Located at ICONSIAM along the banks of the Chao Phraya River, Blue by Alain Ducasse brings contemporary French gastronomy to the heart of Bangkok. It is the only restaurant in Thailand operating under the Alain Ducasse name and has retained one Michelin star for several consecutive years, reflecting its consistency, precision and commitment to excellence.

At the helm of the kitchen is Executive Chef Evens López, the creative force shaping the restaurant’s culinary direction. Under his leadership, the menu evolves continuously, guided by seasonality, discipline and curiosity. His approach balances classical French foundations with a broader cultural perspective, introducing subtle influences and thoughtful contrasts while maintaining clarity of flavour.

The cuisine at Blue remains rooted in Alain Ducasse’s philosophy of seasonality, craftsmanship and respect for ingredients. The tasting menu unfolds as a carefully composed experience where each course introduces a distinct main ingredient. Flavours are layered with intention, moving from freshness and brightness to depth and warmth. Comfort sits alongside surprise.

Dining at Blue engages the senses fully. It is not simply about technique or presentation. It is about how flavours develop on the palate, how textures interact, and how the memory of a dish stays with you beyond the table. Classical French principles guide the kitchen, while carefully selected local produce is integrated to reflect place and season.

Signature menu highlights and recommended dishes:

Signature Seasonal Galette
At the centre of the tasting menu sits Chef Evens López’s savoury galette, a dish that evolves with the seasons while maintaining its identity. In spring and summer, the galette features rainbow courgettes layered with Comté cheese and walnuts, finished with a local herb emulsion. This year, lemon verbena replaces sage, bringing a bright citrus lift suited to warmer months.

In autumn and winter, the galette transitions to mushroom with Comté cheese, winter black truffle and a 50-year-old balsamic sauce. The profile becomes deeper and more structured, reflecting the cooler season.

PREVIOUS ACCOLADES

2026 Winner Results

Best Food and Wine Pairing Experience (Asia) and Most Unique Guest Experience (Thailand)