Taste the First Breath of Spring
A New Culinary Narrative at Elements, inspired by Ciel Bleu

Where the sophisticated artistry of French technique meets the ephemeral beauty of the Japanese spring, Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok unveils its latest Guestronomic chapter, a sensory odyssey of craftsmanship and renewal.  Available from 20 March 2026, this new “Spring Guestronomic Journey” offers a masterclass in precision, where the refined principles of French cuisine are seamlessly infused with a Japanese soul.

This seasonal narrative serves as a tribute to the awakening of the earth, focusing on a curated selection of ingredients at their absolute peak. Handled with the signature craftsmanship, each dish translates the vibrancy of the spring harvest into a masterclass of technical precision and innate respect for the source.

The narrative of the “Spring Guestronomic Journey” is built upon a concept of exceptional products, where every element on the plate serves a deliberate, artistic purpose. This journey unfolds with a series of orchestrated movements that highlight the season’s most delicate treasures. The journey begins with the ‘Baigai Sea Snail and Kohlrabi,’ a composition brought to life by a vibrant green gazpacho and the lift of chimichurri, evoking the verdant landscapes of a spring awakening. This is followed by an elegant dialogue of flavours in the ‘Foie Gras Terrine with Sakura Leaf’ where the richness of the terrine is balanced by the natural sweetness of Amela tomato and the celebrated Amaou strawberry. Each plate acts as a canvas, showcasing the culinary team’s ability to harmonise disparate elements into a singular, polished experience.

The artistry deepens as the journey explores prized global harvests, featuring ‘White Asparagus from Loire Valley,’ paired with the oceanic indulgence of sea urchin and the bright, citrusy fragrance of Kabosu. Technical skill is further displayed in the ‘Hotaru Ika Squid,’ a complex layer of textures featuring Kaluga caviar, Iberico pork feet, and the nuanced sweetness of Awaji onion and corn. The journey reaches a refined peak with the ‘Shiro Amadai,’ where the delicate fish is complemented by the peppery notes of watercress, pickled myoga, and the earthy depth of Imka potato, embodying the restaurant’s commitment to precision and seasonal integrity.

The crescendo of the “Spring Guestronomic Journey” offers guests a choice of terrestrial excellence, featuring either the sophisticated ‘Toledo’s Venison from Torrecaza Farm’ or the opulent ‘Miyazaki Wagyu A4 from Arita Farm.’ These centerpiece dishes are framed by thoughtful accents like black bushukan lemon and egoma mustard, leading into a final act of sweet refinement. With the choice of a textured ‘Koshihikari Riz au Lait’ or the citrus-forward ‘Dekopon Orange’ with fig leaf ice cream, the experience concludes on a note of balanced elegance. From 20 March 2026, Elements, inspired by Ciel Bleu invites guests to partake in this bespoke dining journey, a polished and memorable celebration of spring that lingers in the memory like a classic masterpiece.

Guests are invited to experience this seasonal masterpiece through three distinct tasting journeys. The comprehensive 9-course ‘Mizu’ experience is available for Baht 7,300++ per person, while the 6-course ‘Chikyu’ experience is offered at Baht 4,900++ per person. For a more concise yet equally evocative evening, the 4-course ‘Ku-Ki’ experience is priced at Baht 3,700++ per person.

For those seeking bespoke flexibility, A la Carte options are also available between Wednesday and Friday. For more information and reservations please call +66 (0) 2 687 9000 or email: elements@okurabangkok.com

Embark on a Springtime Culinary Odyssey with “Spring Guestronomic Journey” at Elements, inspired by Ciel Bleu

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 à 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. Á la carte selections are available between Wednesday to Friday only.

Among the highlight à 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 Gruyère (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 à 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 sablé.

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 à 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

The Art of Winter: A Gastronomic Ode  “Winter Guestronomic Journey” at Elements, inspired by Ciel Bleu

Bangkok – Prepare for an enchanting gastronomic voyage as Elements, inspired by Ciel Bleu, the acclaimed Michelin one-star restaurant at The Okura Prestige Bangkok unveils its “Winter Guestronomic Journey” – a curated collection of culinary masterpieces designed to tantalise the most discerning palates. Launching on 17 January, 2025, this seasonal menu is a sartorial experience for the senses, a bespoke creation crafted with the finest ingredients and executed with unparalleled precision.

At Elements, inspired by Ciel Bleu, the true gastronomy is an art form, a symphony of flavours, textures, and aromas meticulously composed to create an unforgettable experience. The “Guestronomic” philosophy, is the term coined to encapsulate the immersive and transformative experience to ignite guests dining experience. This winter, Chef Gerard Villaret Horcajo has embraced the season’s palette transforming the finest ingredients into haute cuisine that evoke warmth, artful flourish, and sheer gastronomic joy.

The ‘Jean Larnaudie Foie Gras,’ a veritable jewel of French gastronomy, is presented with a delicate touch, its velvety richness complemented by the earthy notes of artichoke, the warmth of toasted brioche, and the subtle tang of 24-months aged Gruyere – a harmonious composition of textures and flavours. The ‘Koji Grilled Sawara,’ a testament to Japanese culinary artistry, is infused with a whisper of smoke, its delicate flesh harmonising with the briny depth of smoked mussels, the silken texture of Yama Enoki, and the aromatic complexity of Vadouvan – a tapestry of flavours that dance on the palate. The ‘Hokkaido Botan Ebi,’ a prized delicacy is elevated to new heights, adorned with the earthy perfume of winter truffle, nestled amongst delicate gnocchi, and enveloped in the rich embrace of Nantua – a luxurious indulgence for the senses.

The ‘Ranou Hen Egg in Cocotte,’ a study in understated elegance, showcases the transformative power of ingredients. The robust earthiness of King Shiitake is enhanced by the golden richness of the ‘red’ hen egg, the subtle tang of aged black vinegar, and the uplifting embrace of corn béchamel – a calming yet refined interlude. The ‘European Saddle of Venison,’ a centrepiece of winter feasting, is a masterpiece of flavour and texture. It deep, gamey notes are balanced by the earthy sweetness of winter chard, the subtle umami of parsnip shiro miso, and the bright acidity of black lemon – a symphony of contrasting yet complementary flavours.

Savour with the ‘Hakata Amaou Strawberry,’ a jewel of Japanese agriculture, is transformed into a sweet dénouement. Its intense sweetness is harmonised with the bright acidity of Cha-Am Lemon Custard, the airy lightness of Mille Feuille Ice Cream, and the buttery crumble of Almond Sablé – a final flourish of exquisite taste.

The “Winter Guestronomic Journey” is an invitation to experience gastronomy as haute couture – a bespoke creation crafted for discerning palates. Available from 17 January 2025 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

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