Villa Be Your Guest

| November 6, 2012

My first time here was a couple of months ago, when they had the INEDIT beer and Spanish tapas party. The first impression to the restaurant was a very homey, relaxed and laid back ambiance, a house convert to a restaurant with luscious garden and a pool. And it was the first time I tried the INEDIT beer which was very pleasing, a marriage between wine and beer. It goes well by itself or paired with food.


This time when a friend invited me to a diner here, I accepted without hesitation. Even though I had other arrangements, I cleared them aside. It was a private diner paired with wines from the wine importer Sibour. The ambiance was even more relaxed as it is a private diner. The house has 3 seating areas: the outside terrace with view of the garden and pool. In the house there is a formal dining space and a relaxed lounge seating area that looks out to the garden.


The diner started with a pre starter; Seared duck foie gras and glazed grape. It was one of the biggest pre-starter I’ve ever had as it took a couple of mouthfuls to finish this dish, but it was a pleasure to do it because it was cook perfectly. Nice sear with a crisp crust, inside soft smooth and creamy foie gras. It was paired with Scherer Riesling 2010. I don’t usually like Riesling because of its sweetness but this one is an exception, dry but full of aromas of flowers.

 

The first starter was Jerusalem artichoke and Tomme de Savoie cheese gratin, with black truffle. This one was full of intense cheese flavor and scent. The strong flavor is nicely balanced with Regis de Valliere, Chardonnay 2010.

 

For the second starter, was a dish of imported fresh French cep (Porcini Mushrooms) with a crips tart. This was a very delicate dish; the mushroom had a very appealing scent, and the tart flakey and buttery. A very good combination made even better with Regis de Valliere, Pinot noir 2010.

 

Rosemary seared lamb tenderloin; a little pink in the middle was nicely cooked serve with braised fig. With the Château Moulin Haut Villars, Fronsac 2006, the lamb needed very little seasoning; rosemary, salt and pepper. It played a supporting role and made the Bordeax classic red more enjoyable.

 

The intense flavor of the Braised ox cheek was a treat; tender, moist, and very flavorful. It was perfect matched with Château d’Arricaud Prestige 2002, Merlot and Cabernet Sauvignon.

 

Before dessert the owner of the restaurant Nicolas Lanaud surprised everyone at the table. He brought out a large platter of cheeses, complimentary. This is when the wine flow really fast, cheese and wine were a perfect match.


For dessert was a trio Venezuelan dark chocolate: chocolate sorbet with caramelized ginger, chocolate mousse with chili and fondant with Thai basil. The variety of chocolate itself was great, with the herbs it greats more interesting. The chef “Frederic Insisienmay”: paired his chocolate creation with Domaine Bouche La Truffiere – Cote du Rhone Grenache – Syrah 2009. The wine had a nose of ripe fruit, black berries, blue berries with a round full body. It was one of my favorite that night.

Another great night here, the food and wines were carefully created and thoughtfully paired together. All at reasonable price, for that night price per head cost 1,890.++ without wine and 2,990++ with wine for a party of nine. The relaxed ambiance, well attending staffs including the owner, has a nice place the Bangkok fine dining scene, one of which I will return.

 

 

 

 

 

 

Villa Be your Guest
24 Sukhumvit Road Soi 53
Bangkok 10110 Thailand
BTS THONGLO – Exit 1
+66 816 379 047

 

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About the Author:

vasin Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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