Seasonal flourishes and fresh flavours unveiled with the ‘Spring Guestronomic Set Journey’ at Elements, inspired by Ciel Bleu

| March 20, 2023

Fabulously French gastronomy flair and exquisitely fresh seasonal ingredients from Japan and Europe represents the arrival of a new gastronomic season at renowned Elements, inspired by Ciel Bleu. From 24 March 2023 onwards, the ‘Spring Gastronomic Dining Journey,’ at the Michelin-starred restaurant takes inspiration from the increasingly warm weather and availability of the first artisanal produce of the year.

Chef Gerard Villaret Horcajo

Sophisticated and refined, the ‘Spring Gastronomic Dining Journey,’ brings out the elevating flavours of the finest of springtime’s ingredients. Chef Gerard Villaret Horcajo celebrates the arrival of the new season with the delicate flavours of tender first-growth vegetables, fresh herbs, spices, and ultra-fresh meat and seafood personally sourced from some of Japan’s best artisanal markets.

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With this new seasonal menu, Chef Gerard and his team continue to strive for Gastronomic perfection and maintaining Elements, inspired by Ciel Bleu’s culinary principles. Even the decorated chef’s trademark duo sauces have been refined to reflect the rich essence of spring and each dish on the menu is characterised by a refreshing lightness that is in keeping with the season of new blooms.

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Showcasing classic French cooking techniques laced with exquisite Japanese touches, the ‘Spring Gastronomic Dining Journey’ includes delgihts such as ‘Hokkaido Hotate Tartare’ with green almonds, rhubarb and celery; ‘Kinmedai Binchotan’ with oyster regal, sweet corn and chervil veloute; ‘White Asparagus’ with cured egg yolk, morels and black truffle béchamel; and ‘Iberian Milk-fed Lamb’ with peas and beans, chanterelles and foyot sauce.

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The journey is never complete without celebrating the sweet fragrant of the season and sweet-tooth lovers can indulge in Chef Gerard’s uplifting ‘Yotuboshi Strawberry’ with Japanese cheesecake, lychee and sparkling sake; or try his celestial signature dessert of ‘Binchotan’ with Japanese whiskey, citrus and caramelize white chocolate.

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Patrons can also enhance the dining experience at Elements, inspired by Ciel Bleu with its home-brewed ‘Kombucha Pairing’ offering lightly fizzy and spiced flavours that will give a bubbly and fresh touch after drinking. The fundamental element to crafting delicate home-brewed Kombucha is selecting the finest seasonal ingredients, which must be organic. Parallel to the culinary concept, the Elements Kombucha is influenced by Japanese spring ingredients with complex and unique flavours.

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Be inspired and flourish alongside the flora and fauna this season with the ‘Spring Gastronomic Dining Journey’ at Elements, inspired by Ciel Bleu. Available from 24 March 2023, the ‘Mizu’ 8-course experience is priced at Baht 6,200++ 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:elements@okurabangkok.comSpring Guestromomic Dinning Journey_2

About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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