💫💐 What an unforgettable night! The “Epicurean Fleurs Dinner” at Signature Bangkok has come to a beautiful close, leaving behind memories of exquisite flavors, floral artistry, and heartfelt connections. At the heart of this extraordinary experience were stunning creations feat products from Jagota such as Cocollos oysters, Gundagai lamb saddle, Grand Suisse artisan cheese from Beillevaire, and Callebaut chocolate – each one a true testament to quality and craftsmanship.

👨🏻‍🍳 The 5-course dinner was masterfully curated by six celebrated chefs from Les Disciples d’Escoffier Thailand:
Chef Alexandre Demard, Chef Kent Vatcharavee, Chef Hervé Frerard, Chef Clément Hernandez, Chef Thierry Drapeau, and Chef Clément Niel – each presenting their own floral-inspired creations.

🤝 During the evening, the President and Co-President of Les Disciples d’Escoffier gave a heartfelt welcome speech, thanking all guests for joining and extending a special thanks to Jagota for providing the exceptional ingredients that made this night truly unforgettable.

🎉 Thank you to all who joined this magical night of flavor, friendship, and floral inspiration. Until the next chapter — bon appétit!