World Culinary Week

06/04/2023

Posted • Taste of Spring 2023
- Bite -
Rabbit & Pork Terrine, Consommé, Sansho

Deconstructed pâté en croute
Rabbit and pork terrine is served on top of the crust with kinome and consommé jelly, and finish with sansho peppercorn.baudu

Japanese & French-inspired cuisine with seasonal ingredients. My cooking technique is simple yet precise with my passion in flavors and umami.

For reservations: Line@lebua | WhatsApp: +66 (0)84 751 7298 | Email: [email protected]

#ミシュランレストラン #ミシュランシェフ

04/04/2023

Posted • Let Jean Larnaudie Foie Gras"Seared" be your winter comfort food. Marinated with miso, sake & soy, and seared. Kabu & Sake Kasu purée at the base. Followed by Turnips and stem cooked in Cream. On top with a black sesame & poppy seed crumble. This course is a true indulgence!

For reservations: Line@lebua Tel: +66 (0) 2624 9555 WhatsApp: +66 (0)84 751 7298 Email: [email protected]

04/04/2023

Posted • Taste of Spring

Sazae “in Herb Butter”
Sea Snail, Champignon, Mange tout, Sweet Garlic

Sea Snail is cooked with sake in the steamer and finished in escargot butter, served in the shell with sea snail liver custard, sautéed mange tout and champignon. Finish with sweet garlic foam, crouton and parsley cress.

Japanese & French-inspired cuisine with seasonal ingredients. My cooking technique is simple yet precise with my passion in flavors and umami

For reservations: Line@lebua | WhatsApp: +66 (0)84 751 7298 | Email: [email protected]

#ミシュランレストラン #ミシュランシェフ

03/04/2023

Posted • Step into the spring with new flavor, new colors and textures from Mezzaluna!

Sakura Masu "Mi-Cuit' is one of the highlights of seven course menu created by Chef de Cuisine for spring celebration. Fresh Cherry Trout brined and sous-vide with olive oil and herbs is served on Court Bouillon jelly. Push all the texture, flavor and freshness with diced fresh and pickle Shiro udo, mixed with salted lemon and smoked bonito oil. Finished with Oscietra caviar and borage leaves.

For reservations: Line@lebua Tel: +66 (0) 2624 9555 WhatsApp: +66 (0)84 751 7298 Email: [email protected]

Media/news company

03/04/2023

Posted • Posted • The best way to achieve your goals is to find the amazing team, trust it and motivate it as much as you can;

03/04/2023

Posted • Posted • On the pass ….
Homemade Tagliolini with shrimps , zucchini & saffron

With love & passion. Let’s rock

03/04/2023

Posted • An premium grand two Michelin starred restaurant that is renowned for its lavish interiors and impeccable service, but the real star is the food.

Chef and his team creates emotional connections with each guest by being centre stage cooking seven exquisite dishes using the finest and freshest gourmet ingredients paired with the most spectacular wine to harmonize with the flavors of each course, it truly is a palate-arousing experience…

For reservations: Line@lebua | Tel: +66 (0) 2624 9555 | WhatsApp: +66 (0)84 751 7298 | Email: [email protected]

03/04/2023

Posted • A glimpse into the life of two MICHELIN-Starred Chef Vincent Thierry: Leader, Husband, Father, And Passionate Cook.

Thank you so much to for taking the time to construct the article about Chef of Chef's Table and allowing guests to get to know him on a more personal level.

Please follow the link in our bio to read the article.

03/04/2023

Posted • We are so happy to share that we are world-level winners of the 3rd annual World Culinary Awards 2022.

- World's Best Hotel Restaurant 2022: Mezzaluna
- Asia's Best Hotel Restaurant 2022: Mezzaluna
- Thailand's Best Hotel Restaurant 2022: Mezzaluna
- Asia's Best Landmark Restaurant 2022: Chef's Table
- Asia's Best Rooftop Restaurant 2022: Sirocco
- Thailand's Best Restaurant 2022: Breeze

World winners represent the highest honors in the global culinary sector.

We could not have achieved these awards without the hard work and dedication of our employees and most of all the support of our guests.

As always, On behalf of the lebua family, we sincerely THANK YOU for your support.

For reservations: Line@lebua Tel: +66 (0) 2624 9555 WhatsApp: +66 (0)84 751 7298 Email: [email protected] Website: www.lebua.com

03/04/2023

Posted • เพลินเพลินยามเย็นไปกับ บาร์ที่มีชื่อเสียงที่สุดในกรุงเทพฯ
พร้อมจิบ โรเซ่ไวน์ แบบไม่จำกัด ระหว่างเวลา 17:30 - 18:00 น.

