Nature’s Premiere
Evens López:
About the Chef
Born in Peru, Chef Evens López brings Latin American sensitivity to a career shaped by some of Europe’s most demanding French kitchens. He trained at Le Cordon Bleu Perú before deepening his classical foundation at Le Pavillon Ledoyen in Paris under Yannick Alléno, as well as at Louis XV in Monaco under Alain Ducasse.
His path also includes London, where he served as Chef de Cuisine at La Dame de Pic and retained two Michelin stars, alongside time at The Clove Club. Across those kitchens, López developed a style defined by clarity, technical control, and a refusal to let technique become louder than flavour.
Today, as Executive Chef of Blue by Alain Ducasse, he brings that experience into a cuisine that is unmistakably French in structure yet increasingly personal in tone. The Spring 2026 menu marks his first complete seasonal cycle at the restaurant — a moment that reveals a deeper understanding of both the kitchen and the timing that great seasonal cooking demands.
Spring Quote
“Nature sets the pace
for our work.”
Evens López · Blue by Alain Ducasse
About the Restaurant
Blue by Alain Ducasse sits at ICONSIAM, Bangkok’s landmark riverside destination on the Chao Phraya, and brings Alain Ducasse’s contemporary French vision to Thailand with polish, precision, and a strong sense of occasion. The setting is dramatic, but the luxury is quiet: deep blue tones, warm woods, and long river views that frame the experience without ever distracting from it.
What distinguishes Blue is not spectacle but discipline. Service is composed and exacting; the dining room moves with calm assurance; the kitchen carries the rigour expected of a Ducasse restaurant while allowing seasonality to determine the menu’s rhythm. Since opening, Blue has established itself as one of Bangkok’s most refined destinations for contemporary French dining.
Blue by Alain Ducasse has retained one Michelin star for six consecutive years since 2020, affirming its place among the city’s most distinguished tables.
Spring Inspiration
For López, spring is less a visual mood than a question of readiness. This is the first menu he has built at Blue with the perspective of a full year behind him, and that completion matters: ingredients are no longer approached as isolated arrivals, but as part of a longer seasonal conversation. The menu feels patient, deliberate, and fully awake to timing.
Some of that energy comes from KP Farm, whose herbs, flowers, and vegetables bring freshness and aromatic lift to the plate. But this is not a Gulf-driven seafood menu. The seafood is sourced from France and Japan, while selected local vegetables and herbs from KP Farm give the menu its Bangkok accent. The result is not fusion, but calibration: French culinary grammar sharpened by a specific place and season.
That balance is visible throughout the progression — from golden cuttlefish with white asparagus and geranium, to Brittany crab with avocado, coriander, yuzu, and Kristal caviar, to monkfish à la meunière and lamb cured in fig leaves. Each plate feels composed, but never static; spring at Blue is treated as something fleeting, and therefore worthy of absolute precision.
Blue by Alain Ducasse, ICONSIAM Bangkok
Experience Spring at Blue by Alain Ducasse
ICONSIAM · Bangkok, Thailand
Reserve your Table at Blue by Alain Ducasse
Spring Menu Gallery
A visual journey through Evens López’s Spring Collection 2026 at Blue by Alain Ducasse.
View the Spring Menu 2026 — Blue by Alain Ducasse
VOYAGE · Evens López · Blue by Alain Ducasse
Golden Cuttlefish | Les Landes White Asparagus | Geranium
Golden cuttlefish with Les Landes white asparagus and geranium consommé.
Brittany Crab | Avocado | Coriander | Yuzu | Kristal Caviar
Brittany crab with avocado, coriander, yuzu and Kristal caviar.
Rainbow Courgette Galette | Comté | Walnuts | Lemon Verbena
Rainbow courgette galette with Comté cheese, walnuts and lemon verbena beurre blanc.
Norwegian Langoustine | Turnips | Peruvian Sage
Norwegian langoustine cooked over the embers, with turnips, langoustine bisque emulsion and Peruvian sage.
Monkfish | Potato Feuilleté | Cedrat | Red Wine
Monkfish à la meunière with potato feuilleté, cedrat and aromatic red wine sauce.
Gundagaï Lamb | Fig Leaves | Marsh Samphire | Morels | Green Asparagus
Gundagaï lamb cured in fig leaves with marsh samphire, morels and green asparagus from Sylvain Erhardt.
Selection of French Cheeses
A curated selection of French cheeses.
Delight Collection
A discovery of Alain Ducasse seasonal desserts.
For Selective Partners
Nature’s Premiere remains open to a limited number of brands whose products genuinely belong inside Michelin-level spring storytelling — tableware, luxury ingredients, beverage houses, and hospitality suppliers positioned through editorial relevance rather than conventional advertising.