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Signature Dinning Experience


“My love and passion for cooking good food with selective and unique ingredients has made me want to offer every food-lover my authentic creations with a touch of personal flair and imagination in every dish that I create, Bon Appetit!”

Chef Francois


First Course

THB 495 per person

Aujourd'hui: Le Plat de Marché

Dish of the day

Le fois Gras du Sud Ouest Gourmand

Confiture d'Echalotes

Homemade terrine of duck liver served with a shallot's jam, Bittersweet balsamic reduction

Les Escargots aux Arômes Bourguinonne

Traditional 7 extra-large Burgundy snails, garlic and parsley butter

Rosace de Crevettes des Iles Revisité

Prawns cocktail with avocado, Marie Rose sauce

Saumon marinée (mi cuit) au Parfums d'Asie et aux Agrumes

Tender cured salmon confit served with citrus segments, Soy-ginger, honey and lime

Coquilles Saint-Jacques à la Mousseline de Choux-fleur et son Fumé de Homard

Pan-fried Hokkaido scallops on a cauliflower purée and lobster sauce

Trilogie du Chef aux Fruits de Mer

Chef's trilogy of seafood ravioli, steamed seabass and seared slipper lobster tail

Main Course

THB 845 per person

Pavé de Mérou Royal Gratiné aux Herbes du Jardin

Baked fresh grouper fillet topped with herb crust, Lemon butter sauce

Joue de Bœuf Braisée au Vin Rouge

Slow braised Angus beef cheek, butter potato purée, baby onions and served with the own glaze

Entrecôte du Bœuf d'Australie "Black Angus"

Australian rib eye beef cooked as your liking with shallots and a red wine sauce

*Supplement / extra cost: THB 540

Filet de Canard "Cuit Rose", Sauce à l'Orange et aux Airelles

Roasted duck breast with spiced orange and cranberry sauce

Le Tournedos de Boeuf Rossini

Black Angus filet steak with seared duck liver, Port Wine reduction with truffles

*Supplement / extra cost: THB 485

Carré d'Agneau Roti, Croûte au Persil et Menthe Fraîche

Mustard-Herb crusted Australian rack of lamb, mint purée and lamb jus

*Supplement / extra cost: THB 540

Ménage à Deux

"Two in one" Sautéed beef filet mignon with truffle jus and Roast duck breast with mushroom sauce


THB 310 per person

Les Quatres Délices

Vanilla cream brulée, Dark chocolate mousse, Lemon chiffon délice, Pavlova with fresh fruits

Le Dessert du Jour

Chef's dessert of the day

Menu Dégustation

THB 2295 per person

Le menu dégustation est disponible à votre demande

Chef’s 5 course tasting menu available at your request. Select 5 of your favorite dishes to complete your ideal menu

Chef's Signature Course

THB 780 per person

Foie Gras de Canard du Sud Ouest Poêlé

Pan-fried duck liver with apple and ginger confit, Sherry caramel reduction

Four Courses Set Menu

THB 1475 per person

Amuse Bouche

Chef's choice of the day

First Course

La Soupe Gratinée aux Oignons

"Dubai Fame" French cheese and onion soup

Cocktail de Crevettes des Iles Revisité

Traditional prawn cocktail with avocado, Marie Rose sauce

Cannelloni de Fruits de Mer et Coquilles Saint-Jacques

Pan-fried scallops accompanied with seafood ravioli, celeriac and vermouth cream sauce

Terrine de Foie Gras au Jambon Persillé

Chef's ham hock and duck liver terrine, rhubarb-mango chutney

Millefeuille aux Champignons des Couches à l'Ail (v)

Cream garlic mushrooms served on a puff pastry case garnished with green asparagus

Salade de Mozzarella de Bufflonne (v)

Burrata salad with roast tomatoes, avocado, orange, balsamic and olive oil

Main Course

Cuisse de Canard Confite aux Flageolets

Duck leg Confit with flageolet beans

Filet de Boeuf Sauté, Sauce aux Champignons de la Forêt et de la Moutarde Vieille

Grilled Black Angus fillet steak with forest mushrooms and mustard gain sauce

Tranche de Saumon Frais aux Epinards, Sauce au Champagne

Grilled or steamed fillet of salmon with butter spinach, Champagne-chive cream sauce

