There are few restaurants in Bangkok where new menus feel like an event. This week, BK Magazine got a preview dinner of the new summer flavors from Blue by Alain Ducasse, curated by Executive Chef Evens López.
Designed as a celebration of summer's brightest flavours, the new tasting menu blends contemporary French gastronomy with technique, and the result is a journey that feels light, elegant and unmistakably seasonal — with around seventy percent of the experience dedicated to the treasures of the sea.
The evening opens with an elegant trio of canapés: a playful cuttlefish bite evoking comforting flavours of tartare sauce and a classic fish and chip shop, followed by a beautifully sweet scallop tartlet topped with caviar and a deeply savoury oxtail bite finished with freshly grated horseradish.
From there, the menu leans into the freshness of the season. A lightly poached oyster, brightened with marigold and pickled cédrat leaf, has delicate floral notes, while the ikejime isaki, cured in sakura blossom and paired with lightly smoked cucumber, cherry, and fresh almond, proved one of the evening's most intriguing dishes. Gentle smoke, subtle spice and unexpected cherry notes combined into something both surprising and balanced.
Another standout arrived with the blue lobster and Kristal caviar. Barely kissed by the grill and served warm, the fresh lobster allows natural sweetness to take center stage. It was paired with green peas, broad beans and geranium, but the unforgettable element was an intensely flavoured pea sauce with a separate but complimentary butter and caviar sauce.
For us, however, the highlight of the evening was the rainbow courgette galette. Beneath ribbons of barely cooked courgette was a molten Comté center, enriched with Australian black truffle and balanced by a beurre blanc carrying just the right touch of citrus — rich yet remarkably light.
As the menu progressed, the flavours became bolder. The beautifully plated pigeon showcased the kitchen's technical confidence with dry-aged breast, confit beetroot and a wonderfully flavourful pigeon-leg sausage, while the inventive Brillat-Savarin cheese course blurred the line between savoury and dessert. Combining rosemary and fig with contrasting temperatures and textures, it was a dish that became more fascinating with every bite.
The meal concludes with an elaborate dessert experience created by Executive Pastry Chef Christophe Grilo, the multi-award-winning pastry chef and Iron Chef Thailand champion.
Split into two collections, the first celebrates the brightness of summer with white peach, kumquat and coconut, each delivering vibrant citrus notes, silky sorbets and refreshing acidity. The second embraced warm chocolate, vanilla bean ice cream, and feather-light chocolate mousse, showcasing the precision that has earned Grilo his reputation.
Throughout the evening, one theme remained constant: restraint. Rather than relying on excess, Chef Evens López allows exceptional ingredients and classical French technique to speak for themselves. Every plate demonstrates balance, composition and a clear understanding that quality often lies in simplicity.
Pastry Sous Chef Florian Baugé took the time to meet with guests throughout the evening and offered further insight into the creativity behind Blue's dessert programme. With its Summer Menu 2026, Blue by Alain Ducasse once again proves why it remains one of Bangkok's premier fine dining destinations — offering a seasonal experience that is elegant, refined and thoughtfully crafted from the first canapé to the final spoonful of dessert.
