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Le Macaroon

FEATURED RESTAURANT

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F O O D B Y P H O N E ’ S M O N T H LY N E W S L E TT E R

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LE LApIN

BOURBON STREET

Order over 599 THB and get a FREE

pasta Arrabiata

Buy over 499 THBand get a Free box

of brownies

Get a Free Cheese Cake with orders

over 599 THB

THE BLACK SWAN

NADImOS CORNERSTONE

Order a Full Baguette Sandwich and get a

Half one for Free

Get a Free ShawarmaSandwich with order

over 699 THB

Buy 3 Pay 2 -Australia Wines

“THORN CLARK”

BREIzH CREpES

SUNRISE TACOS

Order over 499 THB and get a Free Crepes

Order over 599 baht and get a free slice

of apple pie

THE CEDAR

Order Over 599 THB and get a Free

Veggie Sandwich

2 winners will receive complimentary vouchers at

MAY 2014

Le macaroon is the gourmet patisserie of Sofitel

Sukhumvit located on the right hand side of their

body. The elegant intimate surroundings make it

the perfect contemporary chic lifestyle venue to

meet friends for a gourmet tea or coffee and in-

dulge in a sublimely delicious French pastry served

either street side on The Terrace or in the chilled

comfort of The Library on the opposite site of the

lobby.

Named after the iconic macaroon a sweet me-

ringue-based confection made with eggs, ic-

ing sugar, granulated sugar, almond powder or

ground almond, and food colouring. The macaron

is commonly filled with ganache, buttercream or

jam filling sandwiched between two biscuits.

The name is derived from the Italian word maca-

rone, maccarone or maccherone, the Italian me-

ringue.

The perfect macaroon should have a

smooth shell with no bumps and hold their

shape and don’t fall apart when you pick

them up. They should have Nice Feet’s

that’s the rim or edges of a macaroon looks like

a Ham burger. A crisp thin shell that cracks like

an egg shell when you bite into the moist, soft,

tender smooth inside with slightl chew to the

texture. There should be sweetness coming from

the flavour of fine ground almonds almonds and

not just sugar. The filling should be ganache base

which works perfecting with a fruit infusion.

CONTINUED ON PAGE 2 >>

SpECIAL pROmOTIONS

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Bangkok’s Best Restaurants delivered to your door at your Fingertips!

Here there is always a rotating select of 12 mac-

aroons, 60% will use the must have flavours of

chocolate, vanilla, mocha, rose, jasmine and

blueberry. The remaining 40% play with the fla-

vours of local tropical fruits which in April were

lemongrass and mango, the fruit of the month

for May will be the subtle flavour of lychee.

Playing with the macaroon them Executive

Chef Weerasak Konggum created the Lady

macaroon increasing the size to that of a small

plate and colouring it pink. He stands imported

perfectly ripe imported raspberries filled with a

lychee purée. To give it the final feminine touch

he garnishes the top with a single red rose petal.

This is only available on Friday or Saturday as

fresh imported raspberries arrive in Bangkok on

a Thursday.

As Sofitel is the luxury French hospitality brand

their other signature pastry is Canele de Bor-

deaux a small French pastry with a soft and ten-

der custard centre and a dark, thick caramelised

crust. The dessert has a small striated cylinder

shape approximately five centimetres tall. Made

from egg, sugar, milk and flour flavoured with

rum and vanilla, the custard batter is baked in a

mold, giving the canelé a caramelised crust and

custard-like inside.

He puts exquisite precision into his fruit tart,

the wafer thin biscuit crisp pastry shell is with

fresh raspberry, strawberry, orange, blueberry

and decorated with a fan of razor sliced green

apple. The fruit creates a contrast of sweet and

sour flavours and is decorated with a touch of

temple gold.

FEATURED RESTAURANTLe Macaroon

Opening Hours : 7am - 10pm

2014

Credit cards :

Price per person without drinks :

FBP partner since :

Le MacaroonSukhumvit Road between Soi 13-15 189 Bangkok 10110

Phone: +66-2126-9999

E-mail: h5213@sofitel.com

All major credit cards accepted

500 THB

His Mango Panna Cotto is presented in a trans-

parent container to showcase the precision lay-

ering of panna cotta cheese and mango purée,

topped with a scattering of marshmallow cubes.

The playful presentation continues with his Ti-

ramisu served with an edible white chocolate

spoon, no need for formal cutlery. The pastry

selection continues with Blueberry cheesecake,

Strawberry tarte glazed with jelly and Lemon

tarte garnished with meringue tears

The collective name for the French bread like

pastries is Viennoiseries which means Viennese-

style baked goods which became popular in

France when August Zang opened the Viennese

Bakery in 1839. They include , pain viennois,

often shaped into baguettes; brioche; pain au

chocolat; pain au lait; pain aux raisins; chou-

quettes; Danish pastries; bugnes; and chausson

aux pommes, the French name for an apple

turnover and are often either eaten for break-

fast or as a snack.

Not every thing is sweet they have savoury items

too. The ‘Midi’ lunch menu offers a selection of

delicious sandwiches and home made quiche to

eat in our take away. Not forgetting their hard

to find elsewhere freshly baked breads.

When you feel like adding a touch of French

chic to your lifestyle drop by Le Macaroon.

dinning vouchersat Sunrise Tacos!

