The first thing to know about Blue by Alain Ducasse is context: a high-rise, view-conscious room in Bangkok, Thailand, matched with the ambitions of a French restaurant. The draw is sauce work, technique and carefully composed plates; at a luxury, special-occasion price point, it should be judged as a deliberate destination meal. Its one-star standing makes it a serious address: polished enough to plan around, but still best judged by whether the kitchen's point of view matches your tastes.