Blue by Alain Ducasse has a magnificent location in Bangkok’s fast-paced environment and is set within a grandiose décor, honoring Thai craftsmanship tradition in a vibrant design.

OVERVIEW

Michelin-starred French fine dining restaurant by Alain Ducasse. A refined sensory experience set against a stunning interior, designed by the world-renowned Jouin Manku Agency. Led by Executive Chef Evens López, Blue by Alain Ducasse serves polished, elegant, and modern French cuisine in a beautiful riverside location.

AMBIENCE

Designed by the Jouin Manku agency – a notable Parisian studio led by French designer Patrick Jouin and Canadian architect Sanjit Manku – Blue envelops guests in a comforting feel within a sumptuous riverside setting. Elegant hues of blues, golds, creams, and natural wood make up the colour palette, creating a soothing and inviting environment in which exquisite dining moments can unfold.

MUST TRY

Rainbow Courgette Galette

FOOD

Blue by Alain Ducasse marries authenticity with refinement, creating a unique fine dining experience that also evokes a sense of comfort and belonging. Let your taste buds be taken on a journey of exceptional flavours and creative recipes as you enter a world of French savoir-faire and elegance.

SERVICE

Service is efficient with a very pleasant and attentive team.

PRICING

Decouverte Menu THB 6,500++; Voyage Menu THB 8,500++

SUMMARY

Blue by Alain Ducasse is a place where you can just feel comfortable and enjoy the food with unsurpassed views. The restaurant is open every day for lunch and serves the “All Day Set” until 6  p.m. when dinner starts, with the last orders taken at 9 p.m.

ABOUT CHEF

Chef Evens López
Executive Chef

Seasonal ingredients, deep respect for produce, the pursuit of perfection, and the happiness of his diners are the pillars that build Chef López's menus. His imaginative and soulful style of cooking is deeply rooted in French tradition and refined techniques. Drawing from his experience in some of the world’s finest kitchens, Chef López knows how to bring out the best of each place he works in. His cuisine is product-driven, blending classical French techniques with local flavors to create dishes that are both elegant and expressive.