The Thaiger
Blue by Alain Ducasse unveils its Autumn 2026 Menu by Chef Evens López
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Blue by Alain Ducasse has unveiled its Autumn 2026 Menu , a seasonal set of tasting menus created by Executive Chef Evens López. The menu is served at both lunch and dinner at the Michelin-starred restaurant at ICONSIAM.
Key facts
- Blue by Alain Ducasse has unveiled its Autumn 2026 Menu , a seasonal set of tasting menus created by Executive Chef Evens López
- Chef Evens built the menu around produce sourced from France, Thailand and beyond, pairing classical French technique with ingredients at the peak of their season
- Blue by Alain Ducasse is on the 1st floor of ICONLUXE at ICONSIAM, Bangkok
- The menu opens with hand-dived scallop , served with rainbow radishes, oyster leaf and yuzu
Summary
Chef Evens built the menu around produce sourced from France, Thailand and beyond, pairing classical French technique with ingredients at the peak of their season. The restaurant says the dishes are intended to balance brightness and depth, and to let each ingredient keep its own character.
The menu opens with hand-dived scallop , served with rainbow radishes, oyster leaf and yuzu. The natural sweetness of the scallops is set against the peppery radishes and the subtle marine note of oyster leaf, with yuzu bringing the elements into balance.