Both chefs - two of the world’s leading chefs and visionary restaurateurs - will host a five-course supper at Ducasse’s eponymous, three Michelin-starred restaurant in the Dorchester hotel. The menu features some of the chefs’ signature dishes, including Ducasse’s Scottish langoustines served with pistachio and citrus, and Atherton’s turbot with morels and black truffle. Dinner (with paired wines) is priced at £290 per person, with all proceeds going towards Hospitality Action - the trade charity offering a crucial lifeline to people of all ages, working and retired, from the hospitality industry.
Giving back, charitable cause
Turbot with morels, asparagus, chicken, black truffle, vin jaune jus and Scottish langoustines with pistachio and citrus.