03 November 2025
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Few restaurant names carry quite as much expectation as Alain Ducasse at The Dorchester. One of the world’s most successful chefs paired with one of its most famous historic hotels suggests an experience of pure luxury. Thankfully, my meal here was an experience fully befitting of the name – thanks to a superb team from top to bottom, marshalled in the kitchen by Jean-Philippe Blondet, who is doing a superb job of executing not just Ducasse dishes but the Ducasse vision. This was a meal defined by outstanding seasonal ingredients, technical mastery and well-conceived dishes both simple and complex.
A Nesting Doll of Luxury
My arrival at the restaurant could not have been better, with each aspect revealing another layer of elegance. I walked to the restaurant through Hyde Park, which was a highlight in itself, and I highly recommend leaving time for a stroll in one of London’s best parks before you arrive. I emerged onto Park Lane, one of London’s most famous streets, filled to the brim with top-tier hotels and properties.Then came the hotel itself, with a traditional hat-wearing doorman welcoming guests into the lobby. What a good-looking hotel this is, with its 1930s origins still visible and the gilded mouldings alone providing a reminder that you’re in one of the city’s most celebrated addresses. From here, my fellow Inspector and I found our way to the dining room, which provided a different but no less impressive kind of luxury. It had a much more modern feel, with strings hanging from the ceiling that helped to divide the room and add an intimate feel. Finally, after we took our seats, the champagne trolley arrived – making me wonder if there could be many better places to visit when you’re in the mood for celebration.
The Perfect Start
I knew we were in for a special evening when the first snack arrived, shortly after we were seated. Inspired by the French Riviera, it was a classic socca, the crispy chickpea pancake sometimes known as a farinata. At the table, a friendly chef adorned the socca with crème fraîche, Sicilian lemon and, for that luxury touch, Kristal caviar. The combination of flavours was pitch perfect.As well as the skill of the kitchen, what was also immediately obvious from the beginning of our meal was the quality of the service. From the chef who served us the socca to every member of the front-of-house team, there was a relaxed yet attentive air to their work, meaning we felt totally cared for yet never overwhelmed. If you come here, you may well notice the personal touch too, with the team quickly picking up your likes and dislikes and advising you accordingly.
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Not Your Usual À La Carte
It’s something of a rarity these days to find a Two- or Three-MICHELIN-Star restaurant that still offers an à la carte alongside its tasting menu. My fellow Inspector and I took this rare opportunity to have a choice and made sure we tried different dishes. Of course, even if you pick the à la carte, this isn’t a simple three-course affair. As well as your chosen dishes, you also receive an array of seasonal snacks, bread, a pre-starter and a pre-dessert.Each tiny element of my meal was impressive, not least the three main dishes I chose.
Trombetta Courgette, Smoked Ricotta, Kalamata Olive and Rocket
This perfectly showed off the naturalité which has long been a big part of Ducasse’s style. The trombetta courgette is a long, thin variety that here had been lightly cooked in an escabeche marinade, preserving its crunchy yet juicy texture. All the accompanying elements enhanced the courgette and each other: dots of smoked ricotta, rocket, a purée of Kalamata olives and a courgette purée edged with a sherry vinegar gel. Finally, at the table, the maître d' added a warm, olive-infused courgette soufflé that had been cooked in a large courgette flower. I was in a French restaurant, yet rarely have I experienced such a complete celebration of a superb British vegetable.”Lobster Medallion, Chicken Quenelle with Périgord Truffle and Homemade Semolina Pasta
If you want to experience a demonstration of expertly made, perfectly complementing sauces – this is the dish to order. It had all the richness you would expect of classic French cuisine, yet with a remarkable freshness and depth that made it so memorable. The precisely cooked lobster came with al dente pasta sheets and tiny quenelles of chicken farce flavoured with a perfumed black truffle. Three sauces elevated the dish: a black truffle purée; a reduced mascarpone cream that lent an almost caramelised richness; and a brilliant homardine sauce with an intense, lingering lobster flavour.
Baba Like in Monte-Carlo
The highest compliment I can give Alain Ducasse’s legendary baba, given how much has been said about it, is that it lives up to expectations. When it arrived, it looked so simple, but why complicate things when they’re as good as this? The super-light sponge was soaked in a lightly spiced syrup and glazed with apricot jam. The sommelier then offered me a choice of top-quality rums; I chose an old HSE bottle from Martinique, which was mellow and delicious. To finish, a gently whipped cream infused with vanilla.Inspector’s Tips
- Despite the tasting menu offering the most complete experience, the à la carte here, with all its extras, is a very appealing option. It also allows you the freedom of choice: I would recommend picking a mix of classic Ducasse dishes and the newer seasonal creations. If it’s your first time here, then you simply can’t miss the signature baba.
- There are some excellent seasonal creations on offer, so visit at a time when your favourite ingredients are in season, as Jean-Philippe Blondet and the team will likely have crafted them into something thrilling.
- Visitors to London will need a hotel for the night and, if it’s a special occasion, you would be a fool to bypass The Dorchester itself. Holding Two MICHELIN Keys, it’s still a bastion of luxury after all these years, with plenty of eye-catching Art Deco touches.
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Hero Image: An elaborately presented dish from Alain Ducasse at The Dorchester, a Three-MICHELIN-Star restaurant. © Food Story Media
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