Iron Chef Thailand Winning Menu

Savor the artistry of French cuisine that triumphed on Iron Chef Thailand 2025 crafted by Chef Aurélien Houguet, with over 19 years of culinary experience in fine French gastronomy.

Choose your favorite winning creations à la carte, or indulge in the 6-course sharing experience.

Available at Aimée Petit Bistro

16 November 2025 onward

1st Round – The Essence of Onion

ONION TART TATIN

Caramelized Onion, Puff Pastry, Sour Cream with Spring Onion

The iconic French tart reimagined melting onions meet the silkiness of foie gras, elevated by a creamy tang and crisp pastry. A perfect harmony of depth and lightness.

Price: THB 520 ++

2nd Round – The Soul of Andalouse

PORK LOIN ANDALOUSE

Seared Pork Loin, Creamy Mashed Potato, Crispy Potato Scratches, Cherry Tomato Confit, Marinated Olives & Andalouse Sauce

Mediterranean sunshine on a plate, tender pork in Andalouse sauce, blending sweetness, spice, and coastal flair.

Price: THB 850 ++

3rd Round – Trio of French Signatures

MODERN ONION SOUP

Soupe à l’Oignon with Crispy Gruyère & Onion Broth

Price: THB 450 ++

PORK IN ZUCCHINI FLOWER

Ratatouille-Stuffed Zucchini Flower, Pork Shoulder, Pork Tenderloin, Tomato Confit & Mild Spicy Tomato Jus

Price: THB 650 ++

DUCK LIVER VOL-AU-VENT

Seared Duck Liver, Crispy Puff Pastry & Sautéed Paris Mushroom in Porto Wine Essence, Black truffle Suprême Sauce A trilogy of harmony where technique meets French soul.

Price: THB 750 ++

Final Round – 1-on-1 Challenge

ORANGE GRAND MARNIER SOUFFLÉ

Mixed Egg Textures, Grand Marnier Essence & Fresh Orange Zest, Salted Eggs Custard, Dark Chocolate Heart and Fresh Citrus Juice.

A celestial balance of spirit and citrus. Light as air, rich in emotion, the dessert that crowned the victory.

Price: THB 420 ++

THE WINNER IRON CHEF DEGUSTATION EXPERIENCE

6-Course “Sharing Menu” 2,500 THB per Couple Chef’s Statement

“Each dish embodies balance between intensity and delicacy, between fire and finesse. This menu is a tribute to the artistry of French cuisine, born from passion, precision, and imagination.”

Reserve now