MUJI Diary: Alain Ducasse, The Dorhester Hotel- Contemporary harmony

Me and my boyfriend visited this restaurant for the celebration of our two year anniversary. I fell in love with the interior design before I even set foot into the restaurant! Alain Ducasse, a three-star Michelin, locates within The Dorchester Hotel which situate in Mayfair. Beautifully decorated lobby and so much more!!

The Dorchester, Mayfair

Lobby

Manage to have a quick tour to the ladies before dinner :) So spacious and nicely decorated!!

AND MORE!! Inside the restaurant is a somewhat wedding theme with a SPECIAL isolated table in the centre. Inside the tassled curtains is a private dining area that fits 2-6 diners.

Wine Glasses and cutlery is Hermes and real crystals!

Private Dining area (£200 booking fee!)

And lights up in later hours! Very romantic- Best for a truly special occasion!

Here comes the food!!
We ordered an Eight Course Tasting Menu (RRP £125 pp)

You also have the option to choose the A la Carte menu for various price options. (Details please see Menu)

Complementary oven baked mozzarella cheese balls (YUMMY!!)

Freshly baked Pain with butter and home made cream cheese

Dorset CRAB, delicate ‘gelée’, caviar

Tourteau du Dorset en fine gelée, caviar

EDITOR's FAVOURITE!! Crab meat was 100% FRESH you can taste that natural sweetness, blends super well with the jelly! Shame the dish was so small!! Scrumptious!

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COOKPOT ofgreen asparagus and morels, Comté Grande Garde cru 2011

Cookpot d’asperges vertes et morilles, Comté Grande Garde cru 2011

Super fresh and yummy pastry! Amount of butter was JUST right, mixing with the green veg sauce makes a refreshing flavour!

‘Sauté gourmand’ of LOBSTER and truffled chicken quenelles

Homard et quenelles de volaille truffées en sauté gourmand

Lobster was absolutely delicious- sweet, full texture and very meaty and fresh with no additional seasoning needed. Home made pasta was a bit hard, but it blends well with the sauce. Overall a nice dish!

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Wild SEA BASS, citrus and Swiss chards

Bar de ligne aux agrumes, blancs et verts de blette étuvées

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Burgaud DUCK ‘rouennaise’, heritage beetroot

Canard de la Maison Burgaud à la rouennaise, betteraves fanes

EDITOR's FAVOURITE!! I realise the more you visit Michelin restaurants, the more you are grown to love duck, as this dish is included in almost every menu. This Duck was PINK and cooked to perfection. The seasoning did not overwhelm its natural rich flavour. It became heaven when mixed with the liver and the sauce!!
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Assortment of four French CHEESES, country bread and condiments

Sélection de quatre fromages de France

Blue cheese (on the right) was my favourite! It goes so well with the honey and mustard sauce! Goat cheese tasted a bit fishy and I am personally not a fan. (Starting to learn how to appreciate cheese!)

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EXOTIC FRUIT contemporary vacherin

Vacherin contemporain aux fruits exotiques

If you are a fan of lemon and sour foods- this is the one for you. Fresh citreons, kiwi, mango and pineappe lumped on fresh sorbet and topped with coconut macaroon.

And Finally, GOODIES TO TAKE HOME!!