The people
behind Bisou

Two friends, one restaurant. A kitchen and a cellar, run by the people who built them.

The Founders

Antoine & Théo

Two friends, one restaurant. Antoine in the kitchen, Theo in the cellar. Bisou is what they built between them.

Chef Antoine Darquin at the kitchen pass

Chef & Co-Founder

Antoine Darquin

Antoine runs the Bisou kitchen. Modern French is his language: classical technique, premium seasonal produce, and the discipline to leave a good plate alone.

Trained in Paris at David Toutain, where he ran the pastry brigade and the chef's table for two years. Joined Thierry Drapeau (two Michelin stars) in Vendée, then followed the chef to Bangkok to open his Signature restaurant, where he met Théo. Head Chef at Siam@Siam followed, before opening Bisou together in 2022.

On the floor, his cooking becomes something you watch. Sauces flambeed at the table, fish broken down by hand, meat carved in front of you. Precise food served without ceremony, the standard that earned Bisou its place in the Michelin Guide.

Sommelier & Co-Founder

Théo Lavergne

Théo keeps the cellar. His list runs on French appellations alongside a growing shelf of low-intervention boutique discoveries, each one chosen to sit beside Antoine's cooking.

Started his sommelier work at Restaurant Troisgros (three Michelin stars), then a season at Summer Lodge in Dorset under Eric Zwiebel, fourth-best sommelier in the world. Two and a half years at Le Clarence in Paris (two Michelin stars, a cellar of 2,500 references) before moving to Bangkok as Head Sommelier on the Signature opening, where he met Antoine.

He pairs by the glass, by the bottle, and by the mood of the room. A welcome Champagne, a grower from a village no one has heard of, a bottle worth the occasion. The cellar is personal, and it shows.

The Crew

The rest of the house

Come meet them

The team is in the room every night, 5:30 PM to midnight. Reserve a table and let them take it from there.