A Michelin Chef’s Twist on a Simple Classic 
 

At Maison Dunand in Bangkok, Chef Arnaud Dunand Sauthier is known for his elegant interpretation of French cuisine — rooted in tradition, elevated with precision. In this exclusive video, Chef Arnaud shares his refined version of a timeless favorite: Egg Mimosa. A dish that seems simple at first glance, but reveals incredible depth when made with quality ingredients and thoughtful technique. 

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Featured Ingredients 

Recreate the dish at home with the complete ingredient set, featuring: 

• Tuna Belly Marinated in Olive Oil (Maison Dehesa) 
• Tuna Garum (Maison Dehesa) 
• Pedro Ximenez Balsamic Vinegar (50-Year Aged) (Maison Dehesa) 
• Picholine Olive Oil (Xavier Alazard)

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Why You’ll Love It 

This is more than just an egg dish — it’s a showcase of how Michelin-level cooking can bring new life to humble ingredients. A perfect starter for elegant dinners, wine pairings, or Sunday brunch.