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The dessert trolley arrives like a formal procession, and the baba is its reason for existing. This is French fine dining at the Dorchester, Alain Ducasse's name on the door and three Michelin stars on record. The kitchen moves between classical technique and something lighter, the way Ducasse has always wanted it, and the service team reads the room with the kind of easy authority that makes a four-hour dinner feel like the obvious way to spend an evening.
The awards strongest first
- Michelin Guide 3 Stars
- The 50 The 50 Discovery
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Baba like in Monte-Carlo
“a roster of his signature recipes – such as the peerless 'Baba Like in Monte-Carlo', a dessert that consistently delivers culinary ecstasy”
Michelin Guide -
Hand-dived scallops
“A dedicated vegetarian tasting menu might feature dishes like fermented green asparagus with morel mushrooms, while a la carte offerings range from native lobster to hand-dived scallops served with citrus beurre blanc and Kristal caviar.”
The 50 -
Native lobster
“A dedicated vegetarian tasting menu might feature dishes like fermented green asparagus with morel mushrooms, while a la carte offerings range from native lobster to hand-dived scallops served with citrus beurre blanc and Kristal caviar.”
The 50
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