festive s . e . a . s . o . n

F. E . S . T. I . V. E
S . E . A . S . O . N
2012
F. E . S . T . I . V. E
S . E . A . S . O . N
Join us for an enchanting Festive Season in exquisite surroundings
and a vibrant ambiance, and enjoy exclusive menus & wine pairings
designed by Executive Chef Jocelyn Herland and Head Sommelier
Vincent Pastorello.
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.
A UNIQUE CHRISTMAS GIFT
For a unique gift for loved ones or a delicious treat to enjoy
throughout the festive season, a limited edition glass jar of
Marrons Glacés - a French Christmas delicacy - will be available to purchase from the restaurant from 27th November,
Please contact us to pre-order your gift.
C . h . r . i . s . t . m . a . s
E . v . e D . I . N . N . E . R
C H A M PA G N E
nv Selection Alain Ducasse
...
...
Mallard DUCK and FOIE GRAS terrine
candied beetroot, pickled vegetables
2007 Vouvray demi sec
Le Bouchet
F. Chidaine
2009 Saint-Aubin 1er cru
Les Charmois
P. Pillot
...
Terrine de canard colver t et foie gras
betteraves confites, légumes en aigre doux
...
Roasted wild SEA BASS
parsnip and chicory, “marinière” jus
RED WINE
2009 Pessac-Léognan
Château Lespault-Martillac
...
2005 Porto
Late Bottled Vintage
Niepoort
2005 Sauternes
Cuvée Céline
Clos Le Comte
Délicate royale d’ar tichauts
émulsion à la truffe du Périgord
WHITE WINE
SWEET WINE
Delicate royale of ARTICHOKES
Périgord truffle emulsion
Bar de ligne rôti
panais et endive, jus d’une marinière
...
Anjou PIGEON “à la broche”
tender potatoes, salmis sauce
Pigeonneau d’Anjou à la broche
pommes de terre fondantes, sauce salmis
...
Colston Bassett STILTON
grape and shallot condiment
Stilton du Colston Bassett
condiment raisin et échalote
£75
...
YULE LOG
our way
Bûche de noël à notre façon
...
Mignardises & gourmandises
£140
R eservations open W ednesda y 2 4 th O cto b er 2 0 1 2
P r i c e s i n c l u d e 2 0 % VAT a n d e x c l u d e 1 2 . 5 % s e r v i c e c h a r g e
2012
C . h . r . i . s . t . m . a . s
D . A . Y L . u . n . c . h
C H A M PA G N E
Dorset CRAB , delicate “gelée", caviar
nv Laurent-Perrier
Crab du Dorset en delicate gelée, caviar
Grand Siècle
...
WHITE WINE
2008 Chablis grand cru
Vaudésir
G. Tremblay
2007 Chassagne-Montrachet 1er cru
Clos Saint Jean
Domaine Fontaine-Gagnard
...
RED WINE
2002 Saint-Émilion grand cru
Château Troplong-Mondot
...
SWEET WINE
1996 Sauternes
Château Doisy-Daëne
2012
...
Simmered FOIE GRAS in duck consommé
chestnut pasta, black truffle
Foie gras cuit dans un bouillon goûteux
pâtes aux châtaignes, truffe noire
...
Scottish LANGOUSTINES
Paimpol white bean purée, fresh herb condiment
Langoustines d’Ecosse, purée de coco de Paimpol, condiment d’herbes pilées
...
Roasted JOHN DORY
baby artichokes, black truffle
Saint-pierre rôti
ar tichauts poivrade, truffe noire
...
“Jaune des Landes” CAPON
truffled chicken “caillettes”, cranberries
Suprême de chapon Jaune des Landes
caillettes de volaille truffées, airelles
...
YULE LOG
our way
Bûche de noël à notre façon
...
Mignardises & Gourmandises
£295
R eservations open T hursda y 2 5 th O cto b er 2 0 1 2
P r i c e s i n c l u d e 2 0 % VAT a n d e x c l u d e 1 2 . 5 % s e r v i c e c h a r g e
N . e . w Y . e . a . r ’ s
D . I . N . N . E . R
E . v. e
2012
C H A M PA G N E
Sea SCALLOPS , lettuce cream, caviar
1999 Pommery
Louise
Noix de Saint-Jacques, crème de laitue, caviar
...
Roasted FOIE GRAS
citrus, dolce forte sauce
...
WHITE WINE
2008 Chablis grand cru
Les Clos
Domaine Billaud-Simon
2008 Chassagne-Montrachet
1er cru
Les Morgeots
B. Colin
...
Foie gras de canard rôti aux agrumes
sauce dolce for te
...
“Pithiviers” of BLACK
TRUFFLE
and POTATOES
Pithiviers de truffes noires et pommes de terre
...
