This has to be one of the most extravagant holiday and NYE dinners of the year
The much-hyped Blue by Alain Ducasse, the first Thailand restaurant opened by the legendary French chef and his gigantic food empire, will be one year old at the end of this month (what a first year to be in business).
To help celebrate the holiday season with a bit of that oh-so-sophisticated French flair, the restaurant’s executive chef Wilfrid Hocquet and executive pastry Chef Maxou Boonthanakit will be cooking up a seven-course fine-dining feast this Dec 24-25 (B6,900/person). Christmas Eve will be a dinner-only affair, but Christmas Day the set-menu will be offered for both lunch and dinner.
The set-menu kicks off with chilled lobster topped with gold caviar (from the renowned Kaviari house in Paris). Then, the menu moves on to other, equally indulgent, mains like pan-seared duck foie gras, Martin-sec pear and smoked beats. There’s also a roasted saddle of lamb stuffed with sorrel and truffled Anna potatoes (thinly-sliced, layered potatoes baked in a massive amount of butter — as the French love to do). Chef Maxou ends the meal with a duo of desserts and a decadent Black Forest yule log.
But if you can’t make it to the Christmas dinner, then make the New Year’s celebration. The restaurant sits atop ICONSIAM, with one of the best views of the riverside fireworks anyone could hope for (especially with those floor to ceiling windows). For New Year’s Eve, the chefs at Blue are rolling out another seven-course feast, this one priced at B18,000/person and only available for dinner on Dec 31.
As you can probably guess, the extravagance gets ramped up even further this time. Starters include marinated langoustines with gold caviar, followed by lightly seared scallops with smoked celeriac and civet sauce. For mains, you are looking at charcoal-grilled wagyu beef tenderloin topped with foie gras and finished with what we can only assume is an ungodly amount of black truffle on top. You’ll get a fresh meringue to refresh your palate before dessert, then tuck in to some exclusive chocolate from the Alain Ducasse manufacture in Paris.
All of that comes with a glass of Champagne to top it all off.