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|Address:||The Dorchester Hotel, Park Lane, London W1K 1QA|
|Tel:||020 3641 8324|
|Price: £97.00||Wine: £40.00||Champagne: £85.00|
|Opening Hours:||Tues-Fri 12N-1.30pm Tues-Sat 6.30-9.30pm|
1 of 1 people found this review helpful.
I hadn’t heard of Jocelyn Herland before, but as the executive Chef of Alain Ducasse at The Dorchester he holds a Royal Flush of Michelin Stars, an accolade only four of the two thousand restaurants reviewed by Michelin in the UK possess at the time of writing. Alain Ducasse himself is as likely to be sautéing at the Dorchester as Gordon Ramsay is to be doing breakfasts at Plane Food.
But that matters not. What matters is that Mr Ducasse’s protégée, Jocelyn Herland produces utterly exquisite food.
The restaurant itself is a spacious, modern room with a contemporary style, tables spaced well for deal making or an intimate get together, an excellent Wine list and absolutely nothing I wouldn't order on the menu.
Our group opted for the tasting menu, not least because we wanted to sustain the experience for as long as possible, but also as this incorporated some of the best options from the a la carte (unusually there is little difference in cost). One exception was the ‘lunch menu’ which was delivered gingerly to our table after the menu proper and did seem excellent value at £50 with two glasses of Wine.
A layered Crab mousse was the starting point followed by a pretty mosaic of Foie Gras (Duck / Pheasant Goose), Lobster with Girolles, a terrific Halibut fillet and the finest Venison I had ever tasted. Cheese followed which went from disappointing to interesting as despite being plated and uniform, each Cheese is paired with an accompanying garnish (Red Pepper Chutney, leaf salad, Plum Jam and so on). It did look a little like an airline meal and I hoped to hear the squeaking wheels of a trolley, but it was a good concept. Pre-dessert, a meticulous Chocolate pudding and all were deeply satiated.
A terrific meal and certainly an experience to be repeated next season. One minor irk was that despite the distant gaze of the army of waiters posted to each area of the restaurant there were several occasions when glasses ran dry and swiveling heads were overlooked. Other than that it was fab.