Renowned Michelin-starred restaurant Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok invites connoisseurs to embark on a gastronomic journey through the vibrant hues and flavours of autumn with the introduction of its new seasonal 'Autumn Guestronomic Journey' menu. Crafted by the masterful hands of Chef Gerard Villaret Horcajo, this exquisite menu showcases the freshest, and finest ingredients of the season, expertly transformed into a symphony of taste and texture. Available from 20 September 2024 onwards.
Chef Gerard's passion for culinary artistry shines through in every dish, as he meticulously selects each ingredient to capture the essence of autumn. The menu is a testament to his dedication to sourcing the highest quality produce, ensuring that each bite is a delightful surprise. The 'Autumn Guestronomic Journey' menu is a symphony of flavours, textures, and aromas, reflecting the essence of the season.
A hallmark of Chef Gerard's cuisine is his signature 'duo sauce' technique. One sauce is a rich, creamy homage to classic French gastronomy, while the other is tangy, sharp, and light. When combined, these sauces create an unexpected and harmonious balance of flavours that will tantalize your taste buds.
Highlight of this seasonal menu is the Hokkaido Scallop Tempura, a delicate masterpiece that marries the sweetness of the scallop with the crispness of the tempura batter, accompanying with roasted celeriac, kinome leaf, and tarragon oil add a delightful complexity of flavours. Ishikawa Kinmedai A La Menuiere, featuring the exquisite Kinmedai cooked to perfection, served with kabosu lime, chervil, and lion's mane mushroom create a harmonious blend of tastes that will tantalize your palate.
For a savoury and uplifting indulgence, the Nasu Dengaku, is a must-try. The tender eggplant is complemented by the rich aroma of preserved black truffle, fermented Anko beans and the pungent sharpness of pickled ramson. The main course offers a truly memorable experience with the Pigeon On Croute De Sel. The succulent pigeon is cooked to perfection and served with shitake mushrooms, Awaji onion, and a rich Madeira foie gras jus.
To conclude the culinary journey, guests can choose between the Creme Caramel with kuri chestnut, native single origin vanilla, and Hokkaido milk ice cream, or the Fuyu Persimon, featuring Cha-Am lemon custard, preserved Sakura leaf ice cream, and almond sable.
The 'Autumn Guestronomic Journey' menu at Elements, inspired by Ciel Bleu is a culinary masterpiece that will leave an unforgettable impression. Whether you are a seasoned gastronome or simply seeking a truly exceptional dining adventure, this menu is sure to delight your senses and sure to impress. Available from 20 September 2024 onwards. It features the 8-course 'Mizu' experience priced at Baht 6,400++ per person; the 6-course 'Chikyu' experience priced at Baht 4,900++ per person; and the 4-course 'Ku-Ki' experience priced at Baht 3,700++ per person.
For more information and reservations please call +66 (0) 2 687 9000 or email: elements@okurabangkok.com