Dining Out 1 minute 09 April 2018

J’aime by Jean Michel Lorain Welcomes a New Seasonal Menu with a tribute to Andy Warhol

Enter this hotel restaurant and your world gets a little topsy-turvy, with a grand piano hanging from the ceiling and upside down chandeliers. One bite of the creative French cuisine and all will be right again. Pushing the boundaries Head Chef Amerigo Tito Sesti and his team at J’AIME are on a creative spree, bring you a new 5-course menu with a tribute to the great American pop artist Andy Warhol.

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5-Course TASTING MENU
Prices are net and inclusive of 10% service charge and applicable government tax 2199 THB wine pairing 2899 THB net-including tea and coffee 

Course 1
Wild mushroom -scented crayfish bisque served with long leaf parsley cream
Vouvray Pétillant Brut NV, Domaine Champalou, Loire valley, France

Course 2
Duck foie gras torchon, marbled with bonito and wakame seaweed, served with a mushroom chutney, plankton salt and miso bread
Pinot Blanc Mise Du Printemps 2015, Domaine Josmeyer, Alsace, France


"This dish is inspired by a meeting of two worlds and products - a pairing of two cultures and Foie Gras (French) with a sea view (Wakame seaweed from Japan)," said Chef Amerigo. 

Course 3
Root vegetable ravioli, herb oil and Arabica coffee sauce
Saint-Véran, Terroirs de Davayé, 2016, Maison Verget, Burgundy, France

“Roots Natty roots -  a taste of the underground arising with a shot of coffee!" said Chef Amerigo.

Course 4
Plancha-seared Hokkaido scallops, cabbage declination and citrus flavours 
Côtes du Rhône Clavin Blanc 2015, Domaine De La Vieille Julienne, Rhône Valley, France
Or
Farmed pork «à la Royale », served with chestnut purée and wild mushroom 
Or
Pan-seared Kamui beef fillet served with carrot and apple purée, rosemary jus (650 THB supplement) 
Côtes du Rhône Belleruche, 2016, M. Chapoutier, Rhône Valley, France

Course 5
Blue cheese, banana and Champagne (A tribute to Andy Warhol - 200 THB supplement) 
Mille-feuille “napoleon” 
Passion fruit soufflé 
Macaé chocolate and apricot entremet 
Muscat de Beaumes de Venise Domaine, Des Bernardins, 2015 France

“Bananarise”. Banana, blue cheese and champagne.
“Bananarise”. Banana, blue cheese and champagne.

What our Inspectors say about J'aime by Jean-Michel Lorain
Enter this hotel restaurant and your world gets a little topsy-turvy, with a grand piano hanging from the ceiling and upside down chandeliers. But one bite of the creative French cuisine and all will be right again. Choose from one of the five, seven, or ten-course tasting menus to get the full experience. The restaurant and menu were conceived by renowned chef Jean-Michel Lorain - his daughter adds charm and one of his protégés runs the kitchen.

Written by Colin Ho
Colin is MICHELIN Guide Asia's Digital Director and occasional website contributor. An Australian living in Singapore, he enjoys travelling, photography and can be often seen tucking into a plate or bowl of local cuisine.

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