The restaurant Alain Ducasse at The Dorchester is famed for its fine French cuisine. Located within the famous Park Lane hotel, at the heart of Mayfair, the restaurant is one of London’s most elegant venues. It has recently been named Best New Restaurant by the 2009 Zagat guide and its head chef Jocelyn Herland, who trained under the multi award-winning French chef Alain Ducasse, has developed an exciting menu which consistently respects and champions current seasonal produce – many sourced from the British Isles.
The restaurant has also launched a new menu, The Lunch Hour, which starts at £39.50 for two courses including wine and coffee.
The centrepiece of the room is the stunning is Table Lumiere, a stunning magical table which seats six guests, surrounded by 4,500 shimmering fibre optics. Guests who choose to dine at La Table Lumiere are served a ‘menu surprise’ created especially by Jocelyn Herland. The design of the table cleverly allows guests to enjoy the ambience and buzz of the restaurant whilst being screened from view. A collection of Hermes china, Puiforcat silverware and Saint-Louis crystal is used exclusively for Table Lumi?¬Ære and changes according to the season.
This Christmas, Alain Ducasse at The Dorchester has prepared a menu with a selection of exquisite French dishes – perfectly designed to compliment the winter months whilst maintaining a strong French flavour.
The Christmas menu includes a choice of Black and White Royale or Duck Foie Gras with chestnuts ravioli followed by rich main meals including shelled crab with truffled minestrone, seared sea scallops with an apple/quince relish and mulled wine, or roasted ‘Jaune de Landes’ Capon Breast. Christmas Yule Log Pudding is served for dessert. A 2006 Chablis 1er Cru Fourchaume is offered as an accompanying wine.
The New Year menu serves a celebratory selection with entrees including a Langoustine Caviar or Chicken and Foie Gras terrine with black truffle condiment. Roasted Scottish Lobster, Braised fillet of Turbot with shellfish and parsley jus, or Venison cooked in a cocette, have been chosen as the main dishes, whilst Truffled Brie de Meaux also features on the menu as a dessert choice. To mark the New Years celebration, the meal is served with a fine selection of wines including a 1996 Cuvee Pour Rene Jurancon as well as a 1999 La Grande Anne Bollinger.
As typical of a fine dining experience at the Alain Ducasse at The Dorchester, the meals are concluded with a range of mignardises and gourmandises.
Prestige wine lovers should contact the Head Sommelier Hugues Lepin for a dedicated wine service.
Alain Ducasse at The Dorchester
Address: Park Lane, London, W1K 1QA
Telephone number: 020 7629 8866
Open for lunch Tuesday-Friday and dinner from Tuesday – Saturday