Six years after picking up its first Michelin star, Blue by Alain Ducasse has finally made the leap to two. The contemporary French restaurant was awarded its second star in the Michelin Guide Thailand 2027, announced on November 10, marking a new chapter for one of Bangkok’s most recognisable fine-dining addresses.
It’s a big moment for the restaurant, which has held onto its single star every year since opening in 2019. But the promotion also reflects a change in direction under Executive Chef Evens López, who took over the kitchen in May 2025.
Born in Peru and with experience in some of the world's respected kitchens, López brings an international perspective to the restaurant’s French foundations. His cooking stays rooted in classical technique, but there’s room for a more contemporary approach, particularly when it comes to working with seasonal produce and ingredients sourced from Thailand. The result is French gastronomy that doesn't feel entirely tied to France, with local ingredients playing a more meaningful role in the story on the plate.
That relationship with Thai producers is something López is keen to highlight. In his words, the award is as much a recognition of the farmers, suppliers and producers behind the ingredients as it is of the people cooking and serving them. It's a nice reminder that even at the very top end of dining, great food doesn't begin and end in the kitchen.
And, of course, there's a whole team behind the achievement. Alongside López, award-winning Pastry Chef Christophe Grilo leads the pastry operation, while the front-of-house and support teams keep everything running smoothly. Two Michelin stars might be attached to a restaurant's name, but earning them is very much a group effort.
For Bangkok diners, the upgrade gives another reason to make the trip across the Chao Phraya. Set in a stunning elevated riverfront location, Blue makes the most of its surroundings, with floor-to-ceiling glass offering sweeping views of the river throughout the meal. Add impeccable service, exceptional food and wine, and you have a special fine-dining experience where the setting is every bit as impressive as what's on the plate.
The two-star distinction puts Blue in the Michelin Guide's category of restaurants considered worth a detour, and adds another name to Thailand's growing collection of internationally recognised dining destinations.
The restaurant is now serving its Autumn 2026 menu, which brings together seasonal ingredients and López's evolving approach to contemporary French cuisine. If you've been meaning to try Blue, or haven't been back since its early Michelin days, this feels like a good excuse to revisit.
Six years at one star was no small achievement. Moving up to two is an entirely different milestone, and one that gives Blue by Alain Ducasse plenty to live up to.
