Over the last couple of years I have indulged in many excellent dining experiences sitting on the top floor of the Dusit Thani Hotel overlooking the lake at Lumpini Park, most especially gibier in the autumn season, which have included: wild boar, hare, venison, pheasant, partridge, and grouse.
Today I have just finished a very delicious business lunch consisting of two courses, I was on good behavior and passed on the dessert course, terrine of foie gras and lobster was the first offering, followed by a small tasting portion of the lamb parmentier graciously offered by the management, ending with scallops in a saffron foam 550 baht. There is only one suggestion, in an otherwise constantly improving restaurant, and that is that the wine by the glass and house wines could be improved.D’Sens is a branch of the French company owned by the twin brothers Jacques and Laurent Pourcel who have been awarded two stars in the Michelin guide for their famous restaurant “Le Jardin des Sens” in Montpellier, France. Philip Keller is resident chef at D’ Sens at the Dusit Thani and the front of house is managed by Jean-Yves Francois. More Photos