A Summer Canvas with “Summer Guestronomic Journey” at Elements, inspired by Ciel Bleu
Imagine yourself transported to a vibrant summer canvas, where each bite is a brushstroke of flavour. This is the essence of Chef Gerard Villaret Horcajo’s latest masterpiece at Elements, inspired by Ciel Bleu, The Okura Prestige Bangkok, a haven of Michelin-starred French cuisine laced with Japanese touches. Chef Gerard has crafted a menu that sings with the season’s bounty. Each dish is a story waiting to be savoured, a harmonious blend of French techniques and Japanese influences. The ‘Summer Guestronomic Dining Journey’ that promises to tantalize your taste buds and awaken your senses, available from 21 June 2024.
Chef Gerard, known for his signature ‘duo sauces,’ take this concept to new heights. He masterfully pair rich, classic French sauces with lighter, tangier, and refreshingly creative counterparts, creating a symphony of flavour in each dish.
The journey begins with a touch of the season including the ‘dry aged Haranaka Chutoro,’ a melt-in-your-mouth indulgence is adorned with bafun uni (sea urchin) and a vibrant green gazpacho and a hint of nori seaweed adds a whisper of the ocean, setting the stage for a truly exquisite experience. The ‘smoked eel’ a smoky sensation elevated by creamy inka-no-mezame potato, the delicate indulgence of Oscietra Caviar, and the subtle sweetness of Kureson, a Japanese citrus fruit. The ‘scale fried Shiro Amadai’ is a visual and gastronomic treat. This delicate white seabream boasts a golden crust while its remains perfectly tender, complemented by the sweetness and earthiness of heirloom carrots and colinky squash, perfectly balanced by the umami richness of an Ayu Garum Hollandaise, a unique play on the classic sauce infused with the essence of the Ayu fish. The ‘Chiang Mai Zucchini Flower’ is a delightful union of East and West. Filled with aged Comté cheese and the earthy fragrance of Australian winter truffles, this dish is a testament to Chef Gerard’s ability to create harmony from diverse ingredients.
For the seasonal main course, a true summer treat awaits ‘Japanese Coturnix Quail.’ This succulent quail is generously served with a morel mushroom, its rich flavours accentuated by the citrusy tang of black lemon and delightful eggplant and kombu combination.
The ‘Summer Guestronomic Dining Journey’ concludes with two exquisite choices of decadent dessert. The ‘Poached Victoria Rhubarb’ is a delightful balance of sweet and tart, with its Dengaku Miso Créme Brulee adding a unique smoky depth, and the fragrant notes of Madagascar vanilla and sudachi, a Japanese citrus, provide further layers of delightful complexity. Or the aromatic ‘Okayama Shimizu White Peach,’ offers a taste of summer perfection. This delicate fruit is paired with a Cha-Am lemon custard, a touch of lemon verbena, and a crumbly almond sable Breton, creating a symphony of textures and flavours that lingers on the palate long after the last bite.
More than just a meal, the ‘Summer Guestronomic Dining Journey’ is an invitation to experience the magic of summer. With each bite, Chef Gerard invites you to engage with a symphony of textures and flavours, a testament to his gastronomic artistry and a celebration of the season’s finest offerings.
Swept away by a summer symphony of flavours with the ‘Summer Guestronomic Dining Journey,’ available from 21 June 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 4,100++ per person.
For more information and reservations please call +66 (0) 2 687 9000 or email: elements@okurabangkok.com