{"id":3387,"date":"2022-07-15T08:59:14","date_gmt":"2022-07-15T01:59:14","guid":{"rendered":"https:\/\/thailand-real-review.com\/en\/?p=3387"},"modified":"2024-10-10T11:26:59","modified_gmt":"2024-10-10T04:26:59","slug":"blue-by-alain-ducasse-%ef%bd%9e-1-michelin-stared-french-restaurant-icon-siam","status":"publish","type":"post","link":"https:\/\/thailand-real-review.com\/en\/3387.html","title":{"rendered":"Review: 1-Michelin Star French Dining at Blue by Alain Ducasse, ICON SIAM, Thailand"},"content":{"rendered":"
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Hello, everyone I am Chifumi Maeda, <\/p>\n\n\n\n

a Japanese female president living in Bangkok.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Thank you, guys, for visiting this <\/p>\n\n\n\n

\u201cTrue comments from Japanese female presidents living in Thailand\u201d blog<\/p>\n<\/div>\n\n\n

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Michelin 1-Stared restaurant, Blue by Alain Ducasse<\/span><\/span> is what I want to talk about today.<\/p>\n\n\n\n

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There are many Michelin Stared restaurants nearby our residence <\/p>\n\n\n\n

and we had quite many chances to visit French restaurants. <\/p>\n\n\n\n

<\/div>\n\n\n\n

This is how it started to dine at Michelin Stared restaurants which mainly are the French restaurants.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Here are the Michelin Stared French restaurants that I\u2019ve wrote about before.<\/p>\n\n\n

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\n\t\t\t\t\t\tMichelin-Starred French Dining Experience at Savelberg, Yenakart Soi 2, Sathorn, Bangkok – …<\/a>\n\t\t\t\t\t\tHello, everyone I am Chifumi Maeda, a Japanese female president living in Bangkok. Thank you, guys, for visiting this \u201cTrue comments from Japanese female pre…<\/span>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n
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\n\t\t\t\t\t\u3042\u308f\u305b\u3066\u8aad\u307f\u305f\u3044<\/span>\n\t\t\t\t\t
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\n\t\t\t\t\t\tMichelin 2-Star French Cuisine at Le Normandie, Mandarin Oriental Bangkok: A Detailed Review<\/a>\n\t\t\t\t\t\tHello, everyone I am Chifumi Maeda, a Japanese female president living in Bangkok. Thank you, guys, for visiting this \u201cTrue comments from Japanese female pre…<\/span>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n
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\n\t\t\t\t\t\tExperience Exquisite French Cuisine at J’AIME by Jean-Michel Lorain: A 1-Star Michelin Rest…<\/a>\n\t\t\t\t\t\tHello, everyone I am Chifumi Maeda, a Japanese female president living in Bangkok. Thank you, guys, for visiting this \u201cTrue comments from Japanese female pre…<\/span>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n
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We stayed at The Mandarin Oriental Bangkok for the 3rd<\/sup> time. <\/p>\n\n\n\n

There is ICON SIAM diagonally opposite side of the hotel and the restaurant that <\/p>\n\n\n\n

I am going to talk about today, <\/p>\n\n\n\n

Blue by Alain Ducasse is located on the ground floor of ICON SIAM.  <\/p>\n\n\n\n

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It is, as a car user, troublesome to cross the Chaophraya River to go to ICON SIAM <\/p>\n\n\n\n

when you think about traffic jam and thus we stayed at The Mandarin Oriental by hotel ferryboat.  <\/p>\n\n\n\n

<\/div>\n\n\n\n

\uff08Here is my blog on our previous stay at The Mandarin Oriental.\uff09<\/p>\n\n\n

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\n\t\t\t\t\t\tLuxury Hotel Review: Inside the Mandarin Oriental, Bangkok – A Detailed Stay Experience<\/a>\n\t\t\t\t\t\tHello, everyone I am Chifumi Maeda, a Japanese female president living in Bangkok. Thank you, guys, for visiting this \u201cTrue comments from Japanese female pre…<\/span>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n
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So, let me go ahead and talk about Blue by Alain Ducasse.<\/p>\n\n\n\n

The Journey of Alain Ducasse’s Michelin-Starred Blue in Bangkok, Thailand<\/h2>\n\n\n\n

