Atop the building was Le Normandie Grill, a long opulent room featuring a Norman-style chimney piece topped by two rampant lions, the emblem of Normandy. Caviar Oscletre OursinThe restaurant underwent a complete transformation in 1969 and was renamed Le Normandie. In 2015, Le Normandie was rejuvenated with a contemporary interpretation of its original grandeur. “I’d describe our style as contemporary and not traditional French, because we introduce some twists to the flavours,” Sauthier says. We experimented a lot and the sea urchin is now famous.”Agneau de Lait Dit 'Allaiton'“The pigeon dish balances the bitterness of the meat and endive with the sweetness of pear.

Source: The Nation Bangkok February 03, 2018 18:00 UTC