![Okura - Chef Gerard Villaret Horcajo – Punch Media Digital Culinary Masterpiece At Elements](https://punchmedia.co.th/wp-content/uploads/2024/06/Okura-Chef-Gerard-Villaret-Horcajo-1100x735.jpg)
Imagine yourself transported to a vibrant summer canvas, where each bite is a brushstroke of flavour. This is the essence of Chef Gerard Villaret Horcajo’s latest culinary masterpiece at Elements, inspired by Ciel Bleu, The Okura Prestige Bangkok, a haven of Michelin-starred French cuisine laced with Japanese touches.
Chef Gerard has crafted a menu that sings with the season’s bounty where each dish is a story waiting to be savoured: a harmonious blend of French techniques and Japanese influences. The expertly crafted ‘Summer Guestronomic Dining Journey’ promises to tantalise your taste buds and awaken your senses.
![Okura - CHIANG MAI ZUCHINNI FLOWER_2 – Punch Media Digital Culinary Masterpiece At Elements](https://punchmedia.co.th/wp-content/uploads/2024/06/Okura-CHIANG-MAI-ZUCHINNI-FLOWER_2-1024x682.jpg)
Chef Gerard, known for his signature ‘duo sauces’, takes this concept to new heights. He masterfully pairs rich, classic French sauces with lighter, tangier and refreshingly creative counterparts, creating a symphony of flavours in each dish.
The journey begins with the ‘dry aged Haranaka Chutoro’, a melt-in-the-mouth indulgence, which is adorned with bafun uni (sea urchin) and a vibrant green gazpacho while a hint of nori seaweed adds a whisper of the ocean. The ‘smoked eel’ is elevated by creamy inka-no-mezame potato, the delicate indulgence of Oscietra Caviar and the subtle sweetness of Kureson, a Japanese citrus fruit.
![Okura - DRY AGED MIKANDAI_2 – Punch Media Digital Culinary Masterpiece At Elements](https://punchmedia.co.th/wp-content/uploads/2024/06/Okura-DRY-AGED-MIKANDAI_2-1024x682.jpg)
Moving on to the next dish, Chef Gerard’s ‘scale fried Shiro Amadai’ is a visual and gastronomic treat. This delicate white sea bream boasts a golden crust while its remains perfectly tender, complemented by the sweetness and earthiness of heirloom carrots and colinky squash, perfectly balanced by the umami richness of an Ayu Garum Hollandaise, a unique play on the classic sauce infused with the essence of the Ayu fish. The ‘Chiang Mai Zucchini Flower’ is a delightful union of East and West. Filled with aged Comté cheese and the earthy fragrance of Australian winter truffles, this dish is a testament to Chef Gerard’s ability to create harmony from diverse ingredients.
For the seasonal main course, a true summer treat awaits with the ‘Japanese Coturnix Quail.’ This succulent quail is generously served with a morel mushroom, its rich flavours accentuated by the citrusy tang of black lemon and delightful eggplant and kombu combination.
![Okura - JAPANESE COTUNIX QUAIL _1 – Punch Media Digital Culinary Masterpiece At Elements](https://punchmedia.co.th/wp-content/uploads/2024/06/Okura-JAPANESE-COTUNIX-QUAIL-_1-1024x682.jpg)
The ‘Summer Guestronomic Dining Journey’ concludes with two exquisite choices of decadent dessert. The ‘Poached Victoria Rhubarb’ is a delightful balance of sweet and tart, with its Dengaku Miso Créme Brulee adding a unique smoky depth, and the fragrant notes of Madagascar vanilla and sudachi, a Japanese citrus, provide further layers of delightful complexity. Or the aromatic ‘Okayama Shimizu White Peach,’ offers a taste of summer perfection. This delicate fruit is paired with a Cha-Am lemon custard, a touch of lemon verbena and a crumbly almond sable Breton, creating a symphony of textures and flavours that lingers on the palate long after the last bite.
More than just a meal, the ‘Summer Guestronomic Dining Journey’ is an invitation to experience the magic of summer. With each bite, Chef Gerard invites you to engage with a symphony of textures and flavours, a testament to his gastronomic artistry and a celebration of the season’s finest offerings. Available from 21st June onwards, the 8-course ‘Mizu’ experience is priced at Bt6,400++ per person; the 6-course ‘Chikyu’ experience is priced at Bt4,900++ per person; while the 4-course ‘Ku-Ki’ experience is priced at Bt4,100++ per person.
![Okura - SCALE FRIED SHIRO AMADAI_3 – Punch Media Digital Culinary Masterpiece At Elements](https://punchmedia.co.th/wp-content/uploads/2024/06/Okura-SCALE-FRIED-SHIRO-AMADAI_3-1024x682.jpg)
For more information and reservations, call +66 (0) 2687 – 9000 or email: elements@okurabangkok.com.
Source: The Okura Prestige Bangkok.