13 days ago
Alain Ducasse at The Dorchester Environment max beautiful and comfortable, all the tables at a great distance from the neighbors, but some tables face the brunt where it gets a lot of running behind his back asleep. Then they have a "special room", with which isolates the person from the spotlight. Who sits there. When you want to be anonymous. Cool mountain crystal in the "room". The tables have a maximum beautiful table setting with silverware, dinnerware, all Simply gorgeous indeed. The service; optimized in every way, all those present. Butler Damien Pepin really urtrevlig. We could talk to different restaurant concepts with him. We explained that we were previously not liked Allan Ducasse full, 2 visits in Monte Carlo, 3 visits Plaza Athens - but not after they opened again, a visit to LeMeurice. The Ducasse is classical, oh about it more simplistic way. Damien Pepin assured us that they are completely different now, both at the newly opened Plaza Athens, and especially at The Dorchester. So therefore we took the respective menu, at about 7 dishes, a tastingmeny, a spring menu, with their more advanced wine package to. No service fails. The food then: Max. Mr God, this food can of course get the most inveterate atheist falter. 5/5 of the works as a whole, from beginning to end. All with the sense of the subtleties, the whole, interesting details. No weird texture collide. Everything was served with perfect timing, sometimes with just enough moments of relaxation and so on. No dead moments. The only thing we had some concerns were pulled Wine suggestion package, which did not fit properly into the food, in an optimal way. For example; 2015 Rehinhessen Riesling to my duck liver with morels had insufficient sweetness of the Right, the wife's foie gras with grape blodappelsin-touch was served with a 2014 Sancerre who do not fit optimally. The wine in 2010 Meursault 1er Cru Charmes H. Germain: Very good, aroma / flavor; round, white pepper at the end, buttery, a little popcorn and hazelnuts. Yellow stone fruits, oxidative notes. High acidity, very well balanced, the taste even of honungsvax. The wine fit very well with Scottish langoustine. Two fish dishes, seabass, turbot (5/5). Then came Daimer Pepin and invited (!) On their trademark rights, because he did not think would miss this, a variant of the Turbot which was Mindbloowing. After the pigeon 5/5, 5/5 Lamb. Now came the big miss. Their fine 1980 Saint-Emilion Grand Cru Chateau Cheval Blanc was not decant, as such a suit cassava conditioned wine requires. So it tasted mostly mud, smelling slime, frog. They got the wine in return. Then the wine steward in with a cheaper / easier Bordeaux bottle, Grand Cru Classic Chateau LaLagune 2004 Haut- Médoc that was more open, with the taste of buoyancy, etc., that is good but we complemented it with a pinot noir Champ Elle Chambertin 2008, which was superb. Dessert wines Madeira to cheeses, which was super. To their extremely sophisticated desserts served Château d'Yquem 1998. Well, what can you say about such a restaurant: Summaru: absolute must for gourmet fans.