Alain Ducasse at The Dorchester
French · London · Michelin Three Stars · Chef Jean-Philippe Blondet
Contemporary French haute cuisine from legendary chef Alain Ducasse, located in the prestigious Dorchester hotel. Chef Jean-Philippe Blondet leads the kitchen, creating dishes that prepare single ingredients in multiple ways. The elegant dining room overlooks Hyde Park. Famous for the signature Baba like in Monte-Carlo dessert. La Liste score 94.50.
The Dorchester, 53 Park Lane, Mayfair, London W1K 1QA, London
- Three Michelin Stars
- La Liste Top 1000 (Score: 94.50)
Menu
Tasting Menu
- Passion Tasting Menu (5 Courses) (250) — 5-course tasting menu excluding lobster and cheese selection
- Plaisir - À La Carte (3 Courses) (215) — 3-course à la carte menu featuring refined French technique with premium ingredients
- Prix Fixe (3 Courses) (285) — Three-course prix fixe menu, nearly all tasting menu dishes available à la carte
Wines
- Red Burgundy (32) — Côte de Nuits Villages or Gevrey-Chambertin
- Wine Pairing - Standard (145) — Sommelier-curated wine pairing for the tasting menu
- Wine Pairing - Prestige (500) — Ultimate wine pairing with the finest vintages from the cellar
- White Burgundy (28) — Premier Cru Chablis or Puligny-Montrachet
- Wine Pairing - Premium (245) — Elevated wine pairing featuring rare and prestigious selections
- Champagne - Dom Pérignon (48) — Dom Pérignon Vintage by the glass
- Champagne - Krug Grande Cuvée (55) — Krug Grande Cuvée by the glass
- Bordeaux Rouge (35) — Left Bank classified growth by the glass
- Sauternes (22) — Premier Cru Sauternes for dessert pairing
Dishes
- Fillet of Cornish Turbot — Crapaudine beetroot, wasabi and sorrel
- Soft/Crunchy Chocolate from Paris Manufacture — Buckwheat, whisky sauce, cocoa sorbet
- Dover Sole — Whole Dover sole with classic French preparation, brown butter, capers
- Wild Mushroom and Parsley — Slightly smoked with pine tree, black garlic
- Chestnut and Quince from Drôme Medley — Autumn dessert featuring chestnuts and quince from the Drôme region
- Baba like in Monte-Carlo — Signature rum baba inspired by the original at Louis XV in Monaco, tableside rum service
- Lamb from the Pyrenees — Roasted lamb with seasonal vegetables and herbs
- Cookpot of Seasonal Vegetable and Fruit — Chef's selection of seasonal vegetables and fruits prepared in a traditional cookpot
- Saddle of Venison from Rhug Estate — Butternut squash and bitter herbs
- Plum in Its Natural Way — Pine nuts in different textures
Cocktails
- Digestif - Cognac XO (28) — Aged Cognac from premier houses
- Digestif - Calvados (22) — Aged Calvados from Normandy
- Digestif - Armagnac (24) — Vintage Armagnac selection
Phone: +44 20 7629 8866
Related restaurants
- Award-winning restaurants in London
- More from chef Jean-Philippe Blondet
- L'Osier — Tokyo (3 Michelin stars)
- ESTERRE by Alain Ducasse — Tokyo (1 Michelin stars)
- Le Louis XV - Alain Ducasse — Nice (3 Michelin stars)
- ESqUISSE — Tokyo (2 Michelin stars)
- Blue by Alain Ducasse — Bangkok (1 Michelin stars)