5 Course Flower Bouquet


Embark on a sensory journey through the Winter Garden!

Signature Bangkok & former 2-Michelin star Chef Thierry Drapeau launch a new winter menu featuring rare ingredients & flowers from France’s Loire Valley & the northern hills of Chiang Mai

As always, the hallmark of Chef Thierry’s modern French and floral cuisine are the herbs and flowers that flavour each course. Highlights include fresh fish from Laurent Daniel prepared en papillote (steamed in parchment paper) with fennel, a decadent goat cheese course sourced from Les Freres Marchand in the Loire Valley and ‘Le Pigeon’, young, tender squab with citrusy, red shiso mulberry leaves.

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