Sawasdee lovely Thailand. Isaan region.
Fly in with Bangkok Airways to Chiang Mai.
Features reporter Ben Harris.
The north is very natural, Chiang Mai and the Hotel Four Seasons offer many exciting activities to do. The place is full of ying yang and we enjoyed it.
The grounds are absolutely exquisite with lush vegetation and beautiful flowers through out the resort. There are a plethora of places to enjoy the serene environment.
Spacious Lanna-style pavilions overlook terraced rice fields and the mountains in the beautiful Mae Rim Valley, minutes from the artistic and cultural heritage of Thailand’s northern capital. From the Thai cooking school to the acclaimed spa and flawless service, a signature Four Seasons experience. Sample the diversity of Thailand by pairing your visit with a big of exercise.
The thai cooking class offered at the Four Seaons and taught by Chef Pitak Srichan gives you an idea of pad thai, lemon grass and coconut soup…
We tried one of the pool villas. In all honesty, words can not do it justice. Its definitely worth just spending an entire day at your room.
Finally, the staff was top of everything, we will returning to the Four Seasons Chiang Mai in the future.
Sanuk, sanuk, we love Thailand.
Besides this, a bit of fine dining: Great drink & thai food:
We flew back to Bangkok and used the stop over in the City of Angels to “relax”.
My bar tip in Bangkok: The Lebua (State Tower / Silom). The world highest outdoor bar. Busy, but always fun.
My resto tip in Bangkok: Le Beaulieu
For me one of the best french restaurants in Asia.
Le Beaulieu Restaurant
Le Beaulieu by Chef Herve Frerard is one of the top French restaurants in Bangkok, based on my frequent dining experiences there and elsewhere, although Herve claims the cuisine to be Mediterranean, with the exception of the odd pasta dish sprinkled here and there and a few recipes from Provence, it is basically French.
The restaurant is located in Sukhumvit, skytrain and subway connections are within walking distance.
Turning to the cuisine, which is why you would be dining at Le Beaulieu.
It is excellent; following are just a few highlights:
The starters for us: Lentil broth, garlic and fresh chervil; Lasagna, spinach shoots and green tomato syrup. Dinner main course: Braised Veal Cheek Cooked in Merlot Wine and Old Port, Celeriac purée, black olives and sun dried tomatoes.
Chef Herve’s Specialties: Roasted French Bresse Pigeon, Cépes mushrooms and braised endives, orange bitter condiment 2000.
Yummy!
Herve learned from the legendary Paul Bocuse, you will enjoy it.
Sanuk.
We will come back.
