Chef Julien Burbaud, previously trained by masters of French cuisine including Joël Robuchon, Yannick Alleno and Alain Passard, is now ready to showcase his innovative and precise modern French cuisine at L’Arôme at Blue Tree. Julien was a contestant on the third season of Top Chef France and previously served as the Executive Chef of Fanfan Paris, another restaurant featured in Michelin Guide France, under the umbrella of France Larome Group. We invite you to visit L’Arôme at Blue Tree and enjoy the lively and dynamic culinary experience provided by Chef Julien.

Overlooking the Blue Tree Lagoon, the restaurant complex will house three different concepts under the same roof:

The Ground Floor – All Day Dining
Will operate daily from 10am – 10pm, while serving a relaxed yet refined cuisine. Highlights of the menu include the lobster taco with a chipotle bearnaise sauce and the tomahawk coming from Ranger’s Valley in Australia. In addition, guests can enjoy pizza directly from the wood-fired oven or select a sashimi of the freshest fish available.

The 1st Floor – Fine Dining
Will serve guests Chef Julien’s modern forward-thinking French cuisine. Guests can either opt for the A La Carte options, where a wide range of imported and local products are served with an innovative style, or they can go with our discovery menu. Signatures of the menu include the duck Rossini, where the duck from Rayong is stuffed with a French foie gras and served alongside spiced carrots or the Phuket lobster which is served inside of a ravioli and finished with a lobster bisque enhanced by the addition of lemongrass.

The Canopy – Private Club
Located on the second and third floor of L’Arôme at Blue Tree is an adult’s only space, designed to be a haven of peace and tranquillity, where guests can sip on cocktails while watching the sun set across the horizon.

For reservations call +6682-951-8455 or contact on social media @laromeatbluetree.

France L’Arôme Group
France L’Arôme Group was founded in 2014 in Paris, the epicenter of the French fine dining realm. Since the opening of its first restaurant in Nanjing, China, this young group has been focusing on operating restaurants at some of the most exotic and dynamic destinations around the globe. Currently, the group operates nine acclaimed restaurants across France, China and Thailand. The success of the group is attributable to its philosophy of nurturing young talent. This inspirational pool of international talent is very much at the centre of collaborating on the development, execution and delivery of quality, diversity and originality, led by a forward thinking management team.