VDO of Le Crystal, a French restaurant in Chiang Mai

Taxi Chiangmai and Private Tour by Patrick 081 617 2116 Oversea Call +66 81 617 2116 E-mail: neomart@gmail.com

Le Crystal Restaurant Chiang Mai

Reviews Le Crystal, a French restaurant in Chiang Mai where various superb French selections are proudly served along with our collection of fine wines which are displayed in our temperature controlled walk-in wine cellar...For nature lovers, Le Crystal provides a garden balcony where you will be able to dine amongst the fragrance from our garden and enjoy a closer view of the Ping River

Le Crystal enjoys one of the city's more comprehensive wine cellars and you are welcome to stroll around the temperature controlled room choosing your preferred nectar or ask the knowledgeable staff to make a recommendation. Start the evening with a vintage 1993 Veuve Clicqout or another fine champagne from our collection, then move on to new or old world wines such as Bordeaux's Pavillon Blanc du Chateau Margaux or South Africa's Klein Constantia sauvignon blanc.
Recommend The quality of service, food and ambience has
been excellent from day one
Contact Telephone: 0 5387 2890-1
Fax: 0 5387 2892
Hot line: 0 5387 2890-1
Address Chiang Mai City, Nearby Mae Ping River 74/2 Paton Rd., T.Paton, A. Muang, Chiang Mai 50300
Special Promotion 

Most Popular Dishes :
Pan - Seared Foie Gras (French Goose Liver) Salad served with Balsamic Dressing, Truffle Soup, Bouillabaisse, Crêpe Suzette, Chocolate Soufflé, Grand Marnier Soufflé

Le Crystal Signatures Dish:
- Pan Seared Foie gras (French Goose Liver) ) on caramelized apple, rocket leaves with red currant and citrus sauce
- Baked Atlantic Sea Scallops with garlic, parsley and Parmesan cheese
- Rock Lobster Salad with mango salsa and cocktail sauce

Cold Appetizers :
- Poached Egg Car?me on morels mushroom, accompanied with Norwegian smoked salmon and sevruga caviar
- Raw Beef Carpaccio with mushroom, parmesan cheese, and lemon dressing
- Crab meat Timbale with avocado, tomato and balsamic dressing
- Terrine of Lobster served with garden pea and cucumber quenelle and sauce verte

Hot Appetizres:
- Diver Scallops poached in noilly prat cream and saut?ed julienne leek garnished with slice of black truffle
- Baked Escargots in shells with garlic butter, saut?ed spinach champignons mushroom
- Fried Frog Leg ? la Parisienne flavored with light garlic, served with baby green and rocket,drizzled with truffle vinaigrette and mustard seed aioli

Chefs Garden Salad:
- Chefs Salad baby green, fresh rocket, roma tomato, topped with prawn, smoked salmon and herb crust goat cheese served with ranch dressing
- Homemade Caesar Salad Marinated with house dressing (Preparation at Your Table)
With saut?ed prawns
With seared scallops
- Rocket salad with c?pes mushroom, sun dried tomato, parmesan, and balsamic honey vinaigrette

- Black Truffle Mushroom soup
- Langoustine Bouillabaisse
- Traditional French Onion soup
- C?pes Mushroom cream soup
- Pumpkin cream soup served with white truffle oil
- Chicken Consomm? soup served with vegetable ravioli
- Beef Consomm? soup served with egg yolk and shredded beef

- Open Ravioli of Langoustine with sun dried tomatoes and cream sauce
- Penne Pasta with smoked salmon in pink sauce
- Spaghettini all amatriciana with bacon, onion and tomato sauce

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