Fine French Cuisine at Exceptional Value at The Allium’s Saturday Brunch

Fine French Cuisine at Exceptional Value at The Allium’s Saturday Brunch
Share on facebook
Share on twitter
Share on pinterest

When it comes to indulgent brunches in Bangkok, few places can compete with the exquisite offerings at The Allium, located in the luxurious The Athenee Hotel, a Luxury Collection Hotel, Bangkok. Recently launched, it’s Saturday Brunch, a culinary indulgence crafted by the talented Chef Remi Verrier. With 15 years of global experience, including training under culinary legends Alain Ducasse and Claude Bosi, Chef Remi brings a unique blend of modern French cuisine with Middle Eastern and Asian influences to the table.

The brunch menu at The Allium is a testament to Chef Remi’s culinary rich background, featuring a variety of fine French-inspired dishes, made a la minute. The selection although not extensive, is certainly refined, we found ourselves able to order one of each dish and excited to go another round of our favourites, which is more to be said than gorging on lukewarm bane-mare curries and flaccid seafood on ice. Every week changes according to season and Remi’s unique flair so be sure to reach out directly to find out what gems will be on the menu. 

What we love about the packages is the unique twist, instead of choosing the beverage package for your brunch menu, you choose the beverage package to which the menu is unlimited! Although with some exceptions, like the Lobster Thermidor for example, which is about the best Lobster Thermidor we’ve had on any unlimited brunch – ever.

Cold and Raw Delights

  • Tartare: Choose from Tuna, Red Snapper, or Beef, each prepared with the utmost precision and freshness.
  • Cold Cuts and Seafood Platter: Indulge in an array of premium cold cuts and a seafood platter boasting Prawns, Razor Clams, Sweet Clams, and Fines de Claire Oysters.
  • Croque Monsieur: A classic French favorite, executed to perfection.
  • Scallops Grenobloise Style: A sophisticated dish with a delightful combination of flavors.

Main Courses

  • Bavette Steak with Bearnaise: A succulent steak paired with a rich and tangy sauce.
  • Red Snapper Tempura: A French twist on a crispy and delicate fish dish.
  • Boston Lobster Thermidor: Available as a half portion (650THB) or a full portion (1,200THB), this luxurious dish is a must-try.


  • Mango Cheesecake: A tropical take on a classic dessert.
  • Chocolate Brownie: Rich, fudgy, and decadent.
  • Fruit Platter: A refreshing assortment of seasonal fruits.

Complementing Chef Remi’s culinary artistry is the expertise of Sommelier Guillaume Perdigues. Awarded the first MICHELIN Thailand Sommelier Award in 2023, Guillaume is more than just a sommelier; he is a guide and entertainer, ensuring your drink choices perfectly enhance your dining experience. With Chef Remi Verrier at the helm and the guidance of Sommelier Guillaume Perdigues, guests are guaranteed a memorable culinary experience. Whether you’re a food enthusiast or simply looking for a luxurious brunch spot in Bangkok, The Allium Saturday brunch is the place to be and appreciate it at the utmost value. 


The Allium at The Athenee Hotel, a Luxury Collection Hotel, Bangkok located on the royal grounds of Kandhavas Palace pays homage to Princess Valaya Alongkorn, blending historical elegance with contemporary culinary excellence. With a menu that changes every two to three months to ensure seasonal freshness, and a bespoke cocktail and extensive wine list, dining at Allium is always a fresh and delightful experience.


Subscribe to our Newsletter

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Share this post with your friends

Share on facebook
Share on google
Share on twitter
Share on linkedin

Google Gemini, explained

Artificial intelligence has become this year’s wonder technology. But because it comes in a lot of different flavors from a lot of different companies, it

Read More »

Leave a Reply

Your email address will not be published. Required fields are marked *