For an electric evening, come to the most iconic bar in Bangkok…. Plus it gets better enjoy Rosé wine with our compliments between 17:30-18:00.

For reservations: Line@lebua Tel: +66 (0) 2624 9555 WhatsApp: +66 (0)84 751 7298 Email: [email protected]

03/04/2023

Posted • Indulge in our whisky spiked cocktail, with full fledge presence from of the queen of tropical fruits herself.

Mango Glacier:

Dewar Year 15
Tequila
Lime
Sweet Mango Granita

🍹 Cheers to sundown!

For reservations: Line@lebua | Tel: +66 (0) 2624 9555 | WhatsApp: +66 (0)84 751 7298 | Email: [email protected]

03/04/2023

Posted • Enjoy a truly romantic evening at Breeze by booking a table in our cove for complete seclusion while looking out over Bangkok's bustling city below...

For reservations: Line@lebua | Tel: +66 (0) 2624 9555 | WhatsApp: +66 (0)84 751 7298 | Email: [email protected]

03/04/2023

Posted • Thank you for sharing our Sirocco Restaurant in the beautiful article that listed us as “10 great places to spend New Year's Eve in the World”

Click in our bio to read the full article

For reservations: Line@lebua Tel: +66 (0) 2624 9555 WhatsApp: +66 (0)84 751 7298 Email: [email protected] Website: www.lebua.com

03/04/2023

Posted • "The Pink Bar is not for the faint of heart" -
co wrote an excellent article about our very own Pink Bar. The cellars contain only the finest and rarest Champagnes, including Le Brun de Neuville, Rare Champagne, Champagne J. de Telemont, Dosnon Champagne, and the extraordinary Champagne Comtes de Dampierre, which was personally sourced by our CEO, Mr. Deepak Ohri.

Pink Bar offers a sense of independence, a display of strength, a taste of decadence, and a view of elegance.

Please follow the link in our bio to read the article.

For reservations: Line@lebua | Tel: +66 (0) 2624 9555 | WhatsApp: +66 (0)84 751 7298 | Email: [email protected]

03/04/2023

Posted • 2021 春メニュー

備長炭でグリエした新潟村上牛
アオリイカ、山菜、黒ニンニク、オリーブ

#フランス料理 #フレンチ #シェフ #料理人 #料理写真 #グルメ #ミシュラン #ミシュランガイド #ミシュランレストラン #ミシュランシェフ

03/04/2023

Posted • Season of Winter

Dessert by our Pastry Chef

Poire Belle-Hélène “Revisité”
Almond Miso and Thai Vanilla, Markrin Chocolate Sauce

Alsace Grand Cru "Brand" Riesling 2004 - Zind-Humbrecht

Wine Pairing by (2023 MICHELIN Thailand Sommelier Award)

Japanese & French-inspired cuisine with seasonal ingredients. My cooking technique is simple yet precise with my passion in flavors and umami.

For reservations: Line@lebua | WhatsApp: +66 (0)84 751 7298 | Email: [email protected]

03/04/2023

Posted • Season of Spring

Bafun Uni “Custard”
Red Sea Urchin, White Asparagus, Curry Oil

Red sea urchin from Hokkaido is served as custard and raw with different prepared white asparagus (cream, butter poached and raw). Finished with aged parmesan, rocket cress and curry oil.

Japanese & French-inspired cuisine with seasonal ingredients. My cooking technique is simple yet precise with my passion in flavors and umami.

For reservations: Line@lebua | WhatsApp: +66 (0)84 751 7298 | Email: [email protected]

#ミシュランレストラン #ミシュランシェフ

02/04/2023

Arts of The Kingdom
Located at Koh Kerd, Bang Pa-In District, Ayudthaya Province Open to visit the museum. Every Tuesday - Sunday (Closed Mondays, and for the New Years, Songkran Holiday)

https://www.royalgrandpalace.th/en/sightseeing

02/04/2023

02/04/2023

White truffle, MICHELIN starred restaurants' favourite ingredient, is endangered by global warming. Here's why and how do chefs respond to this crisis.

