Cuisine:

• French

Alain Ducasse at The Dorchester Description:
So what is the restaurant from the great chef, Alain Ducasse, like? Well, the 80-seat room, designed by Patrick Jouin, is beautiful---a soothing, sophisticated space with light wood panels and natural materials in varying shades of tan and cream. The walls are decorated with silk green and yellow buttons, the tables are a lesson in luxurious settings and there's a private dining area for six, set apart with sparkly fiber optic strands. The menu offers a range of the maestro's signature dishes, though "reinterpreted with a modern touch" for London. Seasonal, fresh British and French ingredients are used to good effect by executive chef Jocelyn Herland who comes from Alain Ducasse at Hôtel Plaza Athénée in Paris. Expect the likes of duck foie gras with mango and a dolce forte sauce, and pasta with green asparagus, peas and black truffle for starters. Main dishes hoe an equally rich seam---perhaps baked sea bass with razor clams in a parsley shellfish jus, and duck breast traditionally treated à l'orange, with girolles and baby turnips. Other starters might be guinea fowl ravioli in consommé with its crisped legs on the lunch menu, and elsewhere, roasted veal loin or fillet of beef with seared foie gras Rossini. Desserts are a high point of the meal: rum baba or an unusual lime soufflé with white cheese and Sichuan pepper sorbet. It's all beautifully cooked and presented, but there should be more excitement in this restaurant's cooking, particularly at these prices which have increased since it opened. The wine list is very good, but also comes at a very high price. A la carte lunch with a glass of wine, mineral water and coffee 2-courses £39.50, 3 courses £45; à la carte dinner 2 courses £55, 3 courses £75, 4 courses £95, 7-course Tasting Menu £115.


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