Alain Ducasse at the Dorchester
Cuisine: French
Price:    pound pound pound
2 users have been
Verdict based on 9 critic, 3 blogger and 1 user reviews and awards
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Address: 53 Park Lane, London W1K 1QA

Website: Visit restaurant website

Telephone: +44 20 7629 8866

Fine dining destination on Park Lane by French uber-chef Alain Ducasse.

This restaurant has 3 Michelin Stars

Latest reviews of Alain Ducasse at the Dorchester

AA_Gill

AA Gill, The Sunday Times

18 May 2014

It was like visiting the taste museum: this sort of cooking, this sort of presentation, this sort of price really only exists in hotels that see it as part of their branding. It’s as much a reassurance that you’ve arrived at luxury central, nestled into the fawning heart of the best that the most money can buy…

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Time_Out

Time Out Editors, Time Out

16 October 2012

Spiced confit foie gras with lightly pickled vegetables was sensationally good. ‘Cookpot’ (like a covered mini-casserole) of vegetables, girolles and Montgomery cheddar was unbelievably flavourful – one of the best dishes we’ve ever eaten…

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Andy_Hayler

Andy Hayler, andyhayler.com

8 June 2012

This is very good cooking, and the service is top class, but for me it is not true three star level food other than the desserts…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

22 October 2010

It felt odd, though, (…) , choosing from a menu designed to excite any discerning fan of haute cuisine (caviar, lobster, turbot) and yet still somehow being underwhelmed with the results…

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What the Critics say

AA_Gill

AA Gill, The Sunday Times

18 May 2014

It was like visiting the taste museum: this sort of cooking, this sort of presentation, this sort of price really only exists in hotels that see it as part of their branding. It’s as much a reassurance that you’ve arrived at luxury central, nestled into the fawning heart of the best that the most money can buy…

Read full review »
Time_Out

Time Out Editors, Time Out

16 October 2012

Spiced confit foie gras with lightly pickled vegetables was sensationally good. ‘Cookpot’ (like a covered mini-casserole) of vegetables, girolles and Montgomery cheddar was unbelievably flavourful – one of the best dishes we’ve ever eaten…

Read full review »
matthew_norman

Matthew Norman (Guardian), The Guardian

5 February 2010

As for the food, the splendour there lay mostly with the aesthetics. Ducasse’s proxy, Jocelyn Herland, produces dishes that are genuinely beautiful to the eye, but less ­memorable to the tastebud than that triple-star rating might suggest…

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MichaelWinner

Michael Winner, The Sunday Times

16 March 2008

My main course was “Dover sole fillets Florentine style, shrimps with Paris mushrooms, Château Chalon sauce”. It was five little pieces of fish, shrimps and bits of veg. What looked like curly cheese straws appeared, but they were potatoes. The whole lot tasted of total zero. Useless, all of it…

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giles_coren

Giles Coren, The Times

12 January 2008

I don’t know that Ducasse’s arrival necessarily has “meaning”, but if this place is a roaring success, in its current form, with this little oomph, this little originality or sense of adventure, then it will rather suggest that London is losing its soul…

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jay_rayner

Jay Rayner, The Observer

29 December 2007

But good dishes they weren’t. The foie was partnered with mango; it is a marriage destined for divorce. The pigeon, brought to us by mistake, did come with a delicious dice of the liver on toast, but there was also a truly grim slab of burnt radicchio…

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metro

Marina O'Loughlin (Metro), Metro

12 December 2007

Then puddings. Oh, my word. Rum baba served in a silver dome that would delight a Fabergé; the soft, luscious sponge split at the table to embrace a serious glug of rum and the fluffiest, most ethereal crème chantilly…

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The_Independent_Small_Logo

Terry Durack, The Independent

2 December 2007

This is not Monsieur Ducasse’s best restaurant (that is in Monte Carlo), but it is still a marvellous manifestation of the French meaning of the term savoir-faire, literally, “to have the knowledge of what to do”. Pure craft…

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Telegraph_small_logo

Mark Palmer, The Telegraph

23 November 2007

Refined” French cuisine here means, thank goodness, an almost total absence of those heavy, sweet reduction sauces that leave you bloated for 24 hours. Which is to say that the squid is encased in the lightest of opaque pastry and accompanied by a glorious medley of baby vegetables; the langoustines “Parisian style” are a circle of freshness…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

8 June 2012

This is very good cooking, and the service is top class, but for me it is not true three star level food other than the desserts…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

22 October 2010

It felt odd, though, (…) , choosing from a menu designed to excite any discerning fan of haute cuisine (caviar, lobster, turbot) and yet still somehow being underwhelmed with the results…

Read full review »
grumblinggourmet

Rich Major, The Grumbling Gourmet

11 July 2010

A lemon verbena tisane, the leaves cut from the plant in front of us, (was) served with a sense of theatre. The service throughout was flawless, in every sense of the word. (…) There is a discernible, hugely positive difference between here and many of the one star restaurants I’ve eaten at…

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