Chef’s Table – Vegetarian Tasting


Pressed Seasonal Vegetables
Périgord Black Truffle, Wild Mushroom Champagne Deutz, Blanc de Blancs, 2016

________________
Organic Farm Poached Egg
Beetroot, Black Berries, Hibiscus Aroma Condrieu, “La Galopine”, Delas, 2016

________________
Butternut Squash Ravioli
Chesnut, Seasonal Bouillon Gewurztraminer, “Réserve”, Willm, 2016

________________
Cauliflower And Coriander Risotto
Lemon Balm Scent Riesling “Cuvée F. Emile”, Trimbach, 2007

________________
Celeriac Texture
Périgord Black Truffle Côte-Rôtie, Château d’Ampuis, E.Guigal, 2013

________________
Cheese Selection
Jean-François Antony, Éleveur de Fromages Sommelier Wine Selection

________________
Chocolate Experience
80% Dark Chocolate Soufflé, Cocoa Sorbet Tawny Port, Dow’s, 20 yrs



OR
Corsica Clementine Salad
Maple Syrup Mousse, Casette Nougatine Sauternes, Carmes de Rieussec, 2015

________________
Menu THB 7,900
Prestige Wine Pairing THB 6,900 All prices are in Thai baht and subject to 10% service charge and 7% government tax. Not included in menu price