Located in ICONSIAM’s ICONLUXE zone, this French restaurant serves Modern Fine Dining in the style of world-famous chef Alain Ducasse.

Being the first chef to own three-Michelin-star eateries in three cities around the world, Ducasse is himself a legend. His Blue by Alain Ducasse at ICONSIAM, Thailand, has entered the one-Michelin-star list in 2021 too.

Blue by Alain Ducasse has marvelously created a special menu based on seasonal ingredient “White Asparagus”.

This fine-dining eatery colors up the nutritious ingredient while maintaining its excellent original taste and celebrating its superb freshness.

White asparagus, Dolin vermouth and hazelnuts

Blue by Alain Ducasse has neatly mixed all ingredients together for mellow taste here. The delicious dish presents soft and smooth white asparagus, hazelnut emulsion, crispy roasted hazelnuts, sourdough croutons, and Dolin Vermouth jelly that is rich in taste and marinated with bergamot, lemongrass, and thyme.

Demonstrating his culinary mastery and attention to details, Chef Wilfrid Hocquet (Executive chef of Blue by Alain Ducasse) is behind this creative item.

Semolina gnocchetti, uni and citrus

House-made gnocchetti is served with Bottarga (salted, cured cod roe). Rare and marvelous seasonings, together with richly salty umami, and fresh and mellowly sweet uni add to the heavenly taste through the creamy sauce of bottarga, uni and chilies.

Red wine pekin glazed sole, white asparagus

Fish fillet from France’s Brittany is coated with red wine, black pepper, tarragon, and dried espellette. It comes perfect with white asparagus and matelot sauce.

Stuffed fillet of duck, wild honey from Chiang Mai and aubergine tart

Coated by Chiang Mai’s honey, this fillet of duck tastes great with aubergine tart and its tinge of tomato jam, shallot, parsley, duck stock, and honey duck sauce. This dish is a heavenly highlight of this fine-dining restaurant’s a-la-carte menu this spring.

Chocolate from our Manufacture in Paris mille-feuille

Conclude your meal with “mille-feuille” or French multi-layered cake. Created by famous dessert chef Maxou Boonthanakit, it is made of chocolate pie crust, chocolate cream, and salted caramel. The plate includes chocolate sauce and chocolate espresso granita.

Passion fruit, mint and lavender, almond foaming

This pre-dessert item boasts artistic taste. Mixing passion fruit, mint and lavender together, it achieves smooth texture with the addition of almond foaming. Its taste is mellow and its fragrance is truly impressive. Such extraordinary fine dining is now available in Thailand.

Blue by Alain Ducasse on 1st floor, ICONSIAM (ICONLUXE) also offers a panoramic view of the majestic Chao Phraya River.

It is open daily (except Tuesdays & Wednesdays) between noon and 10 pm (last order at 9pm).