The service here is quite excellent with the staff being attentive to the appropriate degree and so well choreographed. The cuisine is also quite excellent, the vegetable cookpot was a presentation of vegetables and fruits as a truly delicious dish which showed the admirable genius and expertise of the chefs.
There are only four Michelin three-stars in the entire UK, and only two in London. One is Gordon Ramsay in the Chelsea area, and the other is Alain Ducasse, which I visited this time, in the old luxury hotel The Dorchester.
Alain Ducasse is French and has restaurants in France and Morocco. He is also in charge of Beige, the world's only Chanel restaurant, on the top floor of the Chanel Ginza flagship store in Tokyo. He is a two-Michelin star.
Because there are only two Michelin stars in London, although the price is expensive, it is still hard to find one. If you want to go, you must locate it. The restaurant's official website can accept reservations.
We ordered 2 different set menus, the Tasting Menu is 140 pounds for 7 dishes and the seasonal menu is 180 pounds for 7 dishes. The dishes are completely different, you can try them all.
Speaking of how delicious the Michelin three-star can be, in fact, there is no need to expect too much. I think that Michelin restaurants are more about the selection of ingredients, the creativity of the cuisine, the layering and harmony of seasoning.
The local colleague brought him an authentic Londoner who was very gentlemanly. The dishes inside were but because the colleagues brought it, the waiter was very polite, and the service was not at the same level as the tourists.
I ordered A La Carte with my partner, plus about 140 pounds of white wine. Let’s first comment on the dishes. I ordered carb for the appetizer, which is paired with caviar and root celery (the name is so awkward...) which greatly restores the most essential freshness and freshness of the food, which is also the main feature of this restaurant’s dishes. . The guinea fowl mixed duck liver that my friend ordered is also good with edible rhubarb. The highlight is the main dish. The lobster has an especially firm and tender taste, and the soup looks thick and thick but does not hide the essence of the ingredients. Sea Bass with cucumber is also a very innovative attempt. Because the dessert was my birthday, I ordered a small berry cake and kindly helped me light small candles. Off-topic, the service of this shop is very good. The waiter is professional and humorous and has excellent camera skills (looks handsome~~) and the environment is particularly elegant
This restaurant focuses on sophisticated modern cuisine and seasonal dishes with the best raw materials. The decoration of the whole restaurant is magnificent, and the shining curtain decoration creates a particularly memorable atmosphere.
Featured dishes recommendation: The autumn set meal developed by super chef Jocelyn Herland, using the freshest ingredients as ingredients, combined with his unique and delicate cooking techniques, including scallops (Hand-dived SCALLOP)
Lettuce cream and caviar (lettuce cream and caviar), fillet of cross continental BEEF (Fillet of cross continental BEEF), etc.