LE BISTRONOME - GRAND HYATT ERAWAN BANGKOK
LE BISTRONOME
GRAND HYATT ERAWAN BANGKOK
Bangkok 9 November 2021 - Grand Hyatt Erawan Bangkok introduces ‘Le Bistronome’ inspired by a blend of bistro and French gastronomy, Executive Chef David Senia brings a selection of sharing dishes to your table. Exclusive via Hyatt Erawan Online Shop and required order 72 hours in advance. Order via https://bit.ly/2ZM6xYf
Menu highlights include;
La bouillabaisse is a fish soup originating from the port city of Marseille, one of the highlights of Provençal cuisine. A complex combination of slowly cooked fish, fennel and saffron that creates an inimitable taste of lusciousness and comfort. The broth is traditionally served with a “rouille” sauce, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper to spread on grilled slices of crouton bread.
Key ingredients: Seabass, red snapper, cod fish, potatoes, fish broth
1.5kg. Suitable for 3/4 persons. Suitable as appetizer or main course
Re-heating & Serve at home:
1. Remove content from the vacuum bags and spread into a saucepan without lid
2. Warm on a stove without reaching the boiling point (Alternatively reheat in a microwave using adequate container until you reach desired temperature)
3. Pour into the “Bistronome” pot before serving
4. Enjoy the bouillabaisse with the "rouille" sauce to spread on the garlic croutons
Price: THB 1650 net
Les petit farcis is a hearty dish often found on menus in Provence bistros during fall and winter months. Les petits farcis originate from Niçoise cuisine. The name refers to small stuffed vegetables. Traditional recipes call for seasonal Mediterranean vegetables baked in oven with extra virgin olive oil.
Key ingredients: Tomato, zucchini, onion, eggplant. The farce (stuffing) is made of ground grass-fed beef and free range pork, mixed vegetables, bread crumbs, cage-free eggs, parmesan cheese and basil.
Served with green mixed leaves and balsamic dressing
1 kg (20 pieces). Suitable for 3/4 persons. Suitable as appetizer or main course
Re-heating & Serve at home:
1. Set oven to 160
2. Place the baking tray into the oven for a minimum of 08 minutes, or until you reach desired temperature.
3. Season the salad before serving
4. Do not use Microwave
Price: THB 1350 net
Le cassoulet is a slow-simmered stew of white beans, sausage, duck confit, and pork that originated in Castelnaudary - southern France. It’s comfort food at its finest.
Key ingredients: Duck leg confit, boneless Kurobuta pig trotter, homemade Toulouse sausage, Canellini beans
1.2 kg. Suitable for 3/4 persons as main course
Re-heating & Serve at home:
1. Set oven to 170
2. Remove content from the vacuum bags and spread into the “Bistronome” pot without lid. Reheat for a minimum of 20 minutes, or until you reach desired temperature.
3. Do not use Microwave
Price: THB 1350 net
La côte de boeuf aux sarments, our Aged Australian Black Angus prime rib is grilled and smoked over vine shoots (sarments in french) and served with a traditional bone marrow-shallot red wine sauce. In Bordeaux, vine shoots are used to barbecue meat. Ours are produced from dried and natural remains of the grape vine from Khao Yai wineries.
Key ingredients: Aged Australian Black Angus prime rib, bone marrow-shallot red wine sauce
1 kg bone in. Suitable for 2/3 persons as main course
Served with 01 X truffle mashed potatoes, 01 X baked baby potatoes and 01 X Provençal vegetable "Tian" tartlets
Re-heating & Serve at home:
1. Set oven to 160
2. Remove content from the vacuum bags and spread into the baking tray. Reheat for a minimum of 07 minutes, or until you reach desired temperature.
3. Do not use Microwave
Price: THB 4,550 net
Le carre d’agneau Provençal
So far as impressive lamb dishes go, Provençal rack of lamb is right up there among the top tier of dinner table crowd pleasers. Provençal cuisine is where French food traditions meet the Mediterranean climate, and where fresh succulent vegetables and abundant herbs form the basis of many regional dishes.
Key ingredients: Australian grain-fed rack of lamb, mustard, basil, rosemary, thyme, parsley, garlic confit
650 grams (one rack, which is equal to 6 chops). Suitable for 2/3 persons as main course
Served with 01 X truffle mashed potatoes, 01 X baked baby potatoes and 01 X Provençal vegetable "Tian" tartlet
Re-heating & Serve at home:
1. Set oven to 160
2. Remove content from the vacuum bags and spread into the baking tray. Reheat for a minimum of 07 minutes, or until you reach desired temperature.
3. Do not use Microwave
Price: THB 2,550 net
Le chapon aux truffes
A capon is a male chicken that is castrated at a young age, and then fed a rich diet of milk or porridge. Larger than a chicken, a bit smaller than a turkey, but more flavorful than either, capons are full breasted with tender, juicy, flavorful meat that is well suited to roasting. It is also relatively fatty and has a high proportion of white meat. Our “Saraburi” free-range capon is slow-roasted and stuffed with black truffles.
Key ingredients: Free-range capon, black truffles, shallots, herbs, natural juice
03 Kg. Suitable for 5/6 persons as main course
Served with 02 X truffle mashed potatoes, 02 X baked baby potatoes and 02 X Provençal vegetable "Tian" tartlets
Re-heating & Serve at home:
1. Set oven to 160
2. Remove content from the vacuum bags and spread into the baking tray. Reheat for a minimum of 10 minutes, or until you reach desired temperature.
3. Do not use Microwave
Price: THB 3,950 net
See all delivery menu now via https://www.hyatterawanshop.com/product-category/le-bistronome/
Delivery service hours: 11:30 AM – 9:00 PM
Delivery fees: Applied on top of the cost of your food order
For more information, please call +66 2254 1234, email erawanshop.online(@)hyatt.comor visit www.hyatterawanshop.com
