Duet by David Toutain at The Ritz-Carlton, Bangkok Introduces New Signature and Discovery Menus

Duet by David Toutain, the signature restaurant at The Ritz-Carlton, Bangkok, has introduced two new tasting menus that highlight its ingredient-driven approach to French cuisine. Developed by Chef David Toutain together with Chef Valentin Fouache, the new Signature Menu and Discovery Menu reflect the restaurant’s evolving culinary identity and continued focus on seasonality, sourcing, and precision.

Since opening, the restaurant has built its philosophy around ingredients and provenance. Each course is accompanied by a provenance card presented at the table, allowing guests to trace the origin of key ingredients and understand the producers behind them.

Two Tasting Menus Built Around Seasonal Ingredients

Both menus follow the same philosophy: placing the ingredient at the centre of each dish. French culinary techniques—particularly sauces, structure, and classical discipline—form the foundation of the cuisine while allowing seasonal ingredients to guide the direction of each course.

The Signature Menu, priced at THB 5,800++ per person, presents the most complete expression of the restaurant’s approach. The menu combines several of Duet’s defining dishes with seasonal produce sourced for the kitchen.

Among the dishes featured is Alaskan King Crab, paired with Shadi Schrenki caviar and delicate pearls that carry notes of fresh cream and marine salinity, complemented by subtle aromas of vanilla and kaffir lime. Another signature preparation is Brittany Blue Lobster, a dish that has appeared on the restaurant’s menu since its early days, served with épicéa—a variety of spruce used to introduce citrus-like brightness alongside a homardine sabayon and fresh brassica.

The menu also includes Normandy Scallop, gently grilled over embers and paired with cauliflower and X.O. sauce. The sauce, made from slow-infused dried seafood, gradually reveals deeper layers of umami, finished with Jura yellow wine.

For guests seeking a shorter introduction to the restaurant’s cuisine, the Discovery Menu offers a more concise tasting experience priced at THB 4,500++ per person. While lighter in progression, the menu maintains the same ingredient-focused philosophy and evolves regularly according to seasonal availability and market ingredients.

Chef David Toutain Returns to the Kitchen in March

To mark the launch of the new menus, Chef David Toutain will return to Bangkok for a series of dinners at Duet from 23 to 25 March, where guests can experience the Signature Menu with the chef present in the kitchen. The dinner is priced at THB 6,500++ per person, including a glass of Champagne Billecart-Salmon, with optional wine and non-alcoholic pairings available.

Six-Hands Dinner Bringing Three Restaurants Together

Following these events, the restaurant will host a six-hands dinner on 26 and 27 March, bringing together chefs from three restaurants connected by David Toutain’s culinary philosophy.

The collaboration will unite Restaurant David Toutain in Paris, which holds two Michelin stars; Feuille in Hong Kong, which has one Michelin star and a Michelin Green Star; and Duet by David Toutain in Bangkok.

The dinner will feature an eight-course menu created by Chef David Toutain, Chef Joris Rousseau of Feuille in Hong Kong, and Chef Valentin Fouache, who has led Duet since its opening. Each chef will contribute dishes that reflect their city while maintaining a shared ingredient-led philosophy.

Available for two nights only, the six-hands dinner is priced at THB 6,500++ per person.