THURSDAY, March 28, 2024
nationthailand

Deliciously organic

Deliciously organic

With consumers today paying more attention than ever to their diets, executive chef Antony Scholtmeyer at The Okura Prestige Bangkok’s Element restaurant ensures his French recipes with a Japanese twist are good for the health by using organic or free-range sustainable ingredients.

Available from tomorrow until December 23, his new “Sustainable, Organic and Artisanal” features such delights as black tiger prawn edamame soup with prawn Chantilly and celery leaves and watercress soup with poached free-range egg and cepe cream. 
Appetisers include Smoky Bay Oysters Vichyssoise with soy, ginger and nori and smoked trout beignets served with asparagus sauce and trout caviar. These make fantastic preludes to main courses that feature roast free-range chicken stuffed with foie gras and truffles and served with daikon petits farcis and mushroom duxelle. Diners can also enjoy whole free-range duck roasted with sancho pepper and honey, root vegetables and jus and hearty organic beef fillet wrapped in smoked bacon, portobello mushroom and onions.
To end the meal, there’s local artisanal goat cheese grilled with chestnuts, soba, ume shu and herb flowers. Prices start from Bt680-plus.
Book a table at (02) 687 9000. 

nationthailand