{"id":8168,"date":"2026-10-20T11:33:37","date_gmt":"2026-10-20T11:33:37","guid":{"rendered":"https:\/\/www.top25golfcourses.com\/indonesia\/global-travel-news\/lebua-bangkok-presents-the-willow-the-moon\/"},"modified":"2026-10-20T11:33:37","modified_gmt":"2026-10-20T11:33:37","slug":"lebua-bangkok-presents-the-willow-the-moon","status":"publish","type":"post","link":"https:\/\/www.top25golfcourses.com\/indonesia\/global-travel-news\/lebua-bangkok-presents-the-willow-the-moon\/","title":{"rendered":"lebua Bangkok Presents \u201cThe Willow & the Moon\u201d"},"content":{"rendered":"
\"lebua<\/div>\n

\"lebua<\/a>Bangkok, Thailand, October 20, 2026 \/ TRAVELINDEX \/ Mezzaluna by lebua<\/strong> welcomes Chef Olivier Chaignon of three-MICHELIN-starred L\u2019Osier in Tokyo<\/strong> for an exclusive two-night collaboration with Chef Ryuki Kawasaki of two-MICHELIN-starred Mezzaluna<\/strong>, taking place on 13 and 14 November 2026<\/strong>.<\/p>\n

Entitled \u201cThe Willow & The Moon<\/strong><\/em>\u201c, the collaboration brings together two distinguished culinary perspectives, both grounded in French gastronomy yet shaped by profoundly different relationships with Japan. Chef Ryuki expresses French cuisine through his Japanese heritage and culinary identity, while Chef Olivier draws upon his French tradition and more than two decades of professional experience in Japan.<\/p>\n

For two evenings only, the chefs will present an original seven-course menu celebrating Japanese provenance, French craftsmanship and the individual journeys that have shaped their cuisine.<\/p>\n

The Willow & the Moon<\/strong><\/p>\n

L\u2019Osier takes its name from the French word for \u201cwillow\u201d, recalling the willow trees that once lined the streets of Ginza. Mezzaluna, meaning \u201chalf moon\u201d in Italian, takes its name from the restaurant\u2019s distinctive crescent-shaped design.<\/p>\n

This November, the willow meets the moon\u2014bringing together two restaurants holding five MICHELIN Stars, 65 floors above the Chao Phraya River.<\/p>\n

At the heart of the collaboration lies a shared devotion to French gastronomy, expressed through two distinct culinary identities. Rather than blending two cuisines, the menu reveals how exceptional Japanese ingredients can be interpreted through the discipline, refinement and timeless artistry of French technique.<\/p>\n

The seven-course experience showcases remarkable ingredients chosen for their provenance, seasonality and personal significance to the chefs. Ossetra Caviar, Wild Black Abalone, Zuwai Crab, Menuke, Matsutake, Blue Lobster and Niigata Murakami Beef unfold across the evening, accompanied by a carefully curated seven-glass pairing.<\/p>\n

Among the menu\u2019s defining stories, Saga Saffron and Nabeshima Sake reflect Chef Olivier\u2019s close connection to Japan and its producers, while Niigata Murakami Beef brings Chef Ryuki back to the landscape and flavours of his hometown. Together, these ingredients give the collaboration its central expression: the essence of Japan, carried through the soul of French cuisine.<\/p>\n

Menu and Beverage Pairing<\/strong><\/span><\/p>\n

Scallops \u201cBonbon\u201d with Ossetra Caviar, Finger Lime<\/strong>
\nChampagne and Saga Saffron Sauce<\/strong>
\nPhilipponnat Cuv\u00e9e 1522 Extra Brut 2016<\/em><\/p>\n

___________<\/p>\n

Shirako Chawammushi, Zuwai Crab, Yurine, White Truffle<\/strong>
\nSanta Maria La Nave, Millesulmare, Sicily, 2021<\/em><\/p>\n

___________<\/p>\n

Wild Black Abalone, Creamy Bulgur with Aonori Seaweed, Shiso Flowers Foamy Sea Urchin Broth<\/strong>
\nNabeshima x Olivier Chaignon, Saga<\/em><\/p>\n

___________<\/p>\n

Menuke, Matsutake, Kabu, Sakura Ebi<\/strong>
\nAldo Conterno, Bussiador, Langhe, 2022<\/em><\/p>\n

___________<\/p>\n

Blue Lobster, Chestnut and White Truffle<\/strong>
\nMild Coral Sauce<\/strong>
\nJean-Pierre Guyon, Savigny-l\u00e8s-Beaune 1er Cru Les Peuillets, 2022<\/em><\/p>\n

___________<\/p>\n

Nashi Pear, Sake, Sudachi<\/strong><\/p>\n

___________<\/p>\n

Niigata Murakami Beef, Smoked Eel, Gobo, Sansho<\/strong>
\nAutumn \u201cRed Consomm\u00e9\u201d Infused with Voatsiperifery Pepper, Foie Gras Royale<\/strong>
\nMas de Daumas Gassac Rouge, Saint-Guilhem-le-D\u00e9sert, 2015<\/em><\/p>\n

___________<\/p>\n

Chestnut, Hibiki Whisky, Cocoa Juice, Black Lime<\/strong>
\nPossa Cinque Terre Sciacchetr\u00e0 \u2018Triple A, 2019<\/em><\/p>\n

Event Details<\/strong><\/p>\n