When roses are just not enough this 14th February, say it with dinner at Blue by Alain Ducasse. Celebrate your love with and embark on a romantic gastronomic journey created especially for the occasion by Executive Chef Wilfrid Hocquet and Executive Pastry Chef Maxou Boonthanakit.
Their indulgent seven-course menu is designed to impress your significant other with seasonal products and exceptional flavours. Passions are sparked with the aphrodisiacal starter: a succulent Gillardeau n°3 Special oyster poached in Champagne with ginger and shallot, and topped with sago and finger lime. With the mood set, King Crab ‘chaud-froid’ wrapped in black truffle, then topped with edible gold leaf is next. Warm gnocchetti with bottarga and citrus, and the steamed John Dory with lightly-charred broccoletti and gold caviar raise the temperature before the main course of Rossini-style Wagyu beef tenderloin stuffed with foie gras served with heart-shaped fluffy potato crisps and beef-black truffle jus.
Their indulgent seven-course menu is designed to impress your significant other with seasonal products and exceptional flavours. Passions are sparked with the aphrodisiacal starter: a succulent Gillardeau n°3 Special oyster poached in Champagne with ginger and shallot, and topped with sago and finger lime. With the mood set, King Crab ‘chaud-froid’ wrapped in black truffle, then topped with edible gold leaf is next. Warm gnocchetti with bottarga and citrus, and the steamed John Dory with lightly-charred broccoletti and gold caviar raise the temperature before the main course of Rossini-style Wagyu beef tenderloin stuffed with foie gras served with heart-shaped fluffy potato crisps and beef-black truffle jus.
To wrap up the evening on high, sweet notes, Chef Maxou has truly outdone himself. The pre-dessert is a rose and raspberry composition with a cherry pate de fruits that will have the two of you swooning over it. Finally his elegant heart-shaped chocolate and coffee entremets from the Manufacture de Chocolat Alain Ducasse Paris is guaranteed to sweep your special someone off their feet.
The special Valentine’s Day menu is priced at THB 8,500++ with additional wine pairing at THB 2,500++ and is available at dinner on Saturday 13th February and at both lunch and dinner on Sunday 14th February. With splendid views over the River of Kings, warm service and contemporary French cuisine, Blue by Alain Ducasse is the perfect place to make it a night to remember.
About Blue
Blue by Alain Ducasse is the celebrated chef’s first restaurant in Thailand and opened in November 2019. The restaurant was recently awarded one Michelin star in the 2021 Michelin Guide Thailand. Its striking interiors took the top spot on the industry-leading design publication Interior Design’s ‘Best of Year Awards’ list in the Fine Dining category.
Reservations
For reservations please call the team of Blue by Alain Ducasse on 02-005-9412 or by e-mail at enquiries@blue-alainducasse.com and for online bookings, please visit https://www.blue-alainducasse.com/
The special Valentine’s Day menu is priced at THB 8,500++ with additional wine pairing at THB 2,500++ and is available at dinner on Saturday 13th February and at both lunch and dinner on Sunday 14th February. With splendid views over the River of Kings, warm service and contemporary French cuisine, Blue by Alain Ducasse is the perfect place to make it a night to remember.
About Blue
Blue by Alain Ducasse is the celebrated chef’s first restaurant in Thailand and opened in November 2019. The restaurant was recently awarded one Michelin star in the 2021 Michelin Guide Thailand. Its striking interiors took the top spot on the industry-leading design publication Interior Design’s ‘Best of Year Awards’ list in the Fine Dining category.
Reservations
For reservations please call the team of Blue by Alain Ducasse on 02-005-9412 or by e-mail at enquiries@blue-alainducasse.com and for online bookings, please visit https://www.blue-alainducasse.com/