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Alain Ducasse at The Dorchester information

Alain Ducasse at The Dorchester offers contemporary French cuisine, using fresh seasonal ingredients. Alain Ducasse has an extensive wine list with wines selected from some of best vineyards in the world to complement your meal.

Ranked #346 of 5241 restaurants in London

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Opening Hours
Opening Hours
MON

CLOSED

TUE

12:00 - 13:30, 18:30 - 21:30

WED

12:00 - 13:30, 18:30 - 21:30

THU

12:00 - 13:30, 18:30 - 21:30

FRI

12:00 - 13:30, 18:30 - 21:30

SAT

18:30 - 21:30

SUN

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Alain Ducasse at The Dorchester reviews



By Hannah R.

As with all enthusiasts of a developed interest, there is always one experience considered la crème de la crème and that for me is dining at Alain Ducasse at The Dorchester. The food is everything you’d expect from a 3-Michelin starred French restaurant; rich, classic and gutsy and whilst I couldn’t stomach it too regularly (oh to have that choice), it was the epitome of deluxe dining. For starter, my partner and I both opted for Hereford snails. Far from the classic escargot bourguignon, these enormous snails came minus their shells in a rich veloute with wild mushrooms and crispy chicken. Now I am certainly no stranger to delicacies, but after snail number 4, I was struggling somewhat to ignore the niggling thought of garden gastropods. For main course, again my partner and I coordinated our menu choices and went for the steamed turbot, which was presented in a perfect cylinder and served simply in a shellfish mariniere, decorated daintily with fine slices of razor clam and pretty little mushrooms that had been carved into flowers. The fish was cooked beautifully, firm but moist and accompanied by a deliciously rich sauce that was so reminiscent of the sea, I could barely believe I was in Mayfair. Dessert was a tough decision between the rich and indulgent chocolate fondant and the digestion-friendly roasted pineapple, so my partner and I ordered one each and shared. The fondant was so utterly perfect, I thought I’d died and gone to heaven, until the refreshing tang of the pineapple dessert hit me and brought me back to earth again. The lunch menu is incredibly good value at £50 per person for three courses, two glasses of wine and coffee. If you want the opportunity to sample the delights of Alain Ducasse without breaking the bank, then this is the way to do it.


By Pritti S.

I ate here for dinner when I stayed over at the Dorchester for a friends birthday back in October. The restaurant is visually gorgeous. I liked the way they gave us a large table and sat us facing towards the room. We both had the tasting menu and we also asked the sommelier for his recommendation on the wine. (I liked that he didn't just recommend the most expensive wine on the list!) The food was amazing. Little plates of pure yumminess! There was soooooo much food that we were very full by the end of the meal. The gave us a little bag of sweets to take home too. The best thing though was the little biscuits they give you after the meal. Seriously melt in your mouth. It was expensive. £400 for 2 people but it was a special occasion and we knew it wouldn't be cheap. Will definately come back now that it has it's 3rd star. Hopefully it will be just as good. Highly recommend for speacial occasions.


By Michael L.

Enchanting and ethereal, there are no other words to describe it. The worst part is walking through The Dorchester Promenade, certainly the most horrible hotel experience in the world.

There you parade through Middle Eastern guests, poorly dressed, flashing expensive jewelry and eating cafeé food.

When you arrive at ADTD, you leave the dreary and drab world of London and enter into a light and cozy yet spacious world that is elegant, classy and just oozes with Bienvenue en France!

Smiles, attentiveness and charming French accents greet you and guide you through a most gracious menu. I had the Tasting Menu my first time and everything they served was an exciting journey through new combinations of flavours and textures.

I have eaten at the Plaza Athenee and the menus are different. Parisians have more sophisticated tastes so the menu is less adventurous and more economical.

But I recommend the Lobster and Chicken combination. And the Baba Rum is, well, wonderful. M. Laval runs a pleasant, tight ship, M Herland runs a fine cuisine.

If you don't love ADTD, you just don't know food!


By Nicholas G.

I went to Alain Ducasse last week. Dinner was GREAT. Service by far the best in London. Food was amazing.

I also went for lunch with the very affordable lunch hour menu at £45 including a 3 course meal, 2 glasses of wine, mineral water and coffe amuse buche and mignardises: the best value.

I also had the chance to visit the kitchen. as clean as in a hospital. The chef nicely greeted us. Amazing experiences.


By Aurelie E.

end of my review... thanks to all for your patience!

