The story
Suan Thaï brings authentic Thai cuisine to Paris since May 2006, when founders Mike Rowen and Jack Roland opened doors in the Marais. The name translates to garden, a concept realized through a four meter living wall that separates the dining room from the street. A glass ceiling and open wok stations frame the seating area. Guests settle at wooden tables, letting the food dictate the pace of the evening.
Chef Scofield Ben oversees daily service while pastry chef Sarah Hills handles sweet endings. Their guiding principle reads rigor brings excellence, shaping every stage of ingredient selection. The team sources premium Thai condiments alongside French meats and daily harvested produce. This disciplined approach earned both a Michelin Bib Gourmand recognition and a 1,5 spoon rating from the Schlemmer Atlas.
Diners frequently return for the duck red curry cooked in coconut milk, a dish that balances rich spice with bright aromatics. The steamed sea bass served with sharp lime juice offers a cleaner counterpoint to heavier preparations. Pineapple and shrimp salads cut through the richness with tangy dressing and crisp herbs. Even the Angus beef marinated in house spices follows the same careful balance of salt, heat, and citrus notes found across the Thai kitchen.
The bar program leans toward tropical fruits and floral accents rather than heavy spirits. The Maï Thaï combines white rum with exotic fruit juice and a touch of rose syrup. Non alcoholic options feature basil seeds and lychee juice for guests avoiding alcohol. Dessert menus rotate between mango sticky rice and roasted pineapple crème brûlée, providing light closures to spiced main courses.
Recognition
Ambience
Details
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