J’Aime is one of those places we like to return for their innovative cuisine. When I knew they have a Sunday Brunch, I was very interested. So we return to try what the chef had to offer.
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As like previous the U Sathon is very peaceful and relaxing. Our seat was by the window looking out to the sunny garden. The Sunday brunch here is an A la carte style, prepared when ordered but as many as you want.
First thing after being seated, chilled glasses filled with Chandon was presented in front of us.
Then assorted breads, it was very good especially the croissant.
For appetizers, we were served all items without ordering. It starts with a plate of cold cuts which include: Michel Augier saucisson de lyon, Homemade duck rillettes, Lomo 100% Iberico pata negra de Bellota from Juan Pedro Domecq, Jean Michel Lorain Quail and Foie gras tourte. All were at really high quality but the Iberico really stands-out, taste and texture wise.
Smoked haddock and warm potato salad
Gratinated Alaskan king crab
Oyster Panna cotta and tempura served with a shallot confit and marinated cucumber
Marinated Scottish salmon, Cod mousse on toast with sun-dried tomatoes.
Caesar salad, just look at the bacon, just by looking you can already tell the the bacon will be crisp and tasty. All appetizers had wide variety of flavors and texture which make it a good dining experience. We try not to have too much so there is room for the main courses.
For mains we started with Pan-seared Foie gras Miso soup, a very mouthwatering dish. The warm savory soup with pan seared foie gras was beautiful in both looks and taste.
Grilled half lobster à L’américaine; the lobster was nicely cooked with an interesting sauce served with a red rice risotto.
64°C Egg is the egg yolk cooked in warm oil overnight served with lentil salad and cream served with parsley spume.
Stuffed sous-vide quail with braised garden vegetables and jus brun with tomato water gastrique.
Bread-crusted soft-boiled egg with cauliflower purée, spinach and raisins.
Egg yolk confit with fried egg white, cheese fondue and melting pork belly
Braised beef cheeks with a carrot fantasy and red wine sauce, the beef was very tender and had a really intense taste.
Pan-seared snapper perfectly cooked, the skin was very crispy with ratatouille, potato confit and thyme
Pistachio and raspberry cream
Crêpes and chocolate sauce
The refreshing taste of Lemon meringue tart has very sharp lemon custard filling.
What I like about the brunch here is there are not much people. So it is more relaxing, the way a Sunday brunch should be. The brunch is priced at 3,999 Baht net per person with free-flow Chandon. Available every Sunday, from 12 p.m. to 3.00 p.m. Reservations are highly recommend by calling 02 119 4899 or emailing to firstname.lastname@example.org