Review: Le Cochon Blanc, Sukhumvit 31: Bangkok’s Live Fire BBQ Restaurant **Closed**

Cochon Blanc means “White Pig” in English. Located on Sukhumvit Soi 31, Le Cochon Blanc serves a creative menu by Chef Chandler Schultz with not only an American inspiration like the crab cakes, BBQ ribs or chowder but also a French touch with mussels pot, homemade pate, beef tartar and some great vegan dishes. The cold cuts are imported directly from France and the sausages are made from the best ingredients by French sausages maker Emmanuel Chavassieux. US-style smokehouse using pine wood for grilled meats, seafood and more.

By Wanida Tardivel & Joy Luxury Society Asia 

As soon as you enter to restaurant, a giant live fire pit of 2 meters welcomes all guests.  A dining room dramatically decorated with colourful wallpapers and chandeliers. At the bar, diners can find classic cocktails, crafted beers, fine wines and also sake.

Artisanal produce is at the heart of Le Cochon Blanc; the restaurant sources its produce from renowned suppliers such as Jean Yves Bordier whose butters and aged cheese are served at Michelin-starred restaurants throughout the world, Monsieur Jean-Paul, whose oysters are famous for their sweetness, and Rangers Valley for the wagyu and black angus beef.

Head Chef, Chandler Schultz grew up in Mechanicsburg, Pennsylvania. He worked with several types of cuisine including Mediterranean, French, and American seafood. At the age of 20, he moved to Delaware to open a new restaurant called a(muse) as their sous chef. During this three years there, his repertoire and skills for modern food increased greatly, gaining the restaurant two James Beard Award nominations. In early 2017, Chef Chandler met Frederic Meyer and they decided to open the innovative Le Cochon Blanc Bangkok.

Here is the menu of restaurant

[pdf-embedder url=”https://www.luxurysocietyasia.com/wp-content/uploads/Le-Cochon-Blanc_Food-Menu-2018.02.19.pdf” title=”Le Cochon Blanc_Food Menu (2018.02.19)”]

We did try some of dishes. Here are highlights

Smoked salmon > Oak wood smoked salmon was produced in house.

Once you taste, the aromatic & smoke scent matched perfectly with a slightly salty of the salmon, complete the bite with a mini pancake and lemon butter sauce, great appetizer with a glass of champagne or sparkling wine.

Beetroot salad > This great dish was made of beetroots that came in an instragrammable decoration, with colourful purple and yellow of beets and the green from fresh vegetable. The sharpness of dressing brings up the appetite and the velvety goat cheese balance the dish completely.

Very refreshing dish Smoked quinoa – a vegan salad of quinoa, eggplant puree, Sherry vinegar, and local sour greens> our favourite dish for vegan, this is a healthy dish that presented in a heavenly tasty and interesting way. The cooked quinoa was smoked to absorb the aroma of wood and mixed in a delicious nutty and flavourful dressing. The popped quinoa added on top together with crispy leaves of salad brought us to the roof of happiness!

Jambalaya > Mexican inspired baked rice on top with the tangy and spicy duck stew. We’re really enjoyed this side dish. Pickles > homemade pickles that came in a variety of shapes and colours. The tangy of the pickles intensified the flavour of the dishes.

Mash Potato> this potato mash is amazingly great. It was made with Bordier butter that is known to be the best butter in the world. This side is a must for steak and grilled dishes.

Colorful & tasty Pickle produced in house

Rainbow rainbow trout – Deboned and filled with salmon mousse line, served with brown butter, mushroom and sage> the deboned trout was grilled from its famous grill hub and served with sautéed mixed mushrooms. We love the juiciness that remains in the meat. This dish greatly shows that this restaurant is not just all about heavy dishes but they are also great at serving delicious and healthy meals too

Grilled chicken > flame grilled chicken was served in two way, chicken breast part was marinaded with garlic and herbs and the tight part was marinaded in a spicy and tempting way. This dish is great for sharing, the chicken was perfectly seasoned and cooked, kept the juice and tenderness very well.

Desserts are the domain Pastry Chef Paper Arisara Chongphanitkul who was named “Bangkok’s Best Pastry Chef” by BK Top Tables in 2018.

Strawberry shortcake > soft and melty cake that topped with loads of cream and strawberry, this is our sweet & sour ending of the meal.

Open Everyday from 06:00pm till 11.00pm

Address: 26 Phrom Chit, Sukhumvit 31, Klongton-Nua, Wattana, Bangkok 10110

Tel: +66 (0)2 662 3814

https://www.facebook.com/lecochonblanc

*** Noted: we did check recently, and we found out that the restaurant was shunted down during covid time ****