Alain Ducasse at The Dorchester

Gold Award

SquareMeal Review of Alain Ducasse at The Dorchester

Gold Award

The godfather of French cookery, Alain Ducasse is one of the world’s most decorated chefs. With 17 Michelin stars, he’s among the favoured few who need no introduction. Here, in London, part of his restaurant is built around a central, shimmering curtain of LED lights. It cascades from the ceiling, concealing one of the most exclusive private dining tables in the capital. It’s undeniably bling, but it’s the showstopper in a sea of zen, pared-back tables, and somehow it works. Plus, when dinner costs £200, sometimes a little theatre is welcome.

A touch more drama comes via last minute garnishes to many of the dishes by the pin-sharp staff who are experts at identifying the kind of service each table wants. They move with ease from one to the other, adding anecdotes for chattier guests while remaining painstakingly polite with others.

Alain Ducasse oversees the operation from afar, leaving his stoves under the guardianship of chef Jean-Philippe Blondet whose love of world-class ingredients is evidenced in every one of the precisely presented dishes. The tasting menu is a melody of the seasons, starting with a fat, buttery scallop in citrus beurre blanc, seasoned with caviar rather than salt.

As the courses evolve, there’s storytelling too. A beetroot, mackerel and wasabi plate combines Blondet’s wife’s favourite ingredients in a plate that smacks of freshness. This is food that transcends trends, exemplified in a combination that has been a diner favourite for over a decade: Lobster, chicken quenelles, truffle and sweet little tubes of al dente pasta. It’s a stunning blend, faultlessly executed. The meal finishes with a light-as-air rum baba in its own silver cradle, soaked in alcohol with pillowy whipped cream generously spooned onto its upturned halves.

At the price, many will be wondering, is it worth it? The simple answer is yes. Jean-Philippe Blondet has a blank cheque to recreate his mentor’s sophisticated take on haute cuisine and when paired with the exacting wine flight of A-list labels, this truly is a once in a lifetime experience worth saving for. C'est la perfection.

Good to know

Average Price
££££ - Over £80
Fine dining, Glamorous, Luxury, Quiet conversation, Traditional, Widely spaced tables
SquareMeal London Top 100, Three Michelin stars
Food Occasions
Special Features
Gluten-free options, Vegan options, Vegetarian options
Perfect for
Special occasions
Food Hygiene Rating


For special occasion dining, it doesn’t get much better than the peerless three Michelin-starred temple of gastronomy that is Alain Ducasse at The Dorchester. Any conversation about the world's most decorated chefs must include Ducasse, who holds three Michelin stars in a number of countries. Indeed, he is the second most decorated chef of all time, only being pipped to the post by the late, great Joël Robuchon.

Ducasse’s London restaurant finds its home in the classic, opulent surrounds of The Dorchester. Interiors are suitably elegant with a stunning floor-to-ceiling sculptural chandelier feature taking centre stage. Surrounding this you’ll find a mix of banquette seating and classic dining tables with white tablecloths, which are spaced widely enough for private conversations without losing the convivial buzz of the space.

Guests at Alain Ducasse at The Dorchester are offered three menus to choose from - an a la carte menu, a full tasting spread, or a menu jardin, which showcases seven courses of seasonal vegetarian cooking. The a la carte gives diners the choice of three courses for £150, whilst the tasting menu is a selection of seven great Ducasse's dishes, including at the time of writing dishes such as lobster medallion, chicken quenelles, Périgord truffle and homemade semolina pasta, farmhouse veal fillet, green pea and mint condiment, and pineapple, galanga sorbet and kombu condiment. The tasting menu costs £210 and runs through hot and cold starters, a fish and main course, as well as an assortment of French cheeses and an elegant dessert.

World-class wines have been carefully chosen by in-house sommelier Vincenzo Arnese to complement the flavours on the menu and the helpful team are ever-present to make suggestions and pairing recommendations. Indeed, there’s the option to add a wine flight to your meal should you wish to take the element of chance out of things.

As you might expect the service here is top-class, with the team trained to the highest standards which results in personable but professional care throughout your time in the restaurant.


Does the restaurant have Michelin stars?

Yes, it has three Michelin stars, an accolade the restaurant has held since 2010.

Helpful? 0

What’s the menu?

