Alain Ducasse at The Dorchester Menu Overview in London W1K 1QA UK Restaurant Food Point of Interest Establishment Fine Dining French Cuisine Michelin Starred Dine In Service Wine Beer Cocktails Dessert Cheese Course Seasonal Ingredients Contemporary French Haute Cuisine Gourmet Dining Savor Flavors Exquisite Presentation Culinary Journey Dining Experience Elegant Ambience Exceptional Service Chef Jean-Philippe Blondet Sommelier Recommendations Warm Atmosphere Reservation Recommended Good for Groups Sophisticated Palate Artisanal Creations Tasting Menu Signature Dishes Modern Classics Foodies Digital Nomads Trend-conscious Travelers
Nestled in the heart of London’s prestigious Park Lane, Alain Ducasse at The Dorchester offers a sublime journey through imaginative modern French haute cuisine. This celebrated Michelin three-star restaurant crafts a small but impeccably curated à la carte menu that showcases seasonal ingredients and the chef’s refined touch, promising a dining experience that delights both the eye and the palate.
Starters
Begin your culinary adventure with delicately balanced starters that celebrate the finest ingredients. Revel in the freshness of Dorset crab paired with creamy celeriac and luxurious caviar, or savor the earthy notes of cep mushrooms enhanced by chestnut and burnet. For a taste of the sea, the marinated wild sea bream accompanied by a citrus and seaweed broth offers a refreshing and briny contrast. Indulgence awaits with confit duck foie gras, complemented by salsify, quince, and a touch of wild black pepper. Vegetarians can delight in the cookpot of seasonal vegetables and fruit, a celebration of nature’s bounty. For a richer beginning, the sauté gourmand of lobster and truffled chicken quenelles blends decadent flavors for those seeking to elevate their starter.
Main Courses
The mains at Alain Ducasse at The Dorchester are a masterclass in contemporary French gastronomy, artfully combining texture, flavor, and presentation. Seafood lovers will appreciate the Dover sole accented with crisp watercress and toasted hazelnut, the native lobster dressed in celery and a rich homardine sauce, or the halibut paired with oyster and seaweed for a briny depth. The line-caught sea bass, enhanced with crapaudine, Immortelle flower, and sorrel, offers a floral and fresh profile. Land-based options include the tender farmhouse veal medallion served with Swiss chard and a horseradish punch, the pigeon from Brittany accented by aubergine and lemon balm, and the robust rib and saddle of venison paired with parsnip and peanut. For those craving an indulgent, deeply savory dish, the dry-aged beef with artichoke and bone marrow provides a luxurious and hearty main.
Desserts
Conclude your meal with an exquisite selection of desserts that combine tradition and innovation. The assortment of four French cheeses offers a perfect savory end to the culinary journey, showcasing the depth and variety of France’s cheese heritage. Sweet palates will be tempted by options such as the golden apple with juniper berry and Borniambuc crème fraîche, or the frozen lemon with hazelnut and a hint of Sansho pepper that provides a refreshing bite. Chocolate lovers can indulge in creations from the restaurant’s Paris manufacture, including a rich chocolate and barley dessert or a moist chocolate soufflé paired with gingerbread. The exotic fruit contemporary vacherin and the baba like in Monte-Carlo add a sophisticated twist to classic indulgences.
Drinks and Specials
Complementing the menu is an expertly curated wine list with sommelier recommendations that perfectly pair with each dish, enhancing the flavors and elevating the dining experience. Guests can also enjoy a range of classic and innovative cocktails, alongside select beers and freshly brewed coffee to round off the meal. The restaurant’s specials often highlight seasonal and local ingredients, inviting you to savor unique and limited-time creations that celebrate the best of French culinary artistry.
- Starters Dorset crab, celeriac and caviar; Cep mushrooms with chestnut and burnet; Marinated wild sea bream with citrus and seaweed broth; Confit duck foie gras with salsify, quince and wild black pepper; Cookpot of seasonal vegetables and fruit; Sauté gourmand of lobster and truffled chicken quenelles.
- Mains Dover sole with watercress and hazelnut; Native lobster with celery and homardine sauce; Halibut with oyster and seaweed; Line-caught sea bass with crapaudine, Immortelle flower and sorrel; Farmhouse veal medallion with Swiss chard and horseradish; Pigeon from Brittany with aubergine and lemon balm; Rib and saddle of venison with parsnip and peanut; Dry aged beef with artichoke and bone marrow.
- Desserts Assortment of four French cheeses; Colston Bassett Stilton; Golden apple with juniper berry and Borniambuc crème fraîche; Frozen lemon with hazelnut and Sansho pepper; Chocolate from the Paris manufacture with barley; Exotic fruit contemporary vacherin; Baba like in Monte-Carlo; Chocolate soufflé with gingerbread.
