Cuisine
Open
Lunch Tues.-Fri., Dinner Tues.-Sat.Features
- Air conditioning
- Dress code: Smart
- Full bar
- Great Wine List
- Private room(s)
- Reservations suggested
- Romantic setting
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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. Jean-Philippe Blondet is now the executive chef. Top, seasonal ingredients are given the respect they deserve. Try the Dorset crab, caviar and avocado; sea scallops and black truffle; and veal medallion and sweetbread with carrots. 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; Seasonal Menu 7 courses £180; Menu Jardin 7 courses £110. |
GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.
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