A Personal Note from the CEO: A New Culinary Chapter for L’Arôme by the Sea

As the Founder and CEO of France Larome Group, it is with immense excitement and gratitude that I announce a new chapter for L’Arôme by the Sea.

From opening our first restaurant in Paris 16 years ago to now having established over 25 establishments worldwide, I have traversed a culinary journey that spans from Chinese to French cuisine, from casual dining to refined fine dining. Along the way, I have had the privilege of working with countless talented chefs who have inspired me and deepened my understanding of the true essence of dining.

Now, as L’Arôme by the Sea celebrates its fourth anniversary, I find it the perfect time to redefine our approach to fine dining. To me, a restaurant should no longer be a place where guests sit through a three-hour “lecture” on food. Instead, it should be more about fun and less about formality. After all, isn’t the essence of dining meant to bring joy?

Therefore, I am thrilled to announce that Maksym Chukanov has officially joined L’Arôme by the Sea as our new Executive Chef. Maksym is a chef with exceptional creativity and international perspective. He will lead L’Arôme by the Sea towards a new direction, embracing the core philosophy of “Precision, Purity, and the Sea” — creating a dining experience that is both relaxed and deeply resonant. At the same time, our former Sous Chef Padoy has been promoted to Chef de Cuisine, working closely under Maksym’s guidance to bring new vibrancy to the kitchen.

Maksym’s culinary philosophy is rooted in a profound respect for nature and its bounty. In his creations, the sea is a recurring theme. He masterfully blends French culinary techniques with Asian influences, allowing each dish to tell a story through temperature, texture, and flavor. Every dish he presents is a tribute to the essence of the Andaman Sea, celebrating the beauty of natural ingredients.

Starting from late May, Maksym will unveil his specially curated tasting menu for L’Arôme by the Sea. Each course is a culinary expression of the Andaman Sea’s rich terroir.

From the Mussel and Seaweed Broth infused with lemon miso to the decadent Parmesan Cream with Abalone and Caviar, every bite is a tribute to purity and craftsmanship.

The Kinmedai with Vin Jaune and Yuzu Kosho artfully blends Japanese fish and French wine, while the Coconut Soufflé with Thai Vanilla Ice Cream closes the meal with a tender, tropical note — a delicate finale that encapsulates the warmth of the sea breeze.

Under Maksym’s leadership, L’Arôme by the Sea will deepen its commitment to sustainability and low-waste practices, maximizing every ingredient and paying homage to the Andaman Sea’s natural bounty. Here, every dish is not only a feast for the palate but also a heartfelt tribute to the sea and the land that sustain us.

We warmly welcome you to L’Arôme by the Sea to embark on this culinary journey, where the sea and gastronomy come together to create unforgettable dining moments.