Cava Bien Marché offers authentic French food with a casual dining concept. Located in the old city Phuket town area, Dibuk Road, nearby are ancient buildings over a hundred years old.

OVERVIEW

Cava Bien Marché is a contemporary French bistronomy-style restaurant located in the heart of Phuket Old Town on Dibuk Road. Blending gourmet culinary techniques with a relaxed and welcoming atmosphere, the restaurant offers an elevated yet approachable dining experience inspired by traditional French markets.

Led by French chef Sébastien Segurola, the menu highlights classic French flavors presented with modern creativity. Signature dishes include escargots, foie gras crème brûlée, artisan cheese and charcuterie selections, Australian premium cuts, and seasonally inspired specials. Each plate is crafted with high-quality ingredients and elegant presentation, appealing to both food connoisseurs and casual diners seeking an authentic taste of France.

The restaurant’s design reflects a charming European marketplace, featuring indoor dining rooms within a restored Sino-Portuguese shophouse and an inviting garden courtyard. The ambiance is sophisticated yet cozy, making it ideal for romantic dinners, gatherings with friends, or special celebrations.

Cava Bien Marché is also renowned for its curated wine cellar, offering an exceptional selection to complement each dish. Guests can enjoy à la carte dining or shared platters, embracing the French concept of communal enjoyment.

With its blend of culinary artistry, warm hospitality, and distinctive atmosphere, Cava Bien Marché stands out as one of Phuket’s premier dining destinations, delivering a memorable experience that transports guests to the heart of France.

AMBIENCE

The restaurant’s design is uniquely crafted to evoke the atmosphere of a lively French marketplace. Every detail—from the open display counters and artisanal product shelves to the warm textures of natural wood and stone—creates a sense of movement and everyday life in France. The space blends vintage charm with modern elegance, capturing the spirit of a bustling marché where people gather, connect, and enjoy the pleasures of food in a vibrant yet relaxed setting

MUST TRY

Cream brûlée foie gras; All Steaks

FOOD

Led by French chef Sébastien Segurola, the menu highlights classic French flavors presented with modern creativity. Signature dishes include escargots, foie gras crème brûlée, artisan cheese and charcuterie selections, Australian premium cuts, and seasonally inspired specials. Each plate is crafted with high-quality ingredients and elegant presentation, appealing to both food connoisseurs and casual diners seeking an authentic taste of France.

PRICING

THB 400++ to THB 1,200++

ABOUT CHEF

Authentic french cuisiner , Bistronomy style Chef Sebastian started his culinary career at the age of 16 because in France you have to start at a very young age. Starting from the apprenticeship from cutting vegetables to washing dishes until becoming an executive chef, the path is not sprinkled with rose petals. Because France attaches great importance to this profession. A celebrity chef is also a very prestigious and influential profession.

Chef Sebastian’s career path began to be clear with his rise to the ranks of the Michelin-starred chef Yves Camdeborde* Master chef jury of France. And of course, the louder, the more brutal. Just like in the movies about the French chef industry that we’ve seen before. In fact, this may be many times greater.

He first trained from a master chef in his hometown of St. Jean de luz, a seaside town in southwestern France, until his career flourished in Paris. He is the right-hand man of the famous Chef Yves Camdeborde. and later entrusted to be the head chef at the most luxurious Michelin restaurant in Bordeaux, and in this city is the place where true love is found. Fell in love and move to live in Thailand for over 5 years.

Start the first job Despite not being able to speak English, Mr. Suthep Thaugsuban trusted and gave him an opportunity to work at the pacific club, a private club open only to members and high-ranking officials only. After that, he became the head chef at Scarlett wine bar & restaurant at Pullman G silom and Belga rooftop bar & brasserie @sofitel Sukhumvit respectively and before coming to çava bien marché, he is the head chef of Cocotte, the most famous French restaurant of all time.

Chef Sebastian’s cooking style It may be called Bistronomy, which is different from Gastronomy. It is delicious food that is easy to understand. However, various methods and techniques require professional and advanced knowledge to cook.