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Ed Reeve - Main Dinning Room

Alain Ducasse at The Dorchester offers contemporary French cuisine with a professional, bespoke and friendly service. Creativity and generosity come together for a memorable experience, infused with whimsy, pleasure and attention to details.

Alain Ducasse
Alain Ducasse

“The produce is the only truth. A turbot without a stroke of genius will always rise above having genius without a turbot. A produce, grown with love and respect, has an incomparable flavour. Without it, a chef is nothing.” Alain Ducasse

Alain Ducasse is one of the world’s most decorated chefs, and above all, an aesthete and artisan of living and eating well. Known not only for his incomparable French cuisine, Alain Ducasse has created innovative dining experiences reflecting international influences, and consequently earned a reputation for phenomenal cuisine.

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Alain Ducasse at The Dorchester is characterised by its elegant French contemporary haute-cuisine, with distinctive fresh flavours and executed with a light and surprising twist – reflecting its London location.

Alain Ducasse’s approach to cuisine is interpreted by a team led by the characterful style of Chef Patron Jean-Philippe Blondet. The technical brilliance of French cuisine – with a focus on the sauces – is brought to life through the finest seasonal produce, sourced at their peak, from British and French suppliers.

Signature dishes include the Hand-dived scallop, citrus beurre blanc and Kristal caviar; Native lobster, artichoke, shiso and Périgord truffle and the indulgent Baba like in ‘Monte-Carlo‘.

the team

Alain Ducasse has assembled an industry-leading team, most of whom have worked with him for many years.

Marion Pépin
Restaurant Director

Marion began her culinary journey in 2013 after growing up with an appreciation for fine dining and the desire to work in a restaurant. One of her fondest achievements was when she was asked to join Alain Ducasse’s team at the two Michelin-starred restaurant Le Meurice Alain Ducasse in Paris.

After living in Paris for a few years, Marion relocated to London to join Clare Smyth’s team at the three-starred Michelin restaurant Core as Chef De Rang.  Marion was then quickly promoted to Head Waiter. After four years, Marion decided to return to a different Alain Ducasse team at Alain Ducasse at The Dorchester. Having joined in 2022 as Assistant General Manager, she quickly climbed the steps to being promoted to Restaurant Director in February 2023. Marion is proud to join forces with Chef Patron Jean-Philippe Blondet to enhance guests’ experiences further. Marion’s main passion is to mentor the team and deliver a truly unique experience to guests of the restaurant.

Jean-Philippe Blondet
Chef Patron

Born in Nice, on the French Riviera, Jean-Philippe Blondet, has been working alongside Alain Ducasse for over a decade. His first role with Alain Ducasse was interestingly at Spoon at Sanderson in London, before joining 3-Michelin starred Le Louis XV-Alain Ducasse at l’Hôtel de Paris in Monaco, Alain Ducasse’s iconic restaurant.

Before returning to London, Jean-Philippe held the position of Sous-Chef at Spoon in Hong Kong, further adding to his international experience and satisfying his curiosity and interest in cuisines of the world.

In September 2013, he joined the team at Alain Ducasse at The Dorchester as Sous-Chef with Jocelyn Herland to quickly progress to Head Chef within 2 years. Jean-Philippe Blondet became Executive Chef in January 2016.

Jean-Philippe interprets Alain Ducasse’s cuisine in London in a contemporary and refined way. In keeping with Alain Ducasse’s philosophy, the ingredients are the key elements. Jean-Philippe only uses the freshest and most seasonal produce, strictly sourced for their quality and provenance.

Valentin Jollivet
Executive Pastry Chef

Valentin Jollivet is a highly acclaimed pastry chef known for his exquisite creations and innovative approach. Born and raised in a small town in France, Valentin developed a passion for baking at a young age. His fascination with the art of pastry-making led him to pursue formal training at a renowned culinary school in Pontivy, ahead of him being appointed in his first position as Chef de Partie at Ashford Castle in Ireland.

