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Panang, Foie Gras, Passion Fruit—a dish on the tasting menu at Duet by David Toutain in Bangkok.

A seating area in the cozy dining room at Duet by David Toutain, a French restaurant within The Ritz-Carlton, Bangkok.

Two dishes at Duet by David Toutain: Tamarind, Brittany Pigeon, Turnip, Mulberry and Tarragon, Ostra Regal Oyster, Kiwi

Chefs Valentin Fouache (left) and David Toutain (right) at the restaurant.

The entrance of Duet by David Toutain at twilight.

French fine dining is taken to another level at <a href="https://www.marriott.com/en-us/dining/restaurant-bar/bkkrb-the-ritz-carlton-bangkok/7161273-duet-by-david-toutain.mi?destinasian">Duet by David Toutain</a>, where substance meets style. Housed in a stunning modern glasshouse on the seventh floor of <a href="https://destinasian.com/bangkok-hotels-the-ritz-carlton-bangkok" target="_blank" rel="noopener">The Ritz-Carlton, Bangkok</a>, the 32-seater restaurant manages to blend contemporary with cozy in a fine-dining experience that is welcoming rather than intimidating.
Farm-to-table seems too simple a description of this elevated concept where every dish is thoughtfully created to appeal to sight and taste. The minute attention to detail goes right down to the butter, served in an artistic tangle of yellow strands. Skillfully illustrated provenance storytelling cards are presented with each dish as a keepsake of the eight-course tasting menu.
Each one tells the story of the main inspiration for the imaginative dishes created by the namesake Normandy-born chef, taking reference from both French and Asian cuisine, such as marjoram and tamarind. Before the main menu, guests are teased with picturesque amuse bouches; from a tiny tart with deep-green marjoram and tangerine cream to an onion donut with black mole, made in-house by chef de cuisine Valentin Fouache who has a wealth of experience across both France and Thailand.
Standout dishes are hard to choose on a menu where every course takes the lead in its own right, always allowing the main component to shine. Most memorable is the Ostra Regal oyster with locally grown tarragon enhancing the minerality of the mollusc, with the unusual addition of kiwi providing just the right amount of fruity acidity. —Alison Marshall
<a href="https://www.ritzcarlton.com/en/hotels/bkkrb-the-ritz-carlton-bangkok/dining/" target="_blank" rel="noopener">ritzcarlton.com</a> 
+66 2 180 7798 
<a href="https://maps.app.goo.gl/xSGQuzp7jBieuhUh7" target="_blank" rel="noopener">The Ritz-Carlton, Bangkok, 189 Wireless Rd., Lumpini, Pathumwan, Bangkok, Thailand</a>

Duet by David Toutain: Fine Dining with Flair