Overview

D'sens Overview

Dishes are prepared to the very highest levels available in Bangkok. Michelin-star chefs Jacques and Laurent Pourcel are behind the creation of the menus which use the best available ingredients and are beautifully presented. The pick of the appetisers is salmon trio which combines raw, smoked and seared fish with oscietra caviar and a sweet mustard dressing. From the main courses, pan-fried turbot fillet from Brittany comes with a light lobster sauce flavoured with tomato, winter vegetables and purslane salad. Roasted whole pigeon with green lentils cooked in goat cheese with a duck liver mousse really showcases the skill of the chefs; the same is true of fillet of Black Angus beef with its crispy oxtail, mushroom pancakes, spinach sprouts and a beef jus flavoured with purple mustard. A magnificent chocolate dessert and/or a distinguished cheese plate will end the meal in style.

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