Alain Ducasse at The Dorchester is characterized by its elegant French contemporary haute cuisine, with distinctive fresh flavors and executed with a light and surprising twist reflecting its London location. Alain Ducasse's approach to cuisine is interpreted by a team led by the characterful style of executive chef Jean-Philippe Blondet. The technical brilliance of French cuisine with a focus on sauces is brought to life through the finest seasonal produce, sourced at their peak, from British and French suppliers. Signature dishes include the "Saute gourmand" of lobster, truffled chicken quenelles and homemade pasta; the Dry aged beef, artichoke and bone marrow and the indulgent Baba like in 'Monte-Carlo'.