, Soi 2, Silom Bang Rak - Bangkok 10500
Phone : 02 634 7939
Email : contact@maisonblanchebkk.com
Owner : JOFFRE Remi
French Chef : Bruno SERRE
Contact Press : Wanna Suwanthong (Wan)
Website : www,maisonblanchebkk,com