Review

Dining at Blue by Alain Ducasse is an incredible gastronomic experience. Executive chef Wilfrid Hocquet has been building his reputation in Bangkok, opening this stunning outpost for the culinary great in 2019. The cuisine has undoubtedly evolved since the early days with subtle additional flavour dimensions and complexity. The dining room is led by Giovanni Pitton ensuring that service matches cuisine. The extensive wine list is exclusively French, with a unique non-alcoholic Provencal refreshment pairing. The menu begins with elegant amuse bouches, followed by an appetiser of rhubarb, tomato and celery. Then lobster and white asparagus from Touraine, with an exquisite mango dressing, absolutely dazzling. Followed by a stellar souffle creation of nutty and earthy morels braised in Madeira, with puffed buckwheat, intensely nutty and earthy. Continuing with an ineffable gently cooked, salmon, in brioche sandwich, pretty as a picture. The quality never wavers as the meal proceeds. The cheese trolley is exemplary, and on to desserts. Chocolate from the Alain Ducasse Manufacture in Paris with Kampot black pepper and Phuket pineapple with ethereal coconut zabaglione and 20-year Dictador.