From The Swiss Alps to the Andaman Sea

Two restaurant concepts come together when L’Arôme by the sea joins forces with the one-Michelin-starred restaurant IGNIV Bangkok for two dinners on 25 and 26 of October.

The diners will showcase the best of each restaurant with two distinct and creative cuisines complimenting each other. ‘IGNIV’ means ‘nest’ in Romansh, the mother tongue of the Swiss three-Michelin-starred chef Andreas Caminada.

Head chef David Hartwig and L’Arôme by the sea’s head chef Yannick Hollenstein, both from Switzerland, will use the dinner series to inspire and connect through the theme ‘From the Swiss Alps to the Andaman Sea'.

Guests will be brought on a culinary journey with local products from the mountains of the north and the sea from the south of Thailand - combined with specialities and techniques from the Swiss Alps.

The collaboration menu will include the most creative presentations of seafood, such as langoustine tartlets and fresh Phuket lobsters. Dishes such as the beeswax aged Muscovy duck served with Swiss pear and yellow chanterelle mushrooms, feature goods that are prized in their respective native regions.