Scottish LOBSTER
baby spinach, truffled coral jus
Homard d’Ecosse
RED WINE
pousses d’épinard, jus coraillé truffé
1999 Pauillac
Château Lynch Bages
...
...
Fillet of Yorkshire VENISON Grand-Veneur
salsify, sautéed
SWEET WINE
Filet de chevreuil du Yorkshire Grand-Veneur
2001 Sauternes
Château Lafaurie-Peyraguey
...
salsifis au sautoir
M idnight C hampagne
Vacherin fermier, salade truffée
nv Selection Alain Ducasse
...
Croc CHOCO/ORANGE
...
Farmhouse VACHERIN , truffled salad
Carré choco/orange
...
Mignardises & Gourmandises
£440
R eservations open W ednesda y 3 1 st O cto b er 2 0 1 2
P r i c e s i n c l u d e 2 0 % VAT a n d e x c l u d e 1 2 . 5 % s e r v i c e c h a r g e
' TA B L E L U M I È R E ' New Year’s Eve Dinner
Prestige Menu & Wine Pairing (up to 7 guests)
Please contact us to find out about the ultimate experience.
P. R . I . V. A . T. E
D . I . N . I . N . G
Av a i l a b l e f r o m 1 7 t h N o v e m b e r 2 0 1 2 u n t i l 2 3 r d D e c e m b e r 2 0 1 2
F. E . S . T . I . V. E
P . R . E . S . T . I . G . E
M . E . N . U
FROM 6 GUESTS
C H A M PA G N E
nv Laurent-Perrier
Grand Siècle
...
Chilled SEA SCALLOP
rich nage and CAVIAR
Simmered duck FOIE
GRAS,
truffled consommé
WHITE WINE
2010 Sancerre
Cuvée Jadis
H. Bourgeois
2008 Chassagne-Montrachet 1er cru
Chenevottes
C. Morey
...
Scottish LANGOUSTINE , raw and cooked chicory
black truffle
Fillet of Angus BEEF
“soufflées” potatoes, Périgueux sauce
CHOCOLATE
RED WINE
2002 Saint-Émilion
Château Troplong-Mondot
...
SWEET WINE
1997 Sauternes
Château Filhot
£110
and ORANGE variation
Mignardises & Gourmandises
£185
P. R . I . V. A . T. E
D . I . N . I . N . G
Av a i l a b l e f r o m 1 7 t h N o v e m b e r 2 0 1 2 u n t i l 2 3 r d D e c e m b e r 2 0 1 2
F. e . s . t . i . v. e
M . e . n . u
C H A M PA G N E
nv Selection Alain Ducasse
...
WHITE WINE
2010 Condrieu
La Petite Côte
Y. Cuilleron
2009 Saint-Aubin 1er cru
Derrière chez Edouard
H. Lamy
...
Amuse-Bouche
“Sauté gourmand” of LOBSTER
truffled chicken quenelles
WILD SEA BASS,
Eringy
lapsang souchong cream
Saddle of VENISON Grand-Veneur
pumpkin, chestnut, quince
RED WINE
Exotic Yule
2006 Lalande de Pomerol
Château La Gravière
...
Mignardises & Gourmandises
SWEET WINE
2005 Sauternes
Cuvée Céline
Clos Le Comte
£85
£125
log
C h r ist m as
and N e w Y ea r ’ s
E ve
2012
To make your reservation, please complete this form and return it to :
Booking Form
Alain Ducasse at The Dorchester reservations
Telephone +44 20 7629 8866 - Fax +44 20 7629 8686 - Email: [email protected]
C hristmas D ay L unch
C hristmas E ve D inner
Tuesday 25th December 2012
....... Adults at £295 = £
(6 course menu & wine pairing)
Monday 24th December 2012
....... Persons at £140 = £
(5 course menu)
....... Children (up to 12 years) at £110 = £
N ew Year ’ s E ve D inner
Monday 31st December 2012
6:00 p.m. to 6:30 p.m.
....... Persons at £225 = £
From (5 course menu)
Monday 31st December 2012
From 8:00 p.m.
....... Persons at £440 = £
(7 course menu & wine pairing)
NB : Kindly note that the table is required by 9:00 p.m.
Full pre payment is required to confirm your reservation.
Name
Address
Email
Telephone
Total amount £
Method of Payment
Debit-Credit Card : Mastercard/Visa/Amex/Switch
No.
Valid from:
Expires:
Security code:
Name of card holder
Date:
Signature:
Please note your booking is not confirmed until you receive e-mail confirmation.
CANCELLATION POLICY For any cancellation made after 16th December 2012, kindly note that no refund will be given.
Please inform us in advance of any dietary requirements. / All prices include VAT and exclude 12.5% service charge