In line with Ducasse’s signature style, the menu at The Dorchester has a staunchly French style. There’s the choice of both a la carte options and the house tasting menu. The latter is a seven-course exploration of the kitchen’s best dishes and costs £170.

Helpful? 0

Can you book ahead?

Yes, booking is strongly advised as the restaurant is a popular spot to book for celebrations which keeps it busy most evenings. For last minute bookings there are often tables available for lunch, which can give you the opportunity of a table without having to wait so long on an opening in the schedule.

Helpful? 0

Who is Alain Ducasse?

He is one of the world’s most decorated chefs, holding an incredible 20 Michelin stars across his global restaurant empire. The French chef started off his career at just sixteen, when he undertook an appreciation at the Pavillon Landais restaurant in Soustons. From there he honed his craft and developed a signature Provencal style, later going on to work at the infamous Hôtel de Paris in Monte Carlo. Now years later with his own collection of top-class restaurants, Ducasse’s CV includes cookery schools, cookbooks, consultation projects and even being chosen as the chef for royal events like the wedding of Prince Albert to Charlene Wittstock.

Helpful? 0

What is the dress code?

As you might expect there is a dress code . In line with the elegant surrounds, guests are encouraged to wear smart-casual attire. This translates as jackets and collared shirts for men as well as long trousers. It is noted on the website that appropriate footwear is also required.

Helpful? 0

How much does it cost to eat at Alain Ducasse?

The tasting menu costs £200 per person.

Helpful? 0
Meet the team
Alain Ducasse at The Dorchester

Jean-Philippe Blondet

Executive Chef

Originally born in Nice, Jean-Philippe Blondet has worked with Alain Ducasse for over a decade, joining the team at Alain Ducasse at The Dorchester in 2013. Starting in the kitchen as sous-chef, he quickly climbed the ranks to head chef within two years. By 2016, Jean became executive chef at the esteemed restaurant.

Prior to coming to London, Jean spent time at Spoon at Sanderson in London before joining three-Michelin starred Le Louis XV-Alain Ducasse at l’Hôtel de Paris in Monaco, Alain Ducasse’s iconic restaurant. He also maintained a brief stint as sous-chef at Spoon in Hong Kong to further develop his skill set.

At The Dorchester, Jean-Philippe interprets Alain Ducasse’s cuisine in a contemporary and refined way, while ensuring the ingredients are always the key element.

This venue also offers

Alain Ducasse at The Dorchester
Private Group Dining

Alain Ducasse at The Dorchester


The Dorchester Hotel, Park Lane, Mayfair, London, W1K 1QA

020 7629 8866 020 7629 8866


Opening Times

Mon Closed
Tue 18:00-21:30
Wed 18:00-21:30
Thu 18:00-21:30
Fri 18:00-21:30
Sat 18:00-21:30
Sun Closed


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30 Reviews 


29 December 2022  
Food & Drink 5
Service 5
Atmosphere 5
Value 5

When in London and want the very best value and experience, this my choice. 3 Michelin stars, superb service and the best value for the set lunches in London. In my mins beats La Gavroche any day. 
The pristine dining room, superb formality and service, value for money and sublime food makes it a winner every time. I should also mention the bar service in the lobby, top notch too.


27 December 2022  
Food & Drink 5
Service 5
Atmosphere 5
Value 5

Superb food, great atmosphere, all be it a bit pricey.


26 November 2022  
Food & Drink 5
Service 5
Atmosphere 5
Value 5

Wonderful service, elegant surroundings and fantastic food!


26 September 2021   - Verified Diner
Food & Drink 5
Service 5
Atmosphere 5
Value 5
Stunning experience

Simply the best meal we have ever had. Celebrating our silver wedding anniversary and the food was superb -we had the tasting menu. Had the accompanying wine selection and everything matched perfectly. Service was outstanding and this beats other 3 star Michelin restaurants we have visited!

