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Palmier by Guillaume Galliot

Explore the French vibe while in Bangkok, with a menu that pays homage to Chef Guillaume's culinary journey while also featuring rotating signatures from his illustrious career.

Palmier by Guillaume Gaillot

The legendary Chef, Guillaume Galliot

I can clearly recall the moment when I was swept away by Chef GG's culinary masterpiece placed before me—it surpassed all expectations, even amidst the accolades. The prestigious Michelin three-star rating seemed not enough to describe the perfection of his sauce. SO GOOD!!!

Being an avid admirer, I eagerly attended the reopening of Palmier, a French brasserie nestled within the opulent Four Seasons Bangkok hotel. As many are aware, Guillaume Galliot serves as the chef at Caprice in Four Seasons Hong Kong. This time, he brings a more relaxed approach to French cuisine to Bangkok.

Chef Guillaume Gaillot of Palmier, Four Seasons Bangkok

Palmier by Guillaume Galliot

Nestled within the verdant surroundings of Four Seasons Hotel Bangkok along the banks of the Chao Phraya River, Palmier by Guillaume Galliot emerges as a destination for discerning diners seeking a taste of elevated brasserie cuisine. Chef Guillaume draws from his childhood memories and French culinary heritage to create a menu that harmonizes traditional brasserie fare with refined flavors, all within a relaxed and unassuming ambiance.

Chef Guillaume shares that Palmier by Guillaume Galliot embodies his belief in elevating simple ingredients to create unforgettable dishes. His menu showcases classics like bouillabaisse with rouille sauce, pâté en croûte, and roasted chicken with yellow wine sauce, each dish reflecting Chef Guillaume's dedication to craftsmanship and tradition.

Opening Party at Palmier

Top chefs in Bangkok at the opening of Palmier

The opening party saw a gathering of Bangkok's top chefs, dedicated food enthusiasts, and international media, myself included. With our familiarity with the chef's culinary style, it came as no surprise that the food was exceptional. We mingled over glasses of champagne, celebrating the restaurant's fresh beginning with shared enthusiasm.

Palmier's Chef Keith Cheung

Chef Keith Cheung of Palmier by Guillaume Gaillot

Also, at Palmier, the Senior Sous-Chef Keith Cheung, formerly of Caprice, has made the move to Bangkok. With years of experience honing his skills at Caprice, Chef Cheung brings a wealth of expertise to the Palmier team. Working closely alongside Chef Galliot, he plays a pivotal role in orchestrating the kitchen operations and ensuring the seamless execution of the restaurant's innovative French brasserie cuisine. Together, they aim to deliver an unforgettable dining experience that celebrates the essence of French cuisine while embracing the vibrant energy of Bangkok's culinary scene.

Some of the Dishes..

Here, you can expect an exceptional dining experience, with a menu that pays homage to Chef Guillaume's culinary journey while also featuring rotating signatures from his illustrious career, promising a dynamic exploration of French flavors. This venture marks a significant milestone as Chef Guillaume becomes the first Four Seasons chef to introduce a concept to another hotel, underscoring his commitment to culinary innovation and excellence.


Australian Wagyu Beef, Gillardeau Oysters, Kristal Caviar



Duck Jelly, Strawberry Marmalade, Toasted Brioche


Onion Ice Cream, Marmalade, Melba Toast, Parmesan


Garlic, Parsley Butter


Red Butter–Mint Emulsion, Potato and Parmesan Gnocchi, Sautéed Mushrooms


with Parmesan Coulis


Burrata Cream, Gazpacho, Celery, Tomato Jelly, Pickles

Along with the delicious food, there's a thoughtfully curated French wine selection, inviting guests to pair their meals with a casual bottle or glass while enjoying the panoramic riverfront terrace. The ambiance of Palmier by Guillaume Galliot is characterized by its vibrant energy, casual elegance, and welcoming atmosphere, inviting guests to unwind and indulge in the pleasures of fine dining against the backdrop of the majestic Chao Phraya River.

Dining Media Asia / Julia LEE


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