Blue by Alain Ducasse is a Michelin 1-Stared restaurant <\/p>\n\n\n\n

opened in 2019 by a Frenchman Chef Alain Ducasse.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Chef Alain Ducasse is called the master of French cuisine <\/p>\n\n\n\n

and earned 3 Michelin Stars at the youngest age in the history of Michelin <\/p>\n\n\n\n

and is the first chef who earned the Stars in 3 different countries.  <\/p>\n\n\n\n

<\/div>\n\n\n\n

I\u2019ve been several times to \u201cBEIGE Alain Ducasse Tokyo\u201d <\/p>\n\n\n\n

where the chef opened the restaurant in collaboration with Chanel <\/p>\n\n\n\n

and was looking forward to the restaurant to open one here in Bangkok.  <\/p>\n\n\n\n

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It is located on 1st<\/sup> Floor at ICON SIAM.<\/p>\n\n\n\n

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\"ICON
ICON SIAM<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

The executive chef at Blue by Alain Ducasse is Chef Wilfrid Hocquet <\/p>\n\n\n\n

who has been cooking under Chef Alain Ducasse.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Chef
Chef Wilfrid Hocquet and his team member<\/figcaption><\/figure>\n\n\n\n

My Experience: Dining at 1-Michelin Star Blue by Alain Ducasse, ICON SIAM<\/h2>\n\n\n\n

An Inside Look: Ambiance and Decor of Blue by Alain Ducasse, ICON SIAM<\/h3>\n\n\n\n

When you enter, there is a lounge before you reach the restaurant. <\/p>\n\n\n\n

Here you can enjoy aperitif prior to your meal.<\/p>\n\n\n\n

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The lounge is based on brown built with wood grain that gives warm feeling.<\/p>\n\n\n\n

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Lounge<\/figcaption><\/figure>\n\n\n\n
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You will see the restaurant after making through the lounge.<\/p>\n\n\n\n

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Inside of the restaurant makes you feel as <\/p>\n\n\n\n

if you are in the deep sea just like its name \u201cBlue by Alain Ducasse\u201d suggests.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Blue
Restaurant<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

With shining white table cloth and deep blue in the restaurant, <\/p>\n\n\n\n

and beautiful ceiling designed as if there is sea wave above our head is very impressive.   <\/p>\n\n\n\n

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When you visit their Home-page, <\/p>\n\n\n\n

you can see that Chef Alain Ducasse is very particular about the interior of the restaurant.<\/p>\n\n\n\n

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The restaurant staffs are dressed in dark blue uniform to match the atmosphere.<\/p>\n\n\n\n

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The tables are set along the huge window where you can overlook the Chaophraya River <\/p>\n\n\n\n

and the space between tables to another is very spacy and relaxing.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Blue<\/figure>\n\n\n\n
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The time passes slowly and quietly with the flow of Chaophraya River.<\/p>\n\n\n\n

Savoring French Cuisine: Food Quality and Taste at Blue by Alain Ducasse<\/h3>\n\n\n\n

We come at the Lunch time and had \u201cSET LUNCH (2,550 THB)\u201d.<\/p>\n\n\n\n

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\"Lunch
SET LUNCH menu on the day of our visit<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

A 5 course menu.<\/p>\n\n\n\n

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We skipped our wine pairing this time. <\/p>\n\n\n\n

Because the last time we had dinner with Wine pairing, my dear hubby and I, <\/p>\n\n\n\n

we were quite drunk and we learned our lesson and decided not to drink alcohol when the sun is still up there.<\/p>\n\n\n\n

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While waiting for an appetizer, started with canap\u00e9 Amuse Bouche is served.<\/p>\n\n\n\n

