Elements, inspired by Ciel Bleu offer an intimate and engaging dining experience. 

OVERVIEW
The open kitchen gives diners an ‘up close and personal’ feel for the skills and expertise of our skilled chefs – creating, a culinary theatre at the very heart of the restaurant.

AMBIENCE
The interiors are a spectacular blend of raw materials representing the word 'elements'; rusty metal plates, charcoal walls, and hardwood surfaces flanked by a bold al fresco cantilevered deck that overlooks the vibrant Bangkok skyline.

MUST-TRY
Norwegian Langoustines, Smoked Eel, Canard En Croute De Sel “On The Bone” and A5 Wagyu

FOOD
Chef Gerard often uses two sauces in a dish to provide a complex flavor range and contrasts. This is a unique technique as most chefs usually prefer one flavor to dominate a dish with a single sauce. However, by matching say a classic creamy sauce with a modern tangy sauce as part of the same dish.

SERVICE
Staff are very friendly, well trained, and knowledgeable about the food they are serving which adds to the overall great experience.

PRICING
Starts from 4 course at THB 4,100++ to 8 course at THB 6,400++

SUMMARY
The culinary journey at Elements, inspired by Ciel Bleu, seamlessly integrates the culture and cuisine from France and Japan with locally produced Thai ingredients. The quality service, as well as the atmosphere coupled with spectacular views from the terrace, ensures a truly outstanding experience

ABOUT CHEF
Chef Gerard Villaret Horcajo has transferred to Bangkok from Ciel Bleu, the Michelin two-star restaurant at Hotel Okura Amsterdam.

Chef Gerard began his professional journey as Demi Chef de Partie at Roses Cantina Restaurant, a Mexican restaurant in Amsterdam, after working at several Spanish restaurants in Spain with organic farmers and local fishermen. Stints in other restaurant kitchens learning the culinary arts followed and culminated with his first Michelin-starred kitchen experience when he joined two-star holder Ciel Bleu as Chef de Partie in 2011.

In 2015 Gerard moved to Vendome, the renowned three-star restaurant in Bensberg, Germany. He later worked at Daalder restaurant in Amsterdam (one Michelin star) and De Librije at Zwolle in the Netherlands, another rare holder of three Michelin stars. As a chef, he has continuously looked for opportunities to improve his gastronomic skills and knowledge. To this end, he has also pursued internships at several of the world’s top restaurants, including Dinner by Heston Blumenthal, a two-star Michelin restaurant in London, UK; Azurmendi, a three-star Michelin restaurant in Basque Country, Spain and Pierre Marcolini in Brussels, Belgium.