In the world of glitzy hotel restaurants, Alain Ducasse and his work at Plaza Athene and Le Louis XV at Monaco's Hotel de Paris reign supreme. Ducasse's latest undertaking is at London's prized Dorchester located on Park Lane overlooking Hyde Park. A modern luxury hotel with Victorian design influences, Ducasse does little to maintain the existing ambiance of the hotel and instead recruits Patrick Jouin from previous work at the Athenee and Las Vegas. The result is a serene dining experience echoed through smooth sand-colored walls with rosewood paneling and circular tabletops surrounded by low-back minimalist cushion chairs. The room is ignited in numerous sculptural lighting features including a crystal-ensconced walls that contains a private dining room. The main dining room leads to several smaller dining areas with walls strewn with suspended buttons that appear like pebbles from afar, as well as a terrace accessed through paneled-French doors preferable during warmer spring and summer months although open throughout the year. A strict dress code encourages coats for men and a culinary decree that sportswear be left at the gym.
The Food
The only chef to have a 3-Star Michelin rating on three continents, Alain Ducasse masters fine French cuisine for the masses. Behind the Dorchester kitchen is Jocelyn Herland from La Plaza Athéné creating three tasting menus including a seven, four or three-course option priced between 75 and 115 Pound Sterling. Meals begin with starters like marinated scallops on bed of lamb’s lettuce with black truffle sauce or simmered duck foie gras with sweet mango-dolce sauce. Main courses include a braised Halibut with lemon and sautéed cereals, Scottish Langoustines over julienne vegetables or fillet of beef with seared foie gras drizzled in ‘perigueux sauce’ for a 10-Pound supplement. Dessert is a whimsically named assortment of Girl From Ipanema also known as a coupe of pineapple with vanilla sauce, apple tartan or a chocolate raspberry framboise.
Last Word
Be sure to adhere to the strict dress code as the UK restaurant rarely have a set of complimentary blazers waiting for under- dressed patrons.
