{"id":7903,"date":"2026-03-10T06:29:46","date_gmt":"2026-03-10T06:29:46","guid":{"rendered":"https:\/\/www.travelindex.org\/media\/global-travel-news\/larome-by-the-sea-introduces-a-new-menu\/"},"modified":"2026-04-10T02:32:47","modified_gmt":"2026-04-10T02:32:47","slug":"larome-by-the-sea-introduces-a-new-menu","status":"publish","type":"post","link":"https:\/\/www.travelindex.org\/media\/global-travel-news\/larome-by-the-sea-introduces-a-new-menu\/","title":{"rendered":"L\u2019Ar\u00f4me by the Sea Introduces a New Menu"},"content":{"rendered":"
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\"L\u2019Ar\u00f4me<\/div>\n

\"L\u2019Ar\u00f4me<\/a>Phuket, Thailand, March 10, 2026 \/ TRAVELINDEX \/ L\u2019Ar\u00f4me by the Sea<\/strong> introduces a new d\u00e9gustation menu<\/em> that reaffirms its commitment to contemporary French coastal gastronomy, guided by Executive Chef Maksym Chukanov<\/strong> and inspired by the Andaman Sea.<\/p>\n

The menu is conceived around seafood in its entirety, with a deliberate emphasis on whole-fish utilization. Each product is treated with respect from primary cuts to secondary elements, through a range of precise techniques including gentle curing, controlled roasting, careful poaching, and reduction-based sauces.<\/p>\n

The progression opens with Carabinero prawn with tomato and olive oil, Shima Aji paired with radish and finger lime, and Sakura Ebi grissini with fresh wasabi, before moving into purer marine expressions such as Gillardeau oyster with dill beurre blanc and Hotate scallop with green apple and horseradish. Larger fish are handled with restraint and accuracy, notably wild turbot prepared on the bone and paired with vin jaune, while Brittany blue lobster is served with a calibrated laksa designed to enhance, rather than dominate, the natural sweetness of the shellfish.<\/p>\n

Throughout the menu, seasoning remains measured, acidity carefully controlled, and garnishes purposeful, allowing product quality and clarity of execution to define the experience.<\/p>\n

Alongside carefully selected imported seafood, the menu incorporates seasonal Thai produce, reflecting a dialogue between classical French technique and its local environment. Current highlights include Chiang Mai strawberries at peak season, served with a Hokkaido milk parfait, bringing freshness, balance, and natural sweetness to the progression while remaining faithful to the menu\u2019s product-driven philosophy.<\/p>\n

Chef Maksym Chukanov brings nearly two decades of experience from Michelin-starred kitchens across Europe and Asia. His background includes Noma 2.0 in Copenhagen, Restaurant Ikarus at Hangar-7 in Salzburg, and Restaurant Cure in Singapore, where he earned one Michelin star in 2021 and was featured in The World\u2019s 50 Best Restaurants Discovery.<\/p>\n

His cuisine is defined by restraint, precision, and respect for ingredients, with a strong focus on seafood, whole-fish utilization, and clarity of flavour. At L\u2019Ar\u00f4me by the Sea, he translates classical French technique into a contemporary coastal expression shaped by Phuket\u2019s maritime environment.<\/p>\n

ABOUT FRANCE LAROME GROUP<\/strong><\/p>\n

L\u2019Ar\u00f4me by the Sea is a MICHELIN Guide\u2013recommended restaurant, recognized for four consecutive years, and is dramatically located above Kalim Beach with uninterrupted views of the Andaman Sea. The restaurant is also distinguished by its award-winning wine programme, recognised by Star Wine List, and has been ranked No. 1 in the Top 25 Restaurants, reinforcing its position among Phuket\u2019s leading fine-dining destinations.<\/p>\n

France Larome Group is an international hospitality group specialising in high-end, immersive dining experiences that combine gastronomy, culture, and storytelling. Recognised by the MICHELIN Guide in multiple countries, the group\u2019s flagship concepts include:<\/p>\n