Alain Ducasse at The Dorchester


| Mayfair, Belgravia

Alain Ducasse is one of France's most celebrated chefs and he's done pretty well over here too. This restaurant at The Dorchester hotel, serving up fine French food, is one of a few restaurants in London to be awarded three Michelin stars.

Restaurant details

The Dorchester, Park Lane, London W1K 1QA
Nearest tube: 
  • Marble Arch
Telephone number: 020 7629 8866
Michelin star 3 Michelin stars


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The Dorchester, Park Lane, London W1K 1QA


Critic reviews - total score 7 out of 10

Critics' score: 8
Matthew Norman Guardian Estimated score
Reviewed on February 06, 2010
"We had a great evening, and if that was largely thanks to friends we hadn't seen for far too long, the ­restaurant played its part, too." READ REVIEW

Critics' score: 5
Giles Coren Times
Reviewed on January 12, 2008
"I don’t know that Ducasse’s arrival necessarily has “meaning”, but if this place is a roaring success, in its current form, with this little oomph, this little originality or sense of adventure, then it will rather suggest that London is losing its soul." READ REVIEW

Critics' score: 6
Jay Rayner Observer Estimated score
Reviewed on December 30, 2007
"Ducasse is capable of brilliance, but apparently he doesn't think London deserves that." READ REVIEW

Critics' score: 8
Larushka Ivan-Zadeh London Lite Estimated score
Reviewed on December 19, 2007
"The bill may have cost half our Christmas fund, but we left clutching an improvised Santa sack bulging with our fancy patisseries. Meal at Alan Ducasse at the Dorchester: £240. Free pastries in bed next morning? Priceless." READ REVIEW

Critics' score: 6
Marina O'Loughlin Metro
Reviewed on November 12, 2007
"Here, we seem to like our high-end stuff to come with more 'gosh-how-did-they-do-that?' rigmarole. But, with the exception of the odd, rogue, ponzu sighting, this offers the most traditional and efficient French haute cuisine; it's not where to come if you want your palate goggled by cod skin crisps." READ REVIEW

Critics' score: 8
"Richard & Peter" Harden's Estimated score
Reviewed on December 04, 2007
"For the most part, the joy of it is that, to a surprising extent – and in spite of its high prices and luxuriousness – it manages to avoid going over the top." READ REVIEW

Critics' score: 8
Terry Durack Independent
Reviewed by December 02, 2007
"This is not Monsieur Ducasse's best restaurant (that is in Monte Carlo), but it is still a marvellous manifestation of the French meaning of the term savoir-faire, literally, "to have the knowledge of what to do". Pure craft." READ REVIEW

Critics' score: 8
Mark Palmer Telegraph Estimated score
Reviewed on November 23, 2007
"...the food here lives up to its billing and should not be missed." READ REVIEW

Critics' score: 6
Fay Maschler Evening Standard
Reviewed on November 21, 2007
"Slices of cooked carrot are an ill-judged texture, colour and sweetness to add to pumpkin ravioli in a Parmesan foam. The best of the starters tried is an ethereal chestnut velouté made luscious with foie gras but it is a shame that the waiter who took Matthew's order didn't mention that foie gras also featured in his chosen main course of Landes chicken, sauce Albufera (£10 supplement)." READ REVIEW