Alain Ducasse is a celebrated and pioneering French chef who has 20 Michelin stars, three of which adorn his restaurant in London at The Dorchester. The executive chef is Jean-Philippe Blondet, who has worked with Ducasse since 2004. As one of only three three-star restaurants in London, Alain Ducasse at The Dorchester has held that distinction since 2007. Simply entering the lobby of the Dorchester makes you feel important. As we approached the entrance to the restaurant, we passed small gatherings of people chatting at tables and couches in the immense space. I was happy that we dressed in the suggested jacket and evening attire so that we looked as though we belonged.
We’ve had excellent service at restaurants before but this was exceptional. Some of the best service we’ve had. I sneezed shortly after being seated and a moment later their was a silver-plated box of tissues presented to my left. To be honest, with how they seemed to predict what we needed before we needed it, I’m surprised it wasn’t there before I even sneezed.
The dinner started with the famous cheese gougeres. These things are fluffy little balls of heaven. We then received olive bread, a salted butter dollop and whipped cream cheese spread. The first course was Dorset crab, celeriac and caviar. We both enjoyed this dish although it didn’t have a huge amount of crab. The celeriac did overpower the crab a bit.
Our next course was confit duck foie gras with figs and tarragon. It was delicious foie although a bit hard to get a perfect bite of fig and foie on the toasted bread as neither spread very easily. The next course was the signature dish of Alain Duccasse: “sauté gourmand” of lobster with truffled chicken quenelles. This was probably my favorite course of the night. It was melt in your mouth delicious, perfectly prepared and delectably harmonious. The next savory course was line-caught sea bass with Crapaudine beet, Immortelle flower and sorrel. The sea bass was perfectly cooked but it was tricky getting just enough beet in a bite as to still taste the fish.
The main course of the night was duck breast, turnip and walnut. So delicious, I nearly licked the plate. I am a total sucker for duck and this duck was outstanding. The cheese course came next with two sheep’s milk and two cow’s milk with accouterments to compliment each cheese. The dessert course was an exotic fruit contemporary vacherin. The meringue was excellent — sweet and nicely offset the passionfruit’s tartness.
We were presented with macarons and chocolates and pineapple choux. From the sweets cart, we got a goodie bag full of some tasty treats. In addition to this, we were met at the door with our coats and a little box of pistachio cakes to take home. Overall, this dinner was excellent. The food was very nicely prepared and presented and was delicious. The service most definitely deserved the three stars it earned and was some of the best we’ve ever had. From plates being placed at the same moment in front of us to the attention to detail. Our water and wine were always topped up and the moment I stood to go to the restroom I was attended to with directions and led part of the way. It was a special night.
Alain Ducasse at The Dorchester, Park Lane, London W1K 1QA, UK; Tel. +44 (0)20 7629 8866; Reservations highly suggested; Lunch: Tuesday to Friday: 12.00pm – 1.30pm; Dinner: Tuesday to Saturday: 6.30pm – 9.30pm.
Food Travel & Me 