Chef’s Table – Vegetarian Tasting
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Pressed Seasonal Vegetables -
Périgord Black Truffle, Wild Mushroom
Champagne Deutz, Blanc de Blancs, 2016
________________ - Organic Farm Poached Egg
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Beetroot, Black Berries, Hibiscus Aroma
Condrieu, “La Galopine”, Delas, 2016
________________ - Butternut Squash Ravioli
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Chesnut, Seasonal Bouillon
Gewurztraminer, “Réserve”, Willm, 2016
________________ - Cauliflower And Coriander Risotto
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Lemon Balm Scent
Riesling “Cuvée F. Emile”, Trimbach, 2007
________________ - Celeriac Texture
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Périgord Black Truffle
Côte-Rôtie, Château d’Ampuis, E.Guigal, 2013
________________ - Cheese Selection
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Jean-François Antony, Éleveur de Fromages
Sommelier Wine Selection
________________ - Chocolate Experience
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80% Dark Chocolate Soufflé, Cocoa Sorbet
Tawny Port, Dow’s, 20 yrs
OR - Corsica Clementine Salad
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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