Baanbeck, the Lao-Thai bistro and trendy wine bar by the Seine

Craving a change of scenery? We have found a heart-stopping place in Paris for an indulging immersion at the borders of Laos and Thailand. Baanbeck is a trendy bistro created as a lively place set by the Seine and serving flavorsome and exotic food halfway between tradition and modernity. Spoiler alert: you will love their Pad Thai dishes.

If Paris is a genuine symbol of France, the city is also famous for providing us with a world tour within metro reach. We must say the City of Lights is very cosmopolitan and cultures from all around the world meet and live together. So, for foodies, every meal can be an occasion to travel and discover exotic flavors. This time, come along and enjoy a culinary road trip in South-Eastern Asia with a heart-stopping location in Paris.

Set by the Bassin de l’Arsenal and the Seine, between the Gare d’Austerliz and Bastille, Baanbeck is a bistro 2.0 with a light and trendy setting. The atmosphere is relaxing and homely. The decor, clean and bright, pays tribute to nature through the materials used and spots of colors here are there. A few elements cleverly scattered to spoil the exotic menu served at Baanbeck.

This restaurant is set within the Dokvary House – also housing Varasy’s design studio, the founder of the concept. Here, codes of the Parisian brasserie meet with those of Lao-Thai gastronomy under the leadership of chef Panu Nualka. He provides a modern approach of the most iconic dishes of the countries he is the culinary Ambassador of. The bonus? The restaurant listens to patrons a lot and the menu changes depending on feedbacks and demands from the clientele.

Our culinary road trip begins with delicious starters to share (or not!). We recommend the red curry corn fritters (Tod Mon Khao Phod), hearty and spicy bites served with a sweet dip… It is finger-licking good.

If you are not into fried goods, then you shall have the Yam Salmon, namely marinated salmon which quality and freshness cast no doubt: the flesh of the fish literally melts in the mouth and is served with caramelized soy sauce for a scrumptious touch. You will definitely have a strong sea leg for the rest.

Calling all Pad Thai lovers, expect something heart-stopping. At Baanbeck, it is served in a playful fashion. A nice wicker cover unveils a hearty dish with all the elements used in Pad Thai plated separately so you can dose them yourselves and whip it up to your taste. Once again, it is all about freshness, even the nice shrimps we had as extra (or you can get free-range chicken).

Another must on the menu that you do not want to miss: the fried gilthead seabream fillet served with tempura vegetables. Covering mind-blowing red curry (we ordered some extra to mix in the bowl of rice served as a side), the seabream is crispy, perfectly cooked and keeps the natural flavors of the fish.

If you drink wine, note a great list is available here with bottles selected by Vasarys himself. For our meal, we got recommended the Tonnelle du Domaine de la Bergerie vintage which hints of exotic fruit marvelously matched the different recipes we discovered.

Finish the lunch with something as light as the surprising Pandan tiramisu. This plant – commonly used in South-Eastern Asian gastronomy – tastes subtle and is sometimes lost when adapted on pastry recipes. The challenge was then a success, the Pandan sponge cake is highlighted with some jasmine cream and chopped pineapple for some peps. It was the final touch we were craving!

But do not leave full of regrets: the Baanbeck experience can continue at home. You would have noticed the colorful products on the shelves of the restaurant. This is a concept store station unveiling Thai brands selected by Vasarys and products from Dokvary house including a range of spell-binding scented candles.

Alcohol abuse is dangerous for your health, please drink responsibly.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.