This was not only our first visit to Alain Ducasse but also to the hotel itself and I must say that after yesterday’s visit it’s definitely one that we would like to do again very soon. We decided to go to Alain Ducasse as part of our annual lunch with our good friends to which we also like to choose somewhere where neither of us have been to before. As you enter the hotel you find a nice spacious reception area. Then as you look straight ahead you will see a long foyer area where you can relax and enjoy afternoon tea. Halfway down on the left is the entrance to the restaurant where we were met by three young ladies who were very polite and friendly. They took our coats before one of the ladies escorted us into the restaurant itself. Our table was in the middle of the fabulous looking dining room giving us all a great view of the entire restaurant.
As soon as we were settled the sommelier arrived to pour us all a complimentary glass of champagne which was a delightful way to begin. This was followed by a large plate of gougeres placed in the centre of the table for us all to share. I have to say that they were little balls of heaven. It was then time for the head waiter to introduce himself and explain to us the four menu’s they offer at lunchtime. These were a lunch menu , A la Carte and two Tasting Menus one being the classic and the other was the seasonal Autumn Menu. The tasting menus both consisted of seven courses so therefore we didn’t all have to choose the same menu. This was perfect as we were split on deciding which Tasting Menu to choose. In the end two of us chose the classic and the other two chose the Autumn Menu.
What you’ll now find below is the Autumn Menu which was the menu I chose.
The first course on the menu was a Wild Boar broth with Mushrooms & Sweetscented Marigold which was simply a taste sensation. This was followed by an amazing seared Duck Foie Gras with Celeriac & Juniper Berry. These two dishes were quite rich but a fantastic way to begin and leaving me eagerly waiting for what was to follow.
Duck Foie Gras
Next to arrive were two excellent fish courses with the first being Hand Dived Sea Scallop with Fermented Cabbage & Black Garlic. The second was a Fillet of Turbot with Leek & Grapefruit. These dishes were a great way to lighten your palate after a hearty but delicious beginning.
It was now time for the main course a stunning Dry Aged Beef with Pumpkin , Bone Marrow & Parsley and certainly a dish worthy of being the highlight of the menu. Next to come was the cheese course a Comte Garde Exceptionelle. To accompany this was a plate of complimentary Stilton Blue Cheese.
Dry Aged Beef
Stilton Blue Cheese
Before we moved onto dessert we were asked if we’d like to have a tour of the kitchen which was an opportunity we couldn’t refuse. The kitchen was quite large but when we were told how many chefs are in the kitchen you could see why. While my friends were chatting to the head chef I had the chance to finally meet have a chat to my friend and pastry chef Thibault. We then headed back to the table and while we were waiting for our desserts they brought out an abundance of Petit Fours.
Pastry Chef Thibault
Now for dessert and a fabulous creation from Pastry Chef Thibault. It was a delightful Fig from Provence with Walnut & Borniambuc Cream. This was matched with a sweet wine from Austria a Kracher Beerenauslese 2015 with flavours of peach & honey and a mandarin finish made this wine an absolute delight. My friend exhanged this dish so that he could have the Rum Baba where you also get to pick your own choice of Rum.
Fig from Provence
Kracher 2015 Beerenauslese Cuvée
We then finished with tea & coffee or so we thought because suddenly a dessert spoon appeared and we wondered what was happening until they wheeled out on the trolley an Apple Tarte Tatin as a final delightful surprise of our lunch. This was a fabulous way to finish our amazing dining experience.
Apple Tarte Tatin
This really was a truly memorable lunch where the food was amazing the sommelier was very good and the service from a very friendly and engaging team was excellent. This is definitely a place I would highly recommend and one in which I look forward to returning to sooner rather than later.