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Enjoy a generous helping of news, tips and recipes with our seasonal round up of all things food and drink at Dorchester Collection.
Food and drink
9 of our chefs’ favourite autumn dishes
October 20, 2021
Autumn is a season of delights, particularly when it comes to food. We asked our creative chefs to share with us one of their best-loved autumn dishes, to inspire you to enjoy a tempting taste the very best of the season.
Warm sea urchin cream
“This is one of my signature dishes at La Terrazza and a personal favourite too. We bring it back on the menu every autumn because this is when the locally sourced Mediterranean sea urchins are at their best. I think the secret of success with this dish is achieving the perfect balance between all the ingredients, in order to heighten the delicate flavour of the sea urchin. Our diners certainly appreciate this as they keep telling me how much they love the smooth yet intense flavour.”
Fabio Ciervo, Executive Chef
Hotel Eden
My grandmother’s pâté 1951
“My grandmother’s pâté, which we serve at Le Relais Plaza, is one of my signature dishes that really represents autumn for me. Synonymous with pleasure and happy occasions, this is a comforting dish that’s packed with flavour. I think it’s best enjoyed as a sharing dish with friends and family at the start of a get together. Simply add it to generous slices of bread and savour the memorable flavours of this timeless recipe.”
Jean Imbert, Executive Chef
Hôtel Plaza Athénée
Ribeye, stuffed potato, chive mayonnaise, girolles
“This dish is always a crowd pleaser and a wonderfully hearty meal to indulge in. I’m a particular fan of the succulent taste of ribeye steak, which makes it one of my personal favourites at The Grill at The Dorchester. If you’re making this at home for family and friends, buy the best quality ribeye you can find then add your own side dishes and encourage everyone to dig in.”
Tom Booton, Executive Chef
The Dorchester
Slow-cooked beef cheek
“One of my favourite autumn recipes is slow-cooked beef cheek with seasonal vegetables, served with a warming glass of red wine. I think it’s the perfect comfort food for the colder months and an easy recipe to rustle up during a cosy weekend at home. We regularly change the menu here at Restaurant Coworth Park but this is definitely a dish I recommend looking out for.”
Adam Smith, Executive Chef
Coworth Park
Risotto with Alba white truffle
“This classic risotto, served at our Acanto Restaurant, is given a show-stopping finish of prized white Alba truffle shavings. Alba truffles have the enviable reputation of being the world’s finest white truffles. Their distinctive taste means just a few shavings can transform a simple dish into one fit for royalty. The simpler the recipe the more important the individual ingredients become. Another good example of this is the one-year-old Acquerello rice I use, a traditional grain with a nutty flavour that’s perfect for risotto.”
Alessandro Buffolino, Restaurant Chef
Hotel Principe di Savoia
Mont-Royale pigeon in the fireplace
“For me there’s no better way to signify the start of autumn than by bringing our Mont-Royale pigeon in the fireplace dish back to the menu at Restaurant Le Dalí. This is a particularly satisfying dish thanks to the delicacy of the meat and its crispy skin. I like to serve it with local black trumpet mushrooms and hazelnuts for a distinctive nutty finish.”
Amaury Bouhours, Executive Chef
Le Meurice
Chicken pot pie
“Once autumn arrives, my attention turns to pies again. To me nothing says autumn like Wolfgang Puck’s famous chicken pot pie, it’s my guilty pleasure. We prepare it with juicy jidori chicken and a selection of seasonal root vegetables from a local farmers’ market, covered in a cosy blanket of wonderfully flaky puff pastry. I’m not the only fan of this dish, it’s a popular choice at both Wolfgang Puck at Hotel Bel-Air and the annual Oscars party catered for by Wolfgang Puck.”
Connor McVay, Executive Chef
Hotel Bel-Air
Saffron risotto with braised oxtail
“My best-loved autumn dish at CUT at 45 Park Lane is our Saffron risotto with braised oxtail, smoked bone marrow and wild garlic gremolata. The braised oxtail is slow-cooked but most risottos are notoriously quick and easy to conjure up, making them a great dish to cook at home. Feel free to add your own twist but using saffron gives both a distinctive flavour and a glorious colour. Saffron is harvested in October and November so it’s easy to get hold of at this time of year and great to have at the ready to add extra flavour to your cooking.”
Jamie Shears, Executive Chef
45 Park Lane
Rigatoni bolognese
“In southern California, we enjoy great weather for most of the year so the arrival of fall is best noticed in the change of produce at the local farmers’ markets. Autumn always been a time to indulge in pastas, soups and warming stews, making it one of my favorite seasons. Diners come to the Polo Lounge for the great atmosphere and when it comes to the menu the house specialties are the way to go. Our rigatoni bolognese comes highly recommend, it’s a rich veal and braised beef ragu with a rich flavour, finished with shavings of 24-month aged Parmesan – delicious!”
Sebastien Guillemin, Executive Sous Chef
The Beverly Hills Hotel
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