Located at the Intercontinental Bangkok, the restaurant has received a recent renovation but still exudes its original ambience with the charcoal grill still a center-piece of the restaurant.

Although there is a classic French touch in most dishes served at this restaurant, the steaks definitely stand out; with Angus sirloin along with US prime beef and Australian cuts. Each is served with baked or roasted potatoes and a host of vegetables lightly sauteed or steamed. Other grill items are Australian lamb chops, veal, and spring chicken while the fillet of beef "Rossini" is topped with pan-fried foie gras in port wine sauce. Phuket lobster and fish, such as: baby sea bass, salmon and the classic Dover sole that is topped with balsamico parsley butter sauce. Of the list of appetisers, pan-fried fois gras figures high on the list. The 6 escargot baked in traditional garlic herb butter and the lobster bisque flambe with at least a half dozen substantial lobster segments served piping hot in a covered dish are other favorites. Tables are presented with bread baskets of herbed breads all lightly warmed. Main course selections include the Fireplace Mixed Grill; succulent pieces of tiger prawns, veal and beef medallions and salmon. Tempting desserts include the crepes suzette, very light, flambeed with carmelized sugar, grand marnier and oj at the table and served a la mode.

NOT A MEMBER OF THE VIP CLUB.