Celebrate love with meals at Blue by Alain Ducasse

Celebrate love with meals at Blue by Alain Ducasse


To celebrate the month of love, Michelin-starred French restaurant Blue by Alain Ducasse is offering a series of multi-course meals for lunch and dinner from Feb 12-14.

Brittany sea scallop with pear and chicory salad.

Executive chef Wilfrid Hocquet and his team promise to take guests on a culinary journey of contemporary French flavours, highlighting fresh seasonal ingredients from all over the world.

The nine-course dinner, priced at 8,500 baht per person, sets the mood with an aphrodisiacal starter: a fresh Friandise oyster and a Champagne granité.

It is followed by homemade ravioli stuffed with butternut squash served in duck and cardamom consommé; and a plate of pan-seared Brittany sea scallops with crunchy quinoa and pear & chicory salad.

Next up are a pithivier puff pastry with guinea fowl stuffing and freshly-shaved black truffle topping; and a Beaufort cheese soufflé cooked around white asparagus and finished with white asparagus and Noilly Prat jus and salmon roe.

White asparagus soufflé with Beaufort cheese and salmon roe.

Main courses are represented by two dishes: a pan-seared Atlantic brill with Savoy cabbage-squid gateau and smoked brill bone Hollandaise; and grilled Wagyu beef with Jerusalem artichokes and black garlic.

Finishing up the evening are a composition of mango-lime yoghurt, jelly and sorbet; and a vacherin cheese with Japanese amaou strawberries and vanilla cream on Viennese biscuit.

A seven-course version of the menu, available during lunch, is priced at 3,950 baht per person. Diners have a choice between Brittany scallops and guinea Fowl pithivier, and for mains, between the Wagyu beef and Atlantic brill.

Complementing the meal are additional options of vintage Champagnes and fine wines.

Available for both dine-in and takeaway from now until Feb 28 is the Sweet Hearts cake, priced at 3,000 baht.

Prepared by the restaurant's pastry team, two chocolate hearts, one white and one red, are filled with mascarpone cream and strawberry compote, and placed on a bed of crunchy milk chocolate cake covered with hand-piped chocolate mousse and filled with a tonka bean crémeux. The chocolate is from Alain Ducasse Manufacture in Paris.

Blue by Alain Ducasse is located on the 1st floor of Iconsiam on Charoen Nakhon Road. For more information or reservations, call 02-005-9412 or email enquiries@blue-alainducasse.com.

The Sweet Hearts cake.

Pan-seared Atlantic brill with Savoy cabbage-squid gateau and smoked brill bone Hollandaise.

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