PETITS PLATS
Is duck confit a trend? It’s definitely been popping up on more and more menus lately, and for me that can only be a good thing. At Petits Plats, a restaurant that opened back in January as part of the Velaa Sindhorn Village lifestyle complex on Langsuan Road, their duck confit served on a bed of butternut squash risotto is one of the city’s best. Turkish-born Head Chef Eray Katirci described this as his “signature dish” for the story that ran in our June issue, and he elaborated on how the duck leg is seasoned for several hours in his own special spice blend, then cooked in olive oil for eight hours at low temperature. The risotto, meanwhile, is aromatic, flavourful, and has just the right amount of bite on the rice. Also of note is his superb pesto rigatoni, served with plenty of fresh creamy burrata cheese, housemade sundried tomato, and a topping of fresh basil leaves. And for sweet tooths, the Pain Perdu à la Française dessert – a buttery brioche soaked in cream, pan-fried with butter and sugar and served with salted caramel sauce and vanilla ice cream – is simply heaven on a plate!