CHEF’S RECOMMENDATIONS

SET LUNCH MENU

Sweet corn soup with chive cream, grilled and pickled baby corn

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Shellfish juice and Italian basil gelée with clam, tomato and lemon confit

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Vegetable and exotic fruit salad served with pumpkin purée

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Bouillabaisse-style rock fish with saffron-scented fennel purée

OR

Braised pork shank and cheeks Parmentier with homemade ravioli and carrot and apple purée

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Pistachio milk ice cream and mandarin sorbet marble served with orange marmalade and dark chocolate tuile

1100 THB per set excluding beverages

Prices are net and inclusive of 10% service charge and applicable government tax

5-COURSE TASTING MENU

Beetroot borscht with vegetable brunoise, dill and sour cream

***

Rock lobster and heart of palm carpaccio served with sweet potato and lime rouille

Michel Lorain signature quail and Foie gras tourte

Saint-Véran Le Clos 2014, Maison Verget, Burgundy, France

***

Pan-seared Kamui beef fillet served with porcini and walnut purée and olive-scented antique mustard

(650 THB supplement)

OR

Bouillabaisse-style wild blackbelly rosefish with saffron-scented fennel purée

Cotes-du-Rhone Belleruche, 2015, M. Chapoutier, Rhône Valley, France

OR

Pan-seared crusted Hokkaido scallops with dry bonito and sage served with linen seed and sesame risotto

Trelans, Vermentino – Chenin, Alain Chabanon, 2011, Pays D’Oc, France

***

Melted Reblochon cheese with pan-seared potatoes, black truffles and pancetta
(350 THB supplement)

***

Mille-feuille “napoleon”

Passion fruit soufflé

Macaé chocolate and apricot entremet

Muscat de Beaumes de Venise Domaine, Des Bernardins, 2014 France

2699 THB net-including tea and coffee
1600 THB wine pairing

Prices are net and inclusive of 10% service charge and applicable government tax

7-COURSE TASTING MENU

Verbena -scented lobster bisque served with pineapple

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Razor clams in their gelée with savoy cabbage and sea urchin cream

Warm special Gillardeau oyster served with porridge, lettuce purée and crêpes

Saint-Véran Le Clos 2014, Maison Verget, Burgundy, France

***

Frog legs served with morel mushrooms and black cardamom-scented peas

Lightly-smoked sea bass served with celeriac, snow peas and caviar sauce

(Extra caviar available at 130 THB/Gr)

Trelans, Vermentino – Chenin, Alain Chabanon, 2011, Pays D’Oc, France

***

Roasted pigeon with purple artichokes and spicy green apple chutney

Les Hauts de Lynch Moussas, 2011, Haut-Médoc, Bordeaux, France 

***

Melted Reblochon cheese with pan-seared potatoes, black truffles and pancetta
(350 THB supplement)

***

Mille-feuille “napoleon”

Passion fruit soufflé

Rose ice cream in crystalized rose petals

Muscat de Beaumes de Venise Domaine, Des Bernardins, 2014 France 

3699 THB net-including tea and coffee
23
50 THB plus wine pairing

Prices are net and inclusive of 10% service charge and applicable government tax

9-COURSE TASTING MENU

Beetroot borscht with vegetable brunoise, dill and sour cream

 ***

Razor clams in their gelée with savoy cabbage and sea urchin cream

Warm special Gillardeau oyster served with rye porridge, lettuce purée and crêpes

Pan-seared crusted Hokkaido scallop with dry bonito and sage served with linen seed and sesame risotto

Saint-Véran Le Clos 2014, Maison Verget, Burgundy, France 

 ***

Frog legs served with morel mushrooms and black cardamom-scented peas

Lightly-smoked sea bass served with celeriac, snow peas and caviar sauce

(Extra caviar available at 130 THB/Gr)

Trelans, Vermentino – Chenin, Alain Chabanon, 2011, Pays D’Oc, France

 ***

Pan-seared veal sweetbread with broccoli declination, rye crumble and Arabica sauce

Pan-seared fillet of venison served with parsnip purée, glazed chestnuts, Salicornia and sea urchin foam

Bourgogne Pinot noir François Martenot, Parfums de vigne, 2012, Burgundy, France

 ***

Melted Reblochon cheese with pan-seared potatoes, black truffles and pancetta

(350 THB supplement)

 ***

Passion fruit soufflé

Mille-feuille “napoleon”

Macaé chocolate and apricot entremets

Muscat de Beaumes de Venise Domaine, Des Bernardins, 2014 France

4399 THB net-including tea and coffee
23
50 THB plus wine pairing

Prices are net and inclusive of 10% service charge and applicable government tax