One MICHELIN-starred Louise by Chef Loic Portalier is proud to welcome MICHELIN-recommended Duet by David Toutain from The Ritz-Carlton, Bangkok for an exclusive collaboration dinner on 14 and 15 April 2026, for two nights only. Marking their second joint event following a celebrated debut in Bangkok in late September 2025. this special engagement reunites two like-minded culinary teams for two evenings of inspired French gastronomy in the heart of Hong Kong. Bringing together the refined, produce-led philosophy of Louise with the artistic, nature-driven cuisine of Duet by David Toutain, the collaboration promises a dialogue between terroirs and creative sensibilities.
INTRODUCING DUET BY DAVID TOUTAIN, BANGKOK
Chef David Toutain is internationally celebrated for his visionary approach to modern French cuisine. Having refined his craft alongside culinary greats such as Alain Passard, Pierre Gagnaire, Bernard Pacaud, and Marc Veyrat, he went on to open his eponymous two-MICHELIN-starred restaurant in Paris. In January 2025, he expanded his culinary philosophy to Thailand with the opening of Duet by David Toutain at The Ritz-Carlton, Bangkok, where his signature exploration of the “duality of food and nature” takes center stage.
Leading the Bangkok kitchen is Chef de Cuisine Valentin Fouache, whose distinguished background includes several two-MICHELIN-starred restaurants across France, including Le Chèvre d’Or, Le Chantecler, Le Meurin, and Alexandre, and most recently, Blue by Alain Ducasse in Bangkok. Together, the two chefs craft refined, produce-driven menus that showcase French fine-dining through innovation and exceptional ingredients.
LOUISE X DUET BY DAVID TOUTAIN: THE COLLABORATION MENU
For this exclusive engagement at Louise, guests will experience a specially curated tasting menu. From delicate marine notes in King Crab with caviar and vanilla to the aromatic depth of fir buds paired with Brittany Dover sole, each course showcases the chefs’ mutual commitment to ingredient-driven creativity:
LOUISE x DUET BY DAVID TOUTAIN COLLABORATION MENU
HK$1980 + 10% service charge per guest
Grignotages
Beetroot Meringue | Horseradish Cream | Haddock
Warm “Welsh” Waffle | Mimolette | Beer
Sea Urchin Tart | Brown Butter | Green Apple
King Crab | Caviar | Celery | Vanilla
Green Asparagus | Smoked Eel | Kumquat
Brittany Dover Sole | Fir Buds | Sugar Peas | Vin Jaune
7 Days Aged “Burgaud” Duck | Kabu | Buddha Hand
Rhubarb | Yoghurt
Niigata Riz Au Lait | Madagascar Vanilla Ice Cream | Salted Caramel | Milk Foam
A CELEBRATION OF SHARED VALUES
Louise, nestled within a two-storied heritage house at PMQ, has long championed heartfelt French cuisine shaped by seasonality and conviviality. Under the leadership of Executive Chef Loïc Portalier and Head Pastry Chef Eve Minialai, the restaurant continues to evolve while honouring its roots, offering refined yet warm hospitality in an intimate, residential setting.
