Executive Chef Wilfrid Hocquet is reimagining the flavors of fall alongside an overhaul of the restaurant’s dining concept. Bangkok’s dining scene is always evolving, and one of the most exciting additions in recent years is Blue by Alain Ducasse, the first venture in Thailand by the legendary French chef with 23 Michelin stars to his name. That makes Ducasse one of the most decorated chefs in the world when it comes to Michelin stars, and he is also the first chef in the entire world to own three Michelin-starred restaurants.

Located on the first floor of ICONSIAM, one of Bangkok’s iconic destinations, the restaurant offers a stunning view of the Chao Phraya River and a cozy yet elegant ambiance that blends French and Thai influences.

But what really sets Blue apart is the food, which is born out of the contemporary French fine dining tradition, featuring seasonal ingredients and refined techniques. 

Coming this fall

There is technically no fall season to speak of in Thailand, but Blue by Alain Ducasse is bringing the essence of the French autumn to Bangkok with the launch of its new menus. Whether you choose to dine for lunch or dinner, you will be treated to a one-of-a-kind dining experience.

True to the theme, every dish in the menu may be sophisticated, but they are also hearty and soothing—think savory soups, rich spices, and fat-decadent dishes that warm the soul as the days and evenings get cooler. 

The Menu Voyage is a four-, six-, or eight-course lunch or dinner chef’s special, determined by the best ingredients of the day, that features dishes such as Alaskan king crab with pomelo and bitter almond; wild mushrooms with buckwheat and yellow wine; Norwegian langoustine with sunchokes and champagne sauce; and black truffle and poultry Pithiviers with autumn salad. The prices range from B3,900 to B7,500, depending on the number of courses you select.

The Menu Latitude is an enchanting new addition to the evening offerings, which allows you to customize your dining experience according to your preferences. You can choose between a starter + main + dessert (B4,900) or two starters + main + dessert (B5,900).

The harder you fall

It’s hard not to be enamored by the meticulously crafted dishes offered at Blue by Alain Ducasse. However, after our dinner experience, we managed to pick out some clear standouts.

One of the most impressive was the Alaskan King Crab with pomelo and bitter almond, which was served cold as a starter. The dish consisted of a ball of succulent crab meat, coated with a thin layer of almond jelly, and accompanied by a scoop of iced pomelo sorbet. The contrast of textures and temperatures was delightful, as was the crunchiness of the ice, the smoothness of the jelly, and the tenderness of the crab. The rich and creamy sauce at the bottom added a layer of flavor and warmth.

The Norwegian Langoustine with sunchokes and champagne sauce, a main, was one of the most delightfully intricate. The dish looked like a lobster tail still inside the shell, but the “shell” on the bottom actually comprised thinly-sliced sunchokes arranged to wrap around the lobster tail. The langoustine lobster was perfectly cooked: juicy, springy and heated just enough to maintain a soft melt-in-your-mouth texture. The champagne sauce was creamy, rich, and decadent — the perfect companion for the lobster.

The main protein of the evening was Pigeon from Bresse on the Embers with savoy cabbage, Pione grapes, and Salmis sauce. The pigeon was cooked to perfection, with a juicy and tender meat and a crispy skin. The dish was inspired by a classic French dish called salmis, which involves roasting a duck in a very hot oven and then simmering it in its own juices to create a rich sauce. The dish was topped with a Pione grape—a seedless and sweet rosé wine grape from Japan—that added a nice contrast of freshness and acidity to balance the richness of the rest of the dish.

Yet perhaps the dish that evoked the feeling of fall the most was the Bouillon Vegetable soup. The dish consisted of various kinds of dried vegetables, such as carrots, cabbage, onions, that were rehydrated with a rich and flavorful soup. The soup had a clear and light appearance, but a deep and complex taste — like a warm and comforting hug on a cold day.

For lunch, you can opt for the Menu Escale, a five-course fare that includes lightly smoked gamba roja prawns with avocado and apricots; confit turbot with truffle potato raviolini; and Hakataramea Valley roast lamb rack with green asparagus and basil. Priced at B2,950, this menu is perfect for those who want to enjoy a sophisticated mid-day escape.

No matter which menu you choose, you will be impressed by the quality and presentation of each dish, as well as the attentive and professional service of the staff. The restaurant also boasts an extensive wine list that features old world selections like the NV Brut Réserve and 2017 Loire.

The man leading the kitchen is Executive Chef Wilfrid Hocquet, a French native who has worked in some of the most prestigious kitchens around the globe, including Daniel in New York and Le Louis XV by Alain Ducasse in France. 

He designs the menus with input from Ducasse, who occasionally visits Bangkok, sharing his unique culinary aesthetic. Blue by Alain Ducasse earned its first Michelin star in December 2020, just 11 months after opening, and has maintained its high standards ever since.

If you are interested in going on this culinary voyage, go to Blue by Alain Ducasse’s official website to make your reservation.