The buzz: Duet by David Toutain has rolled out a new culinary journey crafted by Chef David Toutain and Chef Valentin Fouache. The Signature and Discovery menus highlight a return to authentic ingredients and a hand-to-table philosophy.
The vibe: Duet by David Toutain at the at The Ritz-Carlton Bangkok is tucked away in a garden oasis overlooking Lumphini Park. As the sun begins to set over the city, glasses are polished and candles glow in the warm afternoon light. The two elegant dining rooms feel inviting rather than imposing, with wall-to-wall windows that evoke the feeling of sitting inside a gentle greenhouse. With just 32 seats, the space allows diners to relax and settle into the moment as the sun dips over the Lumphini Park lake.
The food: Before the main dishes land, a selection of amuse bouches hit the tables. Visually captivating, one bite features smoked caudoc fish cream piped over a crisp meringue and topped with vibrant beetroot, offering a light yet savory introduction. The other brings a playful combination of cheddar cheese and beer, creating a rich and comforting flavor that lingers pleasantly on the palate. Together, these opening dishes set the tone: thoughtful, elegant, and quietly inventive.
The first course is accompanied by light bread and butter sprinkled with lemon. A booklet is presented for diners detailing each dish. Caviar Shadi Shrenki–small, luminous pearls carrying notes of fresh cream, hazelnut, and marine saltiness–is delicately placed over Alaskan king crab, while vanilla and kaffir lime accent the dish. Next comes Terre et Mer, foie gras, and kanzuri pepper complemented by the hidden nut of Burgundy. The ancient Burgundian seed reveals notes of toasted hazelnut, warm grain, and a subtle bitterness. Next come the scallops: sourced seasonally and lightly torched, paired with cauliflower. XO sauce, a cornerstone of the dish and built from dried seafood, draws its power from its depth, with flavors that slowly unfold and gently linger on the palate.
Finishing off the course is Brittany Blue Lobster accompanied by Épicéa, a type of spruce treated more like a citrus than a wood in the dish. Its needles evoke notes of lime zest and white grapefruit, bringing a lightly smoky edge. The lobster is paired with a sabayon, adding depth and intensity.
For the main course protein, Wagyu 6/7 is served alongside a umami forward smoked eel. The richness of the eel meets the beef’s natural fat to create a rounded and resonant flavor.
Dessert is a combination of sweet, tangy and chocolaty. Trou Normand, a Norman tradition of serving apple spirit mid-meal to refresh the palate, is reimagined as a dessert with apple and Normandy cream. It also features Chiang Mai chocolate, highlighting local cacao with passion fruit, buckwheat, and cocoa nibs. Together, the dishes celebrate regional ingredients and contrasting flavors.
The drinks: The entire menu is paired with selected wines. For those who prefer not to drink alcohol, there is also a curated selection of zero-proof beverages designed to accompany each course. The Extra Brut Champagne pairs well with the Alaskan king crab, while the rosé harmonizes with the foie gras. For the Wagyu, guests are offered a choice between two red wines, Côte-Rôtie and Arnon-Ra Shiraz, inviting them to select the pairing that best suits their palate. To finish, a plum-forward red wine from Osaka, Japan, provides a surprisingly elegant companion to the Chiang Mai chocolate.
Why we would come back: The ambiance, the magical twinkling lights of sunset over the city; and the expertly chosen wine pairings are just a few of the reasons we should be hearing about Duet for some time to come.
