A pre Xmas meal at the 3 Michelin starred `Alain Ducasse at the Dorchester` hotel in London. A stunning hotel and an amazing looking restaurant. The service was classic and extremely attentive, top of the tree faultless. Chef Jean-Philippe Blondet worked in the restaurant under Executive chef Jocelyn Herland and took over the kitchens after Chef Herlands departure in 2016. As for the food – it was enjoyable , accurately cooked and very safe . I`ll politely say that in my own opinion , I would categorize it as a good 1 star pushing for 2. Beggars belief how it is managing to retain its 3 Michelin stars , or even how it got them in the first place.
Enough said , here`s our Menu – Chef Ducasse / Blondets Tasting menu
Cheese Gougeres , Light and …ermmmm….Cheesy.
Langoustine , Dorset Crab , Celeriac and Caviar
Cookpot of Lobster , Ratte Potatoes , Celery and Homardine sauce.
Fillet of Turbot , Clams a la mariniere and a shaving of truffle
Venison , Parsnip and Peanut.
Cheese – A plate of Comté
Rum Baba with Chantilly cream – The Ducasse classic and an absolute cracking dessert. Looks extremely boring but wow….fantastic.
A few sweet treats arrive – Handmade in Paris , Alain Ducasse chocolates