{"id":7884,"date":"2026-06-17T06:48:12","date_gmt":"2026-06-17T06:48:12","guid":{"rendered":"https:\/\/www.top25golfcourses.com\/indonesia\/global-travel-news\/larome-by-the-sea-enters-a-new-culinary-chapter\/"},"modified":"2026-06-17T06:48:12","modified_gmt":"2026-06-17T06:48:12","slug":"larome-by-the-sea-enters-a-new-culinary-chapter","status":"publish","type":"post","link":"https:\/\/www.top25golfcourses.com\/indonesia\/global-travel-news\/larome-by-the-sea-enters-a-new-culinary-chapter\/","title":{"rendered":"L\u2019Ar\u00f4me by the Sea Enters a New Culinary Chapter"},"content":{"rendered":"
\"L\u2019Ar\u00f4me<\/div>\n

\"L\u2019Ar\u00f4me<\/a>Phuket, Thailand, June 17, 2026 \/ TRAVELINDEX \/ Following a year of culinary refinement under Executive Chef Maksym Chukanov<\/strong>, L\u2019Ar\u00f4me by the Sea<\/strong> unveils a new chapter shaped by a clearer culinary identity and long-term gastronomic vision: a new gastronomic identity centred on maritime expression, the launch of an international culinary residency programme, and a renewed commitment to positioning Phuket among Asia\u2019s leading dining destinations.<\/p>\n

Already recognised by the MICHELIN Guide Thailand for four consecutive years, the restaurant now introduces a renewed gastronomic identity under Executive Chef Maksym Chukanov, whose international experience spans some of the world\u2019s most respected kitchens, including Noma 2.0 in Copenhagen, Restaurant Ikarus in Salzburg, and Michelin-starred Restaurant Cure in Singapore.<\/p>\n

Since joining L\u2019Ar\u00f4me by the Sea in April 2025, Chef Maksym has led a comprehensive refinement of the restaurant\u2019s culinary direction, placing greater emphasis on clarity, precision, product integrity, and a deeper exploration of the maritime environment that surrounds the restaurant.<\/p>\n

The current menu represents the first complete expression of Chef Maksym Chukanov\u2019s vision for L\u2019Ar\u00f4me by the Sea. Developed over the past year, it reflects a deliberate shift towards greater precision, lighter seasoning, deeper product focus and a more coherent narrative structure. Rather than showcasing luxury ingredients in isolation, each course contributes to a larger progression designed around the changing moods of the ocean.<\/p>\n

While grounded in contemporary French technique, the menu is shaped by the maritime environment of Phuket and the broader waters of Southeast Asia, drawing inspiration from the region\u2019s coastal landscapes, marine products and diverse maritime cultures.<\/p>\n

At the heart of this evolution is a new d\u00e9gustation menu entitled \u201cA Progression of the Sea\u201d<\/strong>.<\/p>\n

Rather than presenting a collection of individual dishes, the menu unfolds as a structured journey through different expressions of the ocean. Moving from freshness and minerality to depth, salinity, warmth and memory, each course reflects a distinct state of the sea while remaining grounded in contemporary French technique and ingredient-led cooking.<\/p>\n

Courses such as sea urchin with gribiche and brioche, Fjord trout with roe and wasabi, Brittany blue lobster paired with laksa, and seasonal fish accompanied by fish maw and green peas contribute to a narrative designed to express the rhythm, texture and emotion of coastal landscapes.<\/p>\n

\u201cA cuisine defined not by complexity, but by clarity \u2014 where the sea remains present in every moment.\u201d<\/em><\/p>\n

This philosophy now guides every aspect of the experience, from sourcing and menu development to service and storytelling.<\/p>\n

Unlike many destination restaurants that rely primarily on location, L\u2019Ar\u00f4me by the Sea\u2019s current direction places cuisine firmly at the centre of the experience. The panoramic views of the Andaman Sea remain an integral part of the setting, yet increasingly serve as a natural extension of a culinary identity rooted in maritime expression.<\/p>\n

INTRODUCING LES AMIS DE L\u2019AR\u00d4ME<\/strong><\/p>\n

As part of its long-term vision, L\u2019Ar\u00f4me by the Sea also announces the launch of \u201cLes Amis de L\u2019Ar\u00f4me\u201d Culinary Residency Series.<\/p>\n

Designed as an ongoing platform for creative exchange, the residency programme will welcome leading chefs and restaurants from across Asia and beyond, creating new dialogues between cultures, ingredients and culinary philosophies.<\/p>\n

The inaugural residency takes place on 20\u201321 June 2026 and welcomes \u014cRTENSIA from Shanghai. Entitled Where the Sea Flowers, the collaboration explores the meeting point between floral precision and marine expression.<\/p>\n

Across a specially created menu, both teams reinterpret themes of seasonality, nature and the sea through a contemporary lens, bringing together two distinct culinary identities in a singular dining experience overlooking the Andaman coast.<\/p>\n

The selection of \u014cRTENSIA for the inaugural residency reflects L\u2019Ar\u00f4me by the Sea\u2019s commitment to collaborating with restaurants that share a strong sense of identity, craftsmanship and contemporary culinary expression.<\/p>\n

