Alain Ducasse at The Dorchester
London, United Kingdom
⭐3 Stars
The Experience
From Michelin Guide
Executive Chef Jean-Philippe Blondet is bringing his own spin to the classical Francophone cooking of world-renowned chef Alain Ducasse. There's a newfound adventurousness to some of the dishes, like the regular injection of citrus, but what remains is the supreme technical skill and exceptional quality of the produce – some of which, like lobster and turbot, is from the luxury end of the scale. Some Ducasse signatures still shine through, like the peerless rum baba for dessert – if it isn't on the menu, be sure to ask for it.
Unique Things
From Visitor Experiences
Here are three unique aspects of Alain Ducasse at The Dorchester:
Ceramic Vegetable Centrepieces: The restaurant features tables with ceramic vegetables as centrepieces, adding a distinctive touch to the dining atmosphere.
Integration of British Traditions: Despite serving French cuisine, the restaurant's design is inspired by British traditions, blending cultural influences in its décor.
Adventurous Use of Citrus: The menu includes dishes with a regular injection of citrus, showcasing a newfound adventurousness in the culinary approach while maintaining supreme technical skill.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Alain Ducasse at The Dorchester, London, reflect the restaurant's contemporary French haute cuisine style, focusing on fresh, high-quality elements often prepared in multiple ways. Key ingredients include:
Lobster: Featured in a signature dish combining lobster medallion with chicken quenelles, truffle, and shimeji mushrooms, served with flat semolina pasta. This dish is rich, savory, and considered a highlight of the menu, showcasing Ducasse's skill in balancing luxury ingredients with refined technique.
Cornish Turbot: Used in a dish accompanied by Swiss chard, girolles (chanterelle mushrooms), blackcurrant gel, and torrefied hazelnut, with a pesto made from blackcurrant leaf topping the fish. This ingredient exemplifies the restaurant's emphasis on fresh, seasonal seafood and creative flavor pairings.
Chicken: Incorporated notably in the lobster dish as quenelles and adapted for dietary needs, chicken is a versatile protein that Ducasse elevates through classic French preparations, such as the famous chicken in Albufera sauce, a signature dish from Ducasse's repertoire.
Chestnut Purée: Used in the Mont Blanc dessert, a French classic updated with yuzu gel, demonstrating Ducasse's approach to blending tradition with innovation in his sweet courses.
Blackcurrant: Both as a gel and in leaf pesto, blackcurrant adds a distinctive fruity and slightly tart element that complements savory dishes like the turbot, highlighting the creative use of fresh, local ingredients.
These ingredients are significant as they represent a balance of luxury, seasonality, and classic French technique, often presented with multiple preparations or innovative pairings that define the dining experience at Alain Ducasse at The Dorchester.