L\u2019Appart is a modern and charming French restaurant atop the brand-new Sofitel Sukhumvit Bangkok hotel. The restaurant design is based on a Haussmann-style apartment (Haussmann buildings are also referred to as pierre de taille or cut stone) with beautiful decorative finishes, wooden floors, and fireplaces. There are several rooms, just like an apartment, including a library, a living room, a kitchen and dining room. The restaurant feels like a place you would call home.<\/p>\n
Sofitel Sukhumvit Executive Chef Aurelien Poirot has worked in Paris, Brussels, Amsterdam and now, Bangkok.\u00a0He has cooked at some of the most acclaimed hotels and restaurants around the world including, The Grand Amsterdam, Sofitel Brussels, 3 Michelin Star rated Le Meurice under chef Yannick Alleno, 2 Michelin Star Lasserre, 3 Michelin Star Taillevent, and several Alain Ducasse restaurants including Il Cortile.<\/p>\n
Jeremy Tourret serves as Executive Sous Chef at L\u2019Appart and was in the kitchen during both of my visits this month.\u00a0 His kitchen, which is visible to diners, is pristine.\u00a0 The kitchen is decorated in black and reds and is quite welcoming \u2013 like a kitchen should be.<\/p>\n
The attention to detail at L\u2019Appart is inspired.\u00a0 From the d\u00e9cor \u2013 cook books on shelves in the kitchen, dish towels in a cabinet in the dining room, stunning lamps and sculptures \u2013 to the presentation of food, no detail is left to chance.<\/p>\n
During our first visit, we sat in the living room and had a nice view of the kitchen.\u00a0 On our second visit, we sat at the chef\u2019s table in the kitchen and it was an amazing experience.<\/p>\n
The menu at L\u2019Appart, created by chef Tourret, changes about every two-weeks.\u00a0 According to General Manager Christian Schlegel, who we met during our second visit, Tourret cooks food that inspires him – food that he loves.<\/p>\n
His love of food, and his talent for creating masterpieces is evident in every dish he presents.<\/p>\n
Prior to joining L\u2019Appart, Tourret ran the kitchen in the Sofitel Silom Bangkok and the Park Hyatt Daubi.<\/p>\n
During our visits we were able to taste some amazing dishes.\u00a0 On my first visit, I started with the blue crab raviol, lobster bisque, fresh herb salad and combawa oil (an essential oil).\u00a0 The ravioli were amazingly delicious and the presentation was beautiful.\u00a0 It was a great way to start the meal.\u00a0 My main course was the chicken breast with black truffles, pumpkin puree, parmesan foam and poultry juice.\u00a0\u00a0 The chicken was so moist and cooked perfectly.\u00a0 The flavors of the black truffles were delicious and the pumpkin puree was good too.\u00a0 I loved the chicken.\u00a0 I finished the night off with a home-made Oreo Cheesecake that was very good.\u00a0 \u00a0I loved everything I had that night.<\/p>\n
On our second visit we tried a few more items that we shared at our chefs table.\u00a0 We started with the cod fish carpaccio and fresh herb salad.\u00a0 I was unable to taste this one because it had tomato in it (I\u2019m allergic). But my friend loved it.\u00a0 We had the snail raviol which were to die for.\u00a0 The snails had been flown in from France and the flavor in the dish was simply out of this world.\u00a0 I could have ordered a second one if there wasn\u2019t so much food coming our way.\u00a0 We also had the pan fried veal liver deglase sherry vinegare with young cress and crispy speck.\u00a0 The veal liver was so good and the flavors mixed so well.\u00a0 I loved the sherry vinaigrette on the dish.<\/p>\n
After the starters, I had the lobster cooked in lemongrass butter served with oyster and potato mousseline and my friend had the steamed salmon fillet served with ginger, lemongrass and kaffir lime.\u00a0\u00a0 Both of the main dishes were good, but the lobster really stole the show. The presentation was spectacular and it tasted even better.<\/p>\n
We ended the evening with several desserts that we shared.\u00a0 All of the desserts are home-made and we tried the mango cake \u2013 which was a little too sweet for me, a triple chocolate cake which was amazing.\u00a0 It was not overly sweet and had great texture.<\/p>\n
After dessert, we were presented with homemade marsh-mellows and candies which were very good and a great way to end the evening.<\/p>\n
The meals were so exceptional that I would return to L\u2019Appart anytime I\u2019m in Bangkok and would highly recommend the restaurant to others.\u00a0 The experience is exceptional and the food is incredible.\u00a0 You can\u2019t go wrong with L\u2019Appart.<\/p>\n\n
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