Future editions of Les Amis de L\u2019Ar\u00f4me will continue to bring together leading culinary talents from across Asia and beyond, establishing Phuket as a platform for international gastronomic dialogue.<\/p>\n

The residency programme reflects L\u2019Ar\u00f4me by the Sea\u2019s ambition not only to evolve its own cuisine, but also to contribute to the development of Phuket as a destination for serious gastronomic travel.<\/p>\n

A NEW MOMENT FOR PHUKET<\/strong><\/p>\n

As international culinary travellers increasingly seek destination dining experiences beyond major capitals, Phuket is emerging as one of Asia\u2019s most dynamic gastronomic regions. Combining international accessibility, luxury hospitality infrastructure and a unique maritime environment, Phuket offers conditions unlike any other gastronomic destination in Thailand.<\/p>\n

L\u2019Ar\u00f4me by the Sea believes that world-class cuisine, meaningful hospitality and a strong sense of place can coexist outside traditional urban dining centres. With a growing concentration of internationally trained chefs, luxury hospitality projects, and ambitious independent restaurants, the island is entering a new phase of gastronomic maturity.<\/p>\n

Within this context, L\u2019Ar\u00f4me by the Sea seeks to play an active role in shaping Phuket\u2019s future culinary identity \u2014 one built upon excellence, creativity, international dialogue and a strong sense of place.<\/p>\n

Through its evolving cuisine, global collaborations and continued commitment to refinement, the restaurant represents a contemporary expression of coastal gastronomy where destination, culture and craftsmanship converge.<\/p>\n

WHY THIS ANNOUNCEMENT MATTERS<\/strong><\/p>\n

This new chapter marks the first time that L\u2019Ar\u00f4me by the Sea\u2019s culinary vision, chef leadership and international collaboration strategy have been fully aligned under a single long-term direction.<\/p>\n

Through the launch of \u201cA Progression of the Sea\u201d and \u201cLes Amis de L\u2019Ar\u00f4me Culinary Residency Series\u201d, the restaurant aims to establish itself not only as one of Phuket\u2019s leading dining destinations, but also as a platform for contemporary coastal gastronomy in Asia.<\/p>\n

Through its evolving cuisine, international collaborations and long-term commitment to excellence, L\u2019Ar\u00f4me by the Sea enters a new chapter with a clear ambition: to become one of Asia\u2019s defining contemporary coastal dining destinations.<\/p>\n

ABOUT EXECUTIVE CHEF MAKSYM CHUKANOV<\/strong><\/p>\n

Chef Maksym Chukanov brings nearly two decades of experience from Michelin-starred kitchens across Europe and Asia. His career includes Noma 2.0 (Copenhagen), Restaurant Ikarus at Hangar-7 (Salzburg), and Restaurant Cure (Singapore), where he contributed to the restaurant\u2019s Michelin-star recognition and inclusion in The World\u2019s 50 Best Discovery.<\/p>\n

His cuisine is characterised by restraint, precision and respect for ingredients, with a particular focus on seafood, whole-product utilisation and clarity of flavour.<\/p>\n

At L\u2019Ar\u00f4me by the Sea, he develops a contemporary French coastal cuisine inspired by the sea, interpreted through modern technique and an unwavering pursuit of balance.<\/p>\n

ABOUT FRANCE LAROME GROUP<\/strong><\/p>\n

France Larome Group is a cross-cultural hospitality group developing chef-driven dining concepts across Europe and Asia, with a focus on connecting culinary cultures through gastronomy, storytelling and contemporary hospitality.<\/p>\n

With projects spanning France, China and Thailand, the group focuses on creating destination restaurants that combine gastronomy, culture and storytelling while maintaining a strong commitment to culinary excellence.<\/p>\n

Its portfolio includes L\u2019Ar\u00f4me by the Sea in Phuket, Madame Fan in Paris, L\u2019Ar\u00f4me in the Sky in Nanjing and other concepts currently under development.<\/p>\n

Through its restaurants, collaborations and international partnerships, France Larome Group seeks to build meaningful connections between culinary cultures, bringing together French technique, Asian influences and contemporary hospitality.<\/p>\n

Today, the group continues to expand its presence across key international markets while supporting long-term culinary talent development and cross-cultural gastronomic exchange.<\/p>\n

Source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Phuket, Thailand, June 17, 2026 \/ TRAVELINDEX \/ Following a year of culinary refinement under Executive Chef Maksym Chukanov, L\u2019Ar\u00f4me by the Sea unveils a new chapter shaped by a clearer culinary identity and long-term gastronomic vision: a new gastronomic identity centred on maritime expression, the launch of an international culinary residency programme, and a …<\/p>\n","protected":false},"author":3,"featured_media":7885,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[2592,116,110,118],"class_list":["post-7884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-global-travel-news","tag-global-golf-news","tag-global-travel-news","tag-news","tag-travelindex"],"_links":{"self":[{"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/posts\/7884","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/comments?post=7884"}],"version-history":[{"count":0,"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/posts\/7884\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/media\/7885"}],"wp:attachment":[{"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/media?parent=7884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/categories?post=7884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.top25golfcourses.com\/indonesia\/wp-json\/wp\/v2\/tags?post=7884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}