Nestled in the heart of Mayfair, situated in the opulent The Dorchester hotel, can this 3* Michelin restaurant delivers a five-star dining experience? The last time was amazing, so was it any good? Time to find out…
Ideal for:
Special Occasions
Blowing your bonus
Wanting to feel posh
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 “Less is more” approach was the antithesis of the ornate tables of the past, which I preferred. The reserved ambience meant conversation flowed uninterrupted.
Service
The diamond standard service was its superlative best. Waiters appeared en masse as soon as they sensed assistance. They even brought a stool to rest handbags! Once notified it was my birthday and parent’s anniversary, the freebies started to flow; organically instrumented by the staff to make the dining experience even more special. They earned their tip.
Food
For starters, decided to have the Marinated Sea Scallop, bergamot and seaweed broth (left). The scallop was prepared sashimi style which was intriguing but cured and presented to perfection. The broth was tasty, but needed to pare down the overpowering bergamot. Presentation-wise the rustic look did not seem befitting of such elegant ingredients.
Viandes (meat) is Ducasse’s forte. The Rib and saddle of Venison, parsnip and peanut (right) was incredible. The rib was unequivocally the best meat preparation I ate in a while. The saddle was equally tender and succulent. The jus was the right amount of richness, creamy potatoes perfectly made with the veg highlight being the parsnip ensnared in peanuts. Quirky yet inspired. The oddities did not stop there as the dish came with a side serving of a potato “custard” with shredded venison at the bottom. It was the main in a different adaption, but was superb.
To cap off the meal, the tangy Exotic fruit contemporary vacherin (left) was a breath of fresh air. Not for those that hate tangy flavours. The sharpness and bitterness of the tangy vacherin is tempered by the bed of summer fruits and the coconut sorbet centrepiece. The meringue shards gave added taste and textures. The gratuit Rum Baba was its usual best. I think I can eat its cream centre day and night. Complementary homemade chocolates and macaroons topped off a fine meal.
Alain Ducasse was great as always, but I felt that the last time I came, the dishes were of a different league. Therefore, despite the superlative service, great décor and beautiful food, the exorbitant price did not quite feel fully worth it. A rating.
Photos of Alain Ducasse and more can be found on Instagram here.
Final grade: A
Final comment: Still should be on the bucket lists of gastronomes.
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