Two cuisines in a single mouthful

A cocktail reception conceived and produced in Thailand, on a brief easy to state and hard to hold: let Thai and French cooking speak to each other within a single bite, without either becoming decoration for the other.

French bread meets fried onion and cornflower. Glazed pineapple takes the place of chutney on a pork skewer. The prawn is served on a perilla leaf, with the crisp condiments — peanut, shallot, lemongrass — that Thai cooking has always assembled and ours is still discovering.

The presentation follows the same rule. Banana leaves, raw wood rounds and coconut spoons for Thailand; aligned glassware and plated service for France. Both hold the same table without one overwhelming the other.

The chocolate showpieces close the table. The bonsai and the jellyfish are not eaten: built by hand, they state the house's technical level.