Blue by Alain Ducasse Unveils Autumn 2026 Menu Following International Dining Accolades
Blue by Alain Ducasse at ICONSIAM introduces seasonal creations by Executive Chef Evens López while celebrating recognition for its cuisine, service and luxury dining experience
Blue by Alain Ducasse at ICONSIAM enters the final months of 2026 with a new autumn tasting menu and a series of international dining accolades. The Michelin-starred French restaurant has received three distinctions from Ultimate Guide and secured the No. 12 position in Bangkok on the Top 25 Restaurants list.
The recognition comes as Executive Chef Evens López introduces the Autumn 2026 Menu, showcasing seasonal ingredients from France, Thailand and beyond. The new dishes at Blue by Alain Ducasse combine classical French techniques with contemporary interpretations, exploring the contrasting flavors and textures associated with autumn.
Located on the first floor of ICONLUXE at ICONSIAM, Blue by Alain Ducasse continues to focus on ingredient-driven French cuisine, supported by a dining experience that places considerable emphasis on service and attention to detail.
International Recognition for Cuisine, Service and Experience
Blue by Alain Ducasse's recent accolades span several aspects of the restaurant's operations, from the kitchen to the dining room.
At the Ultimate Guide awards, the restaurant received three distinctions:
Best Food Service Team – Global Winner
Best French Cuisine in Thailand
Best Luxury Unique Experience in Thailand
The restaurant also placed No. 12 in Bangkok on the Top 25 Restaurants list.
Together, these recognitions highlight both the culinary and hospitality elements of the Blue by Alain Ducasse experience. The Global Winner distinction for Best Food Service Team is particularly notable, drawing attention to the front-of-house team and the role of service in fine dining.
While cuisine remains central to the restaurant's identity, the awards also recognize the broader experience, including how dishes are presented, explained and served throughout the meal.
A New Autumn Menu by Chef Evens López
Blue by Alain Ducasse's Autumn 2026 Menu marks a seasonal development in Executive Chef Evens López's approach to contemporary French gastronomy.
Rather than relying on elaborate combinations, the menu places individual ingredients at the center of each dish, using contrasting textures, acidity and aromatics to develop flavor.
The selection draws on produce from France, Thailand and other destinations, reflecting the French culinary principle of terroir, in which ingredients are understood through their origins, growing conditions and seasonal characteristics.
The menu moves between the freshness of seafood, the earthiness of mushrooms, the richness of roasted meats and the more delicate expressions of seasonal desserts.
From Brittany Blue Lobster to Wild Turbot
Seafood plays an important role in the new menu, beginning with Hand-Dived Scallop, Rainbow Radishes, Oyster Leaf and Yuzu.
The natural sweetness of scallops is paired with the peppery crunch of rainbow radishes, the marine character of oyster leaf and the citrus acidity of yuzu.
Another highlight is Blue Lobster, Buntan Pomelo, Bronze Fennel and Shiso, featuring Brittany blue lobster.
The lobster is paired with buntan pomelo, which introduces a fragrant citrus element, while bronze fennel and shiso contribute herbal and aromatic notes. The combination is designed to balance the lobster's richness with freshness.
Wild Turbot "À La Meunière," Kristal Caviar, Algae, Marsh Samphire and Potato Gnocchi draws on a classic French preparation.
The turbot is accompanied by caviar, algae and marsh samphire, introducing saline flavors that reflect the fish's coastal origins. Potato gnocchi adds a softer, more comforting element to the dish.
Autumn's Earthier Flavors
The menu also explores ingredients associated with the cooler season, particularly mushrooms, grains and roasted meats.
Cep & Comté, Buckwheat Galette, Pine Nut and Peruvian Sage Cooking Jus brings together seasonal cep mushrooms and aged Comté cheese.
A buckwheat galette adds toasted, nutty flavors, while pine nuts and an aromatic jus infused with Peruvian sage contribute further depth.
For the meat course, Barbarie Duckling, Lovage Condiment, Organic Spelt, Beetroot and Barberries offers a more substantial expression of autumn.
The duckling is lightly smoked and roasted, accompanied by the earthy sweetness of beetroot and the nuttiness of organic spelt. Barberries provide acidity, while lovage introduces a herbal dimension.
The composition reflects the menu's broader approach: combining richness with lighter, sharper elements to maintain balance.
French Cheese and Seasonal Desserts
Guests wishing to extend their meal can explore a selection of French artisanal cheeses representing different regional cheesemaking traditions.
Dessert comes from Executive Pastry Chef Christophe Grilo, who introduces The Delight Collection, a series of seasonal creations inspired by autumn's colors, flavors and textures.
The collection continues the restaurant's emphasis on technical precision and ingredient selection, bringing the tasting experience to a close through contemporary French pastry.
Autumn 2026 Tasting Menus and Prices
Blue by Alain Ducasse offers three tasting menu formats for lunch and dinner, allowing guests to choose according to their preferred dining experience.
3-Course Découverte Menu: THB 4,500 per person
5-Course Voyage Menu: THB 6,500 per person
7-Course Signature Menu: THB 8,500 per person
Optional wine pairings are available, selected by the restaurant's sommelier team to complement the dishes.
The different formats provide options for guests seeking a shorter introduction to the restaurant's cuisine or a more extensive exploration of the autumn menu.
Blue by Alain Ducasse
1st Floor, ICONLUXE, ICONSIAM, Bangkok
Autumn 2026 Menu is available for lunch and dinner
From THB 4,500 per person
Call (+66) 65 731 2346
[PHOTO: Courtesy of ICONSIAM]
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