Le Cochon Blanc
Time Out says
The former location of Ba Gaa Din is now transformed into an American-meets-French smokehouse
The space recently vacated by Thai fusion eatery Baa Ga Din has been taken over by Le Cochon Blanc, Sukhumvit’s new “pig” on the block.
Instead of vibrant hues and quirky Thai pop culture motifs, the restaurant gives way to the darkly cool interiors curated by co-partner Frederic Meyer (the man behind the cutting-edge designs of Issaya Siamese Club and Pizza Massilia). Black paint, chandeliers and wall-mounted taxidermy are evocative of a Greyhound restaurant—but a tad bit more luxurious. Flamingo-patterned wallpaper provides a vivid contrast to the dramatically dark décor.
The entrance is dominated by a gigantic open-flame grill helmed by Ba Gaa Din’s former chef Chandler Schultz who delves into his American roots and cooks up perfectly-grilled meats like smoked barbecued pork ribs (B580 for half/B870 for full) and dry-aged Angus strip loin (B1,000/350 grams). House-made barbecue sauce, infused with pineapple, green chili and spicy Isan-style dipping sauce, is reminiscent of the flavors of Baa Ga Din. Also on the menu are smoked salmon from Scotland served with lemon cream and small blinis (B490), meaty crab cakes served with smoked remoulade sauce (B490) and a salad of duck ham with Belgian endive, fennel and mandarin, and drizzled with brown butter vinaigrette.
Legendary sausage master Emmanuel Chavassieux from France produces sausage exclusively for Le Cochon Blanc. Chef Arisara “Paper” Chongphanitkul from the Issaya Group churns out superb desserts like a signature strawberry cheesecake (B390) and a bitter chocolate petit pot that comes with a thick chocolate mousse, light vanilla-flavored Chantilly cream and edible gold pearls.