The black truffle from Périgord is a rare and prestigious mushroom, often referred to as the “black diamond.” It grows underground, mainly at the base of oak and hazelnut trees. Harvested from December to March, it’s renowned for its captivating aroma, with earthy, woody and subtly musky notes. For Chef Guillaume Galliot, the black truffle is a cornerstone of gastronomy, enhancing many of his signature dishes with its unique and refined flavour.
- STARTER
- Scallops with Jerusalem artichoke, shallot and croutons – THB 990
- Creamy celeriac soup with Comtè cheese emulsion – THB 720
- Entrée
- Vol-au-vent au poulet with mushrooms – THB 1,180
- Pan-seared sea bass, Green peas and yellow wine sauce – THB 1,540
Prices are in Thai baht, and subject to 10% service charge and applicable government tax. Menu items are subject to change without prior notice.