Discerning consumers are becoming more and more informed about how their food is produced and where ingredients come from. Now diners can experience the flavours of French cuisine with Japanese influences as Executive Chef Antony Scholtmeyer and his team at Elements at The Okura Prestige Bangkok create delectable dishes using organic or free-range sustainable ingredients, and local artisanal cheeses.
From October to December, in addition to soups such as black tiger prawn edamame soup with prawn Chantilly and celery leaves, or watercress soup with poached free-range egg and cepe cream, the team are serving up appetizers of Smoky Bay oysters vichyssoise with soy, ginger and nori; and smoked trout beignets served with asparagus sauce and
trout caviar. These make fantastic preludes to main courses that include roast free-range chicken stuffed with foie gras and truffles and served with daikon petits farcis and mushroom duxcelle; whole free-range duck roasted with sancho pepper and honey, root vegetables and jus; and hearty organic beef fillet wrapped in smoked bacon, portobello
mushroom and onions.
To finish, guests are invited to try a serving of local artisanal goats cheese grilled with chestnuts, soba, ume shu and herb flowers.
Sustainable, Organic, and Artisanal Flavours menu is available at Elements restaurant every Tuesday – Saturday from 3 October – 23 December 2017, 6 p.m. – 10:30 p.m. Prices start from Baht 680++.
Elements restaurantis located on the 25th floor of The Okura Prestige Bangkok. For more information and reservations, please contact 02 687 9000 or email firstname.lastname@example.org, or book on our website www.okurabangkok.com
Prices are subject to 10% service charge and 7% government tax.