Michelin-starred French cuisine with Thai ingredients, unique decor
105, U Sathorn Bangkok, 105/1 Ngam Duphli Alley, Thung Maha Mek, Sathon, Bangkok 10120, Thailand Get directions
฿2,000+
"As you enter this restaurant, your world becomes a little topsy-turvy, with a grand piano suspended from the ceiling and upside-down chandeliers. Protégés of the eponymous Jean-Michel Lorain craft thoughtfully designed set menus that use Thai ingredients while staying true to French roots. The dishes are a masterful fusion of local flavours and French techniques, with each plate narrating the chef’s culinary artistry." - Michelin Inspector
"Last but definitely not least, sustainability will become a more pressing topic that cannot be ignored in 2023, agree chefs across Asia. “It will be a necessity more than a trend,” says head chef Amerigo Sesti of one-MICHELIN-starred J'AIME by Jean-Michel Lorain in Bangkok." - Debbie Yong
"Awarded one Michelin star in the 2019 Bangkok/Phuket guide." - Monica Burton
"A Michelin-starred restaurant in Bangkok, representing the culinary philosophy of Chef Jean-Michel Lorain. The restaurant blends traditional French cuisine with local ingredients, under the guidance of head chef Amerigo Sesti. Signature dishes include Mille-feuille 'Napoleon', 'razor clams in their gelée with savoy cabbage and sea urchin cream', 'Duck foie gras torchon, marbled with bonito and wakame seaweed, served with a mushroom chutney, plankton salt and miso bread', and 'pan-seared Kamui beef fillet served with carrot and apple purée and rosemary jus'." - Michelin Guide Thailand Editorial Team
"The 5-course menu starts at THB1,200 net per person excluding beverages, while an express 3-course option is available at THB990 net per person excluding beverages. The set lunch menu is available daily from 12:00PM – 2:30PM except Tuesdays and the last Sunday of the month. The menu includes dishes such as orange-scented eggplant soup, romaine lettuce garnished with avocado and cacao nibs, and duo of Phetchabun cherry duck breast and leg served with mulberries and morning glory." - Colin Ho