Returning to the cozy yellowish house on Soi Lang Suan after a few months, we had high hopes for this restaurant after featuring it in BK when it first opened. We noticed that the menu had changed a bit, with adjustments here and there and a new list of chef’s recommended dishes. What we found, unfortunately, is that the changes cannot really be called "improvements." The salade de saumon fume (smoked salmon with rocket salad) was nothing special, its most prominent feature a tomato carved into the shape of a rose as garnish, which we thought fancy restaurants stopped doing in the 1980s. The roasted sea bass filet with white wine butter sauce was similarly uninteresting. "Plain and simple" is the mantra here, we recall the owners telling us, but there is such a thing as too simple. The butter sauce really complimented the roasted fish, but that was it. There’s not much else to say about it. The cuisse de canard confit pommes salardaise et chan (duck leg confit served with potato sautée and orange sauce) was a bit more interesting, but also a bit more disappointing. The duck leg was crispy but overcooked and it was difficult to cut and chew. This may have been the result of a dull knife and unhealthy teeth, though. We found a way to eat it, anyway. The potato was also over-boiled, too soft and watery. Luckily, the orange sauce was quite good and helped make the food enjoyable. Eternal optimists when it comes to food, our hopes were still high when it came time for dessert since we had tried their sweets before and liked them very much. This time we would try something they didn’t recommend, la crepe au chocolat chaud, Chantilly glace vanille (crepe with chocolate sauce and vanilla ice cream, B260), which—eureka!—was excellent, the highlight of the dinner. All in all, we know that this eatery is slightly cheaper than other French restaurants in town, but we would rather pay a bit more for better cuisine, and we're sure they can do much better than this.
