At Jagota, oysters are our passion 🦪✨

We featured premium French oysters in an exceptional six-course dinner, perfectly paired with selected beverages, brought to life by Chef Marc Vasseur alongside the chefs of Disciples Escoffier Thailand, Chef Jerome Deconinck, Chef Matteo Fontana and Chef Clement Hernandez.

Featured oysters

❄️🦪COLD OYSTERS

• Oysters à la Diable (Fine de Claire No. 4 “Verte” GEAY) by Chef Marc Vasseur

• Oyster Dashi Beurre Blanc (Ultime No. 4 GEAY) by Chef Matteo Fontana
• Oyster Gin & Cucumber (Spéciales Môme No. 4 GEAY) by Chef Jerome Deconinck

🔥🦪HOT OYSTERS

• Gratinated oyster, Champagne Sabayon and leek fondue (Fine de Claire No. 4 Cocollos) by Chef Clement Hernandez

• Grilled oyster, green apple and ginger gel, Champagne espuma (Special No. 4 GEAY) by Chef Marc Vasseur

• Baked oyster, potato chorizo cream (Spéciales Friandise No. 4 GEAY) by Chef Jerome Deconinck