1. the restaurant inside. 2. See how they put the cold seafood. They just boil them and let it chill. I would however choose some other cooking method for different kinds of seafood rather than plain boiling.
3. the restaurant outside. 4. see how they open the live oyster.
3. the restaurant outside. 4. see how they open the live oyster.
5. we ordered the local famous fish soup. 6. spaghetti with smoked salmon. As you can see, the sauce is not much. The taste is also very light and I think they did it on purpose because the smoke salmon is already quite salty. So if the spaghetti is a bit too tasty, it would be too much on the taste.
7. steamed seabass fillet - quite good to handle it as it didn't smell. 8. the vinegar, small snails but very difficult to take it out.
9. a small bottle of white wine to go with the seafood platter. 10. another look of Evian.
11. What a big big seafood platter. 12. grilled prawn on a bed of green in balsamic vinegar.
9. a small bottle of white wine to go with the seafood platter. 10. another look of Evian.
11. What a big big seafood platter. 12. grilled prawn on a bed of green in balsamic vinegar.
3 comments:
i really love that bouillabaisse fish soup, cannot find a good one a Bangkok now
le beaulieu used to offer this dish but now no more, proper ingredients hard to find, they don't want local ingredients
I don't know why nowadays I am not interested in Fish soup. Yes, the ingredients are the key points. It's good that Le Beaulieu stopped offering this soup when they find out the sources for the ingredients are not adequate.
right must be imported proper French ingredients, so the soup sold Baht 850++ at that time (while the whole 3-course lunch set is only Baht 490++), and because it was too expensive and local ingredients couldn't use to lower to cost, le beaulieu pull the soup out from the menu :(
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