Filet de Loup de Mer sur une Purée aux Oignons Vert

Pan-fried or steamed sea bass, chive potato mash, sauce vierge and balsamic reduction

Joue de Bœuf Braisée au Vin Rouge

Slow braised Angus beef cheek, butter potato purée, baby onions served with the own glaze

Tasting Desserts

Les Quatre Délices

Vanilla cream brulée, Dark chocolate mousse, Lemon chiffon délice, Pavlova with fresh fruits


About Us

Monsieur Francois Porte was born in the picturesque village of Valentine, France and at an early age he discovered a love and passion for preparing traditional French cuisine. In his youth, he was inspired by the recipes and methods that were written by Escoffier who modernized traditional French cooking.

After completing an apprenticeship in the kitchens of his home country his talents soon led him around the world via the Caribbean and England when in 1974, he opened his own highly acclaimed restaurant “Le Provencal”.

His talents were recognized by the local community and he was asked in 1983 by one of his regular patrons if he would be interested in leading the kitchen team at Dubai Country Club in the United Arab Emirates. In those days, this was a courageous and pioneering adventure for Dubai was simply a desert and there was a lot of uncertainty in the challenges that lay ahead in setting up a kitchen and managing an F&B operation in a remote location in the middle east.

Chef Francois quickly made a great name for himself at the Dubai Country Club with the members and regular visitors as it was the only fine dining restaurant of its kind at the time. After 7-years at Dubai Country Club, Chef Francois was established and well respected amongst the community and hospitality industry as one of the best Executive Chef’s in Dubai.

Soon after he became one of the founding members of the Dubai Culinary Guild which is still the leading organization for Chefs in the UAE today with over 1,000 chef members. From time to time he is invited back to Dubai as a judge for Chef competitions in Dubai.


In 1990 he was asked to join the management team as Executive Chef at the world-famous Emirates Golf Club, Dubai, known as the “Desert Miracle”. This was the first 5-star golf course to be built in the desert. A vision that was realized by His Highness Sheikh Mohammed bin Rashid Al Maktoum. Chef Francois for 23 years managed the golf club kitchens and “Le Classique” became known as the number one fine dining restaurant in Dubai and won a series of awards and accolades for its outstanding cuisine and impeccable service standards.

Chef Francois prepared dishes for the royal family, world leaders such as Bill Clinton and famous golf celebrities such as Tiger Woods. Chef Francois has a fun-loving personality and dedication to this craft which has earned him a reputation as a father figure, always ready to help those in need of his expertise. The respect and affection in which he held by the UAE community is legendary.

After over 30 years as an Executive Chef he decided to move to Thailand to enjoy his retirement in 2011. His desire to cook did not come to an end for very long. Shortly after moving to Thailand he met with his former colleague, manager and good friend Mohamed Juma Buamaim in Koh Samui and the golden memories of Le Classique and the years he spent in the UAE as a Chef had to be relived again.

His passion for cooking saw the opening of “Chez Francois” in Bo Phut, Fisherman’s Village Koh Samui, Thailand - a place where the work and development of this well-known boutique restaurant that he undertakes keeps him active and young at heart. Chez Francois is frequented by locals and friends of the past and present who enjoy the culinary experience that Chef Francois brings to the table. 

Chef's Accolades

At Emirates Golf Club Roll of Honour After 22 Years as Executive Chef

Winner of Time Out's 
Inaugural Outstanding 
Contribution Awards

Winner of Chef's Voice for Best Restaurant  (What's On)

Finalist for the Chef's Choice Restaurant, Le Classique (What's On)

Winner for Chef's Choice Restaurant, Le Classique (What's On)

Finalist for the Chef's Choice Restaurant, Le Classique (What's On)

Winner of Restaurant Chef of the Year (Grumpy Gourmet)

Top ten Restaurants, Le Classique (Grumpy Gourmet)

A Propos


Opening Hour

Check Out our Review

Contact Us

Tuesday - Saturday

6:30 PM - 10:30 PM


Reservation +66 96 071 1800

Information +66 80 657 9217


33/2, Moo 1 | Fisherman's Village, Bophut 84320, Koh Samui, Thailand

+66 96 071 1800

Copyright © Chez François

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