Alain Ducasse at The Dorchester

Awarded three Michelin stars, Alain Ducasse at The Dorchester offers contemporary French cuisine in a modern and elegant environment along with a professional, bespoke and friendly service orchestrated by Restaurant Director Damien Pepin and his energetic team.

Executive Chef, Jocelyn Herland, interprets Alain Ducasse''s cuisine with a refined approach, consistently championing and enhancing current seasonal produce, much of which is sourced from British and French suppliers. 

A perfect place for a savvy lunch, the restaurant offers a 3-course set menu including wine, water and coffee. Private dining is also a must-try experience.


Contact

Our reservations team

Tel: +44 (0) 20 7629 8866
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Please note Alain Ducasse at The Dorchester will be closed for 3 weeks from August 10 until September 2, 2014. The restaurant will reopen on September 3, 2014.

Reserve a table online

Our three Michelin star restaurant offers contemporary French cuisine in a modern and elegant environment along with a professional, bespoke and friendly service Check Availability

Our Menus

A unique combination of exquisite contemporary French cuisine, bespoke friendly service and a modern elegant design. Alain Ducasse at The Dorchester is a delicious taste of France in the heart of London.

Private Dining

Experience creativity, generosity and impeccable cuisine at Alain Ducasse at The Dorchester as you are taken on an unrivalled culinary journey.                                                                                                                                                Find out more

Opening Hours

Lunch
Tuesday - Friday 12:00pm - 1:30pm

Dinner
Tuesday - Saturday 6:30pm - 9:30pm

Summer closure:
August 10 - September 2, 2014

J'aime London

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Sneak into Alain Ducasse’s universe and immerse yourself in London’s evolving food scene, which has become an inspirational melting pot for ... Find out more

Chef's Profile

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Born in Auvergne, France, Jocelyn Herland, has worked with Alain Ducasse in Paris for several years. From 1997-2000, he was Chef de Partie a... Find out more