Pimp My Grill: Le Cochon Blanc Bangkok Gets an Upgrade
Le Cochon Blanc Bangkok 'Live Fire BBQ' Restaurant Upgrades Its Pit Grill and Menu with Smoking Hot Offerings
Le Cochon Blanc located in Sukhumvit soi 33 celebrate their new and improved grill with a smoking new menu – quite literally. Chef Chandler Schulz, executive chef at Le Cochon Blanc, and F&B group giant Fred Meyer decided it was time to “pimp” out the grill since the restaurant opened over 18 months ago.
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The pit which lies just beyond the entrance inside the restaurant is a beauty to behold. First-time punters always gasp at the sight of her big, bricked, curved structure and fiery center from which immense heat can be felt the moment you enter the door.
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These days you can find her with extra bells and whistles in the form of a wood-fired plancha, three elevated grilling surfaces for slow cooking and roasting and giant stainless steel hooks from which slabs of meats, whole fruits and vegetables can hang.
Chef Chandler excitedly explained the setup to Bangkok Foodies. “We realised the potential of the grill, not just in grilling the protein but expanding the concept to cook as much as possible using the pit. For the new menu, now roughly 60 percent of the menu comes directly from the station, while nearly every dish has one or several elements that come from the grill.”
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Bangkok Foodies tried a couple of new dishes for ourselves, starting with the Grilled Corn Salad (320 THB++). The corn is rubbed with churned Bordier butter, then the husk is tied back into place and hung above the pit where it slowly roasts.
The corn is then charred directly in the charcoal, the husk removed and finally the kernels are dressed à la minute with homemade smoked chili paste, olive oil and lime juice. The salad is finished with loads of fresh coriander, crispy shallots, pickled red onion and coriander mayonnaise. The end result is absolutely divine: sweet, smoky, zesty, sour and spicy with refreshing notes from the coriander and lime.
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Following the corn was the Barbecue Short Rib (1250 THB++) which is rubbed with molasses, salt and pepper, smoked for about 6 hours at low temp over mesquite wood then sous vide cooked for 2 days. Before serving, they char-grill and glaze it with mix of beef stock, palm sugar and vinegar.
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Accompanying the short rib is a fermented romaine kimchi style of confit grilled celtuce, charred romaine leaves and pickled yellow chilies. We can tell you, that’s one of the best short ribs we’ve tried. The meat is thick and sticky with a sweet and smoky caramelization, and the pickled toasty-warm vegetables are a perfect counterbalance to the fatty unctuous beef.
But it’s what we didn’t try that is destined to become the pièce de ré·si·stance of the new Le Cochon Blanc menu, a dish which best reflects the range of the new-pimped-out-grill. The Barbecue Vegetables (590 THB++) plate showcases a huge variety of grilled, roasted, flamed and pickled vegetables that have been a hit with diners in early tests, and it is the dish that Bangkok Foodies is guaranteed to be back for.
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Le Cochon Blanc
26 Soi Phrom Chit, Sukhumvit 33, Klongton-Nua, Wattana
Bangkok, Thailand 10110
Opening Hours: 6:00pm – 10.30pm (last orders)
Tel: 02 662 3814
Website: www.lecochonblanc.com
Reservations: https://www.lecochonblanc.com/reservation
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