Signature Bangkok & former 2-Michelin star Chef Thierry Drapeau launch a new winter menu featuring rare ingredients & flowers from France’s Loire Valley & the northern hills of Chiang Mai
Signature Bangkok announces the launch of its winter edition menu. Launching on 11 October, 2022 and curated by former 2-Michelin star and Head Chef Thierry Drapeau, the winter edition tasting menu features a choice of 5- or 8-courses and highlights festive, cold season ingredients from farms and artisanal makers in France and Chiang Mai.
As always, the hallmark of Chef Thierry’s modern French and floral cuisine are the herbs and flowers that flavour each course. Highlights include fresh fish from Laurent Daniel prepared en papillote (steamed in parchment paper) with fennel, a decadent goat cheese course sourced from Les Freres Marchand in the Loire Valley and ‘Le Pigeon’, young, tender squab with citrusy, red shiso mulberry leaves.
Located on the 11th floor of the luxury 5-star VIE Hotel Bangkok in the heart of the city’s
commercial district, Signature Bangkok presents Michelin-calibre modern French and floral
cuisine that is remarkably light, expressive and approachable—perfect for special occasions and
everyday dining. The Winter Menu is available Tuesday through Sunday at THB 4,100++ and
THB 3,750++ for 8- and 5-courses, respectively. Wine pairings available for an additional charge. Signature Bangkok serves only 30 guests per evening.
Inspired by Winter’s Cool Temperatures & Festive Spirit
Signature Bangkok’s winter menu takes guests on a culinary journey through land, sea and soil. Fresh flowers and herbs, come from many from the restaurant’s on-site garden, as well as seasonal delicacies imported from artisanal suppliers in France’s Loire Valley and Chiang Mai contribute seasonal flavours and dimension.
A native of the Loire Valley, Chef Thierry has established strong relationships with farmers, fishermen and vineyards in the region. Additionally, he works closely with Jacques Cavin, an organic farmer in Chiang Mai northern hills. The high elevation and low temperatures at Jacques
Cavin’s farm are ideal for growing winter vegetables and flowers, many of which are cultivated specially for Signature Bangkok.
According to Chef Thierry, the winter menu is inspired by the season’s festive spirit. Cosy, chilling nights around the fire, nostalgic memories and the gathering of families and friends inform the choice of ingredients.
Menu Highlights from France & Chiang Mai
Guests begin their culinary journey with canapés paired with aperitifs, champagne and sparkling wines.
Each course is finely calibrated to highlight winter flavours and sentiments. Flowers and herbs like marguerite or the daisy, coriander, fennel and cosmos make unexpected and charming appearances throughout the meal. Not only do flowers add depth and flavour, but they also create exceptionally beautiful and aesthetically pleasing plates.
Highlights include ‘La Mer’, Chef Thierry serves fresh Loire River fish from Laurent Daniel, his preferred fisherman in northern France. Steamed “en papillote” or in parchment paper with herbs, the fish is incredibly moist and flavourful. Fennel flowers contribute mild anise and licorice notes. The course is presented tableside, where it is unwrapped like a Christmas present.
‘Le Pigeon’ features young, tender squab roasted en jus with spelt and black sesame sauce. The preparation is finished with ‘red shiso’ leaves which contribute mild citrusy flavour, with hints of cinnamon, cloves, and mint.
‘Le Fromage’ includes an array of goat cheeses like Crottin de Chavignolles, Pouligny Saint Pierre, Valencay, each with distinctive terroirs and AOC appellations. The cheeses are sourced from Les Freres Marchand, the Loire Valley’s most respected artisanal cheesemakers.
For the dessert course, Chef Thierry presents Mille Feuille, a classic French dessert. Served warm, it is made from a recipe Chef Thierry learned 30+ years ago at Restaurant Gilles. Chef Thierry will adjust the dessert course each evening, to suit the mood and availability of herbs and spices. Surprise and playfulness are integral to the Chef’s approach!
The 8-course menu begins with an Amuse Bouche, followed by Le Ferme, La Mer (fish), Le Pigeon) (pigeon, Le Fromage (cheese) & Plaisairs Sucré (dessert). The 5-course menu is similar, although guests can select either the La Mer or Le Pigeon course.
Wine pairings are available for an additional charge, and feature craft biodynamic wines from the restaurant’s cellar. Vegetarian options are available.
Premium Wine Pairing: THB 4,100++
Wine Pairing: THB 3,200++
Premium Wine Pairing: THB 3200++
Wine Pairing: THB2,200++
Tuesday – Sunday 18:00 – 22:00
Service is limited to 30 guests per evening
Reservations are required.
Tel: 02 309 3939
Signature Bangkok is located on the 11th floor of the luxury 5-star VIE Hotel Bangkok in the heart of the city’s commercial district.
About Signature Bangkok: It’s Your Stage, It’s Your Show
Signature Bangkok presents the city’s first modern French and floral cuisine. Under the direction of Head Chef former 2-Michelin star Chef Thierry Drapeau, Signature Bangkok elevates French and Michelin-calibre gastronomy while keeping it approachable and in-step with Thai culinary culture of enjoying relaxed meals in beautiful settings. The meal unfolds in an open kitchen,
where guests can interact with the Chef as he prepares the meal, adding an element of theatre to the experience. Signature Bangkok is located on the 11th floor of 5-star VIE Hotel Bangkok next to the BTS SkyTrain Ratchathewi station.
About Executive Chef Thierry Drapeau
Prior to opening Signature Bangkok, Chef Thierry helmed the 2-Michelin star Thierry Drapeau Logis de la Chabotterie in Saint-Sulpice-le-Verdon, Loire Valley. Presenting “cuisine of the soil” with floral elements, the restaurant held on to its 2-Michelin star status for nine consecutive years, an outstanding achievement that is claimed by only a few chefs in the world. After 15 years of perfecting and evolving his craft, Chef Thierry set his eyes east towards Asia for his next culinary undertaking.
Originally from Nantes in the Loire Valley, a region renowned for its cuisine and its wines, Chef Thierry was inspired by the French tradition of home-cooked Sunday meals. Chef Thierry understood early on that the best meals are built around the art and joy of cooking, selecting the finest ingredients and sharing a meal with family and friends. This understanding guides Signature Bangkok’s dining experience, at once rare and beautiful yet absolutely relaxed and approachable.
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