Le Cochon Blanc unveils an evolution led by the renovated grill pit and a new menu. The new approach involves almost every process of cooking on the giant pit, more vegetable options and new desserts.
After cooking with the pit for the last year and a half, we think it's time to realize the full potential of our unique grill station. Therefore, we refurbished the pit, adding more levels for slow cooking, a huge steel plancha to use as a range, and more ways to control the heat of the coals. Now there is nothing we cannot cook on live fire.
From now on, the grill will not only take the center space of the restaurant, but also the center stage in our approach to food. You will see different fruits and vegetables hanging from the top, cooking on different levels of the grill and even directly in charcoal, rotating on a daily and seasonal basis, and more cooking methods executed on the pit. Which also means every dish now has something coming from the grill. Meanwhile, you can also expect top-quality products and ingredients made in-house from scratch, from bacon, smoked salmon and everything cured, to pasta, condiments and every sorbet and ice cream.
The new menu follows the upgraded potential of the grill pit, with some highlights including oyster and mussel veloute, tomato and smoked mackerel, and grilled corn salad. The oyster and mussel veloute comprises a creamy soup of Monsieur Jean-Paul oysters and Bouchot mussels, served with a rich grilled oyster with charred leek butter. In tomatoes and smoked mackerel, French mackerel undergoes several processes of house-curing and smoking before being served with beautiful fresh tomatoes from Chiang Mai and preserved bell peppers from the grill. Sweet corn is grilled a la minute for our new grilled corn salad, which will be tossed with homemade smoked chili paste, and served with lime, coriander, and crispy shallot.
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Main dishes not only span across different proteins grilled on the pit, but also cover barbecued vegetables, and a homemade pasta. You can expect miso-sato-glazed pumpkin and coal-roasted pineapple among other rotating grilled vegetables in the barbecued vegetables dish. Our bone-in grilled chicken gets different marination for breast and thigh, resulting in the textures perfect for each part. It is served with chicken jus and a vegetable pain perdu, both warmed and cooked on the grill pit. We now serve Nan-province pork jowl rubbed with the spice mix that we used for our pork ribs, smoked and grilled, and served with pomegranate molasses and sunchoke crumbs, and three options of grilled beef: Black Angus hanger steak, Australian wagyu striploin and prime rib, which will be served with barbecued vegetables and housemade condiments of the day.
Old favorites like grilled romaine salad, crispy veal sweetbreads, house-smoked salmon, crab cakes and barbecued short ribs still remain on the menu, although some have gone through changes in presentation.
With all these updates on the grill and the way things cook at Le Cochon Blanc, you will therefore get more sight our chefs in action at the pit throughout the night, giving more chances to listen from and have a chat with them about the food.
Le Cochon Blanc Open daily 6-11pm
Address: 27 Soi Sukhumvit 33 Wattana Bangkok 10110
Tel. 02 662 3814