Bisou Phuket

Bisou Phuket opened in 2025 on the Bandon–Cherngtalay road, a few minutes inland from the Laguna gate. It is the island sibling of Bisou in Bangkok, run day to day by co-owners Louis Chartier on the floor and head chef Manon Bares in the kitchen. The room is low-lit and moody, with a cocktail bar and a soundtrack that builds as the night goes on.

Start with the French toast, topped with black truffle, caviar or foie gras and smoked eel, or a sea bream tartelette with yuzu. Gougères with Comté and Iberico ham work well with a drink. The headline dishes are the beef Wellington with foie gras and mushroom, roast duck breast with red endive, and sea bass baked in a salt crust and flambéed at the table. Finish with the grand cru chocolate soufflé or a vanilla millefeuille with hazelnut ice cream.

It suits couples and small groups who want a lively dinner rather than a hushed one. Dinner only, every night; weekends tend to fill a week ahead, so book online. Free valet parking. The original Bisou is in Bangkok.