Elements, inspired by Ciel Bleu, renowned for its sophisticated ambience and gastronomic distinction, invites patron to embark on a captivating culinary adventure this season with the launch of its new "Spring Guestronomic Journey Menu." This new seasonal menu is a meticulously narrative told through exquisite flavours and artistic presentation. Available from 18 April, 2025 onwards.
Embracing the vibrant essence of the spring season, Elements, inspired by Ciel Bleu's new menu presents a harmonious marriage of couture French cuisine with delicate Japanese inflections, showcasing the finest seasonal ingredients. Each dish is conceived as an artistic expression, beautifully crafted and plated with the precision of a master painter; Chef Gerard Villaret Horcajo, upon a pristine canvas.
Previously offering only the celebrated 4, 6 and 8-course dinner journeys, Elements, inspired by Ciel Bleu is now enhancing its offering with the introduction of exquisite ? la carte selections, providing patrons with greater flexibility and the opportunity to curate their own bespoke dining experience. Whether seeking a comprehensive gastronomic exploration or a more tailored selection, patrons can now indulge in the artistry of Elements, inspired by Ciel Bleu at their own pace. ? la carte selections are available between Wednesday to Friday only.
Among the highlight ? la carte selections, patrons can savour the 'Koji-Grilled Fukuoka Inada,' featuring the delicate flavours of Koji-grilled Inada, complemented by the subtle earthiness of pickled Takenoko and Yama enoki with a rich Hamaguri Veloute (Baht 1,600++); The 'Jean Larnaudie Foie Gras' offers a classic indulgence of expertly prepared foie gras accompanied by tender artichokes and toasted brioche, enhanced by the nutty notes of 24-month aged Gruyere (Baht 1,200++). The 'Langoustine Mi-Cuit' provide a refreshing option with a vibrant Spring Gazpacho, bursts of flavour from Shoyu ikura, and the sweetness of Khao Yai corn (Baht 1,200++). Finally, the 'Hokkaido Wagyu A4 Striploin,' (Baht 2,500++), offers the epitome of indulgence featuring premium Hokkaido Wagyu A4 Striploin, served with the sweetness of Awaji onion, a rich Foyot Sabayon, and a subtle Japanese mustard sauce; and more.
Guests opting for the "Spring Guestronomic Journey Menu" will embark on a captivating journey through dishes such as the 'Koji-Grilled Fukuoka Inada,' a highlight also featured ? la carte, is elegantly paired in the tasting menu with pickled Takenoko and Yama enoki and a refined Skate wing dashi Veloute. The 'Saddle of Lamb' complemented by the subtle tang of Shibazuke, succulent lamb neck, and an aromatic satay-spices lamb neck and Ninnikume garlic. For a delightful conclusion, guests can choose between the 'Parisian Style Rhubarb Flan,' featuring Hokkaido milk, fragrant Chiang Rai Vanilla, and refreshing Sakura leaf ice cream; or the 'Dekopon Orange,' offering the bright flavours of Dekopon orange with a tangy Cha-Am lemon custard, delicate Vanilla Chantilly, and a crisp Macadamia sable.
The sophisticated ambience and refined setting of Elements, inspired by Ciel Bleu provide the perfect backdrop for this gastronomic experience, making it an ideal choice for any occasion, from intimate evenings to celebratory events.
The "Spring Guestronomic Journey Menu" and ? la carte selections will be available from 18 April, 2025 onwards. The tasting menu features the 8-course 'Mizu' experience priced at Baht 6,400++ per person; and 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