Paris Thai Restaurant: Oth Sombath

Paris Thai Restaurant: Oth Sombath
Oth Sombath, Paris 8th Oth Sombath’s restaurant, launched in 2008, is often buzzing with celebs, small wonder when his partners are Eddy Mitchell, the much-loved French actor/singer/songwriter, and film producer Jacques Konckier (Tarzan, Conan, etc.). Chic minimal gold, saffron, glass and wood décor is by architect Patrick Jouin, with discreet references to chef Sombath’s native Thailand. The concept is a blend of Asian and European influences, contemporary Thai cuisine that originates somewhere between land and sea, with rice and fish the basic ingredients. “Over the centuries, Thai cuisine has become enriched by foreign additions, with noodles introduced by the Chinese, chilli by the Portuguese and curry and spices by the Indians,” explained Sombath one night last week. ”The Thai people were inspired by all of these culinary movements to create unique flavors and exceptional recipes,” he added. The 40-something chef has a light and luscious way with dishes from Thailand, revised and corrected for delicate palates. Choose one, two or three levels of spicy or even “plats diététiques” for the ladies who do. “A typical Thai meal is very much a communal affair, all dishes are served at the same time with steamed rice, everyone dives in with their fingers,” explains Oth. Just tell him you want this experience and he’ll do the rest. Try his signature dish, Tom Kha Kai, Langoustine à la vapeur, sauce basilic thai. Filet de boeuf au curry orange. Saint Jacques, roasted and delicately flavored with orange and Thai spices. Pia Yang, tiny moist daurade grilled and wrapped in a banana leaf, is epic. Kai Neung, cabbage stuffed with chicken, pineapple sauce. Tasty chicken, beef, crevette curries, washed down with 2006 Pokdum Shiraz from Siam Winery (32€) cultivated at the “Floating Vineyard” on the Chao Phraya River delta. Desserts: Paris-Phuket, chocolat mousse. Bangkok-Tahiti, banana nems, coffee ice cream, red wine and ginger sauce. The self-taught chef works alongside his wife, and it’s not unusual to see one, or all, of their four children “playing chef.” The couple see their restaurant as a bridge between the culture and cuisine of France and Thailand and the theme continues in St. Tropez at Hotel Benkirai where Sombath is executive chef. Oth Sombath Tél: 01 42 56 55 55 184, rue du Faubourg Saint-Honoré, Paris 8th Métro: Saint-Philippe du RouleLunch formula 28-35€ – Tasting Menu Les “Hit” de Oth 70€ A La Carte about 60€ Shut Sunday – Valet Parking Margaret Kemp is a British-born Cordon Bleu graduate who traveled the world and worked in the kitchens of the world’s top chefs in Australia, Asia, the USA and France before becoming a food and restaurant writer. Her Sunday BUZZ columns feature interviews with prominent chefs plus the latest restaurant and entertainment news published exclusively for BonjourParis Premium Members. You are reading an excerpt from PREMIUM CONTENT sent first to Premium Members who read our Sunday BUZZ column for the latest top chef news, restaurant and hotel events, trends and happenings in Paris, London, Nice, Cannes, New York and other international destinations. Please consider an annual Premium Membership with exclusive content and members-only benefits. Would you like to submit a story or share a tip with our readers? Send us your stories & ideas.   NEW: Subscribe for free exclusive content for subscribers in every newsletter. Top 100 Readers’ Favorite Items. (Please wait for widget to load) Click on image for more info about these foodie favorites.               Thank you for using our link to…your purchases support our free site.     Paris Shuttle is a leading provider of Paris airport transfers…save up to 30% by booking your airport transfers in advance online.
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Born in Hampton, Middlesex, UK, Margaret Kemp is a lifestyle journalist, based between London, Paris and the world. Intensive cookery courses at The Cordon Bleu, London, a wedding gift from a very astute ex-husband, gave her the base that would take her travelling (leaving the astute one behind) in search of rare food and wine experiences, such as the vineyards of Thailand, 'gator hunting in South Florida, learning to make eye-watering spicy food in Kerala;pasta making in a tiny Tuscany trattoria. She has contributed to The Guardian, The Financial Times Weekend and FT. How To Spend, The Spectator, Condé Nast Traveller, Food & Travel, and Luxos Magazine. She also advises as consultant to luxury hotels and restaurants. Over the years, Kemp has amassed a faithful following on BonjourParis. If she were a dish she'd be Alain Passard's Millefeuille “Caprice d'Enfant”, as a painting: Manet’s Dejeuner sur l’herbe !