Alain Ducasse at The Dorchester - contemporary French cuisine
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, Jean-Philippe Blondet, 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 three-course set menu including wine, water and coffee. Private dining is also available for special occasions.
Lunch: Tuesday to Friday: 12 – 1.30pm
Dinner: Tuesday – Saturday 6.30pm – 9.30pm
Closed January 1 -12 , 2016
Click here for our alternative dining options open all year
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.
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.
Exquisite Valentine’s celebrations
Celebrate Valentine’s Day and treat your loved one to our exclusive menu, prepared by Executive Chef Jean-Philippe Blondet.
Enjoy dishes including the hand-dived sea scallop, Jerusalem artichoke and caviar and fillet of Turbot, Swiss chard and tuber melanosporum. Also, make sure to indulge in the ‘HEART FOR TWO chocolate/raspberry’ dessert prepared lovingly by pastry chef Angelo Ercolano.
Valentine’s Dinner Menu: 5-course menu £185 per person including a glass of rosé Champagne.
Available Saturday 13 February for dinner and Sunday 14 February for lunch and dinner.
Cocooned by a luminescent oval curtain, the table is surrounded by 4,500 shimmering fiber optics which drop dramatically from the ceiling, allowing guests to enjoy the ambience of the restaurant whilst being nearly screened from view.