Elements presents a festive tour-de-force by one of the most talented young chefs in town every evening from 20 - 30 Dec.
RAZOR CLAM CEVICHE
For the amuse bouche, a half razor clam shell is layered first with cucumber gel and then the clam is lightly marinated in citrus, finished with salmon roe, pickled chili, crispy pancetta and micro greens.
"It's a time consuming dish to prepare but it's very attractive on the plate and it starts the meal with a wow," says Henry.
MEDITERRANEAN TUNA RIBBONS
Prime Mediterranean tuna cut into linguine-like ribbons infused with ginger-chili marinade redolent of a Japanese dish and set over a kind of Asian guacamole mixed with star anise and lime juice, garnished with fresh radish and edible nigella flower. "It's not cheap but I love it and the guests will for sure love it too," adds Henry.
Marc's wine recommendation: "A glass of beautiful Gruner Veltliner, an indigenous Austrian grape variety by Mr. Veltliner himself, Bernhard Ott. It's usually hard to pair a wine with a vegetable but this is an exception with just the right acidity and flavour balance."
FOIE GRAS TORCHON
A torchon of foie gras cured with cherry liqueur with blood orange gel, pistachio sponge cake, variations of citrus (grapefruit/blood orange caviar) and tartness (red currant, candied kumquat) flavours, gingerbread powder for crunch, chocolate tuile for sweet chewiness, pea shooters, pea flower cress, viola flowers, blood orange sauce, crispy pistachio genois and bread.
"With all the fruit, it looks like it might be sour-tasting but the foie gras is so savoury that it is actually savoury-sweet and smooth. The foie gras is cooked sousvide, which I learned in a Michelin-star restaurant, so it is totally different to the usual preparation in a terrine. When you melt the foie gras without exposing it to direct heat the result is sublime.
Wine recommendation: "A Riesling Kabinett from the Mosel valley with a scintillating acidity that dances on your palate and leavens the foie gras."
SWEET CORN & POPCORN SOUP
A bowl is set with raw red Sicilian prawn over mini shallot comfit, crispy chili-mixed popcorn, bacon lardons and carbineros, over which is poured a sweet corn soup.
"Sicilian prawn is unbelievably delicious. We blend actual popcorn with fresh chilies so that it is quite spicy but not overpowering and make it into a soup. It's a bit of fun and a bit disorienting but you are reassured by the fresh creamy taste."
No wine: "Think of it as a palate cleanser," says Marc Bittner.
ESPILETTE POACHED MAINE LOBSTER "LASAGNA"
The lobster is slow-cooked in espilette butter, orange juice and crab roe. The lobster meat is then removed from the poaching liquid and the liquid is fragmented with fresh lemon verbena to form the sauce for the dish. Combined with the lobster are baby artichokes and baby fennel which give the dish a perfect balance.
The result is a delightful slightly citrusy, herby, creamy confection. Garnish with spicy gingerbread powder and enjoy! A sheet of al dente pasta blended with edible viola flowers for slight fragrance, texture and coloration is laid on top like a tarpaulin.
"It's my own take on lasagne – no cheese, red sauce or baking, so somewhat deconstructed."
Wine recommendation: "When I think of lobster I think of Chardonnay and we have a beautiful Jean-Paul & Benoit Droin Chablis which would be the perfect complement to this dish. It is a very delicate wine to go with a dish cooked in a very delicate process, altogether offering the true essence of lobster." Or...
CHALLANS DUCK BREAST
Challans blood duck yields superbly tender and succulent meat. Here the meat is cured and the skin seared with brown sugar offering a crispy contrast. Add morel cherry, black (fermented) garlic purée, textures of pistachio, cracked mustard sorbet, baby winter vegetables, a pâté of quinoa mixed with olive oil lending grit and a Mediterranean touch, and pistachio crumble for crunch.
"I love to cook duck and I love to eat it."
Wine recommendation: "We have a phenomenal Grenache by the glass, the 2007 Alain Chabanon. This small, organic and family-managed domaine focuses on showcasing their unique terroir. The flavour is exceptionally rich and concentrated and is therefore perfect with this dish."
PEACH MELBA (DECONSTRUCTED)
Layers of fresh vanilla pannacotta, home-preserved peaches, fresh raspberries, yuzu Japanese orange jelly, fresh vanilla ice cream and sour cream espuma, covered with a crispy tuile. Garnished with strussel crumble, raspberry caviar, peach confit and edible flowers.
"It's sweet and creamy with a little acidity from the berries and sour cream.
There's a hint of peach liqueur and Grand Marnier. Crack the tuile into the glass and dig away!"
Wine recommendation: "Not necessary, but a glass of Elvio Cogno's Moscato d'Asti wouldn't go amiss."
• Chef Henry's spectacular festive menu is available every evening from 20 to 30 December.
ELEMENTS The Okura Prestige Bangkok Park Ventures Ecoplex, 57 Wireless Road, Bangkok. Tel. 02 687 9000 or Email fb@okurabangkok.com.