Valentin moved to London from Ireland to join the Alain Ducasse at The Dorchester where he rose from Pastry Clerk to Pastry Chef de Partie through the three years, he was at the three Michelin starred restaurant.

Going on to work in some of the finest kitchens in the world, he further honed his skills at Le Clos des Sens and Hotel Les Trésoms, both in Auvergne-Rhône-Alpes, a region in south-east France. Valentin returned to Alain Ducasse at The Dorchester in May 2023 in the role of Executive Pastry Chef.

Throughout his career, Valentin Jollivet has received numerous accolades for his contributions to the world of pastry. As a pastry chef, Valentin continues pushing pastry – experimenting with innovative ingredients and techniques to create unforgettable experiences.

Martin Kleveta
Head Sommelier

Martin Kleveta is an esteemed sommelier with a passion for the art of wine. Hailing from Maravia in Czech, Kleveta embarked on a journey that led him to become one of the leading figures in the world of wine in the UK. His dedication to his craft started at the age of 15 when he participated in his local wine village celebration, HODY. This celebration ran throughout the summer on a yearly basis, immersing him in wine cultures from a young age and refining his expertise along the way.

Currently serving as the Head Sommelier at Alain Ducasse at The Dorchester, Kleveta holds a pivotal role in curating exceptional wine experiences for guests. In his prior position as Assistant Head Sommelier at the Michelin starred HIDE, Kleveta, played a pivotal role in managing the wine program and ensuring seamless service delivery, contributing to the restaurant’s reputation as a destination for fine wine enthusiasts.

Martin’s previous roles consisted of Sommelier at Dinner by Heston Blumenthal position which he held for 2 years and Commis Sommelier role at The Orrery between 2016 to 2017.

Kleveta’s approach to wine is characterised by a deep passion for wine and a commitment to excellence with a comprehensive understanding of wine regions, varietals, and food pairings. Martin’s strengths lie in creating memorable wine experiences, managing wine inventories, and providing exceptional customer service.

Beyond his roles in the hospitality industry, Kleveta’s accomplishments include notable achievements in the wine world. In 2021, he passed the Advanced exam by the Court of Master Sommeliers, a testament to his dedication and knowledge. In November 2022, Kleveta emerged victorious in a competition, marking the beginning of his journey as the first UK Master of Port. Additionally, in July 2023, he achieved second place in the UK Sommelier of the Year competition, further solidifying his reputation as a distinguished figure in the world of wine.

exquisite surroundings
Table Lumiere

Designed by duo Jouin Manku, who collaborated on Ducasse Paris projects in Paris, Monaco and Las Vegas, the restaurant draws inspiration from the greenery of Hyde Park nearby and the fashion flair of Mayfair, succeeding in merging tradition with modernity.

The dining room is contemporary, soft and elegant, showcasing the unadorned beauty of natural materials such as leather, wood and fabrics to an amazing effect. Reminiscent of an informal English garden, the interior presents a bold, luxurious palette of green and charcoal grey, set against carefully considered atmospheric lighting and the delicate materiality of luminous brass highlights.

The design also includes quirky elements such as walls studded with thousands of silk buttons in different shades of green.

The jewel of the restaurant is the stunning ‘Table Lumière’, a semi-private room surrounded by 4,500 shimmering fibre optics dropping dramatically from the ceiling, resulting in a striking structural masterpiece, and adorned with specially selected sets of Hermès china, Puiforcat silverware and Saint-Louis crystal for a bespoke table setting.

The Dorchester Sunset exterior medres

The Dorchester, Dorchester’s Collection iconic London property, is situated at the heart of London’s Mayfair on Park Lane.

The hotel offers guests a selection of 250 suites and rooms including three penthouse suites, many affording expansive views of Hyde Park. Some of London’s top dining is available to guests at The Dorchester including, three Michelin starred Alain Ducasse at The Dorchester serving contemporary French cuisine. The hotel provides an unabashed celebration of opulence in décor, a level of service that is nearly telepathic, and food and wine that is gloriously over the top.

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