Alain Ducasse protégés Tom Kitchin & Jean-Philippe Blondet to cook together on 23rd November

Jean-Philippe Blondet, Alain Ducasse, Tom Kitchin
Alain
Ducasse protégés Tom Kitchin & Jean-Philippe Blondet to cook together on 23rd November
As part of Alain Ducasse at The Dorchester’s 10th Anniversary celebrations, former protégé of Alain Ducasse, Tom Kitchin will join forces with Jean-Philippe Blondet to create a one-off collaborative dinner experience at Alain Ducasse at The Dorchester on Thursday 23rd November, 2017.

For £290 per person, guests will enjoy a 5-course menu and wine pairing comprised of alternate dishes prepared by Tom Kitchin and Alain Ducasse at The Dorchester’s Executive-Chef, Jean-Philippe Blondet. Both chefs previously worked under Alain Ducasse at Le Louis XV-Alain Ducasse à l’Hôtel de Paris in Monaco. There, they learned to appreciate each and every inch of a seasonal ingredient and how it can be used to create truly outstanding dishes. Highlights from the menu include, Tom's ‘West Coast Shellfish and Seaweed Rockpool’ and Jean-Philippe's 'Fillet of Turbot, oyster, red wine sauce’, concluding with Alain Ducasse at The Dorchester’s ‘Chocolate from our Manufacture in Paris’.

The evening begins at 7pm with a Champagne and canapé reception in the presence of Alain Ducasse.

Tickets will be sold in two tranches, on 13th September 2017 and 30th October 2017.

Reservations can be made via email or telephone on +44 (0)20 7629 88 66 (pre-payment required).

5-course menu with wine pairing; £290 per person (incl.VAT, excl. service charge)