It was beautifully paired with the Cornish turbot, a sweet but mild fish known as the King of the Sea, and a tender sea thong marinated with green anise and sweet apricot.
A first for me was a pigeon from Anjou! Tasty crapaudine beetroot, bottarga and wasabi accompanied the tender meat that was served with a Nestor Cuvee No.2 Cabernet Franc 2020 from Austria, which featured cornelian cherries, blackberries and a nougat note. As a huge cheese lover, I dived into the assortment of French cheeses and Colston Bassett stilton paired with a 10-year-old Dow's Tawny Port before enjoying a lemon palate cleanser ready for dessert. A fig from Provence was beautifully presented with seaweed, tarragon and fig tree leaf sorbet.
I couldn't recommend Ducasse's signature rum baba dessert with vanilla cream enough; it is an unforgettable heavenly dish! My top beverage of the night was a 2018 Domaine De Montgilet Les Trois Schistes, a sweet wine with marmalade, apricot and notes of honey.
We finished the meal with canapé desserts and an assortment of chocolates before meeting the head chef. Alain Ducasse at The Dorchester provided an incredible culinary journey with world-class service and innovative dishes with delicious but subtle flavours. Everything was superb from start to finish, thanks to the faultless service provided by the professional waiting staff. With an insightful knowledge of each dish and an evident passion, they made my experience even more outstanding. It's a showstopping experience to highlight and celebrate special moments in life – I will be returning in the near future.