With regards to wines, I can only but congratulate the sommelier for his selection. I believe that all the wines on the list have this little something that makes then so special and worth trying. However, my friend didn’t want to drink much and decided that a bottle would be too much! How boring… But my deception did not last long. The sommelier (very charming by the way) brought to my attention a very well thought selection of half bottles and I happily settle for a Pouligny Montrachet, Domain Chavy, 2004 at the fantastic price of £35.

Well, dear Jane, I can assure you that your sad review hasn’t changed my views on Alain Ducasse’s new restaurant, and I can only hope that those who will read me will follow my lead and enjoy the experience! If Alain Ducasse at the Dorchester isn’t yet the best restaurant in town, only one week after its opening, it certainly has the potential to become it! Most likely quicker that some seem to think…


By Aurelie E.

Enough time spent on Mrs Moir’s account! My own experience of Alain Ducasse at the Dorchester was simply enchanting. Me and a friend have been welcomed in the restaurant by an overwhelming series if smiles and gentle attentions. The staff, for sure, knows how to make you feel special! We were seated on a nice round table next to what they so beautifully call the “Table Lumiere”. The name only made me dream, and that was even before they slowly lowered the lighting in the main room so that we could all better appreciate the fairy lightings of the bespoke table.

While we were deeply focused on the menu, trying to decide what would be our perfect menu, we were served a selection of fresh and crispy vegetables together with cream cheese and tapenade dips and a delicious lightly salted butter. I personally very much liked the idea of these light appetizers: just enough to set your gustative expectations without giving you that disagreeable and yet so familiar feeling of being stuffed before the starters. (Be the bigger appetites reassured; this also comes with a great selection of small breads…)

My pumpkin ravioli and their parmesan emulsion were marvellous; they melted in my mouth and were so tasty that I rediscovered what pumpkin is all about! As mentioned earlier, I also very much liked my main course, the halibut. The vegetables (spinach and artichokes) were perfectly cooked and the nut butter sauce with shallots and garlic nicely awakened the subtle taste of the halibut.

My friend’s langoustines were apparently also very good, and I believe that the way the plate was dressed also deserves a special mention: small cuts of colourful vegetables minutiously planted in the green avocado condiment made it look like a miniature edible flower garden!

Desserts were especially good. Rum Baba for my friend and a composition of three apple desserts for me…


By Aurelie E.

... this would only happen with frozen bread! As I said, sounds quite ironic coming from a food critic…

Then, as I have only been to this restaurant once, I can only comment on “my” table (I am surprised that Mrs Moir can comment on at least three tables!). My table was very nicely located and had a wonderful view on the “shimmering fibre optic curtains” surrounding the restaurant’s centrepiece table. Now, I can only smile when reading comments on the “panorama of staff bottoms”; to be honest, given how good-looking the staff is, I would not mind such panorama, however dirty the glasses! ;-)

With regards to the halibut (I ordered it myself), let’s not waste time and ink on this, I adored it and recommend it.
Finally, Jane Choir’s point on having witnessed Alain Ducasse enjoying a nice meal with his wife in the restaurant instead of making sure that the quality of the food in her plate matched her allegedly high gustative standards is once more ironic for a connoisseur and somewhat very doubtful. Unless I am mistaken, the Chef at “Alain Ducasse at Dorchester” is named Jocelyn Herland…. Do I need to make my point clearer?

I am now getting tired of addressing Jane Moir’s mostly childish and inexperienced comments. She goes on and on about the restaurant to conclude that she had a pretty average dining experience. I must say that I am quite impressed by her writing skills (or should I say bullshitting skills?). Criticising a restaurant she didn’t like over more than 1,000 words sounds a pretty suspicious way of spending one’s time!


By Aurelie E.

Dear Joohn101

Don't feel like you are the only one to eat in gastronomic restaurants. I can assure you that other people, including myself, also have tons of experience in dining out in the most wonderful places around the globe. What a weak and presumptious statement on your part...
Even more funny that you seem to mistake me for the kitchen itself!! lol... I am a banker, as some like to say. Once more, a wrong judgment from you! But who might you be yourself?...

At your defense, ViewLondon has only posted the first three paragraph of my review (it got cut off), and the actual description of my dinner at Alain Ducasse at Dorchester was coming later... This might have prevented you from underestimating me...

I stick to my rating, 5 stars, more than ever!

And dear Joohn101, our paths might cross in one of the "many restaurants like this" in which you so regularly eat! ;-)


By John O.

