After going on lockdown hiatus, the Bangkok restaurant of respected French culinary personality Alain Ducasse is finally welcoming back the city’s fine-dining enthusiasts. As it reopens its doors, the one-Michelin-starred restaurant, whose kitchen is led by executive chef Wilfrid Hocquet, has come up with an all-new menu for both lunch and dinner.
This specially curated Blue Signature menu highlights unique French cooking styles to further elevate luxury ingredients. The nine-course tasting menu features refined French dishes such as Ostra Regal oyster served with horseradish; a free-range chicken and black truffle pithivier and Beaufort cheese and white truffle ravioli in Noilly-Prat sauce; and a delectable main that you can choose between French venison or the Miyazaki A5 Wagyu.
The new seasonal seven-course tasting menu starts at B4,250++, but you can opt for the B5,950++ for two additions of king crab with gold caviar and line-caught sea bream for a more fulfilling experience. The restaurant welcomes guests during lunchtime between 12:00-15:00, offering a brand-new lunch option (B1,950++ for four courses; B2,550++ for five courses). À la carte lunch and dinner menus are also available with new dishes added.
And just in time for the holidays, Blue by Alain Ducasse gets into the joyous season with the special set menus for Christmas and New Year. Blue’s five-course Christmas luncheon features duck foie gras from Les Landes in Sauternes gelée; John Dory, chicory and sea urchin or Guinea Fowl, salsify and black truffle as your choice for the main; and traditional Chestnut & Mandarin Yule Log with Grand Marnier ice cream for dessert. The Christmas lunch is available for three days only, between December 24-26, and is priced at B3,550 per guest.
For an elevated festive culinary experience, opt for the eight-course Christmas dinner enlivened with the finest imported specialties such as Ostra Regal Gold Oyster with a Champagne granité, Sea Scallops from the Glenan Islands off the coast of France with potato and white truffles, Brie de Meaux with truffles, and two desserts: a Phuket pineapple composition and the chestnut and mandarin Yule Log cake. The dinner is B6,950 per diner.
On NYE, you’ll get to indulge in a nine-course festive menu with a chance to catch the NYE fireworks from one of the best firework-gazing spots in Bangkok. The celebratory meal kicks off with oyster from the Maison Gillardeau served with Muscadet Sur Lie granité, followed by Brittany langoustine in onion consommé with comté cheese, duck foie gras from Les Landes with chestnut and kumquat, and fresh-from-sea scallop from Glenan Island with Bellota ham, squash and hazelnut. Your choices of the main are line-caught French sea bass with Champagne and gold caviar or Miyazaki A5 Wagyu beef grilled to perfection, served with Dauphine potatoes, and topped tableside with black truffles. Brie De Meaux cheese with truffles will be your pre-dessert treat before indulgence ends with award-winning Amaou strawberries from Japan’s Fukuoka prefecture served with lightly whipped cream, and fine chocolate from Alain Ducasse's Paris workshop and William pear.
Feel like bringing home the sweet Christmas spirits? Blue's pastry team, this year, also prepares Bûche De Noël or Yule Log, a French Christmas tradition dated back to the early 19th century, for you to please your cravings for sweet, chocolaty treats in the comfort of your couch. Blue’s Yule Log features crunchy hazelnut praline as its base, forming up with dark chocolate mousse, passion fruit curd, and flourless milk chocolate cookies. It is then covered with a milk chocolate ganache, powdered with chocolate, and finally topped with gold leaf. All the chocolate is from the Alain Ducasse manufacture in Paris. The Yule Log is available from December 23-31, 2021, and is priced at B3,000 net.
Reservations are now open via 0 2005 9412 or email: enquiries@blue-alainducasse.com.