Chef Hervé proposes an eventful evening for gastronomes and Champagne connoisseurs.

Reserve your table for an exceptional dinner, prepared by both Chef Hervé and his celebrity guest Chef Marco Westmaas, considered one of the greatest Dutch cooking talents. To delight your palate, it will be paired with the fabulous Champagnes of Bruno Paillard.

You will be invited to a sought-after pre-dinner cocktail reception hosted jointly by Le Beaulieu and the Confrérie du Sabre d’Or. Following the brotherhood’s guidance, you will indeed have the opportunity to be initiated to the noble art of Sabrage and officially made “Chevalier Sabreur” by the Grand Master himself.

Book your table now to secure your participation to a rare opportunity. Limited Seats. By Reservation Only. Please email reservation@le-beaulieu.com.

• ► Cocktail reception + set dinner: 5,900B++

• ► Cocktail reception + set dinner + “Chevalier Sabreur” sabrage initiation: 13,900B++
•      (inclusive of the Brotherhood’s “reliquaire”)

We have been very honored and proud to receive, last month, recognitions from two of the most well known publications in the industry.

First, Thailand Tatler’s 2013 Best Restaurants Guide granted us a 10/10 score on food quality. This fantastic achievement was further enhanced by the fact that only three other restaurants in Bangkok were awarded the perfect number. This confirms – if it was still needed – that Chef Hervé definitely belongs to the exclusive club of the world’s top chefs.

On the other categories evaluated by the guide, Le Beaulieu’s results were also premium:

- Ambiance: 8
- Food: 10
- Wine List: 8
- Service: 9

Then, the restaurant has been elected to the second position of BK’s annual Top Tables Bangkok 2013 Guide.

Another remarkable milestone, since the Top Tables Guide draws on BK Magazine’s long-standing honest food reviews and recognizes restaurants that provide outstanding dining experiences. It is probably one of the most exclusive and most honest listing of top restaurants in the city.

Following the Magazine’s reviewers’ verdict, the Top Tables Guide is then reassessed by a panel of foodies, bloggers, journalists and F&B professionals, an innovation brought in last year’s edition. This offers another guarantee on the neutrality and honesty of the review provided.

To download the online version, please visit http://bk.asia-city.com/toptables2013

Thursday 14th February at Le Beaulieu

 
Are you looking up for way to impress your loved one? Chef Hervé has prepared the perfect Valentine’s Day dinner for you. The dining room will be filled with romance as couples indulge in a specially crafted 6-course set dinner accompanied by a bottle of Bruno Paillard fine Champagne.

Saint Valentine Set Dinner

Amuse-Bouche
Alaskan Crab & Romaine Lettuce

*****
Fresh Brittany Scallops,
Vanilla émulsion & green apple condiment

*****
Papillotte of Fresh Duck Liver
Rhubarb & fresh caramelized pear, veal jus

*****
Steamed Fresh Halibut Fillet
Poached white asparagus & Champagne sauce

****
Plancha of Wagyu Beef Tenderloin
Sautéed wild yellow pleurotte & chervil emulsion

****
Chocolate Marquise
Chocolate Milk Ice Cream
Chocolate truffle & salted caramel

****
4,800++ bahts per person
Inclusive of a bottle of Bruno Paillard per Couple

For reservation, please visit our online reservation page or contact reservation@le-beaulieu.com or +66 (0)2 168 8220.

24th DECEMBER 2012

Christmas Eve Set Dinner @ Le Beaulieu Restaurant

Indulge in an exquisite 5-course set menu, a real feast using only the finest ingredients. The perfect way to get the jubilant festive spirit up and running. THB 4,800 ++ per person including one Bruno Paillard Champagne Brut for two persons.

25th DECEMBER 2012

Christmas Set Lunch @ Le Beaulieu Restaurant

There is no better way to spend a Christmas family day than at Le Beaulieu. Enjoy Chef Hervé menu with family. 4-course Christmas lunch set at THB 1,750 ++

31st DECEMBER 2012

New Year’s Eve Set Dinner @ Le Beaulieu Restaurant

Feast on tantalizing delicacies as well as premium champagne at a New Year’s Eve Gala with Chef Hervé. 6-course NYE set dinner at THB 7,500 ++ per person including one bottle of Bruno Paillard Champagne Brut for two persons.