Lloyd S

17 October 2019  
Food & Drink 5
Service 5
Atmosphere 5
Value 5
Amazing Autumn Menu

This was not only our first visit to Alain Ducasse but also to the hotel itself and I must say that after yesterday's visit it's definitely one that we would like to do again very soon. We decided to go to Alain Ducasse as part of our annual lunch with our good friends and we also like to choose somewhere where neither of us have been to before. As you enter the hotel you find a nice spacious reception area. Then as you look straight ahead you will see a long foyer area where you can relax and enjoy afternoon tea. Halfway down on the left is the entrance to the restaurant where we were met by three young ladies who were very polite and friendly. They took our coats before one of the ladies escorted us into the restaurant itself. Our table was in the middle of the fabulous looking dining room giving us all a great view of the entire restaurant. As soon as we were settled the sommelier arrived to pour us all a complimentary glass of champagne which was a delightful way to begin. This was followed by a large plate of gougeres placed in the centre of the table for us all to share. I have to say that they were little balls of heaven. It was then time for the head waiter to introduce himself and explain to us the four menu's they offer at lunchtime. These were a lunch menu , A la Carte and two Tasting Menus one being the classic and the other was the seasonal Autumn Menu. The tasting menus both consisted of seven courses so therefore we didn't all have to choose the same menu. This was perfect as we were split on deciding which Tasting Menu to choose. In the end two of us chose the classic and the other two chose the Autumn Menu. What you'll now find below is the Autumn Menu which was the menu I chose.

The first course on the menu was a Wild Boar broth with Mushrooms & Sweetscented Marigold which was simply a taste sensation. This was followed by an amazing seared Duck Foie Gras with Celeriac & Juniper Berry. These two dishes were quite rich but a fantastic way to begin and leaving me eagerly waiting for what was to follow. Next to arrive were two excellent fish courses with the first being Hand Dived Sea Scallop with Fermented Cabbage & Black Garlic. The second was a Fillet of Turbot with Leek & Grapefruit. These dishes were a great way to lighten your palate after a hearty but delicious beginning. It was now time for the main course a stunning Dry Aged Beef with Pumpkin , Bone Marrow & Parsley and certainly a dish worthy of being the highlight of the menu. Next to come was the cheese course a Comte Garde Exceptionelle. To accompany this was a plate of complimentary Stilton Blue Cheese. Before we moved onto dessert we were asked if we'd like to have a tour of the kitchen which was an opportunity we couldn't refuse. The kitchen was quite large but when we were told how many chefs are in the kitchen you could see why. While my friends were chatting to the head chef I had the chance to finally meet have a chat to my friend and pastry chef Thibault. We then headed back to the table and while we were waiting for our desserts they brought out an abundance of Petit Fours. Now for dessert and a fabulous creation from Pastry Chef Thibault. It was a delightful Fig from Provence with Walnut & Borniambuc Cream. This was matched with a sweet wine from Austria a Kracher Beerenauslese 2015 with flavours of peach & honey and a mandarin finish made this wine an absolute delight. My friend exhanged this dish so that he could have the Rum Baba where you also get to pick your own choice of Rum. We then finished with tea & coffee or so we thought because suddenly a dessert spoon appeared and we wondered what was happening until they wheeled out on the trolley an Apple Tarte Tatin as a final delightful surprise of our lunch. This was a fabulous way to finish our amazing dining experience. This really was a truly memorable lunch where the food was amazing the sommelier was very good and the service from a very friendly and engaging team was excellent. This is definitely a place I would highly recommend and one in which I look forward to returning to sooner rather than later


06 September 2019   - Verified Diner
Food & Drink 5
Service 4.5
Atmosphere 4.5
Value 5
Such a lovely experience

This was my second visit to this restaurant. Luckily, this time I was accompanied by my daughter. I cannot fimd fault with anything from the kind gentleman at the small bar, to the waiting staff and their superb service. Of course, it is a three Michelin starred restaurant and it did not dissapoint. There are SO many restaurants in the UK that charge similar prices and they have NO IDEA of what the word 'standards' mean. I can't wait for my next visit!

Penny M

28 June 2019  
Amazing food and service, spectacular setting, perfect for an occasion.

Ivy M

15 June 2017  
Rather disappointing for a 3 star michelin restaurant. We were not overly impressed and one member of our party was quite unwell (mushrooms not cooked properly) and had a reaction. The management although rightly concerned and went as far as making sure other diners were not affected did not offer any real compensation. Quite disappointing overall .

