At Sathorn's new French restaurant nestled just above Le Cafe des Stagiaires, French chef Aurel Termini creates fine traditional food in the relaxing bistro setting. 

Some of the offerings include his take on poulet ecrevisse (B510), which sees a king prawn and prawn-meat-stuffed chicken with mashed green pea and bisque, and the highlighted pork feet (B620), which are cooked for six hours and then wrapped with mushroom in pork belly fat, served with Marjoram sauce and herbs. 

Not only is the food menu completely different from the first floor bar, but the restaurant also has its own petite craft cocktail-centric bar manned by a bartender from Vice Versa family. 

Here you can chat with the guy for special custom-made cocktails or start with one of six creations on the list like Half and Half (390), an Absolut Elyx-based drink mixed with plum syrup and white peach puree served in coupe glass coated half in icing and half in plum powder.