Nestled in Lang Suan sits a bistro with a knack for steak frites. Mind you, this isn't the type of steak and fries you'll find at any old gastropub. With 75 years worth of history behind its legendary Cafe de Paris sauce, Le Boeuf's focus is on serving up the finest entrecote steak in Thailand. The bistro makes full use of its glass facade, decorating it with dainty details such as gold railings and retro lamps. The maroon tablecloths and tight seating is reminiscent of a Parisian cafe. Diners include expats and locals with a craving for the same dish they've tried in Paris and London.
Le Boeuf
French Bistro
Mayfair Bangkok, Marriott Executive Apartments, Lang Suan Road
Mon-Fri 11:30am-11pm, Sat-Sun 11am-11pm
02-652-0207
www.leboeufgroup.com, fb.com/leboeufgroup
THE MENU
Don't be surprised by the fact that the menu lacks a main course section. That's because the speciality here is the Entrecote set (B680), which comprises a walnut green salad, unlimited golden French fries and, of course, the trimmed entrecote steak served with the signature Cafe de Paris sauce. The salad is a small plate of iceberg lettuce served with a delicious mustard vinaigrette, topped with walnuts and a few radish slices. The dressing could have done with a little more mustard for a stronger kick, but that's just personal preference. Although we'd prefer the steak to be more thinly sliced, the quality of grain-fed Aussie beef is impressive. The so-called legendary sauce is buttery, packed full of fragrant herbs and so delicious that it has the potential to convert a Bearnaise lover. You won't be needing ketchup (it's not available here anyway), either, as the secret sauce also happens to pair flawlessly with the fries. Unlike other entrecote institutions in Europe, where all that's offered is the aforementioned set and a handful of delectable desserts, Le Boeuf has a few starter dishes that are perfect for sharing. Mousse de foie de volaille (B315) is a creamy mousse of chicken liver packed full of rich, savoury flavours — perfect for spreading on a piece of warm bread. If you prefer something a little more rustic, Terrine de campagne (B320) will do the trick. Don't eat beef? No worries — Salmon (B880) and Lamb (B720) are also on offer. Make sure there's enough room for dessert because the Vacherin (B260) is truly fantastic. It's an impressive take on the familiar pavlova, with a smashing combination of crunchy meringue, frozen yoghurt and fresh fruits — and a superbly sweet way to finish your meal. A concise yet well-curated wine selection is available, and the Chateau le grand verdus, 2010 (B180 by the glass; B950 by the bottle) proves that nothing sums up the term "perfect pair" like a good red and a quality steak.
INSIDER TIP
David Perrot, owner of Le Boeuf and co-owner of Crepes & Co., travelled to Geneva, Switzerland, where the legendary sauce originated. The secret recipe was passed on to him from a friend of his father, and he spent months learning to make it himself. It was only after he felt confident that the sauce tasted exactly like the original that he was ready to introduce it to Bangkok.
SOCIAL MEDIA MOMENTS
Opt for a close-up shot of the steak bathing in the luxurious greenish-yellow sauce. Make sure you capture the charred griddle marks for maximum drool effect.
VALUE & VERDICT
The quality of the food is exceptional. Even better is that it doesn't come at a bank-breaking price. Vegetarians can forget about coming here unless they're craving fries and salad for dinner. The non-fussed, smart casual vibe is already proving to be a hit with diners who come on a weekly basis with friends and family.
