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

A Celestial Culinary Crossing and A Dialogue in Flavours with “The Amsterdam – Bangkok Passage” at Elements, inspired by Ciel Bleu

The culinary landscapes of Europe and Asia are set to align in a rare and radiant display of gastronomic mastery this March at Elements, inspired by Ciel Bleu of The Okura Prestige Bangkok. Marking a culinary milestone that promises to be the season’s most coveted reservation, this dialogue in flavours known as “The Amsterdam – Bangkok Passage” marks a historic residency where the spirit of the Netherlands meets the heart of Thailand. This exclusive two-night collaboration celebrates the creative union of Chef Arjan Speelman, visiting from the legendary Ciel Bleu of Hotel Okura Amsterdam, Chef Gerard Villaret Horcajo, the visionary force behind Bangkok’s own Elements, inspired by Ciel Bleu. Together, these two masters of the craft have orchestrated a narrative that transcends borders, offering a passage into the very soul of the Michelin-starred legacy on 27 and 28 March, 2026.

The experience is curated as two distinct movements, each offering a unique perspective on the chefs’ collaborative artistry. On Friday, 27 March 2026, guests are invited to an evening of heightened indulgence with a 5-course dinner designed for the true connoisseur.  This refined journey is seamlessly harmonised with three glasses of Champagne pairings, culminating in a sophisticated Cognac to beautifully accompany the dessert. While on Saturday, 28 March 2026, the passage continues with an expansive 7-course dinner, allowing diners to further explore the intricate depths of the chef’s seasonal inspirations and technical precision. This sensory odyssey bridges the crisp, clean aesthetics of the North Sea with the vibrant textured elegance of the East, presented with the quiet elegance and hospitality that defines the Okura legacy.

Set within the golden-hued, cantilevered sanctuary of Elements, inspired by Ciel Bleu, the atmosphere provides a breathtaking backdrop for this international crossroad. As the city lights of Bangkok begin to shimmer below, the restaurant becomes an intimate stage for an experience where tradition is reimagined and every detail is curated for the ultimate in epicurean pleasure. It is a rare opportunity to inhabit a world where every plate serves as a testament to the artisan’s touch and the profound beauty of global culinary dialogue.

“The Amsterdam – Bangkok Passage,” will be held on Friday, 27 March 2026 for an evening of 5-course experience inclusive of Champagne and Cognac pairings, is priced at Baht 5,500++ per person; while on Saturday, 28 March 2026 is an evening of 7-course journey for Baht 6,900++ per person. For more information and reservations please call +66 (0) 2 687 9000 or email: elements@okurabangkok.com
 

Elements, inspired by Ciel Bleu, Elevates the Winter Dining Landscape with a New Tale of Culinary Excellence, “Winter Guestronomic Dining Journey”

As the whisper of winter brings a refined stillness to the city, Elements, inspired by Ciel Bleu, proudly announces the debut of its new “Winter Guestronomic Dining Journey,” scheduled for its launch on 15 January 2026. This season, the MICHELIN-starred sanctuary elevates the culinary landscape with a profound dedication to craftsmanship, presenting a sensory journey that honors the ephemeral beauty of the coldest months.

The new seasonal menu serves as an artistic canvas where the delicate precision of Japanese ingredients meets the timeless soul of French haute cuisine, resulting in a sophisticated symphony of flavours that resonates with elegance and poise.

The winter narrative begins with a masterful interpretation of the ‘Kansai Region Meji Maguro,’ a dish that balances the saline luxury of Oscietra Caviar with the bold, earthy warmth of Chorizo and the whimsical texture of puffed corn ice cream. The exploration of seasonality continues through a vibrant composition of ‘Kohlrabi and Green Beans,’ intricately layered with the crisp sweetness of Fuji apple, fragrant winter herbs, and the deep smoky notes of smoked eel. Each plate is a testament to the restaurant’s unwavering commitment to the flavour of the season, ensuring that every ingredient is presented at the absolute pinnacle of its natural expression.

The journey deepens with the ‘Surume Ika,’ where tender squid is elegantly stuffed with Ama Ebi, and bathed in a refined Provençale sauce with a delicate touch of Piment d’Espelette for a subtle, lingering warmth.  The ‘Topinambur Custard,’ a velvety tribute to the sunchoke that finds its perfect companions in the charred richness of grilled unagi and the infused aroma of Périgord Black Truffle. This dedication to texture is further explored in the ‘Poached Monkfish,’ a dish of supreme beauty featuring Okishiki, earthy Chanterelles, and a silken Cockles Velouté that evokes the serene essence of a winter shoreline.

To conclude this “Winter Guestronomic Dining Journey” ode, the ‘Mont Blanc’ offers a sophisticated finale that pays homage to traditional craftsmanship. The dessert weaves together the nutty richness of Kuri chestnut and the indulgent sweetness of Sarsumaimo caramel, blended beautifully by the refreshing bitterness of Matcha biscuit ice cream. It is a dessert that encapsulates the spirit of the season; comforting yet complex, familiar yet astonishing. This winter journey is a meticulously crafted story told through the hands of artisans who view gastronomy as the ultimate form of creative expression.

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

Elements, inspired by Ciel Bleu Maintains Coveted  MICHELIN One-Star Status for a Spectacular Ninth Consecutive Year

The Okura Prestige Bangkok is thrilled to announce that its distinguished fine-dining restaurant, Elements, inspired by Ciel Bleu, has once again been honoured to retain the coveted MICHELIN One-Star rating for a spectacular ninth consecutive year.  This remarkable achievement was unveiled today with the launch of the latest edition of the renowned Michelin Guide Thailand.

The continuation of the star is a profound affirmation of Elements, inspired by Ciel Bleu’s unwavering commitment to service excellence and its established tradition of consistency. The restaurant provides a truly bespoke gastronomic experience, showcasing refined haute French cuisine masterfully infused with harmonious Japanese touches. This culinary philosophy, delivered with exceptional craftsmanship and dedication, continues to captivate discerning palates.

The team led by Chef de Cuisine Gerard Villaret Horcajo, meticulously sources the finest seasonal ingredients from Japan, Europe and Thailand, creating exquisite dishes that are visually elegant and rich in complex flavours and textures, a true pursuit of sophistication.

“To retain this star for the ninth time is a true gesture honour and a deep reflection of the dedication and passion shown by every single member of our team. We feel immense gratification in achieving this level of consistency over such a prolonged period, and we are deeply grateful to our guests for their continued support, and to the Michelin Guide for this prestigious recognition of our efforts to maintain a very high standard of cuisine and service,” explained Chef Gerard Villaret Horcajo.

Niek Hammer, General Manager of The Okura Prestige Bangkok, added “Chef Gerard and his team embody the very essence of dedication and excellence. This star is a resounding testament to their exceptional skills and their unyielding commitment to the art of fine dining and service excellence. It is a privilege to host such talent at The Okura Prestige Bangkok.”

Following the rhythm of the seasons, the menu at Elements, inspired by Ciel Bleu is refreshed quarterly to ensure guests are taken on a mesmerising culinary odyssey that benefits from the very best of nature’s changing bounty. For more information or reservations, please call +66 (0) 2 687 9000 or email: elements@okurabangkok.com to make a reservation.

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