French Bistro Margo Bangkok, the New Adventure of Chef Wilfrid Hocquet

Chef Wilfrid Hocquest brings a wealth of experience from various restaurants around the world. For many years, he has been connected to numerous establishments under the Ducasse Paris Group. After spending six years at Blue by Alain Ducasse in Bangkok, he has now taken the plunge to open his own restaurant—a charming bistro—nestled in the peaceful Narathiwas 10 Alley, Sathorn, Bangkok. This spot previously served as the backdrop for the pop-up of Phuket's Restaurant Luna. Now, it serves as the new base for Chef Wilfrid's Margo Bangkok, a fresh haven for enthusiasts of French cuisine.

"Working as a chef in my own restaurant and for other people's restaurants isn't that different. However, it's easier to gett a salary. Neither do I see the difference between casual and fine dining that much in terms of working." Chef Wilfrid shared. "Alain Ducasse taught us mentees that being a chef means taking responsibility for all aspects of the restaurant—managing and overseeing the kitchen, the dining area, staff, suppliers, etc. We still cook food with the same methods. The differences are the price and the target audience. At Margo, we don't spend too much time on decoration and garnishing our food, much like haute couture versus prête-à-porter, I suppose."

The restaurant offers a range of French dishes that highlight local ingredients. The blending of French cuisine and local ingredients isn't a new thing in Thailand. However, this practice is common among European restaurants in Thailand.

"Most people think that using local ingredients would save the coast. Honestly, the prices aren't that different." Chef explained, "Personally, I use local produce because I want to support local farmers and be a part of helping build local business. Many ingredients, such as chickens, fishes, vegetables, wines and cheeses, are as good as their imported counterparts. Sometimes, when I taste the local products, they make me go, "Wow! I can put this on my menu!""

The dishes on the menu are presented in a minimalist style, yet each one bursts with vibrant flavours and offers a well-balanced taste experience that delights the palate.

The first section on the menu, Avec les Doigts (With the Fingers), is full of a list of finger-licking dishes. One of the must-try dishes is the Chicken Liver Mousse. Its texture is luxuriously silky smooth, featuring a beautiful reddish hue due to the incorporation of blended preserved cherries, which also lend a touch of sweetness to this rich, savoury, and buttery pâté. It's served alongside pickled shallots and deseeded preserved cherries, making it a delightful pairing. Enjoying this delicacy with warm sourdough bread is simply ideal.

Another standout from the Avec les Doigts section is the Kurobuta Terrine. This dish features a generous slice crafted from the meat and fat of kurobuta, combined with seasonings and pine nuts. It's served with crisp endives and a mustard sauce, adding a flavourful kick to this hearty offering. Much like the pâté, the terrine is also fantastic when spread on warm sourdough bread, making it a favourite for many.

For a recommended appetiser, Philibon Melon is a must-try. This simple thing features slices of sweet, juicy pale orange melon, elevated by a sprinkle of cayenne pepper for a bit of heat. The melon is beautifully paired with rich, salty Iberico ham, all drizzled with a touch of olive oil to bring out the flavours. To top it off, a dash of lime zest adds a refreshing finish that ties everything together.

Bluefin Tuna is another appetiser, featuring lean, umami bluefin tuna, artfully diced to showcase their exquisite texture. Complemented by the sweetness of ripe yellow peaches, each bite offers a refreshing contrast. Creamy stracciatella adds a luxurious touch, bringing together the flavours and textures in a delightful harmony.

For a truly memorable middle course, Bigoli Carbonara delivers a rich and flavorful experience that's hard to resist. This hearty dish showcases bigoli, a long and thick pasta that perfectly holds onto the creamy sauce made from the sharp, tangy flavours of Pecorino Romano cheese. To enhance the dish even more, crispy nuggets of smoked pork belly bring a savoury smokiness, while golden graton crumbs add a satisfying crunch.

Another middle course, Paris Ham & Compté Pithivier, is a French pie-like pastry that boasts a flaky, golden-brown crust. Inside, this dish is filled with layers of tender slices of savoury Paris ham, rich and nutty Comté cheese, and creamy potatoes, creating a harmonious blend of flavours and textures. To elevate the experience further, the pastry is laid on a pond of a luxurious, earthy and umami black truffle sauce. The sauce adds an aromatic depth that complements the savoury filling perfectly.

Australian Lamb Loin is the main course that is worth relishing. This dish showcases two tender, juicy chunks of lamb loin sourced from Australia, perfectly cooked to retain their flavour and moisture. They are paired with delicate capelletti, nestled atop a velvety, rich brown sauce that bursts with umami depth. Accompanying the lamb are vibrant baby carrots and crisp snap peas, adding both colour and texture to the plate, while a hint of sweet apricot introduces a delightful contrast.

To elevate the main course, such as Australian Lamb Loin, the recommended side dish is Black Truffle Mashed Potato. This silky smooth, buttery, and creamy mashed potato is mixed with finely grated black truffle from Australia, further enhancing the earthiness of the thinly shaved truffle.

For dessert, the Strawberry & Rhubarb is a delightful choice, brilliantly balancing sweet and tart notes in every bite. This vibrant dish is elegantly accompanied by two perfectly shaped quenelles of creamy vanilla ice cream, which melt beautifully into the fruity concoction.

Another equally enticing option is the French Cherry Clafoutis—a warm, soul-soothing baked delicacy featuring juicy plum cherries nestled in a tender custard-like base. This charming dessert is served alongside a scoop of rich Italian pistachio gelato, adding a nutty, indulgent contrast that elevates the experience.

Margo Bangkok is the culinary masterpiece of Chef Wilfrid—a new chapter in his illustrious career. With a wealth of knowledge and years of experience, Chef Wilfrid has meticulously curated this French bistro in Bangkok, infusing it with his passion for authentic flavours and artisanal techniques.

Margo Bangkok

Hours: Daily, 17:00-23:00 Hours

Tel: +668 2982 9259

Website: https://www.margobkk.com/

Instagram: https://www.instagram.com/margobkk

Location: 03 Naradhiwas Rajanagarindra 10 Alley, Lane 20, Khwaeng Thung Wat Don, Sathon, Bangkok 10120