Following Le Normandie’s recent renovation, Chef de Cuisine Arnaud Dunand Sauthier unveils a rejuvenated lunch menu. Using only the freshest ingredients, many from the Royal Projects in the north of Thailand and the best produce that Le Normandie Chef de Cuisine Arnaud Dunand Sauthier’s native Normandie and Brittany regions have to offer, highlights include Duck foie gras terrine with cocoa & quince; Challans duck with turnip and raspberry; and Brittany langoustine, black winter truffle and pointed cabbage.
Chef Arnaud and Le Normandie’s team also invite all foodies and culinary adventurers to discover the two, four and six-course tasting menus available for lunch Monday to Saturday.
