Promotion: March 14 – 16 2020 (Expired)
From Saturday, March 14 until Monday, March 16, head chef Amerigo Sesti will be preparing a special meal with the best materials from Japan and Thailand. Being a French restaurant, J’aime by Jean-Michel Lorain at U Sathorn is accustomed to importing exquisite ingredients from Europe. However, there are drawbacks in having your delicate food transported from so far away; vegetables lose their crisp and not to mention the issue of sustainability.
While it is the chef’s aim to source the very best and while the occasional importation of fine ingredients from the West is inevitable, Amerigo Sesti is in favour of sustainable sources found within the Thai terroir or neighbouring countries for the freshest supplies and to minimise the restaurant’s carbon footprint.
For the upcoming Japanese food festival menu, the award-winning cook will bring in a list of Japanese ingredients, from the popular yuzu citrus to freaky sea pineapples and several more in between. Dig into the seven-course meal with an amuse-bouche of sea urchin and tomato water with bruschetta. The tangy tomato juice together with the creamy uni is euphoria on the palate. Next up will be the refreshing scallop and sea pineapple tartare topped with thinly sliced, crispy cauliflower, soya and black winter truffle.
Sea urchin and tomato water with bruschetta
