Signature Bangkok launches a spring menu on 4^th March 2021, in time to celebrate the first blossoms of the first season of the year. Crafted by Executive Chef Thierry Drapeau, a former 2-Michelin Star Chef, the Spring Menu features delicate, rare ingredients, bright herbs and aromatic flowers imported from France.  Presented as Le Grand Bouquet, 5-course tasting menu for dinner, and Le Petit Bouquet, a 3-course tasting menu for lunch, Signature Bangkok’s all new spring menu invokes the fresh flavours and the passionate, youthful spirit of spring in France.

Chef Thierry developed his iconic cuisine of the soil and ‘floral cuisine’ concepts while helming his first restaurant in the Loire Valley.  At Signature Bangkok, he continues to explore the unique seasonality of land and sea, and the spring, nature’s first season, is one of his favourites.

Highlights of the menu include The King of Vendée, a tender farm-raised duck from the Loire Valley, which is prepared with an intriguing cherry and pistachio crust. The dish is accompanied with a rissole composed with duck confit and red bell pepper coulis. The brightness of spring is best expressed by delicate white asparagus with bergamot, Buddha’s Hand lemons and cedrat, a sweet citrus from France.

The shellfish course is a catch-of-the-day—either langoustine or king prawn—presented with petit pea muslin and apple, raspberry and coulis. Chef Thierry’s “fisherman friend” Laurent Daniel, who fishes along the coast of France, sends his freshly caught cod. On the menu, Chef Thierry and his team present the cod á la Grenobloise with traditional parsley, capers and lemon, although the dish is presented with an innovative twist using young spring spinach and spinach flowers.

For dessert, the culinary team crafts a homemade nougat with mulberry marmalade and a rose and lychee emulsion. The dessert course celebrates strawberries, spring’s most delightful fruit! A decadent confection made with fresh strawberries and crème

In France, spring is celebrated with much enthusiasm. The first cherry blossoms begin to brighten the sidewalks in Paris. Apple trees blossom in Normandy, while white May Day flowers, red poppies and lavender bloom across the countryside. From young fruits and vegetables to tender poultry and game, spring provides an impeccable canvas for Chef Thierry.  As always, Signature Bangkok offers vegetarian options for each menu.

• 3-course Le Petit Bouquet Lunch Menu at THB 1,550++
• 3-course Le Petit Bouquet Dinner Menu at THB 1,990++
• 5-course Le Grand Bouquet Dinner Menu at THB 2,990++