Share to Facebook Share to Twitter Share to Linkedin Guests approach the dining room of Alain Ducasse at The Dorchester via the hotel’s Promenade—it’s like walking through a fanciful, rarefied world, the likes of which you’d only find in such a world-famous, luxury hotel. There are striking vases of fresh flowers scenting the air with rose and tuberose; Liberace’s mirrored piano is gleaming in the centre of the space, while the soundtrack is of the tinkling glass of cocktails being stirred at the Artists’ Bar. The elegant dining room at Alain Ducasse at The Dorchester.
(Credit: Alain Ducasse at The Dorchester) Inside the restaurant, all is quiet. It’s probably the most pared-back space in the whole of the hotel with its starched white tablecloths, curvy leather banquettes and side lamps giving the space a kind of super-yacht sheen. In the centre of the room, a private dining space, called the Table Lumiere, is shielded from others with a shimmering beaded curtains, that falls like rainfall.
It’s all plush carpet, light wood, polished metals—in short, the height of ‘good taste’. This is an intimate place for special occasions, where life moments are marked and memorable meals are tasted. Yet, there’s no sign of overblown excitement or loud celebrations, even despite the fact that the world-renowned chef, Alain Ducasse, has just announced his continued partnership with The Dorchester in London for a further five years.
The incomparable chef, Alain Ducasse. (Credit: kevin tchobanian) Alain Ducasse at The Dorchester is one of just six restaurants in London that boasts the highest gourmet accolade of three Michelin stars. Not only that, it has retained it for over ten years.
Renowned for culinary excellence and innovation, the chef has had an eponymous restaurant at The Dorchester for some 17 years (it is one of over 25 worldwide restaurants operated by Ducasse). With chef-patron Jean-Philippe Blondet at the helm, it is a kitchen that continues to showcase Ducasse's unique vision of contemporary French cuisine, emphasising the finest ingredients and distinctive fresh flavours. Chef-patron Jean-Philippe Blondet.
(Credit: Food Story Media ltd Copyright) MORE FOR YOU ‘House Of The Dragon’ Season 2, Episode 8 Review: A Hugely Underwhelming Season Finale Today’s NYT Mini Crossword Clues And Answers For Monday, August 5th Slovakian Swimmer Tamara Potocka Collapses After Paris Olympics Race Talking exclusively to Forbes, chef-patron Jean-Philippe Blondet says that the accolade is wholly down to a team effort. “This is the key ingredient for maintaining three Michelin stars—from our chefs in the kitchen, led by myself, and head chef Alberto Gobbo, through to Marion Pepin, who is restaurant director and leads the service team, alongside our sommeliers. We all work closely together and have a shared mission and passion for Alain Ducasse at The Dorchester.
Yes, the entire team is the key to success.” One of the dishes on the tasting menu: Turbot, Sorrel, Heritage Radishes and Almond. (Credit: Food Story Media Ltd) function loadConnatixScript(document) { if (!window.
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In fact, the signature seven-course tasting menu, with dishes such as ‘Barrattiere Cucumber, with Fresh Almond and Cured Tuna’ and ‘Native Lobster, Artichoke, Shiso and Truffle’, places as much importance on the vegetables as it does the meat or fish. The table settings and space are elegantly simple. (Credit: ©pmonetta-9696) Playing out like a theatrical experience, dishes are presented to your table seamlessly, with wine pairings filling up glasses before you even notice, and top-line service that plays out like a ballet behind your chair.
“It’s true that every time a new dish is presented by the service team, it creates a sense of magic. We aim for a one-of-a-kind culinary experience like no other,” says Blondet. Alberto Gobbo (L) and Jean-Philippe Blondet.
(Credit: Food Story Media ltd) Born in Nice, on the French Riviera, Blondet reveals that his background “has been very influential on my cooking. I only uses the freshest and most seasonal produce, strictly sourced for their quality and provenance. My favourite cuisine remains where my heart belongs: the Mediterranean.
” The chef cites that his favourite dish on the menu is the Scottish scallop, which is coated with a silky citrus beurre blanc and topped with Kristal caviar. “This dish, for me, is comfort food and enhances the generosity in our cuisine. I also love all the new dishes, as I easily get bored with the same ones! I especially like the new Cornish Turbot, Swiss Chard, Courgette and Apricot dish.
” The chef's favourite dish is the Hand-dived Scallop, Citrus Beurre Blanc and Kristal Caviar. (Credit: Food Story Media Ltd) When it comes to innovation and inspiration, the chef reveals that it is all about seasonal produce. “We are constantly innovating and working with our suppliers to introduce new seasonal ingredients to our menu.
But I also love being close to the produce myself and enjoy having an allotment in Cornwall. I then link the feeling I have with the dish to personal memories. For the creation, all my sous chefs are involved.
I want them to bring their emotions to the dish, too.” Travel is also key, says Blondet, especially to provide new ideas for dishes. “My recent travels this year have included cooking in the mountains for Courmayeur Gourmet Ski through to flying to Las Vegas to cook dinner at Rivea, another Ducasse restaurant.
” “ I have recently been in Asia and would love to return to explore the Tokyo food scene,” he continues. “We are actually hosting a sake event later this year at Alain Ducasse at The Dorchester, and the team and I are working on dishes to pair with sake, which has been very interesting. I also worked in Asia too, a long time ago, as sous-chef at Spoon in Hong Kong.
” An atmospheric place to taste the high levels of three Michelin star cookery. (Credit: ©pmonetta) “Of course, working for Alain Ducasse has always been inspiring,” Blondet continues. “I am very respectful of his vision and we share the same philosophy of sourcing and using the best seasonal ingredients.
I have not just learnt about the vision of the food, but also how to be manager and director and how to grow a business.” Another influential person in Blondet’s life is his mother, he reveals. “ During my childhood, I cooked a lot with my mum.
If I close my eyes, I can still taste the meals we used to make. My mother used to take me to the market on the weekends to choose the vegetables for our Sunday lunch. This is when I realised that I wanted to work with food.
” Looking ahead, as the new chapter starts at Alain Ducasse at The Dorchester, Blondet says: “Myself and the team will continue to bring new seasonal dishes to the menu, which is unusual for a three Michelin starred restaurant. Many other restaurants at this level don’t change their menu as often as us. I believe in the seasons and using the best produce.
My advice for anyone trying to earn a Michelin star would be to trust yourself and vision, go slowly and work hard. It is a process.”.
