Famously referred as, “The World’s most-Michelin-star-winning chef”, Alain Ducasse, opens a restaurant located at ICONLUXE, ICON SIAM
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“‘Blue by Alain Ducasse’ is unique to this city and with its own particular identity.” said Chef Ducasse, “It has a contemporary French menu that I personally conceived, using carefully selected ingredients, and to be enjoyed in a magnificent setting with inspiring views over the Chao Phraya River that, together, deliver an unforgettable experience.”
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Ducasse began his career working in restaurants from 16 years of age, trained by a collective of legendary chefs; Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé. From great mentorship combined with an insatiable passion, Alain Ducasse globally became known as “The World’s most-Michelin-star-winning chef”.
His dinner price tags has also become as famous as himself, his restaurant in Alain Ducasse at Plaza Athénée (Website: https://www.alainducasse-plazaathenee.com/en) in Paris, starts at 150 EUR (≈ 3,600 THB) to 195 EUR (≈ 6,450 THB) for one single dish. So how does Bangkok fare in the Alain Ducasse pricing equation? Well, the menu at their new branch at ICONLUXE is 4,650 THB per 6 courses menu. A relative steal when compared to what diners in other continents will endure for an authentic Alain Ducasse experience.
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Blue’s Executive Chef, Mr. Wilfrid Hocquet (https://www.instagram.com/chefwilfridhocquet/?hl=en) who was mentored by Chef Ducasse, was previously stationed at the 3 Michelin star ‘Le Louis XV by Alain Ducasse in Hôtel de Paris Monte-Carlo, but studied at Lycée Hotelier du Sacré Coeur in Saint Chély d’Apcher. Mr. Wilfrid, a statuesque figure is responsible for maintaining the Alain Ducasse quality and consistency which made the brand famous, and judging by what Bangkok Foodies sampled, meticulousness and refinement has not fallen far from the tree.
Following are the dishes you will find on their menu until
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Sea Scallops from Hokkaido, Herbs and Salad, Truffled Vinaigrette (Bht 1,150++) is a flavourful starter, a mix of herbs and salad. Scallops are sourced from Hokkaido paired with legumes from local organic farms, topped with truffle dressing. This is the kind of hyper truffle experience, truffle foodies would die for.
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We’re not done with starter. Blue Crab, Tomato Water Gelée, and Gold Caviar (Bht 1,950++) is another dish to try, contained 3 types of tomato, gelée that is cooked for 12 hours and is crowned with gold caviar.
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Grilled Lobster, Savoy Cabbage, and Gala Apple (Bht 2,250++), this one took a traditional French recipe and we adapted it to make it more contemporary. Usually, seafood often goes with lemon but gala apple provides a unique freshness and sweet note.
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All this on top of a fairly stunning view of Chao Phraya River, diners may enjoy a truly fine dining experience, backdropped by Bangkok’s iconic riverside scenery without sacrificing a huge chunk of their savings.
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Blue by Alain Ducasse
Unit L101, 1st Floor, ICONLUXE, ICONSIAM Shopping Centre,
299 Charoennakorn Road, Klongtonsai,
Klongsan, Bangkok 10600, THAILAND
Tel: 02 005 9412
Email: enquiries@blue-alainducasse.com
Author: Wariya I.
Wariya has a strong passion for cocktails, and you may have met her several times but she likes to keep it casual and low-profile. She also likes to enjoy quality tea, especially Japanese green tea.
