Gaggan at the Louis Vuitton and Yosuke Suga Culinary Collaboration

Louis Vuitton organized a three-day gourmet dining event in Bangkok including chefs Gaggan Anand and Yosuke Suga. The 12-course dinner showcased a fusion of Japanese-French and avant-garde Indian cuisine utilizing seasonal Thai ingredients.

Louis Vuitton is elevating haute cuisine through a special three-day culinary partnership including esteemed chefs Gaggan Anand and Yosuke Suga. From May 8 to 10, Bangkok's Gaggan at Louis Vuitton will present an exclusive gastronomic pop-up that fuses the audacious tastes of Anand's avant-garde Indian cuisine with the meticulous artistry of Suga's French-Japanese culinary techniques.

Anand, whose Bangkok restaurants recently achieved rankings of #1, #31, and #99 in Asia’s 50 Best Restaurants, is renowned for his genre-defying cuisine that amalgamates molecular gastronomy with Thai and Japanese elements. Accompanying him is Chef Suga of Tokyo's esteemed Sugalabo and SUGALABO V by Louis Vuitton, renowned for his precise technique and French culinary foundations developed under Joël Robuchon.

This distinctive culinary experience, located in the sophisticated environment of Louis Vuitton’s Bangkok branch at Gaysorn Village, reflects the Maison’s dedication to creativity and excellence across various fields, including fashion, art, and fine dining.

The tasting menu is priced at ฿15,000++ THB (roughly $430 USD) per guest, with limited bookings currently available. Prospective attendees may reserve their tickets via Gaggan on Louis Vuitton's official site.

The set menu combined sophisticated French-Japanese minimalism with robust Indian-Thai flavors in a multi-course dining experience. Chef Suga's signature dishes were blue lobster accompanied by green asparagus and morel, as well as Hokkaido tomato combined with Kegani crab and Thai basil. The chefs, recognized for concluding their dinners with a curry course, amalgamated their traditions by combining Japanese and basmati rice to produce a cross-cultural interpretation of curry.

Thai pastry chef Dej Kewkacha presented innovative desserts using a savory blend of jasmine, cacao juice, and caviar. The meal culminated with a combination of kanom kai and French madeleine, alongside a delightful dessert including konatsu citrus from Kyushu, gin granita, and Thai coconut milk. The collaborative menu emphasized fresh ingredients and cultural contrasts, providing guests with a unique, singular experience at the convergence of tradition and gourmet cuisine. View further items from the collaborative menu in the gallery above.

All image by Louis Vuitton.