The Ritz-Carlton, Bangkok’s signature restaurant, Duet by David Toutain, today introduces two new menus, marking a defining chapter in the restaurant’s evolution. Since its opening, Duet has refined its voice through a deep attentiveness to ingredients, the rhythm of its kitchen and the guests who have made it their own. Menus Introduced: - Signature Menu (THB 5,800++): The most complete expression of Duet’s philosophy, featuring emblematic dishes like: - Alaskan King Crab with Shadi Schrenki caviar, vanilla, and kaffir lime. - Brittany Blue Lobster with spruce needles, homardine sabayon, and brassica. - Normandy Scallop grilled over embers with cauliflower, X.O. sauce, and Jura yellow wine. - Discovery Menu (THB 4,500++): A lighter progression, evolving with seasonality and market availability. Philosophy: Ingredient-first, transparency of origin, respect for seasonality. Guests receive provenance cards tracing each dish from producer to plate. Chef David Toutain in Residence - 23–25 March: Signature Menu Experience with Chef Toutain present. - Price: THB 6,500++ per person (includes Champagne Billecart-Salmon). - Optional wine pairing: THB 3,200++ | Zero-proof pairing: THB 1,600++. Six-Hands Collaboration - 26–27 March: “Three Kitchens, One Philosophy” — first collaboration across: - Restaurant David Toutain, Paris (2 Michelin stars). - Feuille, Hong Kong (1 Michelin star + Green Star, Asia’s 50 Best #93 in 2025). - Duet, Bangkok. - Chefs: David Toutain, Joris Rousseau, Valentin Fouache. - Menu: Eight-course, conceived across Paris, Hong Kong, and Bangkok. - Price: THB 6,500++ per person (food only). Context This marks a defining chapter for Duet, sharpening its identity through French culinary craft, ingredient-driven ethos, and international collaboration. This is a major positioning move for Duet — aligning Bangkok’s fine dining scene with Paris and Hong Kong under one unified philosophy.
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