Scrumptious sunset supper: L'Arôme by the Sea, where French flair meets Phuket’s air
Since Thailand's Michelin guide extended to include Phuket and Phang-nga in 2019. The increased attention being given to this area has unquestionably inspired restaurateurs to break new ground. L'Arôme By the Sea has emerged as a rising star in the revived dining scene by deftly juggling progressive methods with classic French culinary skills. Combining the spectacular scenery and fresh-caught produce, L'Arôme by the Sea excellently captures what Kalim bay has to offer. The restaurant presents a contemporary French dinner with sea air and major flair, featuring multiple mouthwatering dishes that draw on both the ingredients from Thailand and the Swiss Alpine roots of Yannick Hollenstein, the restaurant's executive chef.
CR : L'Arôme by the sea
The superb sensory experience is presented by the seven-course "Menu Prestige" meal (also offered in five courses), where each dish is a meticulous work of culinary art. The "either/or" option for five of the seven courses allows guests to tailor their specific gastronomic experience. The course begins with 3 pieces amuse bouche consisting of a foie gras macaron, a fishbone-shaped potato cracker, and a charcoal tartlet stuffed with authentic Swiss Bündnerfleisch and asparagus mousse. Followed by the thinly sliced cured king mackerel from Phuket wrapped with radishes, placed over mackerel tartare, and encircled with melon gazpacho and sea grapes. The next course is a selection between a complex foie gras au torchon served with French toast with Chalong Bay rum jelly or the pan-seared Hokkaido scallop with peas, black garlic, and a citrus vinaigrette. After that, the diners are faced with another tough choice between the astounding Phuket lobster with pumpkin cannelloni, bathed with lobster soup, or ‘Chef’s Catch’ where the entire dish varies depending on what chef Yannick caught that day.
CR : L'Arôme by the sea
If you select the imported Brittany cod, the next dish also includes seafood. It is served with a saffron cauliflower purée and sturgeon caviar after being poached at a low temperature. The alternative option is the smoked cheese fondue, which has five-cheese tortellini, onsen eggs, and potato foam within. The last main dish comes with the pick of either French quail ballotine, or tender Australian Wagyu striploin (MB6+) served alongside white asparagus paired with confit egg yolk, and French morel, topped with bordelaise sauce. As the course comes to an end, rhubarb compote, basil sorbet, and Greek yogurt foam make the intricate pre-dessert, which is followed by the final dessert dish of either the artisanal cheese course or mango sorbet served with passion fruit and mint foam. With this level of attention to detail for each dish, L'Arôme by the Sea is an ideal addition to Phuket's dining scene altogether. It is with no doubt that Chef Yannick and his crew will continue to illuminate the industry with tremendous success in the years to come.
CR : L'Arôme by the sea