Peach Melba was created by Escoffier in the 19th century and remains a symbol of refined French pastry. Chef Wilfrid's version maintains the classical structure: poached peach (perfectly ripe, briefly cooked), vanilla cream (made from scratch with real vanilla), raspberry coulis (tart and bright), and meringue (crisp and sweet). The balance of warm fruit, cool cream, and textural contrast demonstrates why this dish has endured for over a century.
Tips from diners
This is not a modern reinterpretation—it's the historical dish done correctly. If you've had Peach Melba at other restaurants, this will reset your expectations.
This opening course demonstrates Chef Wilfrid's mastery of refinement. The blue crab is sourced fresh and picked with precision. The tomato water—the liquid extracted from tomatoes when they break down—captures pure tomato essence without pulp or seeds. The gelée is barely set, allowing it to melt on the palate. Gold caviar adds brine and texture. Each component serves a purpose: sweetness, acidity, salinity, and luxury.
Tips from diners
The tomato water is the technical show—it's refined and transparent, not pulpy like gazpacho. This is Alain Ducasse's influence: technique in service of simplicity.
This is Chef Wilfrid's interpretation of classical French technique. The lobster is grilled to cook the exterior while keeping meat tender, then dressed simply with butter. Savoy cabbage—often considered a humble vegetable—is braised until silky and sweet. Gala apple adds fresh acidity and crispness. The pairing demonstrates Ducasse's principle that luxury comes from ingredient quality and cooking technique, not from exotic components.
Tips from diners
The lobster should be sweet—if it tastes fishy, it was old when cooked. This dish only works with perfectly fresh lobster, so the kitchen only makes it when supply is premium.
Thermidor is a 19th-century French classic—cooked lobster meat returned to the shell in a béchamel-based sauce with mustard and cheese. Chef Wilfrid respects the original while updating the technique. The sauce is lighter than historical versions, the breadcrumb topping is more refined, and the plating is contemporary. This dish honors French culinary history while showing it remains relevant to modern palates.
Tips from diners
Thermidor is a historical dish—if you love French classical cuisine, this is essential. It's comfort food refined, not modernist deconstruction.
This variation on classical lobster preparation shows Chef Wilfrid's range. The lobster is poached—a gentler technique than grilling—producing delicate, moist meat. The cabbage is enriched with bacon lardons, adding savory depth. The homardine sauce is a beurre blanc infused with lobster roe and shells, creating a sauce that tastes of concentrated lobster without heaviness. The technique requires timing precision—poaching and sauce reduction must finish simultaneously.
Tips from diners
The homardine sauce should be silky and coat the plate thinly—it's a beurre blanc, not a cream sauce. The lobster flavor comes from infusion, not richness.
Blue brings the culinary vision of legendary French chef Alain Ducasse to Bangkok, located in the luxury shopping complex ICONSIAM overlooking the Chao Phraya River. Chef Wilfrid interprets Ducasse's philosophy of refined simplicity and ingredient respect, updating classic French dishes with contemporary plating while maintaining the discipline and precision that define his approach to cooking.
Blue offers three menu formats: à la carte (lunch/dinner), Menu Voyage (full progression), and Menu Découverte (shorter experience). The all-day café offers lighter fare. Ask your server which suits your appetite and time.
Request an outdoor terrace table during booking if weather permits. The Chao Phraya River views at sunset are part of the dining experience, especially with the Bangkok skyline lighting up.
Blue fills quickly during lunch (11-3pm). If you want a table within a week, lunch is more available than dinner. Weekday lunch is easier than weekends.
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