Blue by Alain Ducasse Unveils a New Seasonal Menu by Chef Evens López Available from March 2026
The menu celebrates spring’s finest ingredients and marks the chef’s first full seasonal cycle at the Michelin-starred restaurant.
The Michelin-starred Blue by Alain Ducasse presents its Spring 2026 menu, guided by seasonality, craftsmanship, and a close dialogue with nature. The new menu marks Executive Chef Evens López’s first complete seasonal cycle at the restaurant, reflecting a deeper exploration of ingredients and the rhythms of the seasons.
“This spring is particularly meaningful,” says Chef Evens. “It marks the completion of a full seasonal journey since I joined Blue. Nature sets the pace for our work, and we have waited patiently for key ingredients to reach their peak. Several have arrived only recently. This menu reflects that natural progression, with returning dishes that have evolved alongside new creations inspired by our recent visit to KP Farm in Kamphaeng Phet.”
The experience begins in the lobby with a botanical prelude: a refreshing house-made kombucha brewed from the farm’s weekly harvest. At the table, the canapé selection introduces the season through a series of delicate bites. Charred sweet corn is paired with smoked ricotta and a marigold condiment, a subtle nod to Chef Evens’s Peruvian childhood, followed by heirloom carrot accented with shiso.
A lightly poached “Amulette” oyster from Brittany is accompanied by nasturtium condiment from KP Farm and local calamansi citrus. The final canapé presents Australian A4 Wagyu beef with wild garlic (ramson) leaf emulsion, crowned with noresore—baby conger eel larvae from Japan. Harvested primarily in Kochi and Tokushima during early spring, this translucent delicacy adds a distinctive texture to the bite.
The first course presents a trompe-l’œil of golden cuttlefish, prepared to resemble delicate noodles and served with white asparagus from Les Landes. A warm broth infused with geranium from the farm completes the dish.
Brown crab from Roscoff, Brittany follows. Cooked in an aromatic court-bouillon, it is served over a bouillabaisse-inspired chawanmushi, concealing a layer of coriander and avocado condiment. The dish is topped with Kristal caviar from Maison Kaviari and a brown butter dressing scented with yellow yuzu.
A returning favourite, rainbow courgette filled with Comté cheese and walnuts is accompanied by a lemon-verbena beurre blanc, whose bright herbaceous notes balance the richness of the cheese. Next, Norwegian langoustine, lightly cooked over embers, is paired with delicate Hakurei (Tokyo) turnips and a tableside langoustine head bisque—an homage to classic French technique infused with Peruvian sage.
Another signature preparation features dry-aged monkfish cured with citron (cédrat) leaves. Cooked à la meunière, it is served with potato feuilletée and a condiment of leeks and cedrat. A red wine sauce made from the fish bones and infused with lemongrass is poured tableside.
To conclude the savoury courses, Gundagai lamb is cured and cooked over fig leaves from the farm, imparting subtle notes of toasted almond and green herbs. It is paired with grilled green asparagus from Sylvain Erhardt and a fresh condiment of rock samphire and preserved green figs. Before dessert, guests are invited to enjoy Blue’s cheese selection, curated weekly by the restaurant’s cheesemonger in France and served with seasonal home-made condiments and a chemical-free salad from KP Farm.
Executive Pastry Chef Christophe Grilo and Pastry Chef Florian Bauge complete the experience with a refined dessert sequence inspired by both French heritage and Thailand’s vibrant ingredients. Highlights include Marinated Tomato with Tagete Sorbet, celebrating Thai tomatoes in a delicate expression of freshness and natural sweetness. Lemon from Nice with Kumquat, Olive Oil and Orange Blossom pays tribute to Chef Florian’s hometown of Nice, showcasing lemons from the region alongside southern French citrus, complemented by olive oil and organic orange blossom from Cap-d’Ail. A refined interpretation of a beloved Thai pairing follows with Mango and Smoked Chili, balancing tropical sweetness with a subtle heat of smoked chili. The experience continues with a fragrant Coffee Soufflé crafted from coffee by the Manufacture de Café Alain Ducasse, expressing remarkable purity and aromatic intensity.
The journey concludes with the signature Cacao Trolley, an elegant composition featuring chocolate mousse, mucilage sorbet, caramelized cacao beans, and a chocolate tablet layered with hazelnut paste, almond praline, puffed rice, and lemon zest. This final creation forms a dialogue between chocolate from Le Chocolat Alain Ducasse and cacao beans sourced from Chiang Mai, illustrating the meeting of French craftsmanship and Thai terroir.
With the Spring 2026 menu, Blue by Alain Ducasse continues its exploration of French culinary technique in dialogue with Thailand’s seasonal ingredients. Guests are warmly invited to discover this new seasonal expression and experience the flavours of spring through Chef Evens López’s thoughtful and refined creations.
For reservations and further information, please visit
www.blue-alainducasse.com or contact +66 (0)6-5731-2346.
