Elements, Inspired by Ciel Bleu
A fusion of refined décor, great views and a Japanese twist makes Elements one of the most favorites French restaurants in town. Situated on the 25th floor of The Okura Prestige Bangkok, Elements, Inspired by Ciel Bleu is a joint venture with the two-Michelin-starred restaurant of the same name at The Okura Prestige Amsterdam. Ciel Blue is known for combining French and Japanese to create a unique gastronomic experience.
Spanish cooking maestro Gerard Villaret Horcajo from Ciel Bleu in Amsterdam now heads the kitchen of Elements. His strong passion for nose-to-tail cooking is seen in many dishes in the restaurant’s new Spring Guestronomic Set Journey, which is available in three options: Ku-Ki Experience (B3,800++ for four courses), Chikyu Experience (B4,600++ for six courses), and Mizu Experience (B5,900++ for eight courses). If you opt to indulge in the eight-course set, you’ll get Blue Lobster, a dish that pairs the crustacean’s soft and flaky meat with herbs, carrot puree and tomato.
The nose-to-tail approach is embodied in Norwegian Wild Cod, a course that comes with hollandaise sauce and caviar with veloute sauce salad, as well as the fish’s crispy skin and bones on the side. The dish is balanced out by Karifurawa, which cooks cauliflower in three different ways: pureed, fried, and fermented with miso and house-made truffle oil. Our hands-down favorite is Foie Gras, where wine sauce, peach gel and ginger are used to flavor the luxurious delicacy. A serving of crispy rice adds more texture. The main course, Kagawa Olive A5 Wagyu, also made an impression. The dish uses beef imported from the Seto Inland Sea in Kagawa, Japan, and is served with mushroom, potato gravy and beef sauce.