festive season - Alain Ducasse

festive
season
f
e s
t
i v e
season
Join us for an enchanting Festive Season in exquisite
surroundings, a vibrant ambiance and enjoy bespoke menus
& wine pairings designed by Executive Chef Jocelyn Herland
and Head Sommelier Christopher Bothwell.
Experience Private Dining in our unique rooms ‘Salon Park
Lane’ and ‘Salon Privé’ or treat yourself to the ultimate dining
experience with the stunning ‘Table Lumière’ surrounded by
a shimmering veil of 4.500 fibre optics and adorned with
collections of exclusive Hermès tableware.
AN EXCLUSIVE CHRISTMAS GIFT
For a unique Christmas gift, limited spaces to an exclusive
chocolate masterclass unveiling the secrets behind indulgent
chocolate recipes, hosted by Nicolas Berger, ‘bean-to-bar’
master chocolatier at Alain Ducasse Paris-based ‘Manufacture
de Chocolat’, are available to purchase. The class will take
place at Alain Ducasse at The Dorchester in February and
March 2015.
Please contact us to pre order your gift.
C
h
r i s
t m a s
eve dinner
C h ampa g n e
NV Selection Alain Ducasse
WHITE WINES
2007 Vouvray
Le Bouchet
F. Chidaine
2012 Chassagne-Montrachet
Les Enseignères
M. Colin
RED WINE
2008 Lalande-de-Pomerol
Château La Gravière
S W EE T W I N E
2009 Port
Late Bottled Vintage
Niepoort
2010 Sauternes
Petit Guiraud
£80
Cauliflower velouté
delicate royale, black truffle
Velouté de chou-fleur
délicate royale, truffe noire
Poached foie gras
duck consommé, Jerusalem artichokes and salsify
Foie gras poché
bouillon goûteux de canard, topinambours et salsifis
Simmered halibut
butternut squash, toasted hazelnuts
Halibut cuit au plat
potiron, noisettes torréfiées
Anjou pigeon à la broche
braised lettuce, salmis sauce
Pigeonneau d’Anjou à la broche
laitue braisée, sauce salmis
Colston Bassett stilton
Yule log our way
Bûche de Noël à notre façon
Mignardises & Gourmandises
£150
Reservations open Friday 24 th October 2014
Prices include VAT and exclude 12.5% service charge
C
h
r i s
t m a s
day lunch 2014
C h ampa g n e
NV Laurent-Perrier
Grand Siècle
WHITE WINES
2009 Chablis grand cru
Bougros
B. Defaix
2008
Chassagne-Montrachet 1er cru
Chenevottes
B. Morey
RED WINE
2004 Saint-Julien
Château Gruaud Larose
S W EE T W I N E
1996 Sauternes
Château Coutet
Hand-dived sea scallop
lettuce cream and caviar
Noix de Saint-Jacques de plongée
crème de laitue et caviar
Duck foie gras terrine
pickled carrots, black truffle condiment
Terrine de foie gras de canard
carottes en aigre-doux, condiment truffe noire
Scottish langoustines , minestrone broth
Belles langoustines d’Ecosse, bouillon d’une minestrone
Seared john dory
winkles, cockles and razor clams ‘marinière’
Saint-pierre doré, coquillages à la marinière
‘Jaune des Landes’ capon
truffled chicken ‘caillettes’, cranberries
Suprême de chapon Jaune des Landes
airelles, caillettes de volaille truffées
Yule log our way
Bûche de Noël à notre façon
Mignardises & Gourmandises
£295
Reservations open Saturday 25 th October 2014
Prices include VAT and exclude 12.5% service charge
NE W
Y EAR ’ S
EVE
dinner 2014 – first sitting
C h ampa g n e
2004 Bollinger
La Grande Année
WHITE WINES
2008
Chassagne-Montrachet 1er cru
Clos Saint Jean
P. Pillot
RED WINE
2008 Morey-Saint-Denis
Rue de Vergy
Perrot Minot
C h ampa g n e
NV Selection Alain Ducasse
S W EE T W I N E
1998 Sauternes
Château Guiraud
served from imperial
£ 100
Scottish lobster
Granny Smith, avocado, coral vinaigrette
Homard d’Ecosse
Granny Smith, avocat, vinaigrette coraillée
Seared duck foie gras
coco bean and black truffle
Foie gras de canard poêlé
haricot coco et truffe noire
Roasted turbot
chanterelles and eringy, lapsang souchong
Turbot rôti
champignons sauvages, lapsang souchong
Farmhouse vacherin , truffled salad
Vacherin fermier, salade truffée
Croc choco/orange
Carré choco/orange
Mignardises & Gourmandises
£195
Reservations open Friday 31 st October 2014
Prices include 20% VAT and exclude 12.5% service charge
NE W
Y EAR ’ S
EVE
dinner 2014 – second sitting
C h ampa g n e
2004 Bollinger
