Chef Arnaud Dunand cooks the Alps with intention and specificity. The menu is devoted entirely to the region’s food culture across France, Switzerland, and Italy, shaped by altitude and climate.
Cuisine of the Alps
Chef Arnaud Dunand cooks the Alps with intention and specificity. The menu is devoted entirely to the region’s food culture across France, Switzerland, and Italy, shaped by altitude and climate.
Traditions Shaped by the Mountain
Alpine food is too often reduced to comfort or a seasonal indulgence, when in truth it is a cuisine of its own, layered, disciplined and profound. At Maison Dunand, the choice is clear: the Alps are not an accent, they are the point of view. The menu draws on essentials like long-simmered broths, slow-cooked preparations, high‑pasture dairy and time-honoured preservation, creating flavours that are true to the mountains.
In Bangkok, this perspective is exceptionally rare. This is Thailand’s only Alpine fine dining restaurant, Michelin-starred yet deeply personal. It carries the feeling of the chef’s home, expressed through a tasting menu.
An Alpine Journey in Courses
Each course is designed as a marker along a trail, carrying you from valley to altitude and back again. The progression balances richness from dairy and slow-cooked preparations with brightness from herbs, acidity, and clean lake fish.
The table becomes the path: an Alpine arc expressed as one coherent journey.
Ingredients with a Sense of Place
High pasture dairy and aged cheeses bring richness and depth. Wild herbs add lift. Buckwheat and rye ground the cooking with nutty, resilient flavour. Preserved ingredients and cured meats carry the memory of winter. Cold water fish from lakes and rivers stays clean and delicate.
At Maison Dunand, Chef begins with the Alpine pantry itself: Beaufort and Abondance from mountain dairies, farmhouse butter and cream, Tomme de Savoie, wild génépi and mountain thyme gathered in summer, buckwheat and rye, chanterelles and cèpes, blueberries and alpine honey, lake trout and Arctic char, and cured meats such as viande des Grisons and jambon de Savoie.
Sourced from small Alpine producers he has longstanding relationships with, these ingredients are rarely found in Asia, and they shape the menu whenever possible. Maison Dunand honours traditional Alpine methods while refining them, so the flavours remain true, but the experience feels balanced and contemporary. Complemented with local ingredients, Chef builds his own story on the plate, guided by a simple belief: everything begins with great produce.
The Alpine Cellar
The beverage program traces the same trail as the menu, built to echo and elevate the food. Freshness where the menu is rich, depth where the menu is lean, and a clean finish that prepares you for the next course. The list focuses on bottles and by the glass selections that pair naturally with each dish.