Skip to content
search
Digest J'aime By Jean-Michel Lorain Presents Festive Japanese Menu

J'aime By Jean-Michel Lorain Presents Festive Japanese Menu

J'aime By Jean-Michel Lorain Presents Festive Japanese Menu
By Pichaya Petrachaianan
By Pichaya Petrachaianan
March 10, 2020

Promotion: March 14 - 16 2020 (Expired)

A salivating bricolage of local and Japanese ingredients, the special meal will be available for only three days this month

From Saturday, March 14 until Monday, March 16, head chef Amerigo Sesti will be preparing a special meal with the best materials from Japan and Thailand. Being a French restaurant, J'aime by Jean-Michel Lorain at U Sathorn is accustomed to importing exquisite ingredients from Europe. However, there are drawbacks in having your delicate food transported from so far away; vegetables lose their crisp and not to mention the issue of sustainability.

While it is the chef's aim to source the very best and while the occasional importation of fine ingredients from the West is inevitable, Amerigo Sesti is in favour of sustainable sources found within the Thai terroir or neighbouring countries for the freshest supplies and to minimise the restaurant's carbon footprint. 

For the upcoming Japanese food festival menu, the award-winning cook will bring in a list of Japanese ingredients, from the popular yuzu citrus to freaky sea pineapples and several more in between. Dig into the seven-course meal with an amuse-bouche of sea urchin and tomato water with bruschetta. The tangy tomato juice together with the creamy uni is euphoria on the palate. Next up will be the refreshing scallop and sea pineapple tartare topped with thinly sliced, crispy cauliflower, soya and black winter truffle.

 

Sea urchin and tomato water with bruschetta
Sea urchin and tomato water with bruschetta

The third dish with Japanese Hamadai fish is spiked with yuzu marmalade in Thai basil and smoked paprika emulsion, making the whole dish an Asian excitement. Following the fish is the foie gras. Perfectly cooked, the poached foie gras is buttery and the buckwheat and bonito consommé brings out the taste furthermore. 

 

Scallop and sea pineapple tartare, cauliflower, soya and truffle
Scallop and sea pineapple tartare, cauliflower, soya and truffle
Hamadai fish, yuzu marmalade in Thai basil and smoked paprika emulsion
Hamadai fish, yuzu marmalade in Thai basil and smoked paprika emulsion

For the main course, Kumamoto Wagyu beef, known for its rich taste and abundant marbling, will be served with root vegetables, hajikami or pickled ginger, and sweet and sour split jus. Before the last course is the pre-dessert—chewy moji with ume plum and bean with the right level of sweetness. Finally, the last dish is a curious treat made of seaweed, chocolate and kabosu lemon.

The 7-course menu is priced at 3,300++ Thai baht per person.

J'aime by Jean-Michel Lorain

Restaurant, $$$, French, Bangkok

Tags

Digest j'aime by jean-michel lorain Japanese food festival menu

clear
keyboard_arrow_up

In order to provide you with the best possible experience, this website uses cookies. For more information, please refer to our Privacy Policy.

close