There are 4 kinds of Canap\u00e9 before the meal, and 1 kind of Amuse Bouche.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Blue
1st Canap\u00e9<\/figcaption><\/figure>\n\n\n\n
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\"Blue
2nd Canap\u00e9<\/figcaption><\/figure>\n\n\n\n
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\"Blue
3rd Canap\u00e9<\/figcaption><\/figure>\n\n\n\n
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\"Blue
4th Canap\u00e9<\/figcaption><\/figure>\n\n\n\n
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The restaurant often has Canape and Amuse Bouche of the day <\/p>\n\n\n\n

which is not mentioned in the menu. <\/p>\n\n\n\n

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I as a Blogger should have taken memo of them <\/p>\n\n\n\n

but couldn\u2019t catch up with the menu name being mentioned.<\/p>\n\n\n\n

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\"Blue
Oyster & Tapioca Amuse Bouche. There is an accent of sourness in the scent of the ocean.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Canape or Amuse Bouche is where chef can show off his or her skill <\/p>\n\n\n\n

and is the intro of the meals to follow\u2026. <\/p>\n\n\n\n

Your imagination grows thinking what kind of dish is going to follow. <\/p>\n\n\n\n

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Very unique where well balanced sweetness, sourness, and saltiness spread out in the mouth.<\/p>\n\n\n\n

And now, the lunch starts.<\/p>\n\n\n\n

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It is 5 course lunch, i.e. 3 plates of appetizer and 1 main dish. <\/p>\n\n\n\n

And the dessert, you can choose from 3 choices.<\/p>\n\n\n\n

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The concept of the course is \u201cBRINGING TOGETHER THE BEST OF FRENCH AND THAI CULTURES\u201d <\/span><\/p>\n\n\n\n

and is French contemporary.<\/p>\n\n\n\n

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The first plate of the 5 course is \u201cHOKKAIDO SEA SCALLOPS, rhubarb and rose bud\u201d.<\/span><\/p>\n\n\n\n

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\"Blue
\u201cHOKKAIDO SEA SCALLOPS, rhubarb and rose bud\u201d.<\/figcaption><\/figure>\n\n\n\n
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It is a beautifully presented dish that images shining red color of roses and pale red color of rhubarb.<\/p>\n\n\n\n

Surface is covered with rhubarb and there is layer-like of scallops laid under.<\/p>\n\n\n\n

A dish with crispy texture of rhubarb and sweet taste of scallop, <\/p>\n\n\n\n

and slight acidity spread in your mouth.  <\/p>\n\n\n\n

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I have never in my life tasted rhubarb or knew the vegetable yet, <\/p>\n\n\n\n

until this dish. It seems that the vegetable is consumed almost on daily bases in Europe <\/p>\n\n\n\n

I was told but in Japan, the vegetable is considered as a herbal medicine and is only recently <\/p>\n\n\n\n

that Japanese started to consume the vegetable on daily bases.<\/p>\n\n\n\n

The texture is quite similar to radish or Japanese Daikon radish.<\/p>\n\n\n\n

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Then came \u201cLIGHTY-COOKED SALMON FRENCH BRIOCHE, vin jaune sauce\u201d<\/span>.<\/p>\n\n\n\n

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\"Blue
\u201cLIGHTY-COOKED SALMON FRENCH BRIOCHE, vin jaune sauce\u201d<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Beautiful layers of ingredients, very nice to keep on watching too.<\/p>\n\n\n\n

Saltiness of salmon and salmon roe together with smooth taste of vin jaune sauce matches well.<\/p>\n\n\n\n

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Next came \u201cOSBI BLUE SHRIMP, zucchini flower, Cointreau sauce\u201d.<\/span><\/p>\n\n\n\n

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\"Blue
\u201cOSBI BLUE SHRIMP, zucchini flower, Cointreau sauce\u201d.<\/figcaption><\/figure>\n\n\n\n
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The shrimp is produce of New Zealand. <\/p>\n\n\n\n

It is not row but yet, is not cooked too much, very delicately prepared. <\/p>\n\n\n\n

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I tried at home afterwards but such way of preparing the shrimp can only be done by the professionals.<\/p>\n\n\n\n

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I don\u2019t know why but, I felt something of Thailandness in this dish. <\/p>\n\n\n\n

The texture and the taste were very similar to local cuisine of Southern Thailand, Kean Som\uff1aThai Sour curry.<\/p>\n\n\n\n

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It was 3 dishes up to here and they were with some sourness taste I thought. <\/p>\n\n\n\n

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The main dish was \u201cWELFARE PORK TENDERLOIN, needle beans and sesame\u201d.<\/span><\/p>\n\n\n\n

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\"Blue
\u201cWELFARE PORK TENDERLOIN, needle beans and sesame\u201d.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Staff recommended to have it \u201cmedium rare\u201d so we ordered exactly that.<\/p>\n\n\n\n

