Bistro Sathorn French Cuisine

A rich, savory soup made from caramelized onions and beef broth. Topped with a slice of toasted bread and melted Gruyère cheese. Sweet, savory, and warming.

Roasted beef bone marrow served in the split bone. The marrow is fatty, creamy, and intensely savory. Spread it on the accompanying garlic bread like a rich butter.

Frog legs sautéed in a classic French sauce of garlic, butter, and parsley. The meat is tender, white, and mild, similar to chicken wings or fish. Eat by hand or with a fork.

Assorted shellfish baked with herb butter and breadcrumbs. Savory, garlicky, and slightly crispy on top. A flavorful seafood starter.

A salad featuring warm goat cheese, often served on toasted bread slices over greens. tangy, creamy cheese contrasts with the fresh crisp vegetables.

A warm salad from the Aveyron region containing sliced potatoes and cured duck breast. Hearty and savory with a mix of textures.

A light puff pastry case filled with a rich mixture of chicken and mushrooms in a creamy sauce spiked with Cognac. Crispy outside, creamy and savory inside.

Classic salad with romaine lettuce, croutons, parmesan cheese, and roasted chicken. Dressed with a creamy, savory anchovy-garlic dressing.

A baked egg dish made with Gruyère cheese. It puffs up in the oven to become light and airy. Savory, cheesy, and delicate.

Land snails cooked in a rich garlic and parsley butter. The texture is firm like clams. Served in their shells or a special dish, typically eaten with bread to soak up the butter.

Scallop shell filled with seafood in a creamy white béchamel sauce, topped with Gruyère cheese and baked until golden. Rich and comforting.

A traditional pork sausage from Toulouse, France. It is coarse-ground and savory. Served simply with a fresh green salad.

Large, sweet Japanese scallops served with a mild, creamy sauce made from leeks. The scallops are tender and seared.

Eggs baked in a small dish (ramekin) with cream, ham, and mushrooms. The whites are set while the yolk remains runny. Dip bread into the yolk.

A classic French hot sandwich made with ham and Gruyère cheese. Grilled or baked until the cheese is melted and bubbling. Crunchy and savory.

Cured trout served in a puff pastry case. Gravlax is fish cured with sugar, salt, and dill. A cold appetizer-style main with contrasting textures.

Salmon fillet served with asparagus and a special sauce. A light and healthy fish dish.

Sea perch fillet cooked 'à la meunière'—dredged in flour, sautéed in butter, and finished with lemon and parsley. Delicate, buttery, and tangy.

Breaded and fried meat cutlet (usually chicken or pork) wrapped around ham, mushrooms, and a blend of three cheeses. Crispy outside, melty inside.

A rich French beef stew braised in red wine with beef stock, carrots, onions, garlic, and bouquet garni. The meat is very tender and the sauce is thick and flavorful.

Raw beef hand-chopped (au couteau) and seasoned with capers, onions, and sauces. Served with a raw egg yolk on top to mix in. Served with french fries.

Chicken cooked in a citrus sauce made from lemon and orange. Sweet, tangy, and savory. Served with pan-fried potatoes.

A roasted pork chop served with a rich creamy mustard sauce. Accompanied by ribbon pasta (tagliatelle).

A dish similar to shepherd's pie, made with shredded duck confit (cured duck leg) topped with mashed potatoes and baked.

Skin of the duck neck stuffed with meat and foie gras, then cooked. Served sliced with salad and potatoes cooked in duck fat (Sarladaises).

Grilled or roasted lamb chops seasoned with thyme (or rosemary as described). Served with potatoes cooked in duck fat.

Duck breast served with a sweet and tart red berry sauce. Accompanied by Sarladaise potatoes (fried in duck fat with garlic).

Duck leg slow-cooked in its own fat until tender, then crisped up. Served with potatoes fried in duck fat. A classic French bistro dish.

Flank steak (a loose-textured, flavorful cut) from Charolais beef. Served with a red wine and shallot sauce and french fries.

Pasta ribbons served with scallops and shrimp in a sauce flavored with Pastis (an anise-flavored liqueur). Savory with a hint of licorice flavor.

Black spaghetti (colored with squid ink) served with mixed seafood. The ink adds a slight briny, oceanic flavor.

A French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine.

An anise-flavored spirit and apéritif from France. Typically diluted with water, which turns it cloudy.

A bitter Italian liqueur, dark red in color. Often served with soda or in cocktails.

A highball cocktail made with gin and tonic water poured over ice.

A popular brand of Cognac (brandy). Rich, woody, and smooth.

American whiskey made primarily from corn. Sweet, oaky, and vanilla notes.

A distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. More rustic and robust than Cognac.

A clear, colorless fruit brandy. The name means 'water of life'. Strong alcohol content with pure fruit essence.

An apple brandy from the Normandy region in France.

A high-quality brandy from the Cognac region of France. Aged in oak barrels.

Limoncello. An Italian lemon liqueur mainly produced in Southern Italy. Sweet and very lemony.

Amaretto. A sweet, almond-flavoured Italian liqueur.

Jägermeister. A German digestif made with 56 herbs and spices. Herbal, bitter, and sweet.

Choux pastry balls filled with cream or ice cream, typically topped with chocolate sauce.

Thin French pancakes with a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, usually served flambéed.

Chocolate cake with a molten liquid chocolate center. Served with vanilla ice cream and candied pear.

A rich custard base topped with a layer of hardened caramelized sugar. Flavored with vanilla.

A light and airy dessert made with chocolate, eggs, and cream. Served with candied orange peel.

Pear poached in spiced red wine until tender and red. Served with rich macadamia nut ice cream.

Red wine from Corsica. Made from Cabernet Sauvignon grapes. Likely medium to full-bodied with dark fruit notes.

Red wine from Bergerac. A blend of Merlot and Cabernet Franc. Fruit-forward and structured.

A classic Bordeaux blend. Dry, full-bodied with tannins and flavors of blackcurrant and plum.

Syrah wine from the Rhône Valley. Spicy, with notes of red fruits and pepper.

A Côtes du Rhône blend (GSM). fruity and spicy with soft tannins.

A Merlot-based wine from Fronsac, Bordeaux. Round, fleshy, and rich.

Red wine from Fronsac aged in oak. Structured with notes of vanilla and dark fruits.

Red wine from the Graves appellation in Bordeaux. Balanced with earthy and fruity notes.

Malbec wine from Cahors (the original home of Malbec). Dark, inky, and tannic with dark berry flavors.

Gamay wine from the Fleurie cru in Beaujolais. Floral (often violet), light to medium-bodied, and silky.

Gamay wine from Morgon. One of the fuller-bodied Beaujolais crus, often described as having cherry and stone fruit notes.

Pinot Noir from Burgundy. Elegant, light-bodied with red fruit flavors like cherry and raspberry.

Pinot Noir from the Bugey region near Savoie. Light, fresh, and often slightly earthy.