Palmier by Guillaume Galliot, an authentic French restaurant in Bangkok, offers a relaxed dining atmosphere in which to enjoy timeless brasserie classics, thoughtfully elevated by Chef Guillaume Galliot’s touch. Set against the casual backdrop of Bangkok’s riverfront, the menu’s familiar French favourites are reimagined with straightforward yet flavourful profiles.
Hours
- Lunch
- Tuesday – Sunday, 11:30 am – 2:30 pm (Last order at 2:00 pm)
- Dinner
- Tuesday – Sunday, 6:00 pm – 10:30 pm (Last order at 10:00 pm)
Signature dishes
Duck a L’orangePotatoes, Fennel, Orange, Duck Jus
Smoked salmonDill Cream, Crispy Potato
Boeuf BourguignonRed Wine Sauce, Mashed Potatoes, Carrot
Classic onion soupComté Cheese, Toast
La Grande Seafood TowerOne Boston Lobster, Four Obsiblue Prawns, Two Scallops, Six Whelks, Eight Oysters
An Exclusive Retreat
Outdoor TerraceAccommodating up to 56 guests, our terrace offers panoramic views of the Chao Phraya River, making it the perfect spot for catching up with friends, enjoying a relaxed meal together, sipping evening cocktails or sharing a light bite.
Meet the team
Guillaume Galliot
ChefChef Guillaume Galliot’s approach to cuisine is deeply rooted in his upbringing in France, surrounded by the bountiful produce and vibrant culinary culture of the Loire Valley. His early passion for cooking led him to the world’s culinary capitals, where he honed his skills and developed a distinctive style that marries the rustic charm of French brasserie dishes with a refined, contemporary sensibility. With accolades including three Michelin stars for his work at Caprice at Four Seasons Hotel Hong Kong, Chef Galliot now infuses Palmier with his signature blend of innovation and tradition, crafting a menu that celebrates the simplicity of French brasserie fare.
Kevin Baruselli
RESTAURANT GENERAL MANAGERKevin Baruselli’s journey in hospitality began in Switzerland, where he refined his craft before learning the art of fine-dining service and restaurant operations at Four Seasons Hotel George V, Paris. As a CFC-certified chef and sommelier, Baruselli combines culinary expertise with a deep understanding of guest experience. At Palmier by Guillaume Galliot, he brings a wealth of knowledge in hospitality, creating a seamless blend of authentic French brasserie culture and world-class service in one of Asia’s most vibrant culinary scenes.
“A great dining experience is not just about the food — it’s about the emotion, the connection and the memories created at the table.”
Keith Cheung
CHEF DE CUISINEChef de Cuisine Keith Cheung brings his expertise in French brasserie cuisine to the forefront. With a background as Executive Sous-Chef at the Michelin-starred Caprice in Hong Kong, he champions a simple yet refined approach to French cooking, focusing on high-quality ingredients and traditional techniques. At Palmier, Chef Cheung leads the team in crafting comforting and elevated dishes, while staying true to the essence of French flavours. With a commitment to seasonality and classic brasserie fare, he creates an inviting culinary experience that brings the best of French comfort food to Bangkok.
“The beauty of cooking lies in simplicity — let the ingredients speak for themselves, and the flavours will tell their own story.”
Events
A Celebration of White Asparagus
Available for lunch and dinner through April 30
Palmier by Guillaume Galliot celebrates the arrival of spring with a seasonal white asparagus menu that highlights the ingredient’s natural grace through refined French sensibility. Embracing balance, purity and subtlety, Palmier presents a thoughtful composition of textures and aromas that reflects the contemporary craftsmanship at the heart of our culinary philosophy.
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