The Reflexions, Plaza Athénée Bangkok, A Royal Méridien

DAYS OF BUSINESS

Mon - Sat:	18:00 to 23:00

The Reflexions offers a modern French fare in a relaxed and congenial ambiance where service is attentive and unobtrusive. The restaurant is animated by a spirit of adventure and discovery. A 'vibrant cuisine' with intense flavors and satisfying textures created by Chef Thibault Chiumenti using always the best available produce based on the season and freshness of the ingredients. A creative fine cuisine with a touch of traditional French fare served carefully prepared in refreshing new ways. Wine enthusiasts can indulge in an extensive wine list with a wine boutique selection providing exceptional value to guest.

The restaurant décor is a charismatic in design; a favorite meeting place suitable for formal and informal meals whilst Reflexions aspires to be a fun place for revelers to unwind.

Chef	Thibault Chiumenti - CHEF THIBAULT CHIUMENTI, PLAZA ATHENEE BANGKOK, A ROYAL MERIDIEN ”THE PASSION OF CONTEMPORARY FRENCH CUISINE IS LIMITLESS ; MY FOOD IS A CULINARY JOURNEY TO DISCOVER ” QUOTE BY CHEF THIBAULT CHIUMENTI Savour French cuisine with Chef Thibault Chiumenti’s a native of France at the delights of fine dinning in award-winning French restaurant “the Reflexions”. Thibault Chiumenti graduated in the field of cooking at CAP-BEP, Osny, France in 2001. After that he received his training in pastry and dessert at EPMT, Paris, France for 2 years. Chef Thibault began his first apprenticeship at “Ermitage des loges” Traditional cuisine, St Germain, France. Then he started to gain more experience as a cook number 2 at the “bourse de Paris” restaurant, Palais Brognard, Paris, France and 2 years later, he joined “Ritz Paris”: The Leading Hotels of The World as a clerk cook number 1 in France. Soon, he decided to move to “Daniel” restaurant in New York, the United States of America in 2005 as a Chef de Partie (line cook) which was voted as one of the Best French restaurant, Top French Cuisine, Top Food, Top Service among others. He has recently jointed Plaza Athénée Bangkok, A Royal Méridien Hotel; Starwood Hotels & Resorts as a Chef de Cuisine in The Reflexions restaurant which was chosen as one of “Bangkok’s Best French Restaurant Awards 2006”. Discover French cuisine in a chic atmosphere with a touch of traditional French fare served in refreshing new ways by Chef Thibault Chiumenti such as Lentil soup with poached foie gras and rosemary emulsion, Mushroom and ricotta cheese ravioli with parmesan emulsion and fresh herb salad, Pan fried sea bass on potato crust with “haricot vert”, confit cherry tomato and thyme jus, Roasted snow fish with pepper “piperade” Baby artichoke and chorizo grimolata, Duo of lamb with vegetable galette, garlic confit and rosemary brochette and more. A brief overview of how you got to where you are today: After I worked in Paris and New York in various famous restaurants, it was a good time and good opportunity for me to face another challenge: to take the post of chef de cuisine at the Reflexions restaurant in Plaza Athenee Bangkok. I saw it as my chance to develop my cooking style and improve my creativity. Born: Maisons Laffittes (France) Home: Paris Age: 23 School: Centre de Formation en Alternance; A.Chauvin (95) Osny (France) CAP cuisine (2 years) EPMT (75) Paris (France) BEP cuisine (1 year) Inspiration: I start cooking with my grandmother during family dinners. I saw in her a real passion in cooking. I feel free when I created new dishes. There are so many products, so many possibilities, and so many flavours. Cooking for me is an everyday challenge because in kitchen you learn so many new things. I’m so happy to be here in Thailand, my collegues have a real interest in new cooking style and I’m happy to share what I’ve got. Tools: To be the best cook, you first need your “head”, a good knife and most importantly to know what is happening to other restaurants. Other Passions: Football, music Favourite dish to cook at home: chicken liver salad Most Inspirational Chef: Mr Guy Christman (Chef of Palais Brognard Paris) Most Used Cookbook: Thuries Magazine Hot food: I like hot food because I can mix so many ingredients together and the taste is much better compared to cold food. It has more texture and appealing smell. What makes for success: Everybody can be successful, you just need to work hard and see what’s happening in other restaurants, the new products in the market. Always select the best product, it’s very important. Any favorite ingredients: Tomato, peppers, zucchini, sea bass, duck meat, foie gras
Payment Options	Cash, Amex, Visa, Mastercard, Diners
Features	BYO (Wine Only), Dress smart, Dress smart casual, Licensed, Private dining area, Secure parking, ฿1000 corkage Per-bottle
Ambience	Contemporary, Live music, Luxurious, Relaxed, Sophisticated, Trendy
Food	Vegetarian option
Styles	Sit down
Entertainment	Audio visual, Stage
Suitable For	Birthday/Anniversary, Business lunch/dinner

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	60	n/a

Awards

2007 - French Category - Winner of Bangkok Best Restaurant Award 2007

"Menu influences come from the cuisine’s of the Mediterranean, Italy, Southern France, Caribbean, Latin America, Southwest, California, Hawaii and Asia."

N/A, eat2eat - January 2007

"Decorated in a contemporary style complete with faux star-lit sky ceiling and marble floor...Before the meal, complimentary tasters are served to tease diners with the chef's latest creations. The appetiser combination platter gives hints of the resourceful culinary skills of the chef and offers an exciting and wide range in taste featuring foie gras, smoked ocean trout tartar, rock lobster terrine, seared tuna and frog legs..."

Naphalai Areesorn, Thailand Tatler - January 2007

"Step across a marble floor, around a long brushed-metal bar and into the cool glow of blue and violet light that helps to set the mood for a jazz trio with vocalist. A black, pin-holed ceiling mimics twinkling starlight. Interior angles are sharp, colours muted. The restaurant's private room occupies a balcony overhead. Special mention must be made of an exceptionally attentive and unfailingly tactful staff. Diners will visit a very well-run restaurant."

Naphalai Areesorn, Thailand Tatler - January 2006

"It is a very modern restaurant and the menu is the same. Of course the food is cooked and presented with great care and much thought goes into the presentation.. There is live music that comes from a talented trio who will play virtually anything you ask for. A good restaurant with some nice music: a bit stark maybe when not so full."

Sam Worthington, Sam Worthington A restaurant reviewer at large! - November 2005

"It was genuine cutting edge modern French cooking and, on that basis, the cooking, if in France would almost certainly gain one star, if not two, from those tyre people turned restaurant reviewers."

Sam Worthington, Sam Worthington A restaurant reviewer at large! - January 2005

"California Chef Steven Thompson found two culinary regions he wanted to adopt as his own: Asian and Latin American. We asked if his "New World Cuisine" menu represented a change in his cooking philosophy. He shook his head. "It's always been the same," he said. "Start with the best. Don't mess it up, but use imagination. Fresh attitudes go along with fresh ingredients.”"

Brian Kent, Bangkok Post - January 2003

The Reflexions, Plaza Athénée Bangkok, A Royal Méridien

The Reflexions, Plaza Athénée Bangkok, A Royal Méridien

DAYS OF BUSINESS

Chef

Payment Options

Features

Ambience

Food

Styles

Entertainment

Suitable For

Restaurant areas and private dining

Awards

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