Nestled in the heart of Mayfair, situated in the opulent The Dorchester hotel, can this 3* Michelin restaurant delivers a five-star dining experience? Was it any good? Time to find out...
Ideal for:
Special Occasions
Blowing your bonus
Wanting to feel posh
Alain Ducasse is one of two 3* Michelin restaurants in the city. The excitement was palpable when I stepped into grandiose and classy The Dorchester hotel.
Ambience & Décor
The restaurant itself followed the fine dining blueprint - dimly lit, chic styling with the striking, beautiful lumière room (private dining room) as the centre piece. The ornate table was not quite Downton Abbey, but not too far off.
Sombre ambience as all diners observed proper dining etiquette, allowing conversation to flow uninterrupted.
Service
Impeccable service augments the dining experience. When our glasses dipped, waiters magically appeared to top up whilst also appearing en masse if they sensed the table required help. For the 4 hours, the service was perfect from start to finish.
Food
Alain Ducasse operates prix fixe menus. 3 courses are £100, 4 courses are £120 with the menu d'été (7 course seasonal menu), setting you back a staggering £180. I chose 3 courses with a meat main (other choice was fish).
The sauté gourmand of lobster (left) was superb. The quenelles were so soft it didn't feel like chicken. Fluffy quenelles, rich but light bisque sauce and well-cooked & seasoned lobster. The flavours were a perfect complement. Despite a generous portion, there was room was left for the mains.
If overcooked, veal becomes inedible for me. The thick veal meat so succulent it cut like butter! Served with macaroni au gratin and Comte Cru 2012 (right), the rustic macaroni with crispy bacon was a great foil to the dense veal and rich sauce. Nothing complicated but was another hit.
Baba like in Monte-Carlo (left) pays homage to the rum baba. The silver tripod with a domed lid opened to a snug, fluffy sponge. The waiter masterfully sliced the baba in two with elegant flicks of his spoons, and placed the vanilla cream in the centre. The sommelier dashed on the pre-selected Guadeloupe rum. The sponge was an incredibly moist yeast cake complemented well by the light vanilla cream and exotic rum. Simple ingredients coupled with the razzmatazz of its construction, meant this delectable dessert was a hit. Complementary homemade chocolates and macaroons topped off a fine meal.
Fine dining is not always bonkers creations served in minuscule portions. Can be simple ingredients delivered in an exquisite manner. One is always sceptical on forking out so much for fine dining, but Alain Ducasse showed its class. From the superb service, demure décor and fantastic food it was worth the trip. Worthy A+ rating.
Photos of Alain Ducasse and more can be found on Instagram here.
Final grade: A+
Final comment: One of the best meals I have had in London. Must do for all gastronomes.
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