Bisou Bangkok

Bars · Pathum Wan

68, Lumpini Sub-District, 9 Soi Langsuan, Lumphini, Pathum Wan, Bangkok 10330

Rated 4.9/5 from 2468 reviews.

Data checked on 4 June 2026.

Order the seabass in salt crust when you visit. The tableside flambé is theater worth watching, and the wine list stays disciplined on French appellations without international drift. The butter service from Nancy is a detail worth noting, and the room runs with Parisian bistro energy that builds through the evening.

You walk in off Soi Langsuan, two minutes from Chit Lom BTS, and the kiss wall is the first thing that registers: eight cinematic panels running floor to ceiling down the dining room's length. The space seats 60 and the open kitchen puts Chef Antoine Darquin's station in view from the bar counter. Sommelier Théo Lavergne built the wine cellar around French regional classifications, and warm sourdough with butter from Nancy starts every table.

The menu opens with truffle French toast at 390 baht and moves through tableside-flambéed seabass in salt crust at 1,990 baht and beef Wellington with foie gras at 2,990 baht. Every table gets the butter from Les Frères Marchand.

The kitchen runs precise French technique. The seabass arrives whole in its salt crust, cracked open at your table, and flambéed right there. The beef Wellington is puff-wrapped tenderloin with foie gras and mushroom duxelles, served at 2,990 baht. The French pigeon with smoked eel and foie gras sits at 2,650 baht and is the signature dish for anyone looking beyond the usual French standards. Wine starts around 1,700 baht per bottle, and the cellar organizes by French region: you move from Jura and Savoie through Loire, Rhône, Burgundy, and Bordeaux without leaving France. The Lavergne list stays regional and tight. The room operates dinner-only, opening at 5:30 PM and running until midnight, with last kitchen order at 11 PM.

The venue earned a Michelin Guide Thailand 2026 selection within its first two years. Reservations are required. Valet parking is complimentary.