Alex G

13 January 2017  
Food & Drink 4.5
Service 4
Atmosphere 4
Value 2.5
An experience, not just a meal
As one of only two spots in London and four in the UK that hold three Michelin stars (the others being Gordon Ramsey, the Fat Duck and the Waterside Inn), expectations run pretty high prior to a visit to the Dorchester. Once you’ve fought your way past the throngs of wealthy tourists in the lobby, the restaurant itself feels like an oasis of calm, serene furnishings and a view onto the greenery of Hyde Park. Dining here was undoubtedly an experience, an exercise in superlative service, presentation and cooking. However, it wasn’t perfect and I have had better dining moments elsewhere in London. Anywhere where diners are expected to feel almost reverential about what they eat is somewhat off-putting and an atmosphere which is dominated by the hushed tones of business people in suits is not necessarily where I would choose to eat. The cooking throughout was exemplary, from the almost airy balls of bread with a cheese casing that were placed on the table to welcome us, through to the generous quantities of petit-fours with which we ended (and were allowed to take home the remainder). For lunch, my comrade and I both chose from the a la carte menu. To begin, a portion of Dorset crab with celeriac and caviar. It was very good, but not absolutely amazing (3-Michelin starred amazing) and I couldn’t help feeling that both the flavour combination and texture of the dish were somewhat muted, not necessarily bringing out the best of the underlying ingredients. The main was markedly better; a rib and saddle of venison cooked in a coffee flavoured sauce and accompanied by a peanut-studded whole parsnip. This was culinary genius, a deeply intense and profound dish. The wine match, of a 2014 Pinot Noir by Littorai from Sonoma, was also superb. It was hard to surpass this (or indeed my comrade’s scallops) and there was a slight anti-climax ahead of dessert, particularly since there was a surprisingly disappointing wait. Our 2 hours at the Dorchester were exceptionally well spent, but came at a price – a quite steep £100/head, and that’s just for the food. When I left, my belly was content, but my soul (as well as my comrade’s wallet) less so; and when forced to ask, was my experience considerably superior to that provided by, say, The Ledbury or The Square at its peak, then I would be forced to answer in the negative.

Paul A

17 November 2016  
Food & Drink 3.5
Service 5
Atmosphere 3.5
Value 4
Judgment reserved
It can be a rewarding experience, lunching at Alain Ducasse. Although relatively infrequent visitors, the history had been done and we were greeted like old friends, and the standard of the front of house staff, under the auspices of Damien Pepin was as high as ever. It was our first acquaintance with the new chef, and, naturally, we wanted to try his cuisine and determine whether it was a more traditional house style or perhaps something more in keeping with current trends, and in keeping with the high ranking of the restaurant. The eternal gougères were light as a feather but lacking in cheese, the barbajuans though were really first-class. Lovely Dorset crab started the dishes building up to the main course and it was matched by pickled celeriac lasagna in good crab sauce with a texture contrast in the form of a fried crab leg and a helping of caviar which augmented rather than overpowering the delicate white crab meat. Unfortunately I got some shell. The duck and foie gras terrine was beautifully put together and exhibited a wonderful deep taste but the pickled baby veg “condiment” didn’t really convince. Happily the “sauté gourmand” of lobster made up for it with its heavenly sauce and surprisingly good accompaniment of truffled chicken quenelles. This was followed by another shellfish dish, all of which were deliciously matched by a Californian roussanne recommended by the ever reliable sommelier Chris Bothwell. This time it was the turn of a scallop with cauliflower gratinée and purée and a fried egg yolk. Not bad but somehow lacking. The star of the show was some super saddle of venison, fairly locally sourced - North Wales, with a coffee sauce and black pepper sprinkle and a sweet parsnip coated in a peanut purée which with the venison was a match made in heaven. It was just a shame that there couldn’t have been a more generous serving. The standard cheese course was populated by four French favourites, crottin, brie de meaux, beaufort and roquefort, each with its own special sauce. A pre-dessert of passion fruit with its sauce and a lime meringue was followed by the signature dessert - the “contemporary” vacherin with more melt-in-the mouth meringue, a coconut boule, pomegranate seed and “exotic” summer fruit. Coffee and petits fours were, of course, top quality, with Alain Ducasse Paris-made chocolate. Finally, although this could possibly be put down to his perfectionist approach, we were very much aware of the chef’s presence in the kitchen, sounding rather like a French Ramsay, which had never been the case with Jocelyn Herland. Overall, then, a minor turn towards the less classic and as far as we are concerned judgement has to be reserved.
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