festive season - Alain Ducasse
Transcription
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 First /Last Name METHOD OF PAYMENT Address Debit /Credit Card: Mastercard /Visa / Amex / Switch No Email Valid from Telephone Security Code Total Amount to pay £ Name of Cardholder Date Signature Expires on 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.