Elements, inspired by Ciel Bleu, proudly announces the launch of its highly anticipated seasonal culinary experience, the "Summer Guestronomic Dining Journey." Available from 8 July 2026, this meticulously curated menu captures the very essence of the sun-drenched season, translating the brightness, vibrancy, and beautiful complexity of summer into a series of sophisticated, mouthwatering plates.
Under the visionary guidance of Chef Gerard Villaret Horcajo, the new seasonal menu celebrates the pinnacle of summer produce. Every dish has been thoughtfully engineered to achieve a perfect balance between complex textures and bold, acidic notes, offering a refreshing and deeply nuanced escape for the discerning palate. True to the restaurant's acclaimed philosophy, the finest ingredients of the seasons are treated with unparalleled French culinary precision and elevated by delicate Japanese subtleties.
"Summer is a season of profound energy and natural abundance," says Chef Gerard Villaret Horcajo. "For this iteration of our Guestronomic Dining Journey, we wanted to evoke that vibrancy. We have focused intensely on capturing bright, clean acidity and intricate layers of texture, ensuring that each bite mirrors the refreshing complexity of summer itself."
The gastronomic adventure begins with an exploration of maritime freshness, starting with the 'Nagasaki Region Bluefin Tuna.' This masterclass in summer delicacy features pristine bluefin tuna subtly paired with the luxurious salinity of Oscietra Caviar, balanced by the rich warmth of chorizo and the unexpected, crisp sweetness of compressed watermelon. Guests are then introduced to plump 'Hokkaido Scallops,' which are enlivened by the citrusy punch of red yuzu Kosho and the popping richness of Shoyu Ikura, all beautifully tied together with a fragrant, delicate Hanahojiso sauce that evokes a bright coastal breeze.
The journey transitions smoothly into a dedicated interlude of artisanal baking with the 'Stone Milled Yame Tanaka Flour & Shiitake Brioche.' This ultra-fluffy brioche, crafted from premium Japanese flour and earthy shiitake, is served alongside an indulgent choice of salted French butter and a deeply umami-rich smoked Ariake sea nori butter. Following this comforting interlude, the 'Cured Iwashi' arrives to embrace traditional techniques with a contemporary twist, presenting a delicately cured Japanese sardine paired with a bright Olive Escabeche and balanced by the rustic sweetness of artisanal corn bread.
Capturing the absolute essence of summer elegance, the 'Cold Amela Tomato Veloute' offers a multi-layered sensory experience. This silky, chilled veloute features ultra-sweet Amela tomatoes balanced by the succulent perfume of Okayama peach, creamy Stracciatella, and a melt-in-the-mouth whisper of rich Lard. For the main course, guests are presented with two spectacular options that celebrate the bounty of the land. The 'Chicory Fed, Lumina Lamb' features exceptionally tender, premium lamb enhanced by the subtle charred notes of grilled avocado, a complex Shungiku Caponata, and the deep, fermentative brightness of black lemon. Alternatively, guests may opt for the 'Miyazaki Beef A5 Wagyu Striploin' sourced from the prestigious Arita farm, offering a melt-in-the-mouth texture that is perfectly balanced by the pleasantly bitter notes of Radicchio, the sweet complexity of black garlic, and the sharp kick of Egoma mustard.
Conclude the evening with two equally magnificent dessert selections. The 'Koshihikari Riz Au Lait' offers a spectacular finale that reimagines a classic, transforming premium Japanese rice into a cream riz au lait enlivened by the sharp, electric tartness of seasonal rhubarb, the aromatic warmth of Chiang Rai Vanilla, and the delicate crunch of an almond Frangipane. Guests looking for a different seasonal expression may choose the 'French Cherry Dessert,' which highlights plump cherries alongside a bright, zesty Cha-Am lemon custard, textured Macadamia, and the uniquely green, herbaceous notes of fig leaf ice cream.
The "Summer Guestronomic Dining Journey" at Elements, inspired by Ciel Bleu, represents a masterful exploration of texture and taste, a vibrant reflection of the season's bounty. The menu is available from 8 July 2026 onwards. The comprehensive 8-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: [email protected]
