Bisou Bangkok

Savory French toast infused with the rich, earthy aroma of black truffle. A decadent bite-sized appetizer.

French toast topped with fresh sea urchin (uni). A luxurious combination of sweet, savory, and creamy ocean flavors.

French toast served with grilled eel (unagi) and rich foie gras. A mix of bold savory and sweet flavors.

A bite-sized serving of raw beef tartare, seasoned to perfection. Fresh and savory meat appetizer.

A delicate tart shell filled with fresh sea bream. Light and crisp seafood appetizer.

French toast topped with sea urchin and premium caviar. An ultra-luxurious bite with salty, oceanic notes.

French toast layered with unagi, foie gras, and caviar. A complex interplay of rich textures and savory flavors.

The signature beef tartare bite topped with caviar for an added layer of salty sophistication.

Fresh sea bream tart enhanced with a topping of caviar. Crisp, fresh, and elegant.

Crispy fried chicken paired with smooth cream and caviar. A gourmet twist on a comfort food classic.

A 30g tin of Prunier caviar served with toast, onion dip, and crème fraîche. Assemble your own bites.

Savory choux pastry puff made with Comté cheese, served with premium Iberico ham. Airy and flavorful.

Refreshing cucumber and yogurt dip served with soft Japanese-style brioche bread (shokupan).

A sandwich featuring tender beef tongue, piquillo peppers, and gribiche (egg-based) sauce. Rich and texturally satisfying.

Raw Wagyu tenderloin minced and seasoned, topped with a rich egg yolk. Creamy texture with intense beef flavor.

Crab meat served in a roll style with French toast and buttery beurre blanc sauce. Sweet crab meets savory butter.

Fatty tuna (otoro) lightly seared and chopped, served with citrusy yuzu, cucumber, and guacamole. Rich and refreshing.

Raw scallops from Hokkaido paired with butter, coconut, and cucumber. Sweet, creamy, and cool.

Ceviche of dry-aged Hamachi (yellowtail) cured with tart kalamansi citrus. Firm texture and bright flavor.

Crisp red endive leaves dressed in ginger carrot vinaigrette and topped with rosettes of Tête de Moine cheese.

Thinly sliced heirloom tomatoes served with a spicy sorbet. A unique temperature and flavor contrast.

A selection of artisanal cheeses imported from France. Served with accompaniments.

Premium Spanish cured ham from Iberico pigs. Rich, nutty, and melt-in-the-mouth texture.

Signature fried chicken served with tangy sour cream. Crispy outside, juicy inside.

Rich onion soup topped with Comté cheese toast, caramelized onion confit, and lardo. Deeply savory and warming.

Creamy risotto cooked with foie gras, mushrooms, and parsley milk. Luxurious and earthy.

Eggplant dish prepared with creamy béchamel sauce and spicy nduja sausage. Rich and comforting.

Grilled cos lettuce served Caesar style with crispy chicken skin and anchovy. Smoky twist on a classic salad.

Rare Obsiblue prawns served raw with spicy wasabi mayo and vinaigrette. Clean sweetness with a kick.

Seasonal French white asparagus served with classic rich hollandaise sauce and lemon.

Earthy chanterelle mushrooms served with a perfectly cooked egg. A savory, umami-rich dish.

A classic French dish of duck confit topped with mashed potatoes. Comforting and hearty.

Whole seabass baked in a salt crust to retain moisture, served with beurre blanc sauce and lemon.

Whole French pigeon paired with foie gras and smoked eel. A rich, gamey, and complex dish.

Tender beef coated with pâté and duxelles (mushrooms), wrapped in puff pastry. A classic celebration dish.

Ravioli filled with Comté cheese, served with creamy stracciatella cheese. Rich and cheesy pasta.

Broad pappardelle pasta served with a whole French lobster. A luxurious seafood pasta dish.

Fagottini (filled pasta bundles) served with black truffle and parmesan. Aromatic and earthy.

Linguine pasta tossed with Bafun sea urchin (uni) and red shrimp (gambero rosso). Creamy and packed with ocean flavor.

Soft potato dumplings served with sage, stracciatella cheese, and herbal pesto. Fragrant and comforting.

Pappardelle pasta with spicy nduja sausage, tomato, and garlic sauce. Bold and spicy flavors.

Wood-fired monkfish tail served with potato and a savory mushroom emulsion. Firm, lobster-like texture.

Grilled octopus leg paired with corn, cured pork jowl (guanciale), and spicy oil. Smoky and tender.

A complete lobster meal featuring brioche, claws, and crème fraîche, cooked wood-fired style.

Premium Wagyu Tomahawk steak from Ranger Valley with high marbling (MB 8/9). Rich, buttery beef flavor grilled to perfection. Price is per 100g.

Top-tier A5 Wagyu Rib Eye, dry-aged for intensified flavor. Extremely tender and marbled. Price is per 100g.

Flavorful hanger steak served with onion and rich bone marrow. Deep beefy taste. Price is per 100g.

Slow-cooked lamb shoulder confit paired with sweet candied fruit. Tender meat with a sweet-savory balance.

Grilled Iberico pork chop served with mole salsa and pumpkin. Juicy pork with complex, slightly spicy Mexican-inspired flavors.

Whole baby chicken served with olives and a tomato-pepper Basque sauce. Rustic and flavorful.

Fresh asparagus spears grilled until tender and lightly charred.

Creamy and smooth mashed potatoes.

Roasted bone marrow, rich and fatty, typically spread on toast.

Crispy french fries seasoned with spicy Cajun spices.

A fresh green salad to accompany your meal.