As the seasons shift, Gaggan at Louis Vuitton embraces the warmth and richness of autumn with a new 11-course tasting menu that celebrates the finest seasonal ingredients from across Thailand and the region. This latest chapter stays true to Chef Gaggan Anand’s signature style, a masterful blend of innovation, culinary artistry, and refined presentation.
From September to November 2025, diners are invited to experience this luxurious and heartwarming celebration of the season, beginning with a refreshing opener titled “Ice & Plants” a vivid composition of blackcurrant sorbet and vibrant purple cabbage, layered with delicate red shiso granita, and finished with crisp red and purple herbs. A dash of umami-rich dashi dressing ties the elements together into a refreshing and elegant start.
A familiar favourite follows in “Lick It Up”, one of Chef Gaggan’s iconic signatures playful yet poised. This season, the dish takes a new turn as a reimagined Espresso Martini, beautifully crafted into a chestnut-shaped bite. The bold blend of chestnut, Kahlúa, and coffee is balanced by a tangy crème fraîche shell, imprinted underneath with the Maison’s signature monogram in a tribute to both taste and craft.
A new highlight of the autumn menu is “Shores of Kerala”, inspired by the sun-soaked coasts of Southern India. A delicate piece of cod is paired with a luscious Moilee sauce, a coconut-based curry infused with tomato, tamarind, and fragrant curry leaves. The dish is elegantly accompanied by velvety almond creamed spinach and sweet, tender shallot confit.
Continuing the culinary journey, “Hokkaido Expedition” draws from the northernmost reaches of Japan. Here, grilled A3 tenderloin is served alongside Cévennes onion glazed with sharp beer vinegar and enriched with an intense beef jus. A freshly baked Hokkaido milk bread, airy as a cloud and brushed with rendered beef fat, complements the dish, rounded off with a subtle onion oil to deepen the umami layers.
The menu concludes with a stunning dessert by Pastry Chef Dech Kiewkacha. Simply titled “Saison”, this final course is a masterclass in contrast, sweet yet savoury, delicate yet bold. At its centre is a creamy palm sugar ice cream, elevated by crisp fried artichoke and chocolate chips for texture. Tiger peanut praline adds depth and richness, while chewy banana offers a playful touch. A smoky burnt lemon jam and a whisper of smoked orange bring brightness and intrigue to every bite.
The 11-course Autumn Tasting Menu at Gaggan at Louis Vuitton, LV The Place Bangkok, is available from September to November 2025, priced at THB 8,000++ per person. For further details or to make a reservation, please visit Gaggan at Louis Vuitton.
