J'AIME by Jean-Michel Lorain at U Sathorn

Mango gazpacho, wild fennel, aigre-doux cucumber ***** Wild caught Ronin Jack tartar, suaeda maritima chlorophyll Or Pepper "petit farcis", coleus, garden oregano jus Or Sauteed Pen shells, caviar, finger lime, spring onion virgin sauce (+sup. 180 THB) ***** Cauliflower and Jerusalem artichokes gratin, roots salad, radicchio chicorée and black truffle vinaigrette Or Wild spotted grouper, prawn's coral and safflower bouille Or Suckling pig pressé, pink guava marmalade, kale raviolis and Dipli peppercorn jus Or Confit baby lamb shoulder, macadamia, peas & garden's herbs ***** Organic tomato and passion fruit waltz, Provençal brioche with Jasmin scent Or Butternut pumpkin quenelle, citrus marmalade, fragrant butter sablé

Canapé selections Sea pineapple, kale, and white wine ***** Tiger prawn and heart of palm rosace served with sweet potato and lime rouille Or Cured foie gras marbled with roasted duck, guava marmalade, and brioche ***** Halibut à la Meunière with Suaeda maritima, salmon roe, and sea urchin emulsion Or Farmed slow-cooked chicken, vegetable twist, and Champagne cream sauce Or Pan-seared Wagyu beef, mustard leaf mashed potato, and green peppercorn sauce (Surcharge of 350 THB) ***** Chef's cheese discoveries (Surcharge of 350 THB) ***** Michel Lorain's mille-feuille

Canapé selections Sea pineapple, kale, and white wine ***** Bouillabaisse as a consommé Crémant De Bourgogne Brut NV, L'être Magique, Maison De Grand Esprit, Burgundy, France (Surcharge of 250 THB) ***** Gillardeau oysters n°2, green mango and shallot variation ***** Cured foie gras marbled with roasted duck, guava marmalade, and brioche ***** Lightly-smoked sea bass with caviar sauce ***** Roasted Pigeon, Glazed Bok Choy, Bussaba beer jus ***** Chef's cheese discoveries (Surcharge of 350 THB) ***** Lemon basil, Chiang Mai Chocolate ***** Mulberries, red onion and spice wine

Chiang Mai tomato salad sorbet, "Pu Yai Daeng" fish sauce, suaeda maritima pistou, Hua Hin Caviar Wild caught Phang-Nga giant trevally, Gran Monte Verdelho wine jelly, Thai celery fumet as a granité Surathani tiger prawns and heart of palm rosace, sweet potato and coconut rouille Lettuce creamed frog legs, green mango gel, smoked ham, Doi Pao tuile, black truffle Jean-Michel Lorain's signature steamed barramundi in a red port wine and truffle butter sauce Beefless Bourguignon, dehydrated vegetables and Gran monte Heritage Syrah Wine jus, carrot lardons Venison loin, glazed chestnut, velvet pioppini cream, Uraiwan farm beet, poivrade jus Lemon basil sorbet, Nakorn Sawan sugar dentelle, Phraya rum gelée Prachuap Chocolate, peanut and rice praline, tamarind, candies and Nipa palm sugar caramel