Review

Dining at Blue by Alain Ducasse remains an incredible experience. Exemplary service is delivered by restaurant manager Giovanni Pitton, with contemporary French cuisine of the highest level cooked by chef Wilfrid Hocquet and his kitchen team. Menu choices feature premium imported ingredients showcasing kitchen technique, and a focus on delicate flavour profiles, Wine pairings are from a French heavy list with a notable exception of an exclusive sparkling sake, from a joint venture between culinary icon, Alain Ducasse and Shichiken. One cannot help but be amazed when entering the dining room; the architecture, interior design, and sculptured ceiling are breathtaking. The dining voyage, begins with multiple amuse bouche, marinated bluefin tuna with white peach and finger lime and a complex Atlantic brown crab, butternut squash, tonka and sake sauce. Followed by a stunning bread trolley on top of which sits a striking cylinder of Isigny salted butter. Continue with an elaborate black truffle and morel tortilla drizzled with Madeira, accompanied by pairing of Cotes du Jura 2020. Then on to a pre-main of confit Atlantic turbot with purple artichokes lightly bathed in a velveteen Champagne sauce. Then a faultlessly executed French veal tenderloin with a rich, glossy, herbal gremolata and red pepper condiment. The cheese trolley is a work of art, as is the Rum Baba finale.