Bangkok, Thailand, March 24, 2026 / TRAVELINDEX / The menu, available from March 2026, celebrates the best ingredients of spring and marks the chef's first full seasonal cycle at the Michelin-starred restaurant.

The Michelin-starred restaurant Blue by Alain Ducasse presents its Spring 2026 menu, which focuses on seasonality, artisanal perfection, and a close connection to nature. The new menu marks the first full seasonal cycle under the direction of Chef Evens López and reflects a deeper engagement with the ingredients and the rhythm of the seasons.

“This spring is particularly significant for me,” says Chef Evens. “It marks the culmination of a complete seasonal journey since I joined Blue. Nature dictates the rhythm of our work, and we have patiently waited for the key ingredients to reach their peak. Some have only recently arrived. This menu reflects this natural progression, with returning dishes that have evolved and 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 selection of canapés showcases the season with a series of delicate bites. Grilled corn is paired with smoked ricotta and a marigold dressing—a subtle nod to Chef Evens' Peruvian childhood—followed by an heirloom carrot with shiso.

A lightly poached "Amulette" oyster from Brittany is served with nasturtium cream from KP Farm and local calamansi citrus fruits. The final canapé consists of Australian A4 Wagyu beef with wild garlic leaf emulsion, topped with Noresore – young conger eel larvae from Japan. This translucent delicacy, harvested primarily in spring in Kochi and Tokushima, lends the dish a unique texture.

The first course features a deceptively realistic gold ink, prepared like delicate pasta and served with white asparagus from Les Landes. A warm broth with geraniums from the farm completes the dish.

Next comes brown crab from Roscoff in Brittany. It is cooked in an aromatic court-bouillon and served on a chawanmushi, inspired by bouillabaisse, beneath which lies a layer of coriander and avocado. The dish is finished with crystal caviar from Maison Kaviari and a brown butter dressing with yellow yuzu aroma.

A recurring favorite: Rainbow zucchini stuffed with Comté cheese and walnuts is accompanied by a lemon verbena beurre blanc, whose fresh herbal notes perfectly balance the richness of the cheese. This is followed by Norwegian langoustines, lightly cooked over embers, served with tender Hakurei beets (Tokyo) and a langoustine head bisque prepared tableside – a tribute to classic French cuisine, enhanced with Peruvian sage.

Another specialty is dry-aged monkfish marinated in lemon leaves (Cédrat). Prepared meunière, it is served with potato leaf tea and a side of leeks and lemon leaves. A red wine sauce made from the fish bones, refined with lemongrass, is poured directly over the fish at the table.

To conclude the savory courses, Gundagai lamb is cooked and cured over fig leaves from the restaurant's own farm, giving it delicate notes of roasted almonds and green herbs. It is served with grilled green asparagus from Sylvain Erhardt and a fresh side of sea fennel and pickled green figs. Before dessert, guests can enjoy Blue's cheese selection, curated weekly by the restaurant's cheesemonger in France and served with seasonal, homemade accompaniments and a chemical-free salad from KP Farm.

Head pastry chefs Christophe Grilo and Florian Bauge complete the culinary experience with a refined selection of desserts inspired by French tradition and the diverse ingredients of Thailand. Highlights include the marinated tomato with marigold sorbet, which delicately celebrates the freshness and natural sweetness of Thai tomatoes. The Nice lemon with kumquat, olive oil, and orange blossom is an homage to Florian's hometown of Nice, showcasing local lemons alongside southern French citrus fruits, complemented by olive oil and organic orange blossoms from Cap-d'Ail. This is followed by a sophisticated interpretation of a popular Thai combination: mango and smoked chili, balancing tropical sweetness with the subtle heat of the smoked chili. The grand finale is a fragrant coffee soufflé made with coffee from the Manufacture de Café Alain Ducasse, distinguished by its remarkable purity and aromatic intensity.

The journey concludes with the signature Cacao Trolley, an elegant composition of chocolate mousse, fruit juice sorbet, caramelized cocoa beans, and a chocolate bar with hazelnut paste, almond praline, puffed rice, and lemon zest. This final creation forms a dialogue between chocolate from Le Chocolat Alain Ducasse and cocoa beans from Chiang Mai, illustrating the convergence of French craftsmanship and Thai terroir.

With its Spring 2026 menu, Blue by Alain Ducasse continues its exploration of French culinary art in dialogue with seasonal Thai ingredients. Guests are warmly invited to discover this new seasonal interpretation and experience the flavors of spring through the thoughtful and refined creations of Chef Evens López.