A Masterclass In Precision

Where refined French technique meets the delicate beauty of the Japanese spring, Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok introduces its latest seasonal chapter: the ‘Spring Guestronomic Journey’. A masterclass in precision, this curated dining experience is a celebration of renewal, craftsmanship, and the finest ingredients at their seasonal peak.

Inspired by the awakening of nature, the menu highlights exceptional produce, transformed through precise culinary techniques and a deep respect for origin. Each dish reflects a seamless harmony between French gastronomy and Japanese sensibility, resulting in a refined and immersive dining experience.

The journey begins with Baigai Sea Snail and Kohlrabi, elevated by a vibrant green gazpacho and chimichurri, followed by Foie Gras Terrine with Sakura Leaf, delicately balanced with Amela tomato and Amaou strawberry. These opening courses set the tone for a menu that is both elegant and expressive.

Seasonal highlights continue with White Asparagus from the Loire Valley paired with sea urchin and Kabosu, alongside Hotaru Ika Squid complemented by Kaluga caviar, Iberico pork and Awaji onion. The experience progresses to Shiro Amadai, where the fish is enhanced by watercress, pickled myoga and Imka potato – demonstrating the kitchen’s commitment to precision and balance.

For the main course, guests may choose between Toledo Venison from Torrecaza Farm or Miyazaki Wagyu A4 from Arita Farm, each thoughtfully paired with nuanced seasonal accents. The journey concludes with a refined dessert selection, including Koshihikari Riz au Lait or Dekopon Orange with fig leaf ice cream, offering a harmonious and memorable finish.

Available from 20th March, this seasonal menu invites guests to experience spring through three tasting options: the nine-course ‘Mizu’ (Bt7,300++), the six-course ‘Chikyu’ (Bt4,900++), and the four-course ‘Ku-Ki’ (Bt3,700++).