Duet by David Toutain Unveils New Signature and Discovery Menus, Culminating in a Three-Restaurant Six-Hands Collaboration

• The Ritz-Carlton, Bangkok advances its culinary identity with two new tasting experiences conceived by Chefs David Toutain and Valentin Fouache

Singapore – March 3, 2026 – 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. With the introduction of the new Signature and Discovery menus, the restaurant steps forward with a sharpened identity inspired by the chefs’ ingredient-driven ethos, respect for nature and the precision of French culinary craft.

Two Menus, One Philosophy

At the heart of both experiences is a philosophy that has always defined Duet: the ingredient comes first. Exceptional sourcing, transparency of origin and unwavering respect for seasonality remain as its central pillars. Guests continue to receive provenance cards at the table, turning each course into a journey of discovery, tracing a dish from producer to plate.

The cuisine is grounded in French culinary tradition, carried forward through the complementary sensibilities of Chef David Toutain and Chef Valentin Fouache. Sauces, structure and classical discipline form the backbone, expressed through a modern and deeply personal lens.

The Signature Menu — THB 5,800++ per person

The Signature Menu represents the most complete expression of Duet’s culinary philosophy. Bringing together the restaurant’s most emblematic creations and finest seasonal ingredients, it offers a composed journey that reflects the shared vision of Chef David Toutain and Chef Valentin Fouache.

Three dishes anchor the Signature Menu as expressions of Duet's culinary identity. Alaskan King Crab is paired with Shadi Schrenki caviar, illuminated by pearls carrying notes of fresh cream and clean marine salinity, while vanilla and kaffir lime introduce quiet aromatic counterpoints. Brittany Blue Lobster, present on Duet's menu since its first service, is paired with ?pic?a, a variety of spruce treated not as wood but as citrus, its needles expressing notes of lime zest and soft resin alongside a homardine sabayon and the freshness of brassica. A Normandy Scallop, grilled gently over embers, is brought together with cauliflower and X.O. sauce, a preparation of slow-infused dried seafood whose depth unfolds gradually on the palate finished with Jura yellow wine.

The Discovery Menu — THB 4,500++ per person

The Discovery Menu offers a more concise yet equally refined introduction to Duet’s cuisine. Thoughtfully composed for guests seeking a lighter progression or a more immediate encounter with the restaurant’s philosophy, it showcases the chefs’ current inspirations while maintaining the same ingredient-led precision. Shaped by seasonality and market availability, the menu evolves naturally, ensuring each visit remains distinct. Select choices further personalise the experience.

Chef David Toutain in Residence

To mark the launch of the new Signature and Discovery menus, Chef David Toutain will be in residence at Duet for a limited series of exceptional dining experiences in late March.

23 -25 March: David Toutain in Residence — Signature Menu Experience

Over three evenings, guests are invited to experience Duet’s Signature Menu in the presence of Chef David Toutain. These dinners represent the restaurant’s definitive culinary expression, reflecting Duet’s ingredient-driven philosophy, precision and refined craft, served while its founding chef is in Bangkok.

The dinner is priced at THB 6,500++ per person inclusive of a glass of Champagne Billecart-Salmon, with an optional wine pairing available at THB 3,200++ per person and zero-proof pairing at THB 1,600++ per person.

26 & 27 March: Three Kitchens, One Philosophy — A Six-Hands Dinner

On 26 and 27 March, Duet by David Toutain presents a six-hands dinner bringing together David Toutain’s three restaurants under one roof for the first time.

This marks the first occasion that Restaurant David Toutain in Paris (two Michelin stars), Feuille in Hong Kong (one Michelin star and Michelin Green Star since 2024; ranked No. 93 on Asia’s 50 Best Restaurants 2025; recipient of One Knife at The Best Chef Awards since 2024), and Duet by David Toutain in Bangkok collaborate in a single kitchen to compose one unified menu.

The participating chefs are:

Chef David Toutain, Restaurant David Toutain, Paris: the chef behind the two-Michelin-starred Restaurant David Toutain, a dining destination defined by precision and natural beauty, where his unwavering focus on product, purity and seasonality first earned him international recognition.

Chef Joris Rousseau, Feuille, Hong Kong: shaped by David Toutain’s consultancy and led by Executive Chef Joris Rousseau, Feuille holds one Michelin star and one Michelin Green Star since 2024, was ranked No. 93 on Asia’s 50 Best Restaurants 2025, and has received One Knife at The Best Chef Awards since 2024. The restaurant is celebrated for its delicate, nature-driven cuisine and strong sustainability ethos, translating David’s philosophy through a distinctly Hong Kong lens.

Chef Valentin Fouache, Duet by David Toutain, Bangkok: the chef who has led Duet since its inception, interpreting Toutain’s guiding philosophy through Southeast Asian produce and the rhythms of the Bangkok table, shaping the restaurant’s evolving identity.

Together, the trio will compose an eight-course menu conceived across Paris, Hong Kong and Bangkok — demonstrating how a single gastronomic philosophy finds distinct expression in three cities.

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

For more information, please visit www.theritzcarltonbangkok.com