All about seafood and Champagne
" bouilliabaisse, skate wing served Grenobloise-style, and a vast seafood platter "
In Bangkok, June is typically the month when international schools take a break for the summer and families embark on their trips abroad. The number of locals taking part in this year’s start-of-summer travels was at the very least doubled as a result of the isolation imposed by COVID-19.
All the same, intrepid Bangkokians who remained in town were well rewarded with a cosy, convivial evening celebrating French seafood, paired entirely with champagne.
Le Cabanon, one of the city’s most beloved French restaurants, allowed the Bailliage to be the first to dine at Capucine, its new sister brasserie, also helmed by Chef Martine Pailloux.
The seafood menu was interspersed by specialities for which Le Cabanon is especially known: bouilliabaisse, skate wing served Grenobloise-style, and a vast seafood platter peppered with fresh Normandy oysters.
Billecart-Salmon Brut Réserve NV
Jacquesson Cuvée 744 Extra Brut
Brown tourteau crab salad
Henri Giraud Hommage au Pinot Noir NV
Champagne Billecart-Salmon Brut Rosé NV
Baba au rhum
Henri Giraud Ratafia de Champagne Solera VE
Ending with baba au rhum was an exclamation point to a night full of much merriment and, of course, champagne. We were all delighted to have chosen to stay in Bangkok.