Spring has arrived at Alain Ducasse at The Dorchester with the finest colourful and aromatic produce; a time of awakening and inspiration providing our team with endless creative possibilities.
Green asparagus from Provence, heritage carrots, earthy morel mushrooms and tangy rhubarb are at the core of Executive Chef Jean-Philippe Blondet’s exciting new menus, while Restaurant Director Enrico Baronetto leads our guests through a unique dining experience.
Let’s celebrate the arrival of this exceptional time of the year!
Spring Menu: 7 courses, £185
Menu Jardin: 7 courses, £120
All prices include taxes, exclude service charge.