Alain Ducasse at the Dorchester
| Alain Ducasse at the Dorchester | |
|---|---|
 Location of The Dorchester hotel
|
|
| Restaurant information | |
| Established | 2007 |
| Head chef | Jean-Philippe Blondet |
| Chef | Alain Ducasse |
| Food type | Contemporary French |
| Dress code | Smart |
| Rating |
 (Michelin Guide 2010) |
| Street address |
The Dorchester Park Lane |
| City | London, W1 |
| Country | United Kingdom |
| Coordinates | 51°30′26″N 00°09′09″W / 51.50722°N 0.15250°WCoordinates: 51°30′26″N 00°09′09″W / 51.50722°N 0.15250°W |
| Seating capacity | 82 |
| Other information | Nearest stations: Green Park; Hyde Park Corner
|
| Website | AlainDucasse-Dorchester |
Alain Ducasse at the Dorchester is a restaurant located in The Dorchester, a hotel in Park Lane, London. It is one of 27 restaurants operated by French chef Alain Ducasse: the head chef is Jean-Philippe Blondet, who replaced Jocelyn Herland in January 2016. Since 2010, it has been one of four UK-sited restaurants to hold three Michelin stars. It opened in 2007 to mixed opinions, but the reviews have since improved.
At the time of opening, Alain Ducasse at the Dorchester was one of 27 restaurants around the world operated by Ducasse. He intended the restaurant to have "the modernity of Beige in Tokyo, the seriousness of La Plaza Athénée in Paris and the flavours of Le Louis XV in Monaco meeting the energy of London."
The Head Chef was originally intended to be Nicola Canuti, but Canuti was replaced before opening by Jocelyn Herland, who moved from Ducasse's La Plaza Athénée in Paris.Patrick Jouin designed the interior of the restaurant, in light coffee and cream colours. The tables feature ceramic vegetables as centrepieces, handmade butter dishes in pink marble, and Porthault linen tablecloths.
The restaurant features a special table for up to six diners called the "Table Lumière", which is surrounded by a thin white curtain which allows diners at the table to view out into the restaurant but prevents other diners from viewing in, and is lit by 4,500 fibre optic lights. Diners who book this table are allowed to select from a choice of tableware and menus, described by the restaurant as being a bespoke dining experience.
Housekeeping classes have also been conducted at the restaurant, with previous restaurant director Nicolas Defremont conducting the two-hour classes for the public. They cover the methods used to prepare the restaurant for diners, in order for students to learn how to apply them at home for dinner parties.
The restaurant serves contemporary French cuisine using seasonal French and British ingredients. Menu items include roast chicken served with lobster, sweetbreads and pasta, served in a truffle sauce. Fish dishes include sea bass baked with razor clams in a parsley and shellfish jus, decorated on the plate in a theme reminiscent of the wallpaper of the 1950s. Zambian Miombo honey is included on the dessert trolley. As of 2012, a seven-course dinner costs around £180 per person, and the restaurant has also recently added a three-course express lunch option which regularly changes the dishes on offer.
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Wikipedia