Alain Ducasse at The Dorchester - Mayfair , London

We're very pleased to be making this addition as Alain Ducasse at The Dorchester is the first three-Michelin starred restaurant to be added to the Innerplace coterie. It deserves a special place in the culinary firmament as the ambience, wine list and handiwork in the kitchens create the perfect constellation of haute cuisine luxury. On a recent visit to the restaurant we were thoroughly smitten.  

Situated in what is arguably the most famous British hotel, the dining room is a masterclass of tonal restraint, designed by design duo Jouin Manku who also oversaw Alain Ducasse au Plaza Athénée and Le Jules Verne in the Eiffel tower. A far cry from the industrial chic design schemes that are now so ubiquitous, it utilises a soft colour palette of cream, taupe and tan and puts natural fabrics in the foreground. The centrepiece of the Alain Ducasse at The Dorchester is its private dining room, the 'Table Lumière', which is surrounding by 4,500 fibre optics fronds suspended from the ceiling that glimmer majestically. 

Whilst Mr Ducasse often passes through to supervise the restaurant, it is executive chef Jean-Philippe Blondet who runs the kitchen in the day-to-day, with Enrico Baronetto acting as restaurant director. Blondet has been working with Ducasse for 13 years, and brings both nuance and perfectionism to the dining experience. 

Our lunch commenced with an incredibly delicate texture of asparagus and caviar, the iodine burst of the caviar was perfectly offset by the ebullient freshness of the vegetable. As the meal unspooled so did our smiles, it was so delicious as to trigger a serotonin release. We enjoyed a 'sauté gourmand' of lobster with chicken quenelles and homemade pasta - a Ducasse signature. The creamed, poached chicken was well matched with sweet lobster flesh, then doused in a bisque style sauce that elevated everything. We didn't want it to end, but were pleased with what followed. 

John Dory was cooked beautifully, its opalescent flesh flaking off with the slightest touch of the fork. It was given a deep earthiness with freshly foraged girolles and Paimpol coco beans. The former added a nice, sumptuous texture to the dish. To bring the lunch (sadly) to an end, we opted for another classic Ducasse dish, the 'Baba comme à Monte Carlo'. Served from a silver tripod, it is pure indulgence, the sponge was poured over with rum tableside, then split down the middle and engorged with delicious vanilla cream.

It was perhaps one of the best desserts we've ever had, and a must when dining there.