PRESS BOOK

38 Narathiwat Soi 2, Silom Bang Rak, Bangkok 10500 - 02 634 7939 - contact@maisonblanchebkk.com - www,maisonblanchebkk,com

The journey starts during a meal in a friendly and stylish décor complemented by light colour tones. Let yourself be enticed by the friendly environment of the restaurant as well as by the creative and contemporary cuisine proposed by French Chef Bruno SERRE

The Terrace, a real haven in the bustling Bangkok will seduce all guests,

Ideal for a gathering between friends, come sip our fabulous cocktails while trying out our tapas menu, inspiring and delightful.

Mr. JOFFRE and his team welcome you to Maison Blanche for a memorable dining experience.

The restaurant

A cozy and modern decor with an Asian touch, in a white house. The decor is minimalist with a lighted outdoor bar didplaying different shades of soothing colors.

French & Asian Fusion Cuisine

Maison Blanche offers a simple and modern French cuisine. French classic dishes are revisited by the chef.

The menu also features fusion dishes as Chef SERRE takes pleasure in combining his French cuisine with Asian flavours reminiscent of his various past working experiences in Asia. 

The restaurant also offers an extensive list of tapas to suit Asian tastes. Tasty bites and small dishes, tapas are ideal to share between friends and family for a friendly meal.

Chef Bruno SERRE

Bruno SERRE, comes from the city of Angouleme, in the Charentes region of France. His father, also a chef, shared his passion for French cuisine. Bruno went to a hotel school in Savoy and later got his first job as commis chef at the restaurant Relais Louis XIII in Essonne near Paris, where he worked with M.BOUSREZ, “Meilleur Ouvrier de France” (MOF).

He then joined the HILTON hotel in Paris, where he worked as a commis chef. After years of hard work and patience, he eventually became Executive Chef at HILTON Tokyo (Japan).

Our chef later decided to open his own restaurant in Vietnam, specifically in NHA TRANG city. This adventure will last a decade. After the restaurant closed, he decided to stay in Vietnam and moved to Hanoi, where he became Executive Chef for three outlets: MILLEMIUM, a gourmet restaurant, THE STOP CAFE, a brasserie and PARISIEN, a French bistro. It also integrated the International Order of the Disciples of Auguste Escoffier (Vietnamese delegation).During a stay in Thailand, he fell in love with the 'Land of Smiles' and decided to settle in Bangkok and start a new adventure at Maison Blanche; his offer is a simple and modern French cuisine while adding a touch of Asian fusion. 

JOFFRE Remi, the owner

Originally from the city of Lyon (France), son of a restaurateur, he was immersed in the world of food since childhood. Thus it was only natural that he began working with his father in the family restaurant “Bouchon Lyonnais”. When his father retired, he chose not to take over the family restaurant as he felt he did not have enough experience yet.

After a few years working in various restaurants in Lyon, he left for the South of France, more precisely Saint Tropez where he remained five years working in various outlets, learning more about this business.

Feeling finally ready to start his own restaurant, he settled for Bangkok to open his first restaurant: Maison Blanche by offering simple and modern French cuisine in a cozy atmosphere with French style service. 

STARTERS

• Chicken salad and mushrooms deglazed with cider vinegar 220

• Asparagus, "sabayon" of truffle and poched egg 240

• "Vol au vent" forest snails 270

• Beef Carpaccio (100g), Provencal marinade and cauliflower tartar 350

• Goat cheese pan fried with sesame and summer vegetables 390

• Egg cocotte royal, foie gras and truffle paste, "mouillettes" with white truffle oil 390

• Terrine of foie gras (100g), stewed onion and grapes 460

• Tomatoes with Mozzarella Buratta (sup Parma 120 bht) 480

Net price (service charge & taxes are included)

MAIN COURSE

• Tuna Tataki with wasabi infused and citrus 460

• Déclination of Norway salmon by the chef 490

• Pike "Quenelle", Nantua sauce (20 min baking), forest rice 580

• Seabream fillets Spanish Provencal, forest rice 850

• Duck Breast "grand veneur ", potatoes gratin & vegetables 440

• Classic beef tartar or stove, homemade French fries & salad 550

• Maison Blanche Burger, Australian beef filet (120 gr) Rossini sauce and Pan Seared Foie Gras, home french fries 790

• Confit lamb shank in red wine, potatoes sauteed with garlic and vegetables 790

• Rib Eye (250 gr) with marrow, truffle mash potatoes and shallot confit 810

• Grilled beef filet(200 gr), Sichuan pepper sauce or " Marchand de vin", potatoes gratin and vegetables 850

• Grilled beef filet (200 gr) Perigourdine sauce and Pan Seared Foie Gras

(60 gr), potatoes gratin and vegetables 1 050

Net price (service charge & taxes are included)

DESSERTS & CHEESE

• Fruit Carpaccio and green tea infusion, and apple ice cream 130

• Warm chocolate "moelleux", heart melting Toblerone and vanilla ice cream 160

• "Creme brulee" in candle pineapple and pineapple compote scoop of lemongrass and ginger 180

• Maison Blanche "Poire Belle Hélène", accompanied by his Breton shortbread with basil and olive oil 190

• Vanilla & Nutella ice cream profiteroles 195

• Tiramisu chocolate shell, salted butter caramel 210

• Cheese Plate of France and Seigle bread : Selection of four cheeses 250

• "Café Gourmand" , assorted 250

Net price (service charge & taxes are included)

TAPAS

Frog legs sticks 190

Classica bruschetta (2p) 150

"Savoyarde" bruschetta (2p) 180

Girolles bruschetta (2p) 150

Vietnamese spring rolls fried (6p) 150

Chicken with lemongrass (3p) 120

Giant Kalamata olives to Scalanne (3p) 120

Home french fries with Aïoli 90

Foie gras toasts & fresh truffle 280

Chorizo in red wine confit (spicy) 180

Spoons truffled mash, black pudding (2p) 180

Spoons crumble chorizo, succhini and goat cheese (2p) 180

Smoked salmon blinis homemade 190

Quails eggs cocotte royal (2p) 220

Eggs mimosa with fresh tuna (2p) 140

Home made farmer paté 180

Marrowbone 160

Calamari with parsley 200

Oven Tuffle Camembert for share 460

Deli platter of France & Italy 430

Cheese platter of France 250

Deli cheese platter 570

Parma ham 180

"Jesus" sausage 230

Mixte sausage : pepper and nuts 230

Coppa 190

Chorizo 170

EVENTS

Maison Blanche offers a great setting for any type of event, either  private or professional. The open-air terrace is ideal for gatherings and can be covered for your convenience. Event organizers will find a perfect combination of warmth and coziness.

Located in the district of Silom, 5 minutes walk from the BTS Skytrain station. Our team is friendly and attentive to all your needs.

CONTACT US

Maison Blanche, 38 Narathiwat, Soi 2, Silom Bang Rak - Bangkok 10500

Phone : 02 634 7939

Email : contact@maisonblanchebkk.com

Owner : JOFFRE Remi French Chef : Bruno SERRE

Contact Press : Wanna Suwanthong (Wan)

Website : www,maisonblanchebkk,com