Alain Ducasse at The Dorchester introduces three course menu
Alain Ducasse at The Dorchester has unveiled new three and five course menus.
According to the three Michelin-starred restaurant in London, the new approach is in response to the current culture of eating out, with more diners taking impromptu meals with fewer courses, and many dining alone.
Created by Chef Patron, Jean-Philippe Blondet, dishes on the menu include hand-dived scallops, citrus beurre blanc and Kristal caviar, through to Dover sole, Tom’s watercress, hazelnut and Agria.
The dishes will change with the seasons as Blondet interprets Alain Ducasse’s cuisine with a contemporary and refined approach. The restaurant continues to offer the seven-course option, as the team recognise there is still an appetite for tasting menus, where diners look to have all the decision making done on their behalf.
“We have learnt how, over the last few years, diners are looking for a variety of experiences when eating out. Peoples’ eating habits have changed, with younger guests looking for vibrant and accessible menus,” says Blondet. “At Alain Ducasse at The Dorchester, we are aiming to adapt and offer alternative options for dining without compromising on quality.”
