Refined Reinvention: Chef Evens Lòpez Brings Fresh Vision to Blue by Alain Ducasse for 2025
“What we are introducing is more than a new tasting menu, it is an invitation to discover a new story of Blue by Alain Ducasse, one of celebrates creativity, elegance and a genuine connection to the land” shares chef Evens.
Chef Evens Lòpez, Executive Chef at Blue by Alain Ducasse in Bangkok
Chef Evens originally from Peru, he has built an impressive international career in several acclaimed 2- and 3-Michelin-starred restaurants across major culinary capitals including Milan, Paris, Monaco, and London. His experience includes prestigious kitchens such as Pavillon Ledoyen, Le Louis XV – Alain Ducasse, The Clove Club, and Dame de Pic.
I recently revisited the restaurant and had the special opportunity to be among the first to experience Chef Evens’ fresh reinterpretation of the Blue by Alain Ducasse journey. Here are some of the highlights:
Canapes: Raw vegetable & Shiso Roll, Chilled Crab Tartlet, Duck & Sweetcorn Cake
A perfect starter—it helps me cool down and sets the tone for a delightful lunch journey.
Amuse Bouche:
The fun and excitement begin—from the visual presentation to the taste, it’s a joy to uncover what’s inside the dish.
The elegant dish layers eggplant in multiple forms, smoky eggplant purée at the base, a silky eggplant custard (royale) in the middle, and a delicate eggplant consommé on top. It topped with picked mustard seeds for pops of acidity and crunch, and a dusting of fermented black lemon that imparts a tangy, citrusy intrigue. The result is a beautifully layered savory custard that feel soft, earthy, and tangy, with a touch of spice and citrus in each spoonful. For full enjoyment, one is urged to spoon all the way to the bottom, capturing every layer in a single scoop.
Lightly Smoked Mackerel
This dish is incredibly refreshing—light, vibrant, with just the right touch of acidity. Perfectly paired with a glass of champagne.
Flame-kissed mackerel fillet (smoked à la flamme) is presented atop a cool cucumber gelée, with wafer-thin slices of fresh cucumber beneath. A pour of yuzu-infused brown butter sauce brings lusciousness and bright citrus notes, and the dish is crowned with a spoonful of briny Kristal caviar for a touch of French indulgence. This composition balances clean ocean freshness with subtle char; it is at once fresh, smoky, and buttery, enlivened by hints of citrus and a delicate iodine salinity from the caviar.
White Asparagus from Les Landes
This dish is elegant, smoky, crunchy, and irresistibly seductive—you can’t help but smile with every bite.
Prized white asparagus spears from Les Landes in southwest France – a region that also holds personal significance as the birthplace of Alain Ducasse – are infused with aromatic lardo and jasmine, then sautéed and deglazed with nutty Vin Jaune wine. To amplify the seasonal flavors, some asparagus is lightly lacto-fermented for a gentle tangy note. Each bite comes with creamy Vin Jaune emulsion and dots of lemon gel, while crispy bacon and the floral jasmine aroma lend comforting richness and complexity. The flavors meld into a velvety mélange that is creamy, softly acidic and richly floral on the palate, honoring both regional tradition and modern culinary finesse.
Kinki on The Embers
A Japanese Kinki rockfish – prized for its luscious, fatty flesh – is dry-aged to concentrate flavor and achieve an exceptionally crisp skin when grilled. It is then cooked over smoldering binchotan charcoal until the skin turns golden and fragrant. The fish rests on a robust sauce made from its own roasted head and a house-made chili oil, imbuing the dish with depth and gentle heat.
Alongside, a golden Anna potato (baked to crisp-edged, buttery perfection) offers comfort, and a kaffir lime condiment brings a zingy Asian citrus note. Finally, a silky saffron beurre blanc finished with kaffir-infused butter ties the elements together in classic French style. The result is a sublime East-meets-West harmony of rich, smoky flavors, a touch of spice, bright citrus, and luxurious butter.
Mount Schank Lamb Rack
This dish delivers a wonderful smoky aroma, vibrant color, and juicy lamb—crafted with thoughtful details that make it truly a wow-worthy experience.
Fig leaf marinade, vadouvan spice, grelot onion. A tender lamb rack from Mount Schank, Australia, is marinated with fig leaves, which impart subtle earthy and coconut-like aromas during cooking. These same leaves are transformed into a delicate sabayon to accompany the meat.
Sweet grelot onions are slowly caramelised in lamb fat, while pickled fig leaf buds add a fresh acidic contrast. A touch of vadouvan, a refined French spice blend, adds warmth and complexity, enhancing the natural flavour of the lamb without overpowering it. As a side, lamb shoulder cooked on the barbecue and lightly smoked over fig leaves, an echo of rustic, fire-cooked memories.
In The Spirit of a Melba
A refined take on the classic Melba, celebrating the fleeting peak season of Nara Japanese strawberries. The fruit is gently brûléed over the BBQ to concentrate its natural sweetness and add a subtle smoky note. Beneath, a bed of vanilla-scented crumble provides textural contrast, while a duo of cooked and raw strawberry coulis enhances the fruit’s full aromatic profile. A cloud of lightly whipped Tahitian vanilla cream adds indulgence, and a sprinkle of caramelised almonds lends a final crisp touch. The result is a playful yet elegant dessert – where warmth, freshness, creaminess, and crunch come together in perfect harmony.
Vanilla & Black Pepper Soufflé
A comforting and indulgent finale: a light and airy vanilla soufflé, delicately infused with Cambodian black pepper to bring a subtle, warm spiciness that enhances the natural sweetness of the vanilla. At its heart, a luscious vanilla praline adds depth and creaminess, while a final touch of caramel brings a mellow, buttery note to complete the experience.
Soft, warm, and enveloping – this dessert offers a perfectly balanced close to the menu, where familiar flavours are elevated with a hint of the unexpected.
About Chef Alain Ducasse
Born on a farm in the lands region France. He discovered a passion for seasonal produce and the art of french cuisine from an early age. This deep connection to nature and ingredients shaped his culinary philosophy, centered on respect for the land, excellence in craftsmanship and sustainability. Over the past four decades, Alain ducasse had become one of the most influential chefs int he world. In 2005, he made history as the first chef to hold three Michelin stars at there different restaurants simultaneously
Chef Christophe Grilo, Executive Pastry Chef and artisan baker at Blue by Alain Ducasse, is undoubtedly one of the key reasons guests keep coming back. I must say—the sourdough, breads, and pastries are among the best in Bangkok. A meal here simply wouldn’t be complete without them.
The menu options
Blue by Alain Ducasse, a one-Michelin-starred French fine dining restaurant, is one of my favorites in Bangkok. The experience is truly complete—from the moment you arrive to the moment you leave. The team does an exceptional job, and Chef Evens’ new chapter is nothing short of impressive, blending the timeless elegance and refined technique of French cuisine with his own creative vision and passion for local ingredients. He’s a remarkably humble chef, but his food speaks volumes.
Address: 1st Fl, Iconsiam Bangkok, Thailand
Book now: https://bit.ly/427OCqB
Email: reservations@blue-alainducasse.com
Tel: +66(0)6-5731-2346
