Palmier by Guillaume Galliot — Restaurant in Yan Nawa Subdistrict

A shameful experience. This review is inspired in part by the manager of this sub-par establishment whose belligerence was only overshadowed by the poor performance of this restaurant. I recently made the mistake of booking Brasserie Palmier as an alternative venue for my birthday lunch given some some of the recent word of mouth descriptions about how things had changed for the worst at the Mandarin Oriental's Le Normandie, given the departure of its previous chef to greener pastures. This turned out to be a grave error of judgement. Some of the warning signs were present when we arrived at the Four Seasons which appeared largely deserted and so we were left to fend for ourselves in locating the restaurant and when we arrived we were initially shunted to the nasty table at the rear of the restaurant (we moved outside of our own initiative immediately). Being mostly empty and that I had flagged it was for a special occassion I found this curious but it was an omen of what was to follow which included: burnt bread rolls, the worst steak tartare I've ever had in my life (and I've been to some dodgy French establishments in my day), a flavourless grilled octopus dish on a bed of gritty mashed potato (we were later told is was a foam...which is a stretch of the imagination given how dense it was) a pedestrian, albeit competent scallop tartare, followed by a flavourless Sole Grenobloise. Our main waiter to be fair tried to make the best of a bad situation but when it was noted that we didn't think much of the food a succession of other waiters and then managers came to "ask" why we didn't like the food. The tone was clearly inquisitorial, not concerned. When we explained clearly that it wasn't up to scratch we were infomed that we didn't understand the dishes...I mean really, talk about asking for a spade when you've already dug a hole... If there was a theme to this depressing experience it was an abundance of bland flavours with ingredients of suspect freshness and provenance, which is really unacceptable at this level of venue and price point. Disgusted we paid the bill (effectively paying to not eat), left behind most of a bottle of wine, and went to a street food reasturant to have a proper lunch. Lesson learned, won't bother again and will actively...

It’s one of the worst restaurants in bkk. From someone who travels to bkk every year to tick all Michelin starred restaurants. When it’s opened this year, I was wondering why there wasn’t any star to a collaboration project from the chef of Caprice HK. Now I know why. Worst escargots in my life, even random French bistros in Shanghai would do a better job. Chef’s Shanghai project - 1929 by Guillaume was a huge disappointment too and this one, has a menu engineering that 90% of the dishes are the same as the Shanghai one. Ok done with the mediocre food, now the lousy service, it always takes forever for you to wave your hands to have the numerous service team to “notice” you unless you shout or otherwise, you just wait forever, until the service team walk pass you to serve the “familiar faces” they seem to be acquainted with. When I finish the meal, oh it takes forever for them to settle and the cashier/waitress just stop me while I was leaving the lady’s room in order to bring me to the bar counter to input password for my card. Excuse me? Could you bring the little ATM machine to my table? And after that she could simply hand back the card to while she did not. She mentioned she would bring the card back to my table while I was waiting and in the meantime, my car had arrived at the hotel lobby entrance. The restaurant reponsible finally brought the check which I had settle without returning my card. Of course he left immediately right after dropping the check on the table and I waved and “excuse me” volumed up a bit to him to get his attention when he’s just next to my table serving the couple. Oh he did not even want to turn back and it’s the service team girl who noticed it and hurried to my table to finally bring my card. All simple service details, this team wonderfully managed to screw them all. I’d have to admit, Michelin holds its standards in Thailand. Normally I won’t write anything if it’s a mediocre one, and for this special experience, I need to contribute a dedicated article for it in other social media as well for all...

A restaurant deserted by its chef A very disappointing experience: while you feel you are being serve a nice dining experience by very good level of service and the environment itself, the food is….. BLAND. Completely. I ordered as starter a buratta, the presentation was very nice and pleasing and was expecting the feel the same in my mouth. Result? had absolutely no taste, no seasoning, no taste in tomatoes. Nothing. We the ordered the very plebiscited Lobster, who even my friend recommended to come to this place because it was the « best In Town ». Once again service was great, presentation perfect but taste…. We felt the cream and the gnocchi but the lobster had absolutely no taste and was overwhelmed by the amount of cream we had. Very very disappointing experience. We then raised the issue and felt like to staff understood the problem (but like it was expected)? We wanted to give one last chance to the restaurant by ordering dessert (cause you judge a good restaurant by its dessert right): we ordered the pistachio flan as I am a huge fan of pistachio. Verdict: the flan was under a huge portion of chocolate spread (why) and the whole was just disgusting by the end of the portion. Mocktail wise, the Very Berry was very sweet. The trap of not well made mocktail is indeed that they end up being just syrup and water. It was the case there.

1 star for the experience because the price was just too much for what we felt. 4 star for service as they were very nice we almost fell sorry for them working in this place: a restaurant abandonned by its chef based in Hong Kong and is just a restaurant made to get money for Guillaume Galliot more known address in...