Cava Bien Marché ซาว่า เบียน มัคเช่ — Restaurant in Talat Nuea

DISAPPOINTING ANNIVERSARY MEAL!

I’m sorry the owner of this restaurant was so upset at what I thought was a very fair three star review of our experience at this restaurant. (Please see below). But I have nearly thirty years’ experience in food and beverage hospitality, both in the kitchen and front of house, in the UK, continental Europe and Dubai, and so I do know what I am talking about.

My husband did indeed say three times when booking the table that it was for our anniversary; I heard him. Maybe the member of staff who took the call didn’t understand, or forgot to write it down? The waiting staff did indeed try to seat us near the front window to make the restaurant look busy. It’s a practice commonly used by restaurants when trade is quiet. I believe everybody knows that? And the steak was indeed more fatty than it should have been. The snails were still delicious!

The owner advised us in his reply to go to another restaurant next time if we wanted to be treated like royalty. We did so tonight and I gave that restaurant the five stars it deserved so I would like to thank him for that advice.

Below is my original review. I was tempted by the response to change it to two stars but that would be unfair to the staff working that night …

My husband booked a table for us for tonight and said 3 times whilst booking that it was for our wedding anniversary.

When we arrived there were only two other people eating there and the staff wanted to seat us right next to them to make the establishment look busy from outside. We chose another table, then ordered our food. The snails were good. The steak was cooked exactly as we’d ordered but was small and very fatty. We didn’t bother with dessert.

Last year, the restaurant where we ate for our anniversary treated us like royalty and we wish we’d gone back there again instead of to Cava...

Nestled in the charming streets of Phuket Town, ça va bien marché is a French restaurant that redefines casual dining with elegance and class. The restaurant exudes sophistication, blending a French countryside twist with a warm, inviting ambiance that makes every guest feel at home.

Upon arrival, Chef Sebastien personally greeted us, walking us through the menu with care and attentiveness. His patient demeanor, especially as we discussed food allergies, was truly commendable. Adding to the warmth, we had the pleasure of conversing with him in French, which made the experience even more personal. A special salute goes to his wife, who designed the restaurant and its beautiful menus, perfectly complementing the decor’s sophisticated yet rustic vibe.

The atmosphere was flawless—classy yet welcoming, with music and ambiance that perfectly set the tone for the evening.

As for the food, it was nothing short of spectacular. We savored: Duck Parmentier with pear and pottocs. Egg Cocotte with piperade, Iberico ham, and chorizo sauce. Beef Bourguignon Gratin with Parmesan Béchamel. Chicken Breast with purée and onion broth.

Each dish was crafted with precision, showcasing rich, harmonious flavors that delivered exactly what we expected from such a highly regarded establishment. Despite the high quality of the food, the pricing was surprisingly affordable, making it a fantastic value.

Dining at ça va bien marché is not just a meal but an experience—a beautiful blend of French culinary tradition and Thai hospitality. Whether you’re a local or a visitor, this gem in Phuket Town is not...

The entire meal was exceptional. The quality and complexity of the food was on par with some of the most notable fine-dining meals we’ve had, but the food and atmosphere was relaxing and casual - not pretentious at all, which we loved. Best yet, we had two starters, one pasta, and two mains, and the entire bill including service and vat was under 3,000 thb, which also included corkage fee for the wine we brought (500thb). For us, the quality of the food for this price is an insane deal - Cava Bien Marche is definitely a restaurant we will keep coming back to. We only wish chef Sebastien would do something like this in bangkok so we can enjoy his food regularly.

We had- Starters: Mini cordon bleu. The crust was delicate yet substantial, and the tomato sauce somehow worked so well with the blue cheese. Foie gras creme brûlée (we recommend trying it with the restaurant’s excellent butter).

Pasta: Paccheri rigate (huge rigatoni) in an oyster mushroom cream with basil and garlic. This one worked so well with the barolo we brought and we couldn’t get over how good it was.

Mains: Stuffed and rolled pork belly with smoked bacon, prune, and grilled veggies. One of the best pork dishes we had - we dont usually like overly fatty pork but this was done excellently and the various kinds of sweetness from the sauce and veggies really elevated the pork. Duck breast with orange sauce with corn and whiskey sauce and kale cabbage. The duck was fine, but the corn and whiskey purée was next-level and worked so well with the kale. The corn and whiskey purée and kale...