Autumn is the season of change - change from the warmer months to cooler climates - and as the transition takes place the leaves on trees start to turn from green to fiery reds, oranges and browns. It is a time of year for feeling warm, comforted and indulged, which is why Chef Gerard's new set journey of autumn offerings are characterised by seasonal herbs and spices and hearty ingredients that give energy and gastronomic satisfaction all in one delicious journey. But in keeping with the restaurant's philosophy, he continue to adds wonderful lighter touches to classic French cuisine by infusing his dishes with exquisite premium seasonal produce from Japan.
One of the other secrets to the delectable of Chef Gerard's scrumptious cuisine is his adept use of sauces. Always seeking to be playful and bold, he often uses tow sauces in a dish so as to provide complex flavour range and contrasts. This is unique technique as most chefs usually prefer one flavour to dominate in a dish with a single sauce. However, by matching say a classic creamy sauce with a modern tangy sauce as part of the same dish, Chef Gerard opens up unique possibilities for enhanced flavour combinations.
Warm, tangy and full of a inspiring seasonal essence, the new 'Autumn Guestronomic Dining Journey' includes openers such as succulent 'chutoro' with marbled Kombu, daikon and hijiki; 'Hokkaido scallop' with eryngii (oyster mushroom), sherry and scallop-bushi (cured, cold smoked and dried scallop); and 'celeriac mille-feuille' with topinambur (Jerusalem artichoke), black truffle and comet. For a main course, patrons can choose between 'canard en croute de sel - on the bone' with togarashi (Japanese mixed chilli and spices), confit Cannellonis, and foie gras; or 'A5 Miyagi wagyu - Baba' with Pommes Dauphine, shallot and umeboshi, Miyagi Baba wagyu is derived from pure-bred Japanese black cattle raised on premium rice and mineral water in lush Miyagi prefecture. Utterly tender with beautiful marbling, this melt-in-the-mouth beef is amongst the best of its kind in the world and a real treat for dedicated carnivores.
A perfect fall feast of intriguing flavours and culinary delicacy, the new 'Autumn Guestronomic Dining Journey' concludes with a choice of delightful desserts - signature 'binchotan' with Japanese whisky, citrus and milk chocolate; or 'kabocha' with macadamia, vadouvan and mango.
The 'Autumn Guestronomic Set Journey' at Element, inspired by Ciel Bleu, is available from 23 September 2022, from 18:00 hrs. to 22:30 hrs. The 'Mizu' 8-course experience is priced at Baht 5,900++ per person; the 'Chikyu' 6-course experience is priced at Baht 4,800++ per person; and the 'Ku-Ki' 4-course experience is priced at Baht 4,100++ per person.
For more information and reservations please call +66 (0) 2 687 9000 or email: [email protected]
Source: The Okura Prestige Bangkok