J’AIME BY JEAN-MICHEL LORAIN
SEASONAL ingredients from Europe are being put to good use at J’aime this month, where head chef Amerigo Sesti and his culinary team will be preparing highlights such as Saffron-scented clam fish soup served with black ink toast and garlic rouille; Tuna tartar with marinated eggplant; and Pan-seared scallops served with Ibérico lomo. The five-course degustation menu starts at B2,399 inclusive of tea and coffee (add B1,600 for wine pairing). Available daily for lunch and dinner.
105/1 Soi Ngam Duphli. Sathorn Rd. 02 119 4899. www.jaime-bangkok.com
SEASONAL ingredients from Europe are being put to good use at J’aime this month, where head chef Amerigo Sesti and his culinary team will be preparing highlights such as Saffron-scented clam fish soup served with black ink toast and garlic rouille; Tuna tartar with marinated eggplant; and Pan-seared scallops served with Ibérico lomo. The five-course degustation menu starts at B2,399 inclusive of tea and coffee (add B1,600 for wine pairing). Available daily for lunch and dinner.
105/1 Soi Ngam Duphli. Sathorn Rd. 02 119 4899. www.jaime-bangkok.com