I dined here last night, Thursday 22nd November.
Staff: juvenile and inept. Took things away when we weren't finished, forgot it was my wife's birthday though they'd promised to do something, left the bill open for further tip though 12.5% had been added. It was like dealing with Foxtons.
Food: fabulous poached Landes chicken was dry - how did they manage that? Sole was overcooked. Squid bon-bons were referred to as being the size of two small child's thumbs in another review on the net by Jan Moir but I got three the size of golfballs and they were unspectacular dim sum. This kitchen is actually reading the internet and reacting to it, how weak is that? The bread was ordinary and cold. At one point they served some chocolates on a giant slab of chocolate which wasn't in itself to be eaten, and this was before pudding - I was confused too. If you've eaten in many restaurants like this as I have then you'd just about give it one star. £367 for two. Mugged again.


By Aurelie E.

Alain Ducasse at the Dorchester? I was there… last Saturday… and I am still charmed! I spent the most wonderful evening there. I liked it so much that once back home, I started surfing on the web wondering about other Londoner’s views and the upcoming success of this newly opened fine dining experience.
And guess what I found? The most outrageous review ever written! I am very cognisant of the belief that one shouldn’t argue about tastes and colours, yet… Reading the review by Jane Moir made me jump in shock, and the more I think about it, the more convinced I am that there are only two possible explanations for her hateful flow of critics:
1. We haven’t been to the same restaurant (but I cannot believe it. This Jane Moir seems to be literate enough to read the name of the restaurant she is eating in)
2. She has neither common sense nor any taste education and is displaying a total lack of journalistic objectivity (much more likely, isn’t it?) Anyhow! I do not really care about Mrs Moir’s underlying motivations, but I believe truth must be told.

The first criticism is not relevant and doesn’t deserve any attention. As far as I am concerned, the price for a bottle of water doesn’t matter when I am about to enjoy a three meal course at one of Alain Ducasse’s restaurants. Readers should simply remember that anecdotic introductions such as this are meant to catch their intentions but are only very rarely of relevance…

The second point is much more important and somewhat ironic. Apparently, the fact that the bread isn’t served hot disappointed Mrs Moir. Well, last time I had hot bread served in a restaurant, I was in a Pizza Express having one of the savoury breads! Not quite the same type of cuisine, isn’t it? Unless it is breakfast time and you have just walked out of your beloved bakery, you are never going to find homemade bread hot from the oven in the middle of the day… this would only happen with frozen bread!


By Andy H.

I had a much different experience to "anonymous". To me the kitchen served up food at below one star Michelin level, yet at 3 star prices (with the honourable exception of desserts, which were top notch). The wine prices, in particular, are crushingly expensive, and at this level of cost I would have hoped for a level of cooking higher than I experienced.


By Andy H.

You certainly had a better experience that I did. I am curious as to the date of this review - the 11th of November, as as far as I was aware the opening night (to the public) was Tuesday 13th November?!? Was your experience at a previiew evening?


By Giles H.

This is the best restaurant around. The food was superb to eat and looked amazing. The service was excellent, discreet, lots of smiles from staff and helpful. Gordon Ramsey and Le Manoir take note; Alain Ducasse is going to be the most wanted table in London / UK. Having experienced some good restaurants, this is by far the best in many ways. We found no faults. The wine list is magnificent. The Venison was superb as was the seared fois gras. The interior is romantic, chic and neutral. The lights are fantastic and the music calming. Order an after dinner herbal tea and you get a selection of fresh herbs on a trolley to choose from before they make it for you at the table from a producer in France who has exclusivity to Alain Ducasse! The Rum Baba is fantastic as well! For those celeb hunters you can rub shoulders with Royalty, film and pop stars here!! We would recommend and return without a doubt. Price for two for dinner, wine and service £260, but well worth it for the experience. The best restaurant to date, fact.
Giles and Nancy.


By Charlie T.

Offering a slice of France in central London, Alain Ducasse at The Dorchester is famed for its exquisite food, outstanding service and relaxed ambience.

The Venue
Plenty has been said of the restaurant industry legend that is Alain Ducasse. He has more Michelin stars than Angelina Jolie has children, and many of his restaurants – dotted all over the world – consistently appear on the most respected ‘best’ lists. His venues, including fellow three Michelin starred Le Louis XV in Monte Carlo, boast some of the most ornate dining rooms on the planet, but at The Dorchester he has gone for a more low-key arrangement. The dining room is inoffensive in both the colour scheme and the choice of décor, but this just allows the food to take centre stage. There are some quirky details though, including the individual porcelain centre-pieces on each table and, on a larger scale, the cylindrical curtain of fibre optic lights that enclose a private dining table.

