Dining with a two-star chef at Jojo

The restaurant will be serving a 6-Course lunch Menu at Bt3,800-plus (plus Bt2,500-plus wine pairing) and the 8-Course Dinner Menu at Bt5,800-plus (plus Bt3000-plus wine pairing).
Jeffroy earned his first Michelin Star back in 1984, as chef of the restaurant L’Europe in Morlaix, and won immediate recognition and acclaim for his revolutionary recipes. In 2001, he received the first Michelin Star for his restaurant in Carantec and a second the following year, for both his classicism and ingenuity.
“I have kept my childhood memories of a simple, rustic Brittany, and reinvented them with my passion, inspirations and journeys,” he says.
Jeffroy’s cooking style is both audacious and evocative, garnered over a long and experienced career and an insatiable desire to travel and explore the globe. He is simultaneously a staunch defender of his region, and a fearless traveller, all clearly evident within his cuisine, where he skilfully blends ingredients, without losing the integrity of each.
For The St. Regis Bangkok, Chef Patrick has menus that begin with celeriac and lemon blinis, with seabream, celeriac remoulade and green apple gelee. A taste of Brittany is found in his mussel soup with saffron and salmon roe, while evidence of his travels are witnessed in his pressed crab with coconut milk, curry, artichokes and wakame. Returning to France, guests experience his turbot and herb butter with a delightful potato candy. His duck supreme is to die for with daikon, vegetables and wine-laced pear. The dinner menu also sees lobster colluding with dashi and parsnip cream for a decadent interlude, as well as chef’s version of Champagne and caviar, by way of a scallop tartare.
Book your table at (02) 207 7777 or e-mail [email protected].