In Bangkok, Blue by Alain Ducasse invites you on an exceptional culinary journey. On the banks of the Chao Phraya River, in a spectacular setting, this Michelin-starred restaurant offers contemporary, refined, and daring French cuisine.
Located on the first floor of Iconsiam—a temple of luxury and Thai lifestyle—Blue by Alain Ducasse enjoys a rare location. In the evening, guests can choose between a seven-course Menu Voyage and a five-course Menu Découverte. At lunchtime, a more concise menu allows guests to appreciate the chef’s universe. As for the Café of Blue, it offers sweet and savory creations throughout the day.
For the past eight months, a cosmopolitan team has been breathing new life into the restaurant: executive chef Evens López, originally from Peru, general manager Riccardo Migliorini, an Italian with a passion for the French Riviera, and French head sommelier Basile Crahes.
Trained at Louis XV in Monaco, the Clove Club, and La Dame de Pic in London, Evens López is opening a new chapter for Blue by Alain Ducasse. The trio offers more than just dinner; it is an experience designed down to the smallest detail, where each guest becomes the guest of a moment suspended in time.
The Blue by Alain Ducasse lounge evokes an enchanted forest © Corine Moriou
Upon entering, Riccardo Migliorini welcomes us into the lounge, cut off from the hustle and bustle of the capital. The atmosphere evokes an enchanted forest: warm wood paneling, walnut pendant lights, delicate lights resembling fireflies. You would expect to see Alice pop up from behind a bush.
The Ducasse spirit, Bangkok style
The main dining room plays a different tune. With shades of blue, white, and silver, it feels like you’re on a cruise ship reserved for a select few. Through the huge bay windows, the Chao Phraya River unfurls its sparkling reflections, the lifeblood of the Thai capital.
Why the name Blue? “Mr. Ducasse, a naturalized Monegasque citizen, loves the sea. The Chao Phraya is a bit like our seaside in Bangkok,” says Riccardo Migliorini, a loyal member of the Ducasse team who has worked at The Dorchester in London and Louis XV in Monaco.
Opened in 2019, Blue by Alain Ducasse weathered the turbulence of the pandemic before earning its first Michelin star in 2020.
In November 2025, on the restaurant’s sixth anniversary, Alain Ducasse said: “In six years, Blue has developed with grace and authenticity, bringing to life a contemporary French cuisine that is both universal and deeply personal. I am proud to see how the restaurant continues to inspire and delight gourmets in Asia and around the world.”
The restaurant’s ocean liner-style dining room overlooks the Chao Phraya River and the lights of the capital. DR
The decor, designed by Patrick Jouin and architect Sanjit Manku, is an integral part of the experience. The Parisian agency was awarded the “French Design 100” prize and ranked first in Interior Design magazine’s “Best of the Year” in the gastronomy category.
A huge stylized chandelier, made of pleated fabric, metal, and cut glass wings, evokes a sea creature and radiates an almost organic energy throughout the room. Curved banquettes, spaced tables, soft lighting: the atmosphere is cozy without being stuffy.
Riccardo Migliorini, general manager, and Basile Crahes, head sommelier, at Blue by Alain Ducasse © Corine Moriou
Basile Crahes, head sommelier, suggests a glass of Rousseaux-Batteux champagne, 2020. An excellent vintage! “I am fortunate to be able to choose the producers I want to work with,” says the 30-year-old, who trained at the Four Seasons George V in Paris, among other places.
The Thai waitresses move with grace. Here, the service is a discreet, precise, almost choreographed ballet.
The seven-course journey
The seven-course menu is cleverly designed by the chef. There is no ostentatious display: the dishes are balanced, clear, and generous without being excessive.
Sea urchins paired with grapefruit open the ball with a bang, enhanced by a 2021 Meursault Jean Féry. The mushroom galette with Comté cheese, seasoned with black Périgord truffles, is a clear winner.
Then the lobster with Jerusalem artichokes transports us to another world, before a wild turbot “à la meunière,” accompanied by four varieties of seaweed, confirms the precision and inventiveness of the cuisine.
The Barbary duck, served with a Châteauneuf-du-Pape from Domaine de la Barroche, melts in the mouth with infinite tenderness.
Finally, comes the farandole of desserts: light soufflé, intense chocolate mousse, lemon ice cream bursting with freshness. And of course, the iconic rum baba—a “little masterpiece of good taste,” according to Alain Ducasse—ends the journey on a masterful note.
There remains the question of sourcing, a real challenge in Thailand. “The lobster and sea urchins come mainly from Brittany. The turbot is fished in the Atlantic and North Sea,” explains Riccardo Migliorini. While most of the fruits, herbs, and spices—pineapple, kiwi, ginger, basil—are sourced locally, truffles, seaweed, and cheeses are carefully selected in France or Japan.
Michelin-starred restaurants are there to whisk food lovers away from their daily routine. Blue by Alain Ducasse offers this enchanting interlude in the heart of Bangkok. And you leave the table with the firm conviction that this great blue journey deserves a second star.
Le Café of Blue, open from 11 a.m. to 8:30 p.m. ©Corine Moriou
Voyage menu (7 courses): €225
Discovery menu (5 courses): €170
Lunch menu (3 courses): €78
Shall we go?
Blue by Alain Ducasse
Iconluxe, Iconsiam – 1st floor
299 Charoen Nakhon Road
10600 Bangkok
Tel.: +66 6 5731 2346
www.blue-alainducasse.com
In 2026, Alain Ducasse will have 2,000 employees working in 29 restaurants, 42 retail outlets, and 4 production facilities in 9 countries, with 18 Michelin stars.
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Featured photo: On a silver platter, a Thai waitress presents the desserts that crown the dinner © Corine Moriou
Dining and Cooking