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Alain Ducasse at The Dorchester Restaurant Review: Enter the room, designed by Patrick Jouin, to find a soothing, sophisticated space with light wood panels and natural materials in varying shades of tan and cream. Silk green and yellow buttons decorate the walls, the tables are a lesson in luxurious settings, and there's a private dining area for six, set apart with sparkly fiber optic strands. On the menu are some of Alain Ducasse’s signature dishes, with a few British touches designed to seduce London tastes. Executive chef Jocelyn Herland, who comes from Alain Ducasse at Hôtel Plaza Athénée in Paris, flies the flag for his master and over the years has become even better. Top, seasonal ingredients are given the respect they deserve. Try roasted duck foie gras in a dolce forte sauce with radish and turnip; seared John Dory with asparagus, citrus to add zest and sabayon; or veal loin with potato gnocchi and morels in a wine jus. All are expertly cooked. Desserts are a high point of the meal: the famous rum baba using a rum of your choice, or a hazelnut soufflé with pink grapefruit sorbet. This is a place for a special occasion. Prices are high and there are supplements on some dishes, but everybody agrees that it is worth it, coming with warm but thoroughly professional service and a real feeling of well-being. The wine list is as good as you would expect, with Burgundies featuring very strongly and a first-rate list of dessert wines. Lunch menu 3-courses £60 including 2 glasses of wine, coffee and water. À la carte menu 2 courses £75, 3 courses £95, 4 courses £115; 7-course Tasting menu £135.