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

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