Before Michelin and Asia’s 50 Best descended upon Bangkok, it was Chef Hervé Frerard who tirelessly blessed the city with exquisite classic French recipes at Le Beaulieu. Bangkok soon got distracted by trends, awards and hype, and Chef Hervé started his adventures in Singapore and Taipei, before (thank goodness) returning to Bangkok, bringing back with him his brand of classic French fare that accepts no compromise – one we have sorely missed since his absence.

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Hervé Frerard took over as Chef de Cuisine at Brasserie 9 in February this year, and we are happy to report that he has completed the revamp of the team and released a brand new menu that fully showcases his character, combining authentic French techniques, the best produce he can find, and little touches of modern inspiration he acquired through his years of experience and travels.

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Brasserie 9 is a spacious 2-storey mansion that stands in the same compound as popular Thai restaurant Ruen Noppagao in Sathorn Soi 6, has ample parking space, and is also a comfortable walking distance from both Sala Daeng and Chong Nonsi BTS Stations.

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It has a cosy dining room that transports you back to Europe, a private cigar and whisky bar, and ample private space upstairs for events, private dinners and chef’s tables. They also have an affordable set lunch menu (1,250฿++ for 4 courses on weekdays) that is specially suited for business power lunches or tourists on the go.

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To fully-experience Chef Hervé’s brilliance, we recommend ordering from different sections of the menu. For cold starters, the must-order will be the Foie Gras Millefeuille with Nori and Sake, as it is one of chef’s signature dishes, and one that can truly demonstrate the wonderful taste potential of foie gras.

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Foie Gras Millefeuille with Nori & Sake and Crispy Parisienne Brioche [980฿]

The Endive Salad will provide refreshing balance.

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Endive Salad with Potato, Smoked Haddock and Horseradish Cream [680฿]

The hot starters could be our favourite section of the savoury courses. The Spanish Octopus Leg Barbecue with Rice Espuma was my personal favourite, as it showcases both great technique and chef’s willingness to incorporate colours of other cuisines into his dishes.

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Spanish Octopus Leg barbecue with Rice Espuma & Smoked Oil [780฿]

The Glazed Veal Sweetbread and Artichoke Jerusalem cooked two ways is also a winner, as sweetbread is a pretty rare ingredient in Bangkok, and the sauce was to-die-for – definitely worth ordering another serving of bread to mop it all up.

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Glazed Veal Sweetbread and Artichoke Jerusalem cooked two ways [1450฿]

For the real foodie, it could be a worthwhile exercise to ask whether there are any specials that day, and chef might be able to pull something out of his hat for you. For us, we had the privilege to enjoy a serving of Madame Burgaud Duck Breast, flown in from Normandie, which turned out to be one of the most delicious duck dishes we ever had simply due to the sheer quality of the duck itself.

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Breast of duck from Madame Burgaud (France, Normandie)

Otherwise, from the mains and seafood sections, take a pick of your favourite protein and it will not go wrong.

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Wood Fire Red Snapper with Grilled Romaine Lettuce, Onion Dashi & Parmesan Cream [980฿] (left), Barbecued Pork Belly with Mustard Seed Potato & Smoked Endive [680฿] (right)

Another must here will be to experience the amazing local vegetables sourced from Chiang Mai. I personally recommend the Woodfired Beetroot Casserole, and you will not see the much-maligned beetroot the same way ever again.

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Woodfire Beetroot Casserole with Colored Radish [320฿]

Any meal at Brasserie 9 cannot be complete without their desserts. If you are in a hurry, go for Chef Hervé’s favourite dessert – Baba Au Rhum, or the Vanilla Madagascar Millefeuille, which is assembled upon order.

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Vanilla Madagascar Millefeuille [340฿]

However, we highly recommend casually spending another hour enjoying the Crêpes Suzette and Flambéed Cherry Jubilee with Kirsch & Kampot Pepper, prepared for you live tableside, the way it should be. This has the potential to the best part of the meal, and I would personally come in just for it. They don’t do it much like that here in Bangkok.

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Flambéed Grand Marnier Crêpes Suzettes [580฿]

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Flambéed Cherry Jubilee with Kirsch & Kampot Pepper [680฿]

We feel blessed that Chef Hervé Frerard is back at his best at Brasserie 9, as we can taste his heart, satisfaction and freedom in the new menu. Whether you are living in Bangkok, or just passing by for work or play, this will undoubtedly be one of your favourite meals in the city.

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[Bangkok] Brasserie 9

This was an invited media tasting. As always, all reviews and opinions are entirely my own.

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