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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.
“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.
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 Executive Chef 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 “Sauté gourmand” of lobster, truffled chicken quenelles and homemade pasta; the Dry aged beef, artichoke and bone marrow and the indulgent Baba like in ‘Monte-Carlo‘.
Alain Ducasse has assembled an industry-leading team, most of whom have worked with him for many years.
Christopher started his journey in Michelin stars restaurant back in 2008 at The Gleneagles Hotel in Scotland. He then built his management career in different establishment like Hibiscus restaurant or Koffmann’s at The Berkeley.
He then joined Alain Ducasse at The Dorchester as a Restaurant Manager from 2014 to 2016 where he made the difference by being very attentive details, passionate, mentoring the team and very professional.
After few years abroad, working at Benoit restaurant by Alain Ducasse in New York and lastly at Beige by Alain Ducasse in Tokyo as a General Manager, Christopher is returning to London joining forces with Executive Jean-Philippe Blondet and Head Sommelier Vincenzo Arnese to enhance our guests experience.
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.
Douglas started his journey in pastry by training in France with different Best Craftsman of France (or “MOF”) from 2014. He then integrated different Parisian Palace as Le Plaza Athénée and Le Bristol where he was working as a chef de partie.
His international career started in Dubai in Dolce Sky where he was Head Pastry chef, then he joined Mix by Alain Ducasse, Dubai, also as Head Pastry Chef.
Since 2019, Douglas has been working in Beige Tokyo by Alain Ducasse where he very much enjoyed working with different products and new techniques.
Douglas and his team bake fresh bread daily, prepare delightful sorbets, and some homemade treats served as mignardises: Saint-Honoré, Religieuse, and seasonal fruit Tartelette.
Originating from Napoli, Vincenzo developed a keen interest in wine from a young age, when his grandfather made him try his homemade wine at the age of five. This moment had a strong impression on him; so much so, that he decided to study hospitality and specialise in sommellerie, while at hospitality school in Stresa in Italy.
Following this, Vincenzo went on to work for prestigious hotels in Switzerland, Italy and Australia, starting in 2010 as assistant Head Sommelier at ristorante Gli amici di Edo, in Pavia.
Moving to Australia’s culinary capital, Melbourne in 2012, Vincenzo’s next roles were in some of the most prestigious establishments including Vue de Monde, one of Australia’s finest gastronomic restaurants. Leaving Australia for London, Vincenzo took the position of Head Sommelier & Wine Buyer with Heston Blumenthal in 2013.
In March 2021, Vincenzo came on board the Alain Ducasse at The Dorchester team as Head Sommelier, leading a team of five, all of whom share his objective – delivering bespoke and memorable service to all guests. He excels in advising the best pairings from the 1,000-bin wine list created with Gérard Margeon, Ducasse Paris’ Executive Wine Director. This talent stems from his capacity to listen and anticipate his guests’ expectations, combined with a new-wave approach to teamwork with Executive Chef Jean-Philippe Blondet and General Manager Christopher Charraudeau, and an infectious positive attitude!
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, 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.