Bangkok--18 Mar--Bonjour
Greetings from Bonjour !
It's our pleasure to introduce our new seasonal dish start from Saturday March 5th:
Sous Vide White Asparagus with Pan Fried Foie Gras and Poached Egg, Tomato Confit, Parmesan Cheese, Truffle Espuma
Cooked with the same method adopted by Georges Pralus in 1974 for the Restaurant Troisgros (of Pierre and Michel Troigros) in Roanne, France and currently used by Heston Blumenthal, Kevin Sousa, Paul Bocuse, Michael Carlson, Thomas Keller, Ferran Adria, Joel Robuchon, Alessandro Stratta, Charlie Trotter, Michael Mina and other Michelin multi star chefs. Bonjour Restaurant didn't wait that few restaurants in Thailand start to use that technic to follow the trend, but it was, and still, one of the pillar of Bonjour fondation from our opening two years ago.
Most of the dishes at Bonjour are cooked using sous vide system and water bath low temperature controlled with the precision of 0.1 degree. It allows the food you cook to keep all the original taste and ensure the perfect point of cooking.
For more information please contact:
Bonjour, 1217 / 2 Sukhumvit Road - Between soi 59 and 61, Klong Tan Nua - Wattana, Bangkok
Tel: 02-714 2112
Email:
[email protected]