Le Beaulieu at Hill Lodge Resort
A Restaurant Worthy of a Special Occasion
Le Beaulieu is one of the highest rated French
restaurants in Bangkok. Recently, it opened a branch in
Chiang Mai, at Chalaluck Bunnag’s Hill Lodge Resort in
the mountains above the city. Last month, I attended a
buffet dinner there to mark the grand opening.
The dining area is roofed, but otherwise is open air. I
am told that, on cool evenings, it is warmed by an open
fire. The restaurant has a splendid view down the
hillside to a well-groomed, spacious lawn and a lily
pond with fountain. The location certainly adds great
charm. The restaurant itself can accommodate up to 30.
We ate at tables on the lawn, which allows for about 100
The Bangkok restaurant is subtitled “cuisine by Herve
Freward,” while this branch credits the cuisine to
Chalaluck Bunnag. I talked with Herve Freward about what
differences and similarities there would be between the
two branches. He told me the menu in Chiang Mai was
simpler, and in a more moderate price range, but the
emphasis on the best ingredients would remain the same.
Le Beaulieu describes the food as French contemporary,
with fine ingredients presented with a clarity of taste.
Which brings me to the most important aspect of a
restaurant, the food. We started with appetizers of Thai
herbs enclosed in a rice crepe and deep fried – a
delicious variation on Thai food. As a soup I enjoyed an
excellent bouillabaisse. There was a choice of roast
meats, fish and other dishes. My two favourites were the
sea bass with beurre blanc sauce and the lamb stew. The
subtle flavour of the beurre blanc sauce complemented
the flavour of the sea bass well, while still allowing
the taste of the fish to come through clearly. The lamb
stew, with tender meat and succulent, savory sauce, was
well complemented by the red wine served. This was a
soft and approachable Shiraz merlot blend from Western
Australia called Mission.
There were a variety of desserts and a cheese plate. The
centerpiece, however, was a special chocolate cake
decorated in honour of the occasion. See the photograph.
This cake came from Gallothai, who make Belgian
chocolate in Thailand and have a shop on Bamrungrat Road
in Chiang Mai. It was so rich in chocolate that it
needed a serrated knife to cut. As a fellow diner, Mary
Berbae, commented, you know you are in a really
sophisticated restaurant when you can eat the roast beef
without a knife, but need a steak knife for the
To give an idea of some of the items and prices on the
regular menu, here are just a few examples: organic
salad 290 baht, deep fried frog leg with rocket salad
490 baht, zucchini soup 160 baht, grilled salmon with
red wine sauce 520 baht, pot au feu 850 baht, grilled
lamb chops with rosemary sauce 950 baht. Note that
prices are plus tax and 10% service. To get there, take
the Canal Road south from the city. Turn right on the
road to Samoeng. Drive about 18 km and you will see the
Hill Lodge Resort on your left. The web site is
www.hill-lodge.com and the telephone number is 053 365
011-2. I’d like to hear from you on your experience of
this restaurant. Please contact me at: [email protected]
Salmon, Broccoli and Potato Bake
This recipe was inspired by the Yorkies Global
Recipe Book (B. 500 and available at Yorkies in Jomtien, proceeds to the
Yasothon School charity) and is really a family favorite, and does not take long
to cook. It came from Tony Coghlan in England.
Place potato wedges in shallow microwave dish, cover and cook
for 10 minutes on high (turn after 5 minutes).
Now add broccoli, cover and cook for three minutes.
Mix the cream and mustard, with a brief sprinkle of ground pepper.
Place the salmon pieces between the broccoli and potatoes and then pour the
cream/mustard over, making sure most of the broccoli is covered.
Now sprinkle with the cheese and place under the grill for five minutes, or
until the sauce is bubbling, the tips of the potatoes are golden and the salmon
is just cooked.
Ingredients Serves 4
Potato cut in wedges
Broccoli 1 head broken into florets
4 (cut in large pieces)