Lady’s Alain Ducasse at The Dorchester Review

Today I want to bring you my Alain Ducasse at The Dorchester review. This three-Michelin-starred restaurant on Hyde Park in London’s Mayfair is worth a special trip.

Alain Ducasse at The Dorchester Review

Christmas is coming to London. Everywhere I look there are lights and decorations, and all the annual ice skating rinks in London are buzzing.

With the city in such a festive mood, I can’t help but get excited for the holidays. And with the holidays coming up, I can’t help but eat more than usual.

Amidst all the seasonal indulging, one meal stands out above the rest: dinner at Alain Ducasse at The Dorchester.

Alain Ducasse at The Dorchester

I’m invited to dinner by the hotel’s general manager, who’s generously offered me a table for two for some award-winning pre-Christmas cuisine.

As soon as I arrive at The Dorchester, I know I’m not the only one in the seasonal spirit. There’s a giant gingerbread replica of the hotel in the lobby, complete with the luxury cars that are so famously attracted to its front doorstep.

I walk through The Promenade, where I enjoyed afternoon tea at The Dorchester a few months back, and into the intimate dining room of the restaurant.

The neutral decor and subtle spotlights on the tables at Alain Ducasse at The Dorchester ensure the food takes pride of place, which I soon learn is a good thing.

The Dinner

A plate of mouth-watering gougeres makes an entrance, and the light choux pastry puffs are so moreish that only the arrival of the freshly-baked bread and beautiful teardrop of butter can stop me from eating more.

My friend and I both choose the tasting menu and wine pairing for our dinner so as to best sample Alain Ducasse’s cuisine. We give our order to a server who’s perfectly professional and refreshingly friendly at the same time.

Our first course is a creamy, flavorful crayfish veloute that sets the stage for what’s an excellent meal. It’s followed by foie gras and duck terrine, a rich combination that’s nicely accented by the pickled muscat grapes that accompany it.

From there the seafood courses start, and a saute gourmand of lobster with truffled chicken quenelles precedes a plate of scallops with parsnips, Jerusalem artichokes, and salsify.

Both dishes do justice to their key ingredients, and as a sinfully sacrilicious seasonal treat, white truffles are shaved on top of the scallops.

The meat at Alain Ducasse at The Dorchester comes next, and features more seasonal fare: a fillet of Denbighshire venison with pumpkin and cranberries.

It’s the perfect pre-Christmas dish, and the richness of the flavors makes it one of my favorites.

Cheese and dessert end the meal on a high note, particularly the exotic fruit vacherin.

I usually prefer chocolate for my desserts, but the tartness of the fruit mixed with the sweetness of the meringue both pleases my taste buds and leaves my palate cleansed.

In any case, the chocolate finds its way to the table. A special chocolate dessert comes as a gift from the general manager, and more chocolates follow with postprandial tea and coffee.

Alain Ducasse at The Dorchester Review: The Verdict

By the time I finish, I can see why Alain Ducasse at The Dorchester retains its three Michelin stars year after year. But don’t take my word for it, take the fact that before we even leave the restaurant, my friend books a table for January.

I suppose a dinner here isn’t just a pre-Christmas treat after all. Because it’s never a bad time to get in the seasonal spirit of good food.

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