Spring at Blue by Alain Ducasse: A Seasonal Tasting Menu Rooted in Nature and Precision

Five standout dishes from Blue’s latest menu reveal a refined dialogue between French technique and Thai terroir

At Blue by Alain Ducasse, the arrival of spring is not just a seasonal shift, but a carefully composed culinary narrative. The new Spring 2026 menu marks Executive Chef Evens López’s first full seasonal cycle at the Michelin-starred restaurant, bringing together months of ingredient sourcing and refinement.

Guided by nature’s rhythm, the menu moves with intention. Ingredients appear at their peak, techniques remain precise yet restrained, and each course builds seamlessly into the next. The result is a tasting experience that feels both intricate and quietly confident.

Here are five standout moments from the new menu that define this season at Blue.

A botanical beginning with kombucha and canapés

The experience begins in the lobby with a house-made kombucha brewed from fresh farm harvests, setting a refreshing, almost meditative tone. At the table, the canapé sequence introduces the menu’s layered approach.

Charred sweet corn is paired with smoked ricotta and marigold, offering a delicate balance of sweetness and smoke. Heirloom carrot is lifted with shiso, while a lightly poached Amulette oyster from Brittany is brightened with nasturtium and calamansi. The final bite, Australian A4 Wagyu topped with noresore, delivers richness with a strikingly delicate texture.

Cuttlefish and white asparagus reimagined

The first course plays with illusion. Golden cuttlefish is transformed into fine, noodle-like strands in a trompe-l’œil presentation, paired with white asparagus from Les Landes. A warm geranium-infused broth is poured over, adding a fragrant, almost floral dimension that elevates the dish beyond its visual intrigue.

Brown crab with bouillabaisse-inspired chawanmushi

Brown crab from Roscoff takes center stage in one of the menu’s most nuanced dishes. Served over a silky chawanmushi inspired by bouillabaisse, it reveals layers of coriander and avocado beneath. Finished with Kristal caviar and a brown butter dressing scented with yellow yuzu, the dish moves between richness and brightness with effortless precision.

Norwegian langoustine with tableside bisque

Lightly cooked over embers, Norwegian langoustine retains its natural sweetness and tenderness. It is paired with delicate Hakurei turnips, adding subtle sweetness and texture. A langoustine head bisque infused with Peruvian sage is poured tableside, bringing warmth, depth, and a sense of ceremony to the dish.

Gundagai lamb with fig leaf and green accents

To conclude the savory courses, Gundagai lamb is cured and cooked over fig leaves, imparting gentle notes of toasted almond and fresh herbs. Served with grilled green asparagus, rock samphire, and preserved green figs, the dish captures the essence of the menu’s philosophy, letting seasonal ingredients speak with clarity and balance.

The experience continues with a refined dessert sequence, from tomato paired with tagete sorbet to mango accented with smoked chili, before ending with the signature cacao trolley that bridges French craftsmanship with Thai cacao.

Find out more and reserve a table here: https://www.blue-alainducasse.com/

[PHOTO: Courtesy of Blue by Alain Ducasse]

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