For two days only, on Aug 21 and 22, Michelin-starred restaurant Blue by Alain Ducasse at Iconsiam is to feature a special culinary collaboration, dubbed "Beyond The Border: Blue By Alain Ducasse x Claudine".
Promptly following the success of initial events held earlier this year and enjoying the camaraderie of 13 cooking masters across Bangkok, this third edition of the series features for the first time an out-of-town guest chef.
The menu is a co-operative work between Wilfrid Hocquet, executive chef of Blue, and Loïc Portalier, head chef of the modern French restaurant Claudine in Singapore.
As one of the most voguish dining establishments in the Lion City, Claudine serves up neo-brasserie-style Gallic cuisine. The restaurant, housed in a 1930s colonial chapel, is a new venture by multi-award-winning Julien Royer, the French chef-patron of Singapore's Odette (three Michelin stars) and Hong Kong's Louise (one Michelin star).
Prior to his position at Claudine, chef Portalier had worked in several other three Michelin-starred establishments in Paris and Hong Kong. His personal ethos centres around the idea that a warm welcome never goes out of style. He enjoys meaningful connections with guests, and his generous hospitality extends to every aspect of the dining experience, ensuring that even the smallest details contribute to making guests feel truly welcomed.
For the special event with Bangkok's majestic Chao Phraya River as a backdrop, the menu celebrates the concept of joie de vivre.
The creations promise to reflect the unique interpretations of life's happiness, expressed through the culinary artistry of both Hocquet and Portalier.
Featured dishes include parsley ham with ravigote herb sauce; stuffed cabbage; Cavaillon melon with Sauternes sweet wine and caviar; Mediterranean carabineros red prawn with cherries and fresh almonds; and crustacean consommé with pork cheek raviolini and heirloom radish.
Prices are 4,900 baht per person for lunch and 7,900 baht per person for dinner. Reservations are highly recommended.
Claudine's head chef Loïc Portalier.
Blue by Alain Ducasse's executive chef Wilfrid Hocquet.
