Cep mushrooms, root vegetables, figs and apples: Autumn has officially arrived at Alain Ducasse at The Dorchester!
Experience Executive Chef Jean-Philippe Blondet exquisite new creations showcasing delicious autumnal flavours including the CEP MUSHROOMS, chestnuts and burnet, and the savoury ‘POT-AU-FEU’ bouillon, wild boar ravioli to name a few.
Ending on a sweet note, indulge in Pastry Chef Thibault Hauchard epicurean collection of desserts including the tempting FIG, crème fraîche and granita, if we had to pick only one!
A La Carte: Starter/Main/Dessert, £100 or Starter/Fish/Meat/Dessert, £120
Tasting Menu: 7 courses, £140
Seasonal Menu: 7 courses, £180
Menu Jardin: 7 courses, £115