Blue by Alain Ducasse Hosts Collaboration with Chef Guillaume Galliot of Caprice Hong Kong

For two nights only, Bangkok’s fine-dining scene will see a culinary collaboration between two of Asia’s leading chef talents - Wilfrid Hocquet of Blue by Alain Ducasse, and Guillaume Galliot of Caprice, Hong Kong, in partnership with S. Pellegrino and Acqua Panna.

The four-hands dinner series will take place at Blue by Alain Ducasse on 18-19 June at Blue’s award-winning dining room overlooking the Chao Phraya River in Icon Siam.

The two alumni of Jacques and Laurent Pourcel’s multi-Michelin-starred restaurant, Le Jardin des Sens, will reunite after 20 years for two nights, to showcase their considerable talents marked by French know-how, local terroirs and delicious flavours.

The menu:

Blue by Alain Ducasse: GILLARDEAU OYSTERS, rhubarb & rose bud
A Gillardeau No. 2 oyster is seasoned with a rosebud mayonnaise and oyster leaf, then topped with layers of rhubarb poached in a rosebud infusion.

Blue by Alain Ducasse: PITHIVIERS duck foie gras & black truffle
Originating in Pithiviers, a town south of Paris in the Loire Valley, this classic French dish dates back to the 17th century. Here chicken, pork, duck, foie gras and black truffle are baked in puff pastry. It is finished at the table with roast chicken jus and shavings of fresh black truffle from Truffle Hill in Margaret River Valley, Australia.

Caprice: CAVIAR KRISTAL – Maison Kaviari, mashed potato & Champagne
A fantastic composition of mashed potato topped with a quenelle of Kristal Caviar from the Maison Kaviari in Paris. It is finished with a Champagne sauce.

Caprice: SCAMPI, eggplant, lobster stuffing, ruby sauce
Seared Norwegian langoustine served with an eggplant gateau stuffed with lobster mousse. A jus of wild strawberry, raspberry vinegar and tiger shrimp completes it.

Caprice: FRENCH RED MULLET, green asparagus, razor clam ragout, sea urchin, wasabi sauce
Wild-caught Brittany red mullet lightly steamed is served with a ragout of razor clams, asparagus and lava beans. It is finished with a Noilly Prat, wasabi and sea urchin sauce.

Blue by Alain Ducasse: BRESSE CHICKEN savoy cabbage, morel, vin jaune
Bresse chicken breast is stuffed with morel mushrooms, yellow wine and chicken farce. It is served with a chicken leg, slow-cooked and pan-seared, and a savoy cabbage gateau. A yellow wine sabayon and chicken jus finish the dish.

Blue by Alain Ducasse: CHOCOLATE FROM OUR MANUFACTURE IN PARIS, coconut
On the bottom are layers of passion fruit jelly, coconut mousse, and a coconut and 75% chocolate dacquoise with candied cocoa nibs. It is topped with toasted coconut and served with a passion fruit sorbet.

The eight-course dinner is priced at THB10,000 ++ per head, and an exquisitely curated wine pairing is available for an additional THB 5,000 ++.