The baba is a Ducasse signature across his restaurants worldwide. The sponge is remarkably light, soaked in a lightly spiced syrup and glazed with apricot jam. You choose from four rums — ranging from dry to sweet — which the waiter pours tableside. The vanilla Chantilly is whipped gently, not stiff. A Michelin inspector noted this as one of the dishes that lives up to expectations.
Tips from diners
Ask the waiter to explain each rum option before choosing. The darker, sweeter rums pair better with the apricot glaze. If you're unsure, the Monte-Carlo house blend is the safe pick.
Even if you're on the tasting menu, you can request the baba as your dessert course. It's the dish most people remember from this restaurant.
Lobster medallion served with a delicate chicken quenelle and sliced Perigord truffle over homemade semolina pasta. The lobster is cooked gently so it stays sweet and tender. The truffle is shaved generously. On the a la carte menu, this carries a £35 supplement. Multiple reviewers highlight this as one of the strongest main-course options.
Tips from diners
This dish carries a £35 supplement on the a la carte. If you're already spending at this level, the supplement is worth it — the truffle is generous and the lobster perfectly cooked.
The cheese trolley is a proper affair with a wide selection of French farmhouse cheeses in peak condition. At £30 it's a supplement on any menu, but for cheese lovers the quality and breadth of selection is hard to match. The waiter will guide you through the options and cut to order.
Tips from diners
The cheese trolley is £30 extra but the selection is wide and well-kept. Ask for a mix of soft and hard, and let the waiter choose — they know what's at its best that day.
Ducasse operates his own chocolate manufacture in Paris, and this dessert showcases those chocolates. The textures range from soft ganache to crisp cocoa nib, with toasted barley adding an earthy, nutty contrast. A whisky sauce is served alongside. It's a chocolate course that feels serious rather than sweet.
Tips from diners
This is not a sweet, crowd-pleasing chocolate dessert. It's dark, complex, and more about cocoa intensity than sugar. If you want something lighter, go for the baba instead.
A single large scallop, seared to get a golden crust while remaining translucent in the center. The citrus beurre blanc provides acidity without heaviness, and the Kristal caviar adds salt and luxury. This dish appears on both the tasting menu and a la carte. It exemplifies the Ducasse approach of letting one ingredient dominate.
Tips from diners
If you're doing the three-course a la carte at £215, this is one of the strongest starter options. The caviar supplement on the tasting menu is £35 extra.
The pigeon comes from a specific supplier — Jean-Jacques Boga — and is cooked to keep the breast pink while the leg is confited. Carrot and ginger provide sweetness and warmth, while marigold adds a floral, slightly bitter edge. This is classic French gastronomy executed with precision.
Tips from diners
If you prefer your pigeon more well-done, mention it when ordering. The default is pink, which is traditional French but not for everyone.
Alain Ducasse's London outpost opened at The Dorchester hotel on Park Lane and holds three Michelin stars. Head chef Jean-Philippe Blondet runs the kitchen day-to-day. The cooking philosophy centers on taking a single hero ingredient and preparing it multiple ways within a dish. The dining room overlooks Hyde Park with a curtain-of-light installation creating semi-private spaces. Jackets for men are expected.
Jackets are expected for men. The dining room is old-school formal — think Park Lane luxury hotel, not relaxed Shoreditch bistro. Dress accordingly.
The three-course a la carte at £215 is the most affordable entry point. The five-course Passion tasting is £250 and the seven-course Harmonie is £285. Wine pairing starts at £100.
Lunch service is Tuesday to Friday only, 12:00-1:30pm. Saturday is dinner-only. The lunch menu is the same as dinner but the room feels calmer and less formal during the day.
The wine list runs to 67 pages with 755+ labels. Markups are steep — averaging nearly 4x retail. If budget matters, ask the sommelier to work within a stated price rather than browsing the list blind.
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