Good food goes well beyond the food itself says Alain Ducasse. The 62-year-old veteran chef knows exactly what makes a good meal. “To bring the same importance to what’s inside the plate to the outside of the plate” is a philosophy that makes his restaurants worth crossing the world for. Considering everything from the design of the plates to the staff uniforms, dining at any of Ducasse’s restaurants is always an experience and the latest venue, Blue by Alain Ducasse at Iconluxe, Iconsiam, is no exception.
At Blue, the glamorous decor is the work of Jouin Manku, the same Parisienne agency that designed all three of Ducasse’s highest-ranking restaurants,Voyages and Alain Ducasse at Morpheus in Macau, and Alain Ducasse au Plaza Athénée in Paris. Curvaceous wood, cerulean carpets and the sea blue uniform of the staff reflect the textures of the Chao Phraya with a slight nod to the intimate gardens of Château de Versailles.
“We decided on this blue for Bangkok approximately the same time we were deciding on the corporate colour, which is the bleu de France, a slightly different shade of blue we’ve chosen for Bangkok. Blue echoes to the Mediterranean, and it is also my favourite colour,” Alain explains.
As for the amazing locale, the chef tells us a story of how Chadatip Chutrakul, director and CEO of Siam Piwat, was introduced to Alain Ducasse’s cuisine 18 years ago by her father during a trip to Monaco. She fell in love with his food and wanted Alain to open a restaurant in Thailand, a request which Ducasse agreed to since the location on the first floor of Iconluxe overlooking the River of Kings is very unique.
