lebua Bangkok

100 Stories: “All you need is love. But a little chocolate now and then doesn’t hurt”

“Dessert is a very important part of the meal. And is always very artistic”, says Chef Vincent Thierry.

“You can't have a nice meal without dessert. It is essential in classic French cuisine culture. At Chef’s Table we are very lucky to have a pastry chef from the South of France preparing absolute art while the guests watch.”

Pre-dessert
“We start with a fresh strawberry tartar with sour cream sorbet. It is very refreshing to tell the tongue - now we are going to sweetness - to make the transition from savoury flavours.”

Petit Fours
In 18th France, at the birth of what we understand to be classic French cuisine, huge brick ovens were used. Taking a long time to heat and cool their stored heat was used to bake pastries; which are cooked at lower temperatures. The name petit four means a ‘small oven’.

Chef Vincent says: “We introduce the petit fours earlier than usual. Many restaurants serve them after desert, when you are already full... But at this point of the meal we are in the ‘sweet zone’; but not over it. You can still enjoy the wonderful taste and appreciate the craft of the chefs who worked long and hard creating the detail. So I placed this course before dessert and it's working really well.”

Dessert

Creamy Dark Chocolate 80%
Soft Biscuit, Caramelized Pecan Nuts Praline, Whisky Ice Cream

Lemon Vanilla Sphere
Crispy Meringue, Tarragon Olive Oil Ice Cream

At Chef’s Table there are two desserts to choose from.
One is orange chocolate praline using 80% dark chocolate from a very small artisan producer in Chiang Mai. The dark chocolate is exquisite quality. It is aromatic and rich in flavour.
The lemon meringue dessert is served with tarragon ice cream. The lemons are from an organic farm; also in Chiang Mai.
“It's a hard choice to make! So you have a very good reason to come back,” Chef Vincent laughs.