Carte Blanche Overview
Carte Blanche endeavours to reach an ideal; the wondrous restaurants remembered from long ago holidays in Provençe.
Carte Blanche is a temple where food is still a magical experience, and where there is a chef to create what you want, not an assembly line to manufacture a menu planner's view of what you should want. The menu reflects what is fresh at the moment, hence it changes almost daily.
Our Menu Dégustation features dishes selected from our à la carte menus and served in smaller portions. This menu must be pre-booked.
We challenge ourselves daily, and dare you to determine hat you exactly want.
Highlights
The style is Mediterranean - Thailand has so many similar excellent raw materials. Phuket Lobsters and Bugs, Krabi Oysters, startling fresh fish from the Andaman Sea, crabs from the north of the island, mussels and clams from the East. Wonderful sunshine vegetables and excellent pork. Add truffles from Italy, olive oil from Portugal and Italy, caviar from Russia and Iran, foie gras from France, beef and duck from Western Australia, cheeses from England, Australia, and France, and lamb from New Zealand.Food starts with the market - every day - rain or dry. We meet the vegetable market before the trucks unload, so we get everything as fresh as possible. We meet the high tides to get fish when it's still flapping. We buy our meat when it's hung just right. Nothing frozen. Then we cook it - with passion.
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