Get a chance to win 3,000 THBGet a chance to win 3,000 THB

Beirut restaurants

pERSONALITyOF THE mONTH

HUSSAIN EIDI

“Bangkok has become a large and metropolitan city,” says Hussain Eidi, owner of the popular Beirut Restaurants. “Its the ethnic diver-sity of the people who are living and visiting here that has driven our restaurant expansion. On top of this the eating culture of Thais has changed considerably in the past 10 years. Today, they are much more open-minded when it comes to food and many of them are regular customers at our restaurants.”

“Although all of our restaurants have been located in Bangkok, for sometime we have been looking to expand outside of the city,” Eidi says. “In terms of potential customers, Pattaya seems to be a good choice. We recently opened our first restaurant outside of Bangkok in Foodloft Pattaya on the 3rd floor of Central Festival Pattaya Beach Mall. We are attempting to follow where our customers want us to be and are hopeful this will be a good choice.

“Since we first opened 14 years ago with have steadily built up a Thai customer base,” he continues. “Now we are seeing a growth in the number of Japanese customers. Sometimes at lunch our Thonglor Branch on the 1st floor of Eight Thonglor is fully packed with Japanese housewives. One factor could be that 30% of our menu is vegetarian.

“Lebanese food is the most popular cuisine of the Middle East and many of our customers come from this part of the world. The num-bers, however, vary with the location of the restaurant. At our Plo-enchit Center and Bumrungrad Hospital branches it’s about 40%; at the Silom branch the number drops to 20%-30%; and at our Thonglor branch, it is only10%. At Pattaya, it is still too early to tell.

“As Eid at the end of Ramadan falls on 7 August, we will be having a special menu in all of our branches,” he adds.

“We accredit the popularity of Lebanese food not only to its good taste, but also to its being regarded as one of the world’s healthiest cuisines. Most often dishes are either grilled, baked our sautéed in ol-ive oil; butter or cream is rarely used other than a few in desserts. Veg-etable are often eaten raw, as well as being pickled or cooked. Herbs and spices are used and the freshness of ingredients is very important.

“We have expanded to several locations, but we work hard to main a high and consistent level of quality. As an authentic taste is what defines Beirut all of the Lebanese spices are imported, but as we also

focus on freshness all fresh ingredients are sourced locally. At Bei-rut, we never compromise on authentic flavour or the freshness of the products that we use in our restaurants.

“The most popular element of Lebanese cuisine is mezza, a ban-quet of appetisers,” he adds. “That is why our best selling dish is always Hummus, closely followed by Tabuleh. Falafel are also very popular. All the wraps are popular at lunch as they are easy to grab and go. The BBQ dishes are also a big hit among our customers.”

Lebanese food is now a part of the dining scene in both Bangkok and Pattaya. Its popularity is fuelled by the Beirut chain of restau-rants, a group that emphasizes authentic taste and fresh quality in-gredients. If you have never tried Lebanese food, by all means drop in at one of the Beirut Restaurants. You are bound to be impressed with the experience.“As an authentic taste is what defines Beirut,” he says, “all of the Lebanese spices are imported while fresh ingredients are sourced locally. As we focus on freshness, its important to make sure that our ingredients are best quality and very fresh.”

9th May 7pm, 10th May 4pm, Prince Mahidol Hall, 25/25 Phut-tamonthon Sai 4 Rd.-Salaya, Phut‏tamonthon Nakonpathom 73170

9th May 2014 9.30am, Sanam Luang the field in front of The Grand Palace

13th May 2014

11th May 2014, 6am Suan Luang Rama 9 Park

19th May 2014, 7pm FCCT, Penthouse Maneya Centre, Chidlom

14th May 2014, 9am, Himipan Gallery, Sukhumvit Soi 31

150 years or Richard Strauss

Royal ploughing Ceremony

Lotus painting

Visakha Bucha Day

Singha Bangkok 14K Run 2014Tkts THB 3,200 or THB 29,000 for a complete table of 10.)

Swiss Film Screening

The Thailand Philharmonic Orchestra’s yearlong celebra-tion of Richard Strauss’ 150th birthday continues with per-formances of his Oboe Concerto and the Der Rosenkavalier Suite. TPO Chief Conductor Gudni A Emilsson is joined by Berlin Philharmonic oboist Christoph Hartmann as Strauss’ birthday continues

It marks the beginning of the rice-growing season. It has Brahmin origins, King Rama IV added the Buddhist compo-nent to the ceremony. It has been held on this site since 1960.The Lord of the Plough (The Lord Chamberlin) takes two sa-cred white oxen to the ploughing field and offers the seven types of food and drink grass, paddy, maize, sesame seeds, soy bean, water and liquor which they select indicates the prediction for the upcoming harvest

Celebrated on the full moon day of the sixth lunar month. Vi-sakha Bucha Day is one of the most important days in Bud-dhism because of three important incidents in the life of The Buddha, i.e. the birth, the enlightenment and the passing away, miraculously fall on the same month and date, the Vesak full moon day. Buddhists worldwide gather on this day to worship to recollect the wisdom, purity and compassion of the Buddha.

You do NOT need to know how to paint nor need to be an art-ist! In this class we’re going to be dabbling in colour and apply the colours you develop to your lotus canvas. This class is the next best thing to a massage.

A mini marathon sponsored by Singha Water, runner have a choice of either 7km or 14km courses

La Petite Chambre (The Small Room) 87 mins directed by Stephanie Chuad/Veronique Reynard courtesy of Embassy of Switzerland who are providing wine, cheese and snacks.

When? What? Description more info?

www.jogandjoy.com to download application THB 300

WHAT TO DO IN BANgKOK

www.anz-bangkok.org for details

Tel 0-2800-2525 Ext. 153, 154

Tel 0-2652-0550/1,Email info@fccthai.com