New lease of life at a establishment

Alain Ducasse at The Dorchester offers an experience that encompasses exquisite contemporary French cuisine, modern design and highly professional, bespoke and friendly service orchestrated by Restaurant Director Christian Laval and his energetic team. The restaurant was named Best Newcomer by the 2009 Zagat guide and its head chef Jocelyn Herland, who trained in Alain Ducasse’s most prestigious restaurants, crafts an exciting menu which consistently respects and champions current seasonal produce – many sourced from the British Isles.

In January 2010 Alain Ducasse at The Dorchester was awarded three Michelin stars.  

The soft, elegant dining room serves as a perfect milieu for the light and vibrant ambience diners experience at Alain Ducasse at The Dorchester. It offers three unique private dining spaces to cater to any occasion - the bright Salon Park Lane, the intimate Salon Privé and the magical Table Lumière.


More than 30,000 raw silk buttons in shades of emerald and spring greens inject stunning colour and draw an element of Hyde Park into the restaurant. Designer Patrick Jouin has incorporated tactile brights with calm, warm tones.

The centrepiece of the room is the stunning Table Lumière, an ethereal table which seats six guests, surrounded by 4,500 shimmering fibre optics. The design of the table cleverly allows guests to enjoy the ambience and buzz of the restaurant whilst being screened from view. A collection of Hermès china, Puiforcat silverware and Saint-Louis crystal is used exclusively for Table Lumière and changes according to the season.


The restaurant boasts a unique wine cellar, moulded into the corner of the room. Mathias Negro has carefully selected a collection from the best vineyards in the world including many special wines - a 2007 Riesling Brand Alsace Grand Cru, Domaine Josmeyer is served by the glass from a magnum. Mathias takes pride in serving the best vintages as well quality grapes from smaller domains.

Desserts are the tour de force at Alain Ducasse at The Dorchester, headed up by pastry chef Angelo Ercolano. Carefully prepared and beautifully presented,  from  the  intricacy  of  Raspberry  and  Rose  Pleasure  – plump  raspberries  filled  with  purée, balanced on a fragrant, light cream with wafer thin white chocolate – to the classic ‘Monte Carlo’ Rum Baba – decadent, plush baba served in a silver basin to be sliced through the middle and drenched in fine rum and thick cream.


After dinner, guests are offered a range of delectable mignardises and bonbons in glass jars. Delicacies range from caramels, nougats, madeleines, cannelés, almond and lavender tarts amongst others.


The Infusion is the alternative digestif – an ever evolving range of fresh seasonal herbs, from pineapple sage to lemon thyme, are stocked in rustic pots. Guests can enjoy fresh tea infused with the herb of their choice which is picked and ground with a pestle & mortar at the table.


The restaurant is also the perfect place for lunch. The savvy ‘Lunch Hour’ set menu - served in under an hour - is offered at £45 for three courses or £39.50 for two courses and includes 2 glasses of wine, mineral water and coffee.




For further information please contact Romilly King at The Communications Store

T: 020-7938-1010 / E :


Alain Ducasse at The Dorchester

Park Lane, London, W1K 1QA

T: 020-7629-8866 / W:

Open for lunch Tuesday–Friday and dinner from Tuesday-Saturday