Creations from the Champs Elysees

TWO YEARS ago, Thailand’s foodies went crazy for the maracon, with everyone from leading international patisseries and tearooms to small local bakers offering their own version of this sweet meringue-based confection. Among the former was the famed Parisian pastry shop Laduree, which opened its first Thailand outlet at Siam Paragon to the delight of local customers.

Although the dining scene has become even more vibrant since those heady days and Bingsu – the Korean shaved ice dessert – has replaced the macaron as the must-have sweet treat, Laduree has gone ahead with its business expansion plans and opened its full-scale "Laduree Salon de the" next to the existing patisserie. In business for the last month, the luxury tearoom – the brand’s first in Southeast Asia – can accommodate about 80 people in total and is divided into three zones – the terrace, the main dining room and an intimate area.

The terrace has a very Parisian feel. Running the length of a glass-fronted facade, it is accessed by an entryway topped with a wrought iron awning that is similar to its Champs Elysees shop in Paris. The terrace is rich in green and ochre tones while 

 the salon interior is decorated in calming shades of blue and grey. The more intimate area boasts a rose pink and green decor.

The French experience is further reinforced by the fabrics and trimmings – made by French craftsmen – and imported from France along with the chandeliers and wall lights. 

 The furniture is inspired by the 18th-century France with Louis XVI chairs and lyre back armchairs. The walls are adorned with painted wallpapers depicting pastoral and allegorical scenes. 

In addition to its famous macaroons, diners can enjoy a full meal from entrees, salads, sandwiches, main courses, desserts, cocktails and mocktails though the high quality of the ingredients is reflected in the prices, which are high. The menu is not extensive, but is identical to that offered in Paris..

Start the meal with Burrata (Bt650), a plate of the soft cheese surrounded by a sliced coeur de boeuf tomato (beefsteak tomato), which is known for its fleshy and meaty texture, and cherry tomatoes. Fresh fig slices top the cheese and the plate is garnished with extra virgin olive oil.

The beautifully presented Tartare de thon (Bt380) features a bed of tuna topped with diced cucumbers and thin slices of radish arranged like petals and garnished with small pieces of pomelo and citrus.

Saumon fume d’Ecosse (Bt420) boasts very thin slices of smoked salmon with drops of dill cream as garnish and served with blinis. Another starter is Foie gras de canard (Bt650) – duck foie gras stuffed with pistachio macaron, tangy mango sauce and served with slices of kugelhopf cake.

The signature main course is Vol au vent (Bt750). Here the puff pastry is stuffed with wild mushrooms and a piping-hot chicken and wild mushroom sauce is ladled onto the plate. Only free-range, organic chicken is used to ensure a tender texture that goes well with flavourful wild mushroom and sauce.

Another good choice is Saumon (Bt550) featuring tandoori salmon with carrot puree and baby carrot. Heavier dishes include Boeuf (Bt900) – grilled beef tenderloin cuts with bordelaise sauce and mashed potato – and Agneau (Bt800) – grilled lamb rack with chickpea, red pepper and coriander.

For dessert, do try the Pain Perdu Laduree (Bt350), a delicious concoction of warm French toast served with maple syrup and vanilla-flavoured chantilly cream. The macarons also boast luxurious fillings including chocolate, pistachio, salt caramel, orange blossom and rose petal and are priced from Bt120 to Bt240.

 

LUXURY WITH LADUREE

"Laduree Salon de the" on Siam Paragon’s M floor is open daily from 10 to 10.

Call (02) 129 4771 or visit the “LadureeThailand” page on Facebook.