The Atmosphere
One of the most impressive things about Alain Ducasse at The Dorchester is how it manages to avoid being stuffy. As you would expect the service is incredible, but the waiting staff operate in such a way that they almost become invisible. Like a small army, the staff continually flow in and out of the kitchen but they never appear rushed off their feet - their calm, friendly demeanour helping to maintain a relatively laid-back atmosphere. It’s one thing to be part of such a well-oiled machine, but to deliver a highly individual experience for diners each and every time is a fine art. Hats off to Restaurant Director Nicolas Defremont, as he orchestrates his crack team of minions with an admirable precision.

The Food
The restaurant’s a la carte menu is a well constructed selection of French classics of the highest order. There is also an innovative ‘lunch hour’ menu that offers up the famed Alain Ducasse experience but for the very reasonable price of £55 for three courses and two glasses of wine. This is a perfectly feasible way of enjoying a three Michelin star feast on your lunch break, and even more impressively, new dishes are introduced every week so it’s an ever-evolving menu. If you can afford it though, the a la carte menu is the way to go as you get to sample the tried and tested classics and signature dishes that are served in Ducasse’s restaurants all over the world.

One such classic is the saute gourmand of lobster. Served with chicken quenelle and homemade pasta, the dish is wonderfully creamy and aesthetically beautiful; the fiery red of the lobster pops off the plate and is further accentuated by the soft white of the quenelle, all of which is topped off by a deliciously moreish sauce. Another tactful way to begin is to order the crayfish veloute. Served with a rich sauce at the table – with a depth of flavour that only the French can produce – the crayfish is softer than the lobster and will make you wonder why it’s not more popular than its larger, more muscular clawed cousin.

The main courses are clinically presented under the simple categories of ‘fish’ and ‘meat’, so you can easily decide upon which type of creature takes your fancy. This is the easy bit as deciding between wild sea bass, citrus and swiss chards or fillet of beef Rossini, crunchy cos lettuce and Perigueux sauce is a particularly difficult task. If you opt for the latter then you’ll be treated to the finest French dish this side of Paris. The fillet is accompanied by a seared piece of foie gras perfection and the texture play between the two is truly something to behold. The foie gras has an ever-so-slightly crisp outer layer, but inside it’s smoother than Roger Moore in his prime, and, when paired with the thick, juicy cut of beef, it really sings. There isn’t a food-related adjective that doesn’t work to describe the Perigueux sauce. It is delicious, distinctive, peppery, tangy and astonishingly rich in equal measure. An alternative to the heavenly beef is the venison, and, as is the common theme running throughout this review; it doesn’t disappoint. Another dish that revels in its simplicity, the rib and saddle of Denbighshire is cooked to a ‘French’ medium (an English medium-rare), leaving a striking flash of pink meat through the middle. The strong, gamey flavours of the meat are softened by the sweet cranberries and silky pumpkin, and the fruity sauce really helps to give the dish a well-rounded, full-bodied flavour.

Such is the prowess of Alain Ducasse that he even has his own chocolate factory in Paris. His chocolate dessert at The Dorchester utilises this to full effect, making good use of the chocolate and praline that they produce back in the motherland. It comes complete with the very best vanilla ice cream, making for a dessert best suited to the sweet-toothed chocolate connoisseur. One of Mr Ducasse’s most famous dishes of all is the rum baba. There is a reason this dessert is served in all three of his flagship restaurants (Paris/Monte Carlo/London); it quite simply, cannot fail to disappoint. Diners can choose which fine rum they would like their baba to be doused in from a selection of the finest bottles from around the world. The baba itself is impossibly light and, served with lightly whipped cream, practically melts in the mouth. This is an elegant and simple signature dish and you simply can’t visit without trying it.

The Drink
Given that it is made up of 800 bins, describing the wine list as impressive would be a grave understatement. Predominantly made up of exquisite wines from France – although it does feature bins from the rest of the world - the list is constantly evolving and is as cohesive as it is expressive. Whilst you can venture out solo, it would be a wise move to opt for a course-for-course wine pairing. The head sommelier, Vincent Pastorello, doesn’t mess around and really knows his stuff. Immersing you in the world of wine, he comprehensively explains each bin with the knowledge that one would expect from a master of his trade.

The Last Word
Although the interior could probably do with an update now, Alain Ducasse at The Dorchester is a restaurant at the top of its game. Not just an exercise in gastronomical excellence, it offers up a well-rounded experience that rivals that of any other restaurant, not only in London, but also the rest of the world.

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