lebua Bangkok

100 Stories: “I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy”

"I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy—basically any dish you know and love, with bordering-on-socially-unacceptable amount of flavour."

"I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy—basically any dish you know and love, with bordering-on-socially-unacceptable amount of flavour."

The test of a great degustation tasting menu is balance.
Every course must not only be exciting; they should leave you hungry with desire try all the delightful dishes... until the very end
The main courses are not the destination… they are part of a well mapped journey
Chef Vincent tells us a little bit more about the road:

Menu (continued)

Normandy Sole Fillet Black Olives Stuffed

Artichoke, Cockles, Marjoram Sauce

“The Sole is brought from Normandy. It is unusually heavy and thick. When you are eating a thick fillet the texture totally changes. On the plate too… I don’t like to present something very, very small. Maybe it is beautiful, but when you put that little piece in your mouth, you won’t feel it. It’s very important to feel something between the teeth, in your mouth. You need to bite it, you need some crunchiness, you need different textures.
I stuff it with black olives and match with artichoke from Brittany.”

Duo Of Challans Duck

Beetroot, Celery, Ginger Sauce

“The duck is a signature dish and everybody loves it. The meat is juicy and tasty because of the way it is prepared. It has texture and tenderness. I serve the breast and the leg in two different preparations, the breast is roasted and the leg is brazed in a jus, with vegetables cooked slowly in the oven. I pair the leg with beetroot, puree all the cooked vegetables, so the plate is colourful as well as delicious. The breast is then paired with red and yellow beetroot and you get many colours. It's very interesting with the ginger and duck gravy.”

In classic French cooking the cheese is served before dessert. The cheese comes from a master cheese maker

Cheese tray selection

“Currently we have four cheeses, which is enough for a quality selection. The master cheese maker matures his cheeses in his own cellar for a long time. Then he asks what you want. When you are delivering to Thailand the customers are different. It's important the travel the delivery and the habit of customers into consideration.

Then comes desert… which we think is sweet enough to deserve its own page!
Watch this space