This article is written by a student writer from the Spoon University at Rangsit chapter.

Restaurants that grill their meat over a live fire are a dime-a-dozen back in the States, however, here in Thailand that isn’t the case. At Le Cochon Blanc, an American restaurant with a fun French twist, they have a room entirely dedicated to their gigantic grill pit. You might be asking yourself, “what’s the big deal, what difference does a few burning logs make?” Lemme tell ya, a heck of difference. The char and smokiness you can achieve from grilling your food over an open fire cannot be replicated on a standard stovetop, it just isn’t possible — if you’ve ever had mindblowingly good barbecue you’ll know what I’m talking about. The live fire pit is just one of the many things that makes Le Cochon Blanc a must-visit while you’re in Bangkok, believe me.

If you’re expecting dishes that just taste like smoke prepare to be disappointed (in a good way). Head Chef Chandler Schultz, a Pennsylvanian native who’s found a new home in Thailand, shows off his expertise with cleverly crafted dishes that highlight the restaurant’s live fire pit without being too heavy-handed. One such dish is their grilled salad with house-smoked bacon. The grilled romaine initially seemed a bit odd to me (warm lettuce?! I mean…) but it actually added some much needed flavor to the otherwise bland vegetable and wound up making every salad I’ve ever made look like rejected rabbit food.

With such an obvious French influence it’s no surprise that Le Cochon Blanc serves up the likes of oysters and sweetbreads, but perhaps the most French item on their menu is the Bordier butter. Often called the best butter in the world, Bordier butter is incredibly difficult to get yours hands on — and not just in Thailand! Handcrafted by Jean-Yves Bordier, the butter is made in small batches and will make you question ever buying grocery store stuff again. Unbelievably silky and rich, I took to eating spoonfuls of this stuff just because it was so tasty. This delectable ingredient is used in a variety of Le Cochon Blanc’s dishes including their smoked Maine lobster and their mashed potatoes (which are to die for).

If you’re not in the mood for French food and want something a bit more American, why not try Le Cochon Blanc’s Memphis-style ribs and their double-cooked beef oil french fries? Don’t miss out on the iberico lamb either, it’s unbelievably tender but with a crispy crust that’ll bring you to tears. Both dishes are, of course, cooked on the restaurant’s fire pit on a bed of flaming Oregon pine wood.

Well, are you drooling yet? I know I am.