01/04/2023

01/04/2023

Triumph, is the least that can be said in regards to Michelin Guide last article

https://guide.michelin.com/th/en/article/travel/6-recommended-hotels-in-thailand-with-michelin-starred-restaurants

A dream and vision that Deepak Ohri has spent 20 years crafting, tasting and pushing boundaries with Chef vincent and Chef Ryuki Kawasaki and their service managers Bourgeois and Vanessa Mapp, creating dining experiences, unlike any other hotel in Bangkok. From the words of Michelin Guide, Mezzaluna Restaurant and Chef's Table Bangkok have flavors derived from sophisticated techniques, both with solid wine lists designed by Guillaume Perdigues and Léa Puyélo and unheard of for a hotel to be managing 2-Star awarded dining restaurants under one roof.

The persistence and passion that has been put in, by a visionary CEO like Deepak Ohri, has no other criteria other than perfecting unforgettable dining experiences. And from Michelin’s recognition among all other luxury hotels in Bangkok, it is our victory to be among the top six.

01/04/2023

Meet the stars under the stars at The World's First Vertical Destination at Chef's Table Bangkok and Mezzaluna Restaurant . Vincent Thierry Ryuki Kawasaki

Click this link to read the full article.

https://www.prestigeonline.com/th/lifestyle/wine-plus-dine/dining/michelin-starred-chefs-in-bangkok-that-you-should-know/

For reservations: Line@lebua | Tel: +66 (0) 2624 9555 | WhatsApp: +66 (0)84 751 7298 | Email: [email protected]

01/04/2023

01/04/2023

| 𝗕𝗼𝗻𝗷𝗼𝘂𝗿 𝗕𝗮𝗻𝗴𝗸𝗼𝗸 𝗢𝗽𝗲𝗻 𝗗𝗮𝘆 |

𝗘́𝗰𝗼𝗹𝗲 𝗗𝘂𝗰𝗮𝘀𝘀𝗲 𝗡𝗮𝗶 𝗟𝗲𝗿𝘁 𝗕𝗮𝗻𝗴𝗸𝗼𝗸 𝗦𝘁𝘂𝗱𝗶𝗼, the world-class culinary and pastry arts by the vision and energy of multi-starred chef 𝗔𝗹𝗮𝗶𝗻 𝗗𝘂𝗰𝗮𝘀𝘀𝗲, invites those who love cooking to join our first Open Day on Saturday, 1 April, from 10 am - 4 pm.

☑️ Experience the state-of-the-art cooking studios and professional kitchens
☑️ Join our cooking and pastry trial classes under Alain Ducasse's philosophy
☑️ Meet our chef instructors and have all your questions answered by one of our advisors
☑️Special offers for Essentials and Short Class enrolment

𝗕𝗼𝗻𝗷𝗼𝘂𝗿 𝗕𝗮𝗻𝗴𝗸𝗼𝗸 𝗢𝗽𝗲𝗻 𝗗𝗮𝘆
Saturday 1 April from 10 am - 4 pm
📍 Nai Lert Park, Soi Somkid

For more information
📞 +66 2 253 0123
🔗
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หากคุณชื่นชอบการทำอาหารเเละขนมเพสตรี้ตำรับฝรั่งเศส พลาดไม่ได้กับงาน Open House ครั้งเเรก ของ เอกอล ดูคาส นายเลิศ กรุงเทพ สตูดิโอ โรงเรียนสอนศิลปะการทำอาหารเเละขนมอบ โดยเชฟระดับดาวมิชลิน อลัง ดูคาส

มาร่วมเปิดประสบการณ์ครั้งใหม่พร้อมกัน ในวันเสาร์ที่ 1 เมษายน เวลา 10.00 - 16.00 น.
☑️ เยี่ยมชมสตูดิโอครัวเเละครัวระดับมืออาชีพทันสมัย มาตรฐานระดับโลก
☑️ เข้าร่วมคลาสทดลองเรียนทำอาหารเเละขนมอบ ในเเนวทางของเชฟอลัง ดูคาส
☑️ พบกับเหล่าเชฟผู้ฝึกสอน เเละผู้เชี่ยวชาญหลักสูตร ที่พร้อมตอบทุกคำถามของคุณ
☑️ ข้อเสนอพิเศษสุด สำหรับหลักสูตรประกาศนียบัตรขึ้นพื้นฐานเเละหลักสูตระยะสั้น เฉพาะในงานเท่านั้น

𝗕𝗼𝗻𝗷𝗼𝘂𝗿 𝗕𝗮𝗻𝗴𝗸𝗼𝗸 𝗢𝗽𝗲𝗻 𝗗𝗮𝘆
วันเสาร์ที่ 1 เมษายน นี้
เวลา 10.00 - 16.00 น.
📍 ปาร์ค นายเลิศ ซอย สมคิด

สอบถามรายละเอียดเพิ่มเติมได้ที่
📞 +66 2 253 0123
🔗
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