Maison Dunand restaurant is designed as a Chalet from Chef Arnaud native region. His aim was to create a little childhood place from the Savoie region in the heart of the French Alps. 

OVERVIEW

Maison Dunand is a chalet-inspired restaurant in the heart of the French Alps, where Chef Arnaud Dunand recreates his Savoie childhood home through a contemporary take on Alpine cuisine—blending fresh, imaginative flavors with mountain traditions of dairy, aged cheeses, preserved elements, and hearty grains, all refined by precise modern techniques.

AMBIENCE

Maison Dunand is more than a restaurant—it is a house. A home shaped by Chef Arnaud Dunand and the spirit of the Alps.

MUST TRY

Caviar Kristal - Sea Urchin/Potato

FOOD

A chef-led exploration of Alpine cuisine, where ingredients shaped by altitude and season—dairy, preserved elements, and mountain produce—are elevated through refined, modern cooking.

Hilights
- Caviar Kristal - Sea Urchin/Potato
- Blue Lobster - Endive/noilly
- Sologne Venison - pear/ Oxalis

SERVICE

The service is efficient and the staff are friendly, professional and knowledgeable.

PRICING

THB 3,500++ / THB 5,500++ / THB 7,500++

SUMMARY

For an French Alpine dining experience in the heart of Bangkok where a two Michelin starred chef prepares each dish with care in order to deliver a meal that is genuinely outstanding, Maison Dunand has to be on your bucket list.

ABOUT CHEF

Chef Arnaud Dunand Sauthier began his culinary journey in Savoie in the French Alps, where his passion for cooking developed from a young age. He trained in some of France’s most respected kitchens, working alongside chefs such as Marc Veyrat, Jacques Lameloise, and Jean-François Piège at Hôtel de Crillon. In Bangkok, he led Le Normandie, earning two Michelin stars in the inaugural Michelin Guide Bangkok and maintaining this distinction throughout his tenure.

At Maison Dunand, Chef Arnaud Dunand has led a decisive evolution. Chef Arnaud Dunand has redefined his own direction. After four years as a world-recognized French restaurant, he has chosen to return to what defines him most, the cuisine of the Alps. Moving beyond the structure of French gastronomy into a broader, more expressive cultural identity. One that transcends borders and reflects the full spirit of the mountains. It is a vision that is entirely his own.