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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.
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.
Hailing from Piedmont, Enrico has had extensive experience in Michelin-starred restaurants throughout Italy and in London, where he began his career in 2000 at Restaurant Gordon Ramsay on Royal Hospital Road. After 3 years of developing into his role, Enrico moved to Italy to work with world renowned Michelin-starred chefs Carlo Cracco and Enrico Crippa. In 2012, he then returned to London, joining The Ledbury, before reuniting in March 2013, with the team of three Michelin-starred Restaurant Gordon Ramsay as Restaurant Manager. Enrico joined the team of Alain Ducasse at The Dorchester in December 2017.
Enrico prides himself on his great attention to detail and a very personable and relaxed service style. He truly enjoys entertaining his guests and making their experience memorable. He also believes that his team’s enjoyment is very important as it will ultimately reflect on the overall experience that will be delivered.
Thibault Hauchard joined the team of Alain Ducasse at The Dorchester in September 2017, as Pastry Chef, leading a team of five.
Hailing from Normandy, Thibault moved to Paris in 2008, where he worked in some of the most iconic 5-star luxury establishments including the Four Seasons Hotel George V, the Ritz Paris, Le Royal Monceau and most recently, Le Meurice as Pastry Sous-Chef under the guidance of Cédric Grolet.
Classically educated in chocolate and confectionary, Thibault’s approach to pastry showcases his training in a contemporary light. Staying true to each ingredient and utilising it in various states is essential. Every element of his desserts contributes to the final outcome, whether it is through the taste, texture or temperature.
Thibault 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 Charente (France), Pierre-Marie developed an interest in wine as a child, as his family owned a vineyard plot and produced Pineau des Charentes. The harvests and the wine making process made a strong impression on him; so much that he decided to specialise in sommellerie while at hospitality school.
Following this, Pierre-Marie went on to work for prestigious Michelin-starred restaurants in France and Ireland before moving to London. In August 2019, Pierre-Marie came aboard the team of Alain Ducasse at The Dorchester as Head Sommelier, leading a team of five, all of whom share his objective: delivering tailor-made, precise and memorable service to guests. Pierre-Marie likes wines which reflect their terroir rather the wine-making techniques, wines with purity and a vibrant acidity. 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 Restaurant Director Enrico Baronetto.
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.