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.

Barbaguian –  Little Fritters stuffed with Chard and Ricotta. Are these 3 Michelin starred pre dinner treats ?

Ducasse Bread.

Langoustine , Dorset Crab , Celeriac and Caviar

Seared Duck Foie Gras with root vegetables

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

Desserts arrive

Rum Baba with Chantilly cream – The Ducasse classic and an absolute cracking dessert. Looks extremely boring but wow….fantastic.

Ceps – Looking beautiful but the dessert needed moisture , it was quite dry.

Choose your Tea flavour

A few sweet treats arrive – Handmade in Paris ,  Alain Ducasse chocolates