Alain Ducasse at the Dorchester
The justification for Alain Ducasse’s Michelin star cuisine (interpreted by Executive chef Jean-Philippe Blondet) is immediately obvious from the first moment a warm choux pastry puff (or Gougères) touches your lips. This restaurant is quite literally dripping in decadence – from the sparkling fibre optics that hang from the ceiling separating one of the three private tables, to the endless array of exquisite, painstakingly prepared dishes. As you might expect, the food here is very French – rich, indulgent and wonderfully moreish. Signature Ducasse dishes such as the sauté gourmand of lobster with truffled chicken quenelles and homemade pasta are every bit as delicious as they sound, while the restaurant’s famous chocolate creations, fresh from the Alain Ducasse manufacture in Paris, are both beautifully presented and incredibly sophisticated. And for those with a weakness for French wine as well as food, Alain Ducasse has two seven-course menus and wine pairing experiences that perfectly marries the delicate flavours of the food with a selection of Burgundy grands crus.