Seven years after parting ways with Aldo’s, French chef Herve Frerard of the former Le Beaulieu (no. 1, Top Tables 2014) is back helming the kitchen.

Chef Frerard, who made Aldo’s a foodie favorite as its original chef, left Aldo’s to open the much-loved Le Beaulieu while he was also an advisor to the Royal Project Foundation.

Last year, he headed the projects at Glasshouse at Sindhorn, including the opening of Cafe Parisien, Milano Cafe and Eiffel bakery.

With his comeback, the chef has introduced a new menu comprising his signature coq au vin (braised chicken with wine, B680), wild Atlantic sea bass fillet with saffron potatoes and razor clam jus (B950) and wagyu beef cheek with celeriac puree, roma tomatoes and merlot red wine jus (B1,150).

7/F, The Ascott Sathorn Bangkok, 187 Sathorn Rd., 02-676-6969