Opposite ‘The Nature’ hotel at the north end of Kalim beach
An elegant French restaurant located on the shores of Patong Bay, offering contemporary French cuisine with stunning sunset views and creative beverages. Perfect for special occasions.
Open time: Daily 4 -11.30pm
Resevation: Tel: 0 7634 6271en.laromegroup.com/laromebythesea
Prepare the foie gras by separating the two lobes and denerving the lobes, starting from the main veins. Continue gently denerving until all the secondary veins are removed.
Place the lobes in a mixing bowl with the open sides face-up and season with salt, pepper, truffle oil and port wine. Place the seasoned lobes in a terrine one by one and press down firmly to remove any excess air and ensure a nice fit.
Vacuum seal the terrine and refrigerate overnight.
The next day, remove from the refrigerator and cook with a sous-vide machine for 1 hour at 57 degrees celsius. Once done cooking, drain the liquid fat into a container for later use and place the terrine in an ice bath for approximately 15 minutes. Next, wrap the surface of the terrine with cling film and refrigerate for 2-3 days before serving.
Serve with homemade pain d’epices (spiced bread)
Chef Bio : Sopa Sosan (Chef Ann)
Born and raised in Krabi, Chef Ann fell in love with cooking at a young age. Coming from a large family, she was inspired by her father who was the cook of the house, often accompanying him to forage for wild local vegetables to prepare for the family meal. This sparked her appreciation for seasonal ingredients and pushed her to try experimenting with new combinations of flavors and ingredients.
She started her professional experience in the kitchen at the young age of 18, quickly making her way up to become Head Chef of the Diamond Cave Resort and Spa in Railay. Following her passion brought Chef Ann to her first five-star hotel experience at The Rayavadee, where she instantly fit in with the fast-pace and high standards required in a top-level kitchen. Ambitious and curious to learn more, she continued to gain experiences at various fine dining restaurants and five-star hotels in Bangkok, Phuket, Krabi and Koh Yao Noi, such as Six Senses Koh Yao Noi and Sofitel Krabi, before joining the L’Arôme by the sea opening team.
At L’Arôme by the sea, she leads a team of female chefs and continues to inspire and innovate the gastronomy scene by combining local elements from her childhood with her mastery of French culinary techniques.