Alain Ducasse’s protégés Tom Kitchin & Jean-Philippe Blondet to cook together for a one-off exclusive dinner experience at Alain Ducasse at The Dorchester.

As part of Alain Ducasse at The Dorchester’s 10th Anniversary celebrations, Tom Kitchin (of Michelin star restaurant, The Kitchin, in Edinburgh) and Jean-Philippe Blondet Excutive Chef at Alain Ducasse at The Dorchester) join forces with Alain Ducasse to create an exclusive, one-off collaborative dining experience at Alain Ducasse at The Dorchester on Thursday 23rd November 2017.

For £290 per person, the two chefs will create an exquisite five-course menu (with matching wines), comprised of alternate dishes prepared by Tom and Jean-Philippe showcasing each chef’s signature cooking style. The menu fuses the best of Scottish and French flavours and includes; Tom's ‘West Coast Shellfish and Seaweed Rockpool’, Jean-Philippe’s ‘Fillet of Turbot, oyster and red wine sauce’, Tom’s ‘Saddle of Borders Roe Deer with root vegetables and fruits’ and concludes with Alain Ducasse at The Dorchester’s ‘Chocolate from our Manufacture in Paris’. Both Tom and Jean-Philippe worked under Alain Ducasse at Le Louis XV-Alain Ducasse à l’Hôtel de Paris in Monaco. 

The evening begins at 7pm with a Champagne and canapé reception in the presence of Alain Ducasse.

Ideal For

One off culinary occasion

Signature Dishes

West Coast shellfish and seaweed Rockpool’; fillet of turbot with oyster and red wine sauce and saddle of Borders roe deer with root vegetables and fruits.