Alain Ducasse at the Dorchester

Started in The Bar with Her Majesty’s Cup.

Earl Grey infused berries, rhubarb and Hendrick’s gin, topped with champagne.

Then continued to the restaurant and the tasting menu and wine pairing.
Selected breads contained olives vs bacon.
First dish was Dorset crab, celeriac and caviar.
Confit duck foie gras, pickled pumpkin and seeds 
‘Sauté gourmand’ of lobster and truffled chicken quenelles. Let me tell you this was probably one of the best seasoned dishes I’ve ever had…
Fillet of john dory, turnip and sea urchin  
Saddle of venison, parsnip and peanut 
Assortment of four French cheeses
Exotic fruit contemporary vacherin 

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