The Table
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Head chef Jocelyn Herland has come from Ducasse's Plaza Ath├ęn├ęe but the menu differs from that in Paris and, indeed, from Ducasse's Le Louis XV in Monte Carlo.
FAY MASCHLER
The Standard

* Ele┼čtirmen Yorumlar─▒

  • "
    Head chef Jocelyn Herland's concise and classic French-driven menu is high on technique and low on modern molecular wizardry.

    The Independent
    90
  • "
    ÔÇťIn Paris we have bistros, then we have fine dining. In London you have a very contemporary scene with mixed influences.ÔÇŁ

    The Telegraph
    95
  • "
    The service, meanwhile, is less suffocating than it might be, but still fabulously attentive.

    The Guardian
    92
  • "
    It was the third starter that best summed up the cooking here. At its heart was a lobe of seared foie gras that had been perfectly cooked.

    The Guardian
    89
  • "
    When asked recently to describe what "Alain Ducasse at The Dorchester" would be all about, the 51-year-old maestro did a nifty tour of several of his acclaimed restaurants

    The Telegraph
    94
  • "
    Head chef Jocelyn Herland has come from Ducasse's Plaza Ath├ęn├ęe but the menu differs from that in Paris and, indeed, from Ducasse's Le Louis XV in Monte Carlo.

    The Standard
    93
  • "
    The Dorchester is another country, full of glittering foreignness. ItÔÇÖs money, you see ÔÇô vast, alien quantities of it.

    METRO
    85