A Culinary Constellation: Six-Hands, Four Stars
A Sustain-Inspired Dinner at Elements, inspired by Ciel Bleu

Indulge in an extraordinary, ‘sustain-inspired gastronomic journey’ as three of Thailand’s most celebrated Michelin-starred chefs converge for a unique 6-hands dinner experience. On Saturday, 1 March 2025, at Elements, inspired by Ciel Bleu of The Okura Prestige Bangkok. Chef Deepanker Khosla of Haoma; Chef Rick Dingen of Jampa; and Chef Gerard Villaret Horcajo of Elements, inspired by Ciel Bleu will collaborate to create an unforgettable eight-course dinner journey, showcasing the unique synergy of their distinct culinary styles.

This exclusive evening promises a harmonious blend of culinary artistry and sustainable practices, showcasing the individual brilliance of each chef whilst celebrating the power of collective creativity. The ‘sustain-inspired menu’ will highlight a commitment to responsible sourcing and minimising environmental impact. Chef Deepanker Khosla, the visionary behind the acclaimed Haoma, will bring his expertise in a Neo-Indian cuisine renowned for its innovative interpretations of traditional flavours and its commitment to seasonal and locally sourced ingredients. Chef Rick Dingen, the culinary mastermind behind Jampa, will contribute his signature style of modern European cuisine characterised by refined techniques, exquisite presentations, and a focus on seasonal produce. Chef Gerard Villaret Horcajo of Elements, inspired by Ciel Bleu, will bring his expertise in refined French cuisine elegantly infused with Japanese influences, crafting dishes that are both exquisite and deeply satisfying, all while embracing sustainability in ingredient selection and preparation.

This extraordinary culinary journey, a testament to the chef’s shared passion for sustainably sourced exceptional ingredients and innovative techniques, will unfold through an eight-course dinner journey. Guests can expect a symphony of flavours, textures, and aromas, as each dish reflects the chef’s shared passion for exceptional ingredients and innovative techniques. This is a rare opportunity to experience the pinnacle of the culinary scene, presented by three of its most talented and innovative chefs, all while enjoying a sustain-inspired dining experience.

The “A Culinary Constellation: Six-Hands, Four Stars – A Sustain-Inspired Dinner” is priced at Baht 6,900++ per person for eight-course dinner journey, and it is available for one-night only on Saturday, 1 March 2025 from 18:00 hrs. at Elements, inspired by Ciel Bleu.

For more information and reservations please call +66 (0) 2 687 9000 or email: elements@okurabangkok.com

About Haoma

Haoma is renowned restaurant celebrated for its innovative approach to Indian cuisine, blending traditional flavours with contemporary techniques. Chef Deepanker Khosla is a celebrated culinary artist known for his passion for sustainable practices and his commitment to showcasing the vibrant flavours of India.

About Jampa

Jampa is a Michelin-starred restaurant renowned for its modern European cuisine. Chef Rick Dingen is a culinary visionary known for his refined techniques, exquisite presentations, and a dedication to sourcing the finest seasonal ingredients.

Immerse in the beautiful orchestra of winter flavours  with “Winter Guestronomic Journey” at Elements, inspired by Ciel Bleu

Immerse in a world of gastronomy enchantment as patron step into Elements, inspired by Ciel Bleu, the renowned Michelin one-star restaurant. Prepare to embark on an extraordinary gastronomic adventure as they unveil its spectacular seasonal set journey “Winter Guestronomic Dining Journey,” to welcome the year 2024 in the grandest of sophistications. The spectacular new seasonal journey will be available from 4 January 2024 onward.

This impeccable dining experience promises to be nothing short of a magical symphony of winter flavours, under the masterful guidance of Chef Gerard Villaret Horcajo, a true culinary virtuoso.

With his unparalleled passion for creating exceptional flavours, Chef Gerard has crafted an exquisite new creation that will tantalize patron’s taste buds. Witness his unwavering commitment to his artistry as he fuses seasonal enchantments and his own unique style on display at the captivating “Winter Guestronomic Dining Journey,” presenting a new set menu that perfectly captures winter’s tastes.

Capturing the fresh flavours of the cooler months with highlight dishes such as ‘dry aged Japanese sea bass’ with oyster, codium and dashi. The sea bass is aged to perfection and boasts a rich, intense flavour that pairs beautifully with the brininess of the oyster and the umami notes of the dashi. Codium, a nutritious seaweed, adds a touch of freshness and texture to this exquisite dish. Also a standout on the new menu is ‘charcoal-grilled unagi’ with white soy, Hollandaise and unagi velouté. The smoky char from grilling enhances the natural sweetness of the freshwater eel, while white soy adds a delicate saltiness that balances perfectly with the richness of the Hollandaise sauce. The velvety unagi veloute ties all of the elements together to create a harmonious mélange of flavours.

For the essence of a classic winter warmer, elevated to sophisticated heights with the exquisite ‘beef oxtail’ with winter truffle, bone marrow and hazelnuts. Hearty and rich, the tender beef oxtail is enhanced by the mild earthiness of the delicate winter truffle and given luscious depths by the bone marrow. The hazelnuts provide nutty undertones and a delightful crunch. Also synonymous with winter dining is venison and Chef Gerard celebrates the king of game meats with an offering of ‘venison morels’ served with fermented berries and black cauliflower. This is a dish that truly showcases the richness of wild nature’s bounty. Succulent venison takes center stage, cooked to juicy pink perfection. The morel’s distinct texture provides a satisfying contrast to the tender meat. To further elevate this masterpiece, fermented berries are incorporated to provide bursts of tangy-sweet acidity that cut through the richness of the venison, creating a beautiful balance on the palate.

Wrap up the perfect evening with a satisfying and refreshing ‘Buddha’s hand citrus’ with lemon verbena and baba rhum vanilla, and let the taste buds embark on a delightful journey. The vibrant flavours of Buddha’s hand citrus will awaken the senses, leaving a zesty and reviving sensation on the palate.

The “Winter Guestronomic Dining Journey” is a testament to Chef Gerard’s dedication to his craft and drawing inspiration from the season’s bountiful offerings and infusing it with his own unique flair, he has curated the new seasonal menu that showcases the very best of winter flavours. Available from 4 January 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