The perfect balance of flavors: Chef Gerard’s 'Nose to Tail' philosophy is exactly what it takes to secure a place for Element in Bangkok's culinary scene.
Most would say spending over 16 hours daily doing one activity is excessive, but chef Gerard Villaret begs to differ. The imported Spanish chef who came directly from Ciel Bleu, the Michelin two-star restaurant at Hotel Okura Amsterdam, has been causing quite a buzz on the food scene ever since his appearance as Chef de Cusine at Elements, inspired by Ciel Bleu. In a casual and laid-back atmosphere, Elements is located on the 25th floor of Okura Prestige Hotel Bangkok, the restaurant has been making waves with the core concept of French cuisine with Japanese influences.
You may wonder how a person is this obsessed with food. Thanks to his older brother, Mateu Villaret, who sparked his interest (which later became an infatuation) for cooking. Also, the never stopping self-improvement pushes chef Gerard toward where he is today with the 'Nose to Tail' philosophy. Honing the title of one Michelin star chef, chef Gerard has been putting his creative hat on and exploring different flavors to satisfy the taste buds of diners along with his brother and the team. It is an understatement for us to say that hype around the perfect balance between creaminess, fattiness, and acidity will surely be the highlight of your night!
Diners are welcomed with a light and fresh "Chutoro" dish, which prepares the palate for the next part of the journey which can go in any number of directions. There are 3 different “Guestronomy Dining Journey" that customers can pick from, Ku-Ki Experience (4 courses), Chikyu Experience (6 courses), and Mizu Experience (8 courses). But if you want your date for tonight to realize that you are somehow pocket-heavy, the course also offers additional home-brewed kombucha or wine-pairing options that you can opt on to your course.
There is an expansive range of locally produced mains you can select from such as the ‘A5 Miyagi Wagyu’ served with Pommes dauphine (additional 1200++ baht, if you chose the KuKi or the Chikyu course), and the ‘Secreto Iberico’ that consists of kale, eggplant and aka miso. But if you chose the most expensive course the ‘Mizu’, you will get the exclusive option of ‘Canard en Croute de Sel’ which is confit cannelloni served with foie gras. And what is a better way to end your journey than with a ‘Binchotan’ that is a dessert which incorporates Japanese whisky, citrus, and 43% milk chocolate together? Element, inspired by Ciel bleu is that one trip you didn’t exactly plan for and turns out to be one of the memorable journeys of your life. It’s a restaurant that found the equilibrium between stimulating flavors and a stunning location that you can’t miss out on.