Blue by Alain Ducasse – Indulge in a Michelin-starred Dining Experience While Soaking in The Stunning Panoramic Views of Bangkok’s Riverside 

When it comes to the world of French cuisine, few chefs are as renowned as Alain Ducasse. He began his culinary journey at just 16 years old, working in a restaurant in France’s southwest and he made history in 2005, becoming the first chef to have three restaurants awarded three Michelin stars simultaneously.

Our latest culinary adventure took us on a journey to the South of France with the newly launched “Cuisine du Soleil” menu at Blue restaurant. As the seasons change, so too does the menu, offering guests an opportunity to savor new and exciting flavors.

For those seeking the ultimate dining experience, the Sunset Experience package is a must-try, which includes a scenic cruise along the stunning Chao Phraya River, followed by a Michelin-starred meal at the restaurant.

As we arrived at Blue by Alain Ducasse, we were greeted with a warm welcome in a wood-panelled foyer that led us into a beautifully designed lounge. The inspiration for the lounge came from the intimate gardens of the Chateau de Versailles, surrounded by a wall of walnut and adorned with stunning decorations. The restaurant, designed by Jouin-Manku, has elevated Bangkok’s culinary scene to new heights, creating a truly exceptional dining experience.

We were treated to a range of highlights, including a warm welcome with a glass of lovely champagne. The wine pairing dinner was expertly prepared by Executive Chef Wilfrid Hocquet, whose latest culinary curation takes inspiration from the sun-drenched South of France and his childhood memories, paying homage to the region’s rich culinary traditions. 

During our visit to Blue by Alain Ducasse, an array of delectable highlights including:

The Souffléed morels braised with Madeira and puffed buckwheat is a dish that not only tastes good but also feels good. The combination of earthy and nutty flavors of the morels, with the sweet and nutty notes of Madeira wine, creates a harmonious flavor profile. The crispy and slightly nutty texture of the puffed buckwheat adds an interesting dimension to the soft and delicate souffléed morels. Overall, this dish is a well-balanced and refined combination of flavors and textures that is sure to delight any food lover.

The Turbot served with white asparagus from Touraine and zabaglione is a dish that strikes the perfect balance. The juicy and fresh turbot is delicately flavored, allowing the sweetness and slight bitterness of the white asparagus to shine through. The zabaglione adds a tangy and creamy element to the dish, perfectly complementing the richness of the fish and asparagus. This beautifully executed dish is a testament to how the simplest and freshest ingredients can be combined to create an elegant and satisfying culinary experience.

The Splendid squid dish was fantastic. The tender and flavorful squid was perfectly complemented by the earthy and slightly bitter notes of the Swiss chard, creating a beautiful balance of flavors. The dish was elevated by the rich and velvety civet sauce, which added depth and complexity to the dish.

The milk-fed lamb from Pyrenees is the hero main course that left a lasting impression. The lamb was perfectly cooked, tender, and juicy, with a hint of gaminess that complemented the dish’s flavors. The socca added a slightly crispy and savory dimension. Overall, the dish was well-balanced, allowing each ingredient to shine while coming together in perfect harmony. 

The selection of cheeses matured by Les Frères Marchand was a delightful way to end the meal. Each cheese had its own unique flavor and texture, ranging from sharp and tangy to creamy and rich. It was a perfect way to showcase the diverse range of French cheeses.

The Phuket pineapple dessert was a refreshing and tropical treat. The sweetness of the pineapple was balanced by the depth of the 20-year-old Ictador, and the coconut zabaglione added a creamy and slightly nutty note. The combination of flavors and textures created a beautifully balanced and satisfying dessert.

Lastly, the chocolate from Blue by Alain Ducasse’s own Manufacture in Paris, enhanced with Kampot pepper, was a decadent and indulgent treat. The rich and smooth chocolate was complemented by the subtle heat and spiciness of the Kampot pepper, making for a unique and memorable flavor combination.

Overall, the culinary journey at Blue by Alain Ducasse was truly exceptional, showcasing the restaurant’s dedication to using the finest ingredients and expertly preparing each dish to perfection. Even for those who prefer a la carte options, the menu offers a great selection of dishes that are sure to delight any palate. The wine selection, carefully curated by Head Sommelier, comprises entirely of French wines, with a particular focus on Burgundy and Bordeaux, offering a perfect pairing to complement the exquisite menu. 

Blue by Alain Ducasse

Address: Blue by Alain Ducasse Unit L101, 1st Floor, ICONLUXE, ICONSIAM Shopping Centre

299 Charoennakorn Road, Klongtonsai, Klongsan, Bangkok 

Tel: + 66 6 5731 2346 

Similar Posts