April 25–27
French white asparagus, particularly the variety from the Val de Loire, perfectly embodies the essence of spring in the kitchen. This time of year marks a revival of flavours, showcasing fresh and delicate seasonal ingredients. Chef Guillaume Galliot, renowned for his ability to elevate even the simplest ingredients, considers white asparagus an ideal playground. Through his cuisine, he honours French local producers and the ingredients that define each season.
- Cold Dishes
- White asparagus velouté with bacon emulsion and fresh orange
- THB 980
- White asparagus with French clams, tartare and mussels in dill cream
- THB 1,280
- Hot Dishes
- White asparagus with morel mushrooms, Green peas and creamy polenta
- THB 1,480
- Provence poached white asparagus with Mousseline sauce
- THB 1,480
- Green asparagus with morel mushrooms, Dried ham, mint and yellow wine sauce
- THB 1,680
Prices are in Thai baht, and subject to 10% service charge and applicable government tax. Menu items are subject to change without prior notice.