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This was the menu that my hubby and I would strongly recommend<\/span> if you ever visit the restaurant.<\/p>\n\n\n\n

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I prepare pork steaks myself at home but it is a challenge to prepare it soft and fluffy. <\/p>\n\n\n\n

Texture of this pork tenderloin is very much like a \u201ctuna steak\u201d, very soft and juicy.<\/p>\n\n\n\n

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I did not know that you can prepare pork so soft. So surprised.<\/p>\n\n\n\n

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Bitterness of the sauce and the bitterness of green pea match well. We\u2019ve enjoyed the dish very much.<\/p>\n\n\n\n

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All of the dishes were with light taste and as I am not very good at enjoying salty dish, <\/p>\n\n\n\n

it was a perfect dinner for me. <\/p>\n\n\n\n

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Dessert comes with 3 choices.<\/p>\n\n\n\n

As I am not very good at enjoying sweets, <\/p>\n\n\n\n

the less sweet one according to the staff is<\/p>\n\n\n\n

\u201cVANILLA ICE CREAM \u2018FLOOD\u2019 WITH COFFEE from our Manufacture in Paris and praline\u201d<\/span>, <\/p>\n\n\n\n

I went for that.<\/p>\n\n\n\n

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\"Blue
\u201cVANILLA ICE CREAM \u2018FLOOD\u2019 WITH COFFEE from our Manufacture in Paris and praline\u201d<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Even if I am not good in enjoying sweet taste, ice cream is not a problem. <\/p>\n\n\n\n

And there is black coffee in this dessert; it almost killed the sweet taste, <\/p>\n\n\n\n

if any, of the dessert. It was quite nice.  <\/p>\n\n\n\n

<\/div>\n\n\n\n

And finally, we had Petit Four with our coffee to complete our lunch. <\/p>\n\n\n\n

The time passed by so very slowly, it was very relaxing dinner we\u2019ve enjoyed.<\/p>\n\n\n\n

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\"Blue
Petit Four<\/figcaption><\/figure>\n\n\n\n
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Bangkok has quite a number of Michelin Stared restaurants compare to other countries in Asia.<\/p>\n\n\n\n

Why don\u2019t you try to make time to visit ICON SIAM when you are here on a tour?<\/p>\n\n\n\n

What to Wear: Understanding the Dress Code at Blue by Alain Ducasse<\/h2>\n\n\n\n

The dress-code is smart casual with long trousers and covered shoes required for gentlemen.<\/p>\n\n\n\n

Cost Analysis: Budgeting for a Dining Experience at Blue by Alain Ducasse<\/h2>\n\n\n\n

Budget. Prices of the set menu are as the following.  <\/p>\n\n\n\n

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They have lunch menus and dinner menus. <\/p>\n\n\n\n

The menus and prices are as the following. <\/p>\n\n\n\n

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They are; <\/p>\n\n\n\n

SET LUNCH MENU (Only for Lunch) 2,550 THB<\/p>\n\n\n\n

SIGNATURE (Lunch and Dinner) 5,950 THB<\/p>\n\n\n\n

A la carte for available<\/p>\n\n\n\n

Set lunch consists from 5 course menu and the SIGNATURE is 9 course menu.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Blue
It is the SET LUNCHE MENU of the day I visited<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n
\"Blue
It is the SIGNATURE MENU of the day I visited<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

SET LUNCH<\/span> menu comes with following DRINK Package.<\/span><\/p>\n\n\n\n

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2 MOCKTAILS (650 THB)<\/p>\n\n\n\n

1 GLASS WHITE WINE + 1 GLASS RED WINE (1,150 THB)<\/p>\n\n\n\n

1 GLASS CHAMPAGNE, 1 GLASS WHITE WINE + 1 GLASS RED WINE (1,650 THB)<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n
\"Blue
Drink package menu for Lunch Set.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Wine pairing<\/span> is possible with SIGNATURE<\/span>.<\/p>\n\n\n\n

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5 glasses (2,950 THB) <\/p>\n\n\n\n

7 glasses (4,250 THB)<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n

Service charge and VAT 7% is charged separately. <\/p>\n\n\n\n

We paid 6,900 THB when we had our SET LUNCH for 2 persons.<\/p>\n\n\n