CHEF BUUM

Not quite 27, Chef Buum is at the helm of Bonjour and I only need 3 words to describe our experience ... Truly & Wonderfully French! His full name in Thai is Siwametr Boonyarittiwong which I guess is a good reason why he uses a nickname. Speaking fluent French Chef Buum was schooled in France in the culinary arts but upon graduation he was asked to join the teaching staff as an 'Assistant Professor'. Coming home last year he joined the Bruzaud-Grille brother & sister team to open Bonjour 15-months ago, as Chef de Cuisine. His menu is extensive, with focus on the most traditional of French 'tastes'. We over-indulged (so what else is new) and ordered extra dishes under the excuse of trying out the Chef's litany of culinary poetry.

Dora had the most delicious rack of lamb, sourced from a special farm near Pauillac in the Pyrenees hills. I had roasted cod, a fish I love and it is always a good test of the kitchen. The dish, however, comes with a light, creamy seafood-lemon sauce, with periwinkles .... some over the cod, some standing on tiny boiled potato cylinders, not to mention the slithers of aromatic baby leek at the bottom. Just visualize the presentation, this dish is serious French cooking at award winning standards. It is a true winner. In addition we also had sauteed frog legs, Buum's interpretation of bouillabaisee with sea bass, a tuna sashimi salad, plus a bottle of Chateau Brumes 2008, a Red produced right here in Thailand. It was sheer greed, but every bite was worth it. BTW we finsished with Buum's signature chocolate dessert which is a trio of ice cream, mousse and wafers, ask for it. By now you probably understand why we were so excited, and why Bonjour won top awards so soon after opening.

Remember B&B on your next visit to this City of Smiles .... BONJOUR & BUUM!