Alain Ducasse at The Dorchester

Awarded three Michelin stars, Alain Ducasse at The Dorchester offers contemporary French cuisine, complemented with a highly professional, bespoke and friendly service orchestrated by Restaurant Director Christian Laval and his energetic team, for a new approach to fine dining. Infusing Alain Ducasse's celebrated recipes with a modern and refined touch, Executive Chef Jocelyn Herland uses seasonal produce from French and British suppliers to release tantalising flavours in each meal. From the Fillet of Angus Beef and Seared Foie Gras Rossini to Seasonal Vegetables in a Cocotte, every signature dish is enhanced by the use of the finest ingredients. As elegant and sophisticated as its luxury hotel setting, the dining room of Alain Ducasse at The Dorchester features a bright, warm decor of tan and cream leather and light oak panelling to inspire a relaxing ambience. Private dining is also available with three room options including the stunning Table Lumière, Salon Park Lane and Salon Privé. Please note, all guests are respectfully asked to observe The Dorchester's 'smart casual' dress code, by refraining from wearing baseball or beanie caps, ripped jeans, sportswear (including flip-flops) and shorts while visiting the restaurants and bars.

Book a Table at Alain Ducasse at The Dorchester


Park Lane
Restaurant Style(s)
"Fine Dining, Modern Restaurant"
Restaurant Cuisine(s)
Open Hours
Tuesday to Friday: 12:00 - 13:30 & 18:30 - 21:30
Saturday: 18:30 - 21:30
Average Price for Meal

Special Offers

Sorry no offers available at this time



Appetisers - Entrées
CRAB in two ways, hot and cold
Duo de tourteau épicé en chaud-froid
Soft-boiled organic EGG, CRAYFISH and wild mushrooms, Nantua sauce
Oeuf 'bio' mollet, écrevisses et champignons des bois, sauce Nantua
ARTISANAL PASTA, artichokes, black olive jus
Pâtes artisanales et artichauts cuits à la façon du moulinier, jus perlé aux olives
Scottish LANGOUSTINE salad, coral jus
Grosses langoustines d'Ecosse en salade tiède, jus coraillé (supplement £ 10)
Pressed terrine of HEN PHEASANT and FOIE GRAS, game jus
Pressé de gibiers et foie gras de canard, jus vinaigré
Truffled-caramelised FRUITS and VEGETABLES 'au gratin'
Légumes et fruits d'automne truffés en gratin caramélisé
Delicate CEP MUSHROOMS velouté, 'petits gris' snails, bacon
Fin velouté de cèpes et escargots petits gris, lard paysan en beaux morceaux
Roasted CHICKEN & LOBSTER, sweetbread, creamy jus
Volaille, homard et ris de veau en sauté gourmand
pâtes mi-séchées, jus à peine crèmé (supplement £ 10)
fish - Poissons
Braised HALIBUT, citrus and swiss chards, eggplant condiment
Filet d'halibut aux agrumes
vert et blanc de blettes, condiment à l'aubergine
Fillet of SOLE meunière, spinach, lemon caper sauce 'niçoise'
Filets de sole meunière, pousses d'épinards
sauce niçoise câpres-citron (supplement £ 10)
Baked SEA BASS, razor clams, parsley shellfish jus
Bar de ligne et couteaux gratinés, jus de coquillages au vert
Seared SEA SCALLOPS, autumn vegetables and braised lettuce
Noix de Saint-Jacques dorées, légumes en beaux morceaux et laitue braisée
Meat - Viandes
Roasted FARM HOUSE VEAL loin from Limousin
tender potatoes, choron sauce
Médaillons de veau fermier du Limousin
pommes de terre fondantes, réduction d'une sauce choron
Fillet of BEEF and seared FOIE GRAS Rossini
'sacristain' potatoes, 'Périgueux sauce'
Tournedos de boeuf et foie gras 'Rossini'
pommes de terre sacristain, sauce Périgueux (supplement £ 10)