Alain Ducasse has assembled a top team of kitchen and front-of-house staff, most of whom have worked with him for many years.
With over fourteen years of collaboration with Alain Ducasse, Angelo has been part of the Alain Ducasse at The Dorchester since its opening in 2007. Together with a team of five, Angelo creates contemporary and visually striking desserts based primarily on fresh, seasonal ingredients.
Gourmands can indulge in the Baba au rhum, a heady concoction that is a signature dessert from Le Louis XV – Alain Ducasse restaurant, served as in Monte-Carlo with a choice of five different rums.
Angelo and his team also bake 6 varieties of fresh bread every day, prepare delightful ice creams and sorbets, and all the home made treats served as pre-desserts: exquisite macaroons, nougats, passion fruit caramels, salted butter caramels, chocolate almonds and hazelnuts.