Alain Ducasse at The Dorchester

There are only three 3 Michelin starred restaurants in London: recently awarded The Araki, Restaurant Gordon Ramsay and Alain Ducasse at The Dorchester, which celebrated its 10th Birthday this year.

At the helm is executive chef Jean-Philippe Blondet who commands a brigade of a whopping 27 chefs in a rather swanky kitchen preparing dishes from a plethora of different menus. There’s a la carte, a festive set lunch, menu jardin and 7 course tasting menu.

We opt for the 10th Anniversary Menu (£280 per person) which features a collection of the restaurant’s most popular dishes.

It starts, as with every meal since the day they opened, with the lightest, fluffiest and most addictive goujeres you’ll ever come across. It’s amazing how a bit of cheesy pastry can have such an affect on someone.

Our first dish is hand dived sea scallop which comes with ribbons of kohlrabi topped with dollops of citrusy blobs. The scallop is light and bouncy, with one half being covered in caviar which only adds to the seafood aroma.

A standout dish is seared duck foie gras with salsify and apple. They don’t mess about with this one; simple cooking of top quality ingredients and it does the job perfectly.

Fillet of turbot with artichokes and a generous shaving of truffle is an Autumnal scene of beige and browns. It’s just a shame the truffles aren’t shaved table side as it’s always fun to watch.

A pot of Native lobster with ratte potatoes and wild mushrooms is a comforting little thing. A frothy lobster bisque keeps its bubbles until the last bite which is super impressive. Although looking light as anything it’s rich, rich, rich.

‘Voilaile de Bresse’ is an outstanding piece of chicken cooked faultlessly. I used to think chicken was a copout on a menu but when it’s done right, here drenched in an Albufera sauce (a properly fancy Escoffier-era sauce), it’s the best thing ever.

Cheese is a simple plate of Comté which really doesn’t need any tampering with so I’m glad to see a few slices served with charcoal crackers and a slice of raisin-loaded bread. Lovely stuff.

For dessert there are sweet treats galore. A variety of chestnut-ty bits; ice cream, meringues, cream. A load of petit fours; mini macaroons, chocolate covered almonds, toffee, nougat and handmade Alain Ducasse chocolates which are imported from Paris. And a baba so light I’m surprised it doesn’t float out the door until it’s made heavier with a good glug of rum and a ladle full of vanilla-rich cream.

The whole Alain Ducasse at The Dorchester experience is undoubtedly an impressive and luxurious one. The food is robust and proud of its classic roots while a confident but not arrogant service style means you feel relaxed from the minute you step though the door.

Would we go back? Yes
We dined as guests of the restaurant