La Grande Année
WHITE WINES
2012 Condrieu
La Petite Côte
Y. Cuilleron
Scottish lobster
Granny Smith, avocado, coral vinaigrette
Homard d’Ecosse
Granny Smith, avocat, vinaigrette coraillée
Seared duck foie gras
coco bean and black truffle
Foie gras de canard poêlé
haricot coco et truffe noire
2008
Chassagne-Montrachet 1er cru
Clos Saint Jean
P. Pillot
Hand-dived sea scallop
watercress velouté and caviar
RED WINE
Noix de Saint-Jacques de plongée
velouté de cresson et caviar
1996 Saint-Julien
Château Léoville Barton
C h ampa g n e
NV Selection Alain Ducasse
S W EE T W I N E
1998 Sauternes
Château Guiraud
served from imperial
M I D N I GH T C h ampa g n e
NV Selection Alain Ducasse
Roasted turbot
chanterelles and eringy, lapsang souchong
Turbot rôti
champignons sauvages, lapsang souchong
Fillet of Denbighshire venison
black tie of agria potato, ‘vrai jus’
Filet de chevreuil du Denbighshire
pomme de terre agria et truffe noire, vrai jus
Farmhouse vacherin , truffled salad
Vacherin fermier, salade truffée
Croc choco/orange
Carré choco/orange
Mignardises & Gourmandises
£460
Reservations open Friday 31 st October 2014
Prices include VAT and exclude 12.5% service charge
t a b l e
l u m i e r e
N e w Ye a r ’ s e v e d i n n e r
(up to 7 guests)
Please contact us to find out about the ultimate experience.
p r e s t i g e
f e s t i v e
m e n u
private dining
Available from November 18th until December 23rd
(from 8 guests)
C h ampa g n e
NV Agrapart
Terroir
WHITE WINE
2011 Châteauneuf-du-Pape
Château Mont-Redon
2012 Chassagne - Montrachet
Enceignères
M. Colin
Truffled chestnut velouté
seared duck foie gras
‘Sauté gourmand’ of lobster
chicken quenelles and homemade pasta
Hand-dived sea scallop
cauliflower, caviar
Fillet of Continental Cross beef
pumpkin and black truffle
RED WINE
2008 Pomerol
Château Montviel
Comté garde exceptionnelle, cru 2011
Exotic fruit contemporary vacherin
WHITE WINE
2011 Savennières
Clos le Grand Beaupreau
Domaine de la Bergerie
S W EE T W I N E
1997 Sauternes
Château Filhot
£ 125
£185
PRIVILEGE
f e s t i v e
m e n u
private dining
Available from November 18th until December 23rd
(from 8 guests)
C h ampa g n e
NV Selection Alain Ducasse
WHITE WINE
2011 Chablis 1er cru
Montée de Tonnerre
L. Michel
2011 Saint-Aubain 1er cru
Les Champlots
C. Morey
RED WINE
2011 Gevrey-Chambertin
vieilles vignes
F. Magnien
WHITE WINE
2011 Savennières
Clos le Grand Beaupreau
Domaine de la Bergerie
S W EE T W I N E
2012 Maury
Mas Mudigliza
£ 85
butternut squash velouté
white truffle
Lobster medallions
potato gnocchi and baby spinach
Wild sea bass
parsnips, Jerusalem artichokes and salsify
Roasted veal
agria potato and black truffle ‘mille-feuille’
Assortment of four french cheeses
country bread and condiments
Chocolate bar
grapefruit sorbet
£110
c h r i s t m a s
& n e w y e a r ’ s
e v e
T o ma k e y o u r r e s e r v ati o n , p l e as e c o mp l e t e t h is f o rm and r e t u rn it tO :
Alain Ducasse at The Dorchester reservations
Telephone +44 20 7629 8866 - Fax +44 20 7629 8686
Email : [email protected]
C h ristmas E v e D inn e r
C h ristmas DAY LU N C H
Wednesday, 24 th December
Thursday, 25 th December
........ Persons at £150
........ Adults at £295
(6 course menu)
(6 course menu)
........ Children at £140
........ Wine pairings £80
N E W YE A R ’ S E v e D inn e r
Wednesday, 31 st December
F irst sittin g : 6 pm t o 6 . 3 0 pm
S e c o nd sittin g : fr o m 8 pm
........ Persons at £195
........ Persons at £460
(5 course menu)
(7 course menu & wine pairing)
........ Wine pairings £100
n.b : Kindly note that the table is required by 9pm
F u l l pr e pay m e nt is r e q u ir e d t o c o nfirm y o u r r e s e r vati o n
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Terms and conditions : Please note your booking is not confirmed until you receive e-mail confirmation.
CANCELLATION POLICY – For any cancellation made after 10th December 2014,
kindly note that no refund will be given. All prices include VAT and exclude 12.5 % service charge.