The night bazaar of Chiang Mai may be packed at this time of year, but emaciated shoppers can go a couple of blocks along the Chang Clan road and find help. The canopies and open bistro tables give the Ouh La La a noticeable presence outside, but it still feels like stumbled upon a pub in a back street in Paris. French blossoms are everywhere, from framed images of Paris to glass windows engraved with the Eiffel Tower, into exquisite delights filled with fresh pastries.
The decor is skinny but attractive. Ouh La La is a place where everyone can feel comfortable - from young tourists or locals to recently retired ones, from those who have been dressed in elegant summer clothes for others who wear wearing jeans and slip-on shoes. The restaurant is run by the kindly Marco, who runs the kitchen, and the efficient and pleasant Carol, who runs the dining room. Most menus consist of a standard French fare and, although the cooking is not bright, the results are solid.
Some in my party started the night with SHRIMP BISQUE, and although I wanted to try some sherry or white wine in a bowl, I found it satisfying and at a surprisingly low price of 80 baht per bowl. to complain. I also tried the GOOSE LIVER PATE (90 baht), which was very tasty and served along with warm, crispy baguettes and chilled sweet butter. A friend thought that MELON AND SHRIMP SALAD (90 baht) was soft, but when he asked for oil and vinegar, the dish was quite acceptable. ESCARGOT IN PROFITEROLES (120 baht) was a favorite for me and was especially tasty when paired with a biscuit.
An exhibition of the main courses was COQ AU VIN (140 baht), which arrived superbly and fragrantly. The chicken fell from the bones, and the sauce was washed over with mushrooms, wine and garlic. DUCK CONFIT (180 baht) was also cooked to perfection in its own fat and was easily removed from the bones. On the other hand, a friend thought that TAGLETTLE WITH SALMON (180 baht) was dull in taste, but could not deny that it was fresh.
The restaurant has a sense of control over it. I think that this feeling comes from the host, who does not have the silly look of a drill sergeant, with a smile trail hiding beneath the surface, waiting to appear. She manages the front of the house almost independently and does a better job than three people elsewhere. In general, the service is efficient and effective, sometimes excessively, as when our Thai waitress hung out and then cleaned the plates as soon as one of us finished, although the rest were still eating. It has always been my pet, but it seems to be a common practice in the land of smiles.
You all should know that my favorite part of the meal is dessert, and we tried a few. The CRMEME BRULEE (110 baht) had a good texture, but I really liked it. PROFITEROLES (90 baht) was delicious and chocolate and tasty, but the pedigree was sealed with TATE TATINA (90 baht). This is a textbook preparation, with a thin crust and thick wedges of apples, sparkling in dark caramel, only the shadows, shy from tasting, are burned out. I thought that the scents could be smoothed with a doll of sharp cream mince on top, which would also help to stop things being quaint, but it was still heavenly.
I always said: “The plates should be good, the welcome should be warm, the price should be decent, and the atmosphere and service should be good”, and they are sent in all the right directions. Ouh La La is just caring, but he is already making a statement in the vicinity of the dining scene. It can only improve.
