Now through 19 November, show your support for The Royal Project by fine dining at L’Atelier de Joël Robuchon. The celebrated restaurant and the charity foundation are teaming up to present an exciting culinary journey, and all proceeds will go towards the many agricultural developments in Northern Thailand.

L’Atelier de Joël Robuchon

Founded in 1969 by His Majesty King Bhumibol Adulyadej, The Royal Project is a meaningful agricultural programme dedicated to helping hill tribe communities in Northern Thailand to adopt sustainable farming practices. With the combined efforts of His Majesty and a team of researchers from local universities, The Royal Project has now successfully nurtured hundreds of different types of delectable vegetables and fruits in our local soils.

The beloved L’Atelier de Joël Robuchon is giving back by shining the spotlight on top-notch ingredients grown by The Royal Project in a six-course menu, and contributing 10% of the special menu proceeds back to The Royal Project.

The menu begins with a stellar starter: apple and beetroot tartare with guacamole and green mustard sherbet. Beautifully stacked, the brilliant mille feuille-like tartare has a perfectly placed tangy sherbet on top. This dish marries great flavour combinations: the sharp, sweet apple with the earthy beetroot. With the thin layer of crisp greens nestled in between, the dish plays with celery notes and fresh crunch of vegetables as well.

The star of the menu would most definitely be the roasted crayfish — a local delicacy from The Royal Project — with summer vegetables and vin jaune emulsion. The crayfish, or freshwater lobster, boasts a nutty aroma, almost like a bisque. There is sweetness from the bright, summer vegetables, which pushes other flavours forward. And the vin jaune — one of rarest of French white wines — emulsion adds a wonderful citrus element to the dish.

When it comes to grilling poultry, nothing beats spit-roasting, which involves slowly rotating the bird above the grill; during the process, the bird bastes itself both inside and out. As a result, you’ll get to savour incredibly moist meat and beautifully browned skin in the second main. The succulent, spit-roasted poultry comes with pan-fried foie gras and aromatic chanterelles mushrooms. With a cocotte Grand-Mère-style garnish, the dish looks and tastes like a delicious perfection.

The evening ends with a vacherin, a meringue confection layered and filled with fragrant forest honey. Elaborately decorated, the beautiful white and sweet meringue dessert is a fresh alternative to the usual chocolate offerings. Of course, tea, coffee and petits fours will be accompanied afterwards.

The six-course menu is priced at THB 3,850 per person, and you can reserve a spot at +66 2 001 0698 or Chope.co. Honour His Majesty King Bhumibol Adulyadej’s The Royal Project by savouring delectable dishes at L’Atelier de Joël Robuchon.

L’Atelier de Joël Robuchon, 5th Floor, MahaNakhon CUBE, 96 Narathiwas Ratchanakharin Road, Silom, Bang Rak, Bangkok, +66 2 001 0698