THE MANOIR:
HERITAGE, ART & THE GARDEN
THE HOUSE
Architecture is the first ingredient. The Manor stands as a testament to 19th-century Lanna craftsmanship—defined by teak, stone, and the natural flow of the Thai breeze. Restoring the house required a commitment to stewardship, maintaining its rhythmic proportions while introducing a contemporary, botanical lens.
The Living Gallery
To dine at Le Manoir Botanica is to sit within a curated history. The house is home to fifty museum-grade masterpieces—a private collection that transforms the dining room into a living gallery. We celebrate the dialogue between the brushstroke on the canvas and the technique on the plate.
กล้วยไม้สีม่วงชมพู, Charoon Boonsuan
ลิลลี่สีขาว, Charoon Boonsuan
Charoon Boonsuan
พวโกเมน, Charoon Boonsuan
ทานตะวัน, Charoon Boonsuan
Garden in the Clouds
While the world looks to the coast, the true epicurean heart of Asia beats in the highlands. Our dedicated plot at peak altitude is where Chef Olivier’s French sensibilities meet the raw potential of the Lanna earth. Here, the cool-climate produce—heirloom botanicals, mountain berries, and alpine herbs—thrives in the mist, providing the soul of every dish.
THE CELLAR:
WINE & SPIRITS
The Liquid Narrative
Curated by Master Sommelier Bertrand Lutaud (M.S), our cellar is a living library of viticulture. We specialise in "Liquid Narratives"—producers who prioritise the earth, the vine, and the restrained hand of the maker.
Bridging the Terroirs
Bertrand approaches pairing through three pillars:
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Clarity & Tension: Selecting cool-climate labels to "cut" through complex French reductions.
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The Botanical Bridge: Matching the herbal intensity of Northern Thailand with specific aromatic varietals.
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Heritage Vintages: A private collection of French icons, aged to perfection.
OUR FOOD PHILOSOPHY
FRENCH CRAFT APPLIED TO THAI TERROIR
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THAI-FOCUSED SOURCING RULE
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LE BISTRO:
LUNCH ON THE TERRACE
Experience lunch as a celebration of the elements. From our shaded terrace perched above the estate's forest and wild ravine, the boundary between the garden and the table dissolves into a fluid study of light and air - the garden becomes your dining room.
To complement the altitude, Master Sommelier Bertrand Lutaud offers a selection of crisp, crystalline whites and rosés designed to mirror the clarity of the landscape.
LE MANOIR:
THE GASTRONOMIC HEART
As the sun sets, the atmosphere shifts to a composed ritual. A multi-course tasting journey follows the botanical calendar of our Garden in the Clouds.
Under Chef Olivier Elzer, technique is never used for vanity; it is used to clarify flavor and honor the integrity of the raw product.
Guests dine amongst fifty masterpieces, with tables set in a majestic Lanna manor house.
LA PÂTISSERIE
& L'ÉPICERIE
La Pâtisserie
The Architecture of Taste: Fruit. Butter. Botany.
By pairing the technical science of the fruit with deep botanical infusions, the science of the forest is reimagined through the heritage and the rigorous craft of the French pâtissier. Every creation is a calibrated ritual, bridging the golden lamination of artisanal butter with the vibrant, botanical essence of the Garden in the Clouds.
L'Épicerie
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The Cellar: A curated selection of Master Sommelier Bertrand Lutaud’s favorite bottles for home collections.
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The Pantry: House-made jams and Chef Olivier’s selected botanical oils.
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The Collection: Custom Chiang Mai/Celadon/ ceramics and artisanal textiles/objects used in the Manor.
WHAT WE STAND FOR
01. Thai Terroir
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02. Heritage Continuity
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03. European Technique
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04. Slow Luxury
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05. Stewardship
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06. Craft
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THE ARCHITECTURE
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Lighting
Garden
Tiles
Materials
European Inspiration
THE CHEF &
THE ARTISANS
CHEF OLIVIER ELZER
With a career spanning over three decades within some of the world's most lauded Michelin-starred institutions, Chef Olivier Elzer has built a reputation centred on the uncompromising discipline and structural perfection of classical French gastronomy.
At Le Manoir Botanica, Chef Olivier applies this masterful technique to decode and elevate the raw terroir of Northern Thailand. The result is a world-class dining experience that honours local craftsmanship while operating at an elite international tier – a space where heritage, seasonality, and contemporary art gracefully converge.
Master Sommelier Bertrand Lutaud
To complement the menu, Master Sommelier Bertrand Lutaud curates an agile selection of crisp, crystalline white wines and vibrant rosés, specifically chosen to mirror the freshness and clarity of the surrounding mountain air.
Within this level, Le Bar and La Cave play a defining role in the spatial layout, allowing guests to smoothly transition between curated pours, alfresco moments on La Forestière, and casual gastronomy.
THE GARDENERS
Meet the high-altitude farmers who tend to the Garden in the Clouds. Working in harmony with the mountain mist, they ensure every botanical reaches the kitchen in peak condition.