Alain Ducasse At The Dorchester

Dining at Alain Ducasse at The Dorchester was a truly exceptional experience—one that will stay with me for a long time. From the moment we walked in, the service was impeccable, warm, and perfectly attentive without being overbearing. What truly impressed me was the incredible attention to detail. We chose a wine pairing for our meal, and to our delight, we were presented with a personalized menu listing each course alongside the wines selected—an elegant and thoughtful touch that elevated the experience even further. As it was my birthday, the team went out of their way to make it feel extra special. From a beautifully presented dessert surprise to the discreet and graceful acknowledgment of the occasion, every detail was handled with such care and sophistication. The food itself was outstanding—each dish a masterpiece, full of refined flavors, creativity, and balance. The combination of seasonal ingredients, exquisite presentation, and flawless technique made for an unforgettable culinary journey. Alain Ducasse at The Dorchester is a true gem in London’s fine dining scene. Whether you’re celebrating a special occasion or simply indulging in world-class cuisine, this is a destination that delivers in every possible way. Highly recommended.

Incredible food supported by amazing service. A real experience with some stand out dishes and some that will challenge you. Wine pairing was well worth doing with the knowledgable Somellier passing on interesting nuggets with each wine.

Wonderful predinner starters including caviar with cream on chickpea crackers and lemon from Nice, to mushroon tartlet, warm comte puffs, and several more. The proteins were mostly cooked beautifully. Scallop was velvety and pillowy, the zucchini dish really showcased the vegetable using multiple cooking techniques (grilled, cold ribbons, souffle, baked, 2 types of sauces) and temperatures, the lobster was fragrant and sweet, pigeon smoked in hay was deliciois. My personal taste, the chicken mousse in the lobster dish was a tad salty especially when paired with linster bisque (the bisque and confit king oysters were delicious), the aubergine paired with the pigeon was on the tart side (i loved the fried sardine bones though), and the cheese condiments had alot of prune/nuts which i couldn't really have due to allergies and the brie didn't feel like it sang between comte and rockford. The grapefruit sorbet with vermouth was an excellent pallet cleaser before dessert.