New Year’s Eve Party @ LB Terrasse

Welcome the year 2013 in style at LB Terrasse, Bangkok newest wine bar. Mingle with the city’s marvelous and glamourous and dance the night away with DJ Pichy’s tunes. Grand seafood platter at THB 7,500 ++ and Royal Seafood Platter at THB 9,900 ++. All packages are inclusive of one bottle of Bruno Paillard Champagne Brut.

For reservation, please visit our online reservation page or contact reservation@le-beaulieu.com or +66 (0)2 168 8220.

It all started with a friendship between K. Sumeth Sukapanpotharam and H.E Johannes Peterlik, The Austrian Ambassador to Thailand. When the Austrian Embassy was looking for the best place to promote their Austrian wines, Le Beaulieu was naturally the best choice. Chef Hervé is a well-known expert and always has the best quality produce and cuisine. The date also coincided with Le Beaulieu’s reopening, which again made it a perfect occasion to celebrate good food and good wines in style.

An affinity for Austrian Wines & Delicacies

Austria is becoming recognized more and more for the quality of their wines, not only for their whites, but they are now also producing high quality reds with varietals such as; Zweigelt, Blaufrankrich, and others. The signature white wine from Austria is their Gruner Veltiner, which has recently come to be one of the most popular white wines from the region. At the “Big Bottles Party,” more than great wines were on display at Le Beaulieu; it also featured other Austrian delicacies, such as their world class Vulcano ham and pumpkin seed oil.

“Big Bottles Party” attended by Honoured Guests

The event was attended by the Ambassadors from Belgium, The Czech Republic, Luxembourg and Poland.

1) Come 4 pay 3 for Set Lunch (until 31st December 2012)

2) Get 15% discount for a la carte (until 31st March 2013)

Applicable for food only. For more information and reservation, please don’t hesitate to contact us at 02-168-8220.

Les Disciples d’Escoffier is an association with the purpose of developing and passing on culinary arts and wisdom and was created after the famous French chef Auguste Escoffier.

Chef Herve’s last 2 students, Amnad and Pichaya (Pam), excelled in the compassion, and in the end, came out on top. Pam won the Esoffier competition in Shanghai SIAL  2011, and went on to win second place at the world final in Avignon, France, representing Thailand. You can catch her in action here.

In similar fashion, Amnad won the 5th Youth Hope Competition 2012 at SIAL. These achievements only validate the quality and caliber of young and inspired chefs in this city. Find out more about the young chefs here.

To highlight some of the fine ingredients used, Le Beaulieu Chocolate macaroons are made with three different types of Valrohna chocolates (considered the world’s best chocolate by most pastry chefs) resulting in a rich and definitive taste.

The vanilla macaroons are made with a blend of the two highest-quality vanilla beans sourced from Madagascar and Tahiti.

The matchi macaroons are made with a special type of matchi known as Midorigi, which is created from single estate origin green tea leaves. The matcha temperature is quickly raised to 60 degrees Celsius, then immediately cooled in order to preserve its delicate aroma and color. The Midorigi is acquired from Marukyu- koyamaen, one of the originators of tea based in Kyoto, Japan.

Local ingredients are also featured in the cappuccino macaroons, which are made with fresh Arabica coffee beans sourced from Doi Chang, and all fruit macaroons, which are made with real, fresh fruits handpicked at their peak, in season from the Royal Project program.

Throughout the process, beat sugar is used as opposed to regular sugar, reducing the intense sharp-artificial sweetness and creating a consistent-caramel and shell texture. Furthermore, no additives, dyes, or food coloring are used, in order to preserve the rich flavors and aromas of each ingredient. As a result, the color of each macaroon is 100% natural. Though the creation of each macaroon requires more time and effort, the labor of love will be appreciated with every bite.