Alain Ducasse at The Dorchester

The service here is quite excellent with the staff being attentive to the appropriate degree and so well choreographed. The cuisine is also quite excellent, the vegetable cookpot was a presentation of vegetables and fruits as a truly delicious dish which showed the admirable genius and expertise of the chefs.

There are only four Michelin three-star restaurants in the whole UK, and only two of them are actually in London. One is Gordon Ramsay in Chelsea, and the other is Alain Ducasse, which I went to this time, which is located in the old luxury hotel The Dorchester. Alain Ducasse is French and has restaurants in France and Morocco. He is also in charge of the world's only Chanel restaurant, Beige on the top floor of the Chanel Ginza flagship store in Tokyo, which is a Michelin two-star restaurant. Because there are only two Michelin three-star restaurants in the whole of London, although the price is expensive, it is still difficult to get a seat. If you want to go, you must make a reservation. The restaurant's official website accepts reservations. We ordered two different set meals, the Tasting Menu is 7 dishes for 140 pounds, and the seasonal menu is 7 dishes for 180 pounds. The dishes are completely different, you can try them all. In fact, there is no need to have excessive expectations. I think Michelin restaurants are more about the selection of ingredients, the creativity of cooking, and the layering and harmony of seasoning.

We were brought here by a local colleague, who is a real Londoner and very gentlemanly. The dishes were good, but because it was brought by a colleague, the waiter was very polite and the service was not at the same level as for tourists.

The restaurant offers fine modern cuisine and seasonal dishes that guarantee the best raw materials. The restaurant is decorated in a magnificent and sparkling curtains, creating a particularly memorable atmosphere. Specialties recommended: the autumn package developed by the special chef Jocelyn Herland , using the freshest ingredients as ingredients, combined with his unique and fine cooking techniques, including scallops (Hand-dived SCALLOP) cream caviar (lettuce cream and caviar), philili steak (Fillet of cross continental BEEF), etc.

Went there for wife’s birthday, our family party of 5 had a 9:30pm late reservation. The service was impeccable, and staff did not rush us at all despite it being pretty late. Food was amazing. We had a two star Michelin dinner in Paris just a few days before and have to say I get why they got the extra star. They even obliged to let my son keep a couple of the scallop shells as a toy/souvenir for his aquarium. Great experience 👍👍