Flack: On Expenses - Alain Ducasse at The Dorchester

Reviewer: Romilly King,account manager, The Communications Store.

- What's it good for?

Exquisitely presented French dishes made with seasonal produce, much of it sourced from the British Isles. Located within the famous Park Lane Hotel, this is a smart restaurant that will impress even cynical journalists. Attentive waiting staff explain the ingredients of the dishes with typical French pride. There is a new set menu for a quick working lunch at £45, complete with three courses, two glasses of wine and tea or coffee.

- Signature dishes

The raspberry and rose pleasure: plump raspberries filled with puree, balanced on a fragrant, light cream with wafer-thin white chocolate. And the tea infusion, an alternative digestif made from fresh seasonal herbs.

- Who's the boss?

It is run by head chef Jocelyn Herland and head sommelier Hugues Lepin, with Christian Laval as restaurant manager.

- Tips please?

For a 'no expenses spared' meal, book 'Table Lumiere' to dine in a sparkling white cocoon. This centrepiece is surrounded by shimmering fibre optics, screening your party from other diners but still allowing you to feel the buzz.

- Park Lane, London, W1K 1QA, 020 7629 8866.

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