New menu at D’Sens, the Thai capital’s finest French restaurant. The pairing of duck and goose liver with Chef Christian Ham’s outstanding touch of flair is certain to enchant diners.
The new menu, available from 16th till 28th September 2013, contains such an abundance of exquisite dishes such as Duck Liver Terrine Rolled in Walnuts from Périgord with a Mache Salad with Truffle Dressing; Pan-seared Red Tuna and Duck Liver Duo, Red Cabbage Stew and Sesame Seed Tuille in Gingerbread Jus; and Roasted Quail Stuffed with Duck Liver, Braised Celery Root and Fresh Figs. Prices start at THB 450.
For table reservation, please call +66 (0) 2200 9000 ext. 2499 or E-mail: firstname.lastname@example.org