French Romantic restaurant | Blue by Alain Ducasse Bangkok

A haven of peace in a fast-paced environment set within a grandiose décor, honouring Thai craftsmanship tradition in a vibrant design orchestrated by world-renowned Jouin Manku agency.

DISCOVER

BRINGING TOGETHER THE BEST OF FRENCH AND THAI CULTURES

“Blue is not a stiff restaurant. While it is extraordinary and very special, it is also very welcoming. It’s a place where you can really just feel comfortable and allow yourself to fully focus on a marvellous experience, enjoying the ambience, the view, the service, the wines, and of course, the food,” Alain Ducasse. You begin to glimpse the main dining area of the restaurant from the lounge, with an exceptionally conceived chandelier of pleated textures in cream, supported by flowing wooden supports and with the sparkle of lights filtering through. The walls are a luxurious royal blue and frame a glorious expanse of floor-to-ceiling views along the river and across the city.

Lunch is served from midday until 2pm with the available options being the : Menu Escale and Menu Voyage

Dinner is served from 6pm with the last seating and last orders taken at 8:30pm with guests being able to choose from either : Menu Latitude or Menu Voyage

The menu, exclusive to Blue at ICONSIAM, using carefully selected ingredients, complements the magnificent location of the restaurant and plays to the richness of the city. It is contemporary French and promises to take guests on an unrivalled culinary journey.

The dress-code is smart casual with long trousers and covered shoes required for gentlemen.

BLUE LOUNGE

Discover our intimate "Blue lounge", where time stands still, and every indulgence promises and unforgettable experience

Patrons arrive through a welcoming wood-panelled foyer, and see ahead a lounge surrounded by walnut and brass lamps that spark your curiosity to discover what is beyond. The lounge is a space of seclusion and privacy that has been inspired by the intimate gardens – the ‘bosquets’ – of the Chateau de Versailles. The lounge, which seats 24 people, is open every day, from 12:00 midday, offering patrons drinks, desserts all day and a delicious afternoon tea daily from 2pm to 5pm.

CONTEMPORARY DESIGN

Blue’s interior decoration is a sensory delight and is a part of Chef Alain Ducasse’s belief in a total experience being created for patrons. Designed by Jouin Manku – a Parisian spatial design studio led by French designer Patrick Jouin and Canadian architect Sanjit Manku who have designed all of Alain Ducasse’s 3 Michelin star restaurants – Blue is a sumptuous but still informal setting where blues, golds, creams, and natural wood dominate the palette, putting patrons at ease and enveloping them in comfort. Guests are welcomed into a wood-panelled foyer and then pass into a lounge inspired by the intimate gardens of the Chateau de Versailles, encircled by a wall of walnut and brass lamps. The restaurant lies beyond, under an extraordinary chandelier that sparkles among pleated textures, with luxurious royal blue walls and an expanse of floor-to-ceiling views across the city.

PRIVATE DINING

The main dining area is complimented by two private dining rooms, both offering magnificent views of the river and the utmost discretion. The first can accommodate up to 8 people and the second one up to 10 people. Should you require further information, kindly get in touch with our restaurant team.

EXPLORE

#PeopleOfBlue

Wilfrid Hocquet

Executive Chef of Blue by Alain Ducasse

Seasonal ingredients, respect for the products in his dishes, keeping diners happy and the constant search for perfection are the foundational pillars of Chef Wilfrid Hocquet’s menus at Blue by Alain Ducasse. His imaginative, soulful cooking is deeply rooted in French tradition and gastronomical know-how. Over the years, he has developed a unique ability to marry premium French products and local delicacies, transforming them into extraordinary works of art on the plate.

#PeopleOfBlue

Giovanni Pitton

Restaurant General Manager of Blue by Alain Ducasse

A dynamic hospitality professional, Giovanni Pitton’s passion for excellence shines through in everything he does. With a keen eye for detail and a hunger for success, he has honed his skills in several Michelin-starred restaurants, where he established a reputation for delivering outstanding service and expert management.

Prior to joining Blue by Alain Ducasse, Giovanni was the restaurant manager at Osteria BBR by Alain Ducasse at the Raffles Hotel Singapore. Before coming to Asia, he was the assistant restaurant manager at Alain Ducasse’s flagship restaurant, Le Louis XV, at Hôtel de Paris Monte-Carlo – Monaco. Other key positions he has held were in restaurants in Europe, including the 3* Michelin stars Restaurant 1947 by Yannick Alleno at the Hôtel Cheval Blanc in Courchevel and with Joël Robuchon at the Metropole Hôtel in Monaco.

At Blue by Alain Ducasse, Giovanni heads the front-of-house team and collaborates closely with Executive Chef Wilfrid Hocquet to enhance and elevate the culinary experience for every guest at the restaurant.

#PeopleOfBlue

Valentin Fouache

Executive Chef of Blue by Alain Ducasse

Born in Lens, in the north of France, Executive sous chef Valentin Fouache was introduced to the culinary world at a young age by his chef father. Later, he followed in his father’s footsteps, studying Culinary Arts at the prestigious Lycee Hotelier de Touquet. After graduating, he began his professional career as a Commis II at Restaurant Alexandre, a two Michelin-star restaurant in Nimes. From there, he moved to Eze to work at the historic Château De La Chèvre D’Or in their two-Michelin-starred restaurant by the same name. He worked alongside Chef Arnaud Faye, who was awarded a ‘Meilleur Ouvrier de France’, a title honouring the best craftsmen in France. Then, after a two-year stint as sous chef, he moved to Bangkok. He brings 10 years of work experience in some of the best kitchens in France to his role as Executive Sous Chef at Blue by Alain Ducasse

#PeopleOfBlue

Morgan Daniel

Assistant General Manager & Head sommelier of Blue by Alain Ducasse

With an international hospitality career spanning over fourteen years, Morgan has now joined the team of Blue by Alain Ducasse as Head Sommelier & Assistant General Manager. Born in Monaco, Morgan started his hospitality career at the age of fourteen, working summers in Monaco’s famous late night bistro, The Tip Top, where he developed a passion for hospitality which continues to this day. Building on these his first working experiences, Morgan enrolled in a hospitality school in Nice and then pursued his professional career with a move to London at the age of 17. Whilst working for the Galvin brothers in the Michelin starred Galvin la Chapelle, Morgan first developed his interest and love of wines. Morgan is a familiar face to many wine lovers in Bangkok having spent eighteen months with the teams of the Lebua hotel working at both Mezzaluna and Chef’s Table as Head Sommelier. Now Morgan has joined the team of Blue by Alain Ducasse as Head Sommelier and Assistant General Manager.

BLUE by alain ducasse

BLUE by alain ducasse

BLUE by alain ducasse

BRINGING TOGETHER THE BEST OF FRENCH AND THAI CULTURES

BLUE LOUNGE

CONTEMPORARY DESIGN

PRIVATE DINING

#PeopleOfBlue

#PeopleOfBlue

#PeopleOfBlue

#PeopleOfBlue

#PeopleOfBlue