Awarded three Michelin stars from the Michelin Guide Great Britain & Ireland since 2010, Alain Ducasse at The Dorchester offers contemporary French cuisine with a professional, bespoke and friendly service orchestrated by Restaurant Director Damien Pépin and his energetic team. Professionalism and attention to detail are always paramount but there is an aura of whimsy and pleasure as well.
Executive Chef Jean-Philippe Blondet, interprets Alain Ducasse’s cuisine in a contemporary and refined way and in keeping with Alain Ducasse’s philosophy, the ingredients are the key elements. Jean-Philippe only uses the freshest and most seasonal ingredients, much of which is sourced from British and French suppliers.
Signature dishes include "Sauté gourmand" of lobster, truffled chicken quenelles and homemade pasta; Dry aged beef, artichoke and bone marrow and the decadent Baba like in ‘Monte-Carlo'.