One of just three restaurants with three Michelin stars in London, Alain Ducasse at The Dorchester is currently offering a menu with prominent focus on black truffle (Tuber melanosporum) – one of the globe’s most prized natural ingredients, native to Southern Europe.
Established in 2007, Alain Ducasse at The Dorchester is the flagship UK restaurant from one of the world’s most decorated chefs, with 26 restaurants operating worldwide. Best known for offering high-end, contemporary French cuisine, the kitchen of Alain Ducasse at The Dorchester is now headed up by French-born Executive Chef Jean-Philippe Blondet, having replaced Jocelyn Herland in January 2016. Previous to holding this position, Jean-Philippe Blondet worked as the restaurant’s Sous-Chef, following stints working within other Alain Ducasse restaurants such as Spoon at Sanderson in London, Spoon in Hong Kong and three Michelin-starred Le Louis XV Alain Ducasse at the Hotel de Paris in Monaco.
Within the kitchen of The Dorchester hotel on Park Lane, Jean-Philippe interprets Alain Ducasse’s contemporary French cuisine with refinement, using the freshest and most seasonal ingredients, strictly sourced for their quality and provenance. Priced at £280, Jean Philippe’s seasonal seven course menu expertly teams black truffle with a host of dishes such as hand-dived sea scallop with braised chicory; seared duck foie gras with Jerusalem artichoke; ‘Cookpot’ of leek and Agria potato; Native lobster with gratinated cauliflower; and Jaune des Landes chicken ‘demi-deuil’. The meal finishes with Brie de Meaux cheese and a ‘pear composition’.
Speaking on the new seasonal black truffle menu served at Alain Ducasse at The Dorchester, Executive Chef Jean-Philippe Blondet said: “I find black truffle fascinating, with such powerful aromas yet fine subtleties. I like to work with classic combinations featuring scallops or lobster, but also move into less expected ones. Black truffle, to me, embodies the richness of winter.”
The Black Truffle menu will be served for lunch and dinner, from Wednesday 10th January until March (depending upon seasonal availability), priced at £280 per person (including VAT, excluding service). Further information can be found here.
Header photo: ®Pierre Monetta
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