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Olivia Gibson reviews Alain Ducasse at The Dorchester
Nestled on the doorsteps of Hyde Park, The Dorchester is conveniently located in the heart of London and is home to one of only eight three Michelin-star restaurants in the UK, Alain Ducasse at The Dorchester. Here, refined elegance meets modern French haute cuisine from the talented head chef Jean-Philippe Blondet. I had the fantastic opportunity to dine at this iconic restaurant that highlights the brilliance of Alain Ducasse, who holds 21 Michelin stars and has an international reputation in the culinary world.
After being greeted by the professional staff who showed us to our brown-arched booth in the intimate setting, it was time to indulge in some unforgettable dishes with a seven-course tasting menu with wine pairings.
After enjoying some amuse-bouche and a glass of Dom Pérignon P2 Vintage 2004 champagne, it was time for a hand-dived scallop with citrus beurre blanc and Kristal caviar paired with a Filipa Pato Nossa Calcário Branco 2021. The dish was utterly delicious, thanks to the fresh produce and the smooth, delicate texture that leaves you wanting more. Next, we enjoyed an aubergine with smoked sardine and lemon balm washed down with a glass of Domaine Barmès-Buecher 2018 Rosenberg Sylvaner. With well-balanced flavours and beautifully presented, it didn't disappoint.
My favourite was the restaurant's signature dish with exquisitely cooked lobster medallion, chicken quelles, earthy Périgord truffles and homemade semolina pasta coated in a delicious sauce – it's been on the menu since 2007! A Louis Roederer Rose 2016 from France was the perfect addition before being served a Domaine de la Tournelle Terre de Gryphées 2020 from France that was fine yet rich and profound.
After being greeted by the professional staff who showed us to our brown-arched booth in the intimate setting, it was time to indulge in some unforgettable dishes with a seven-course tasting menu with wine pairings.
After enjoying some amuse-bouche and a glass of Dom Pérignon P2 Vintage 2004 champagne, it was time for a hand-dived scallop with citrus beurre blanc and Kristal caviar paired with a Filipa Pato Nossa Calcário Branco 2021. The dish was utterly delicious, thanks to the fresh produce and the smooth, delicate texture that leaves you wanting more. Next, we enjoyed an aubergine with smoked sardine and lemon balm washed down with a glass of Domaine Barmès-Buecher 2018 Rosenberg Sylvaner. With well-balanced flavours and beautifully presented, it didn't disappoint.
My favourite was the restaurant's signature dish with exquisitely cooked lobster medallion, chicken quelles, earthy Périgord truffles and homemade semolina pasta coated in a delicious sauce – it's been on the menu since 2007! A Louis Roederer Rose 2016 from France was the perfect addition before being served a Domaine de la Tournelle Terre de Gryphées 2020 from France that was fine yet rich and profound.
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.
Discover: www.alainducasse-dorchester.com
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.
Discover: www.alainducasse-dorchester.com
