Alain Ducasse's London concept is located inside The Dorchester in London. The chef's tasting menu, created by executive chef Jocelyn Herland, consists of seven seasonal courses that include dishes such as crayfish velouté and filet of halibut, Irish sea urchin, and sautéed baby squid. The seasonal tasting menu costs $289 and the current target tasting menu runs at about $193 without
Alain Ducasse’s London concept is situated inside The Dorchester in London. The chef’s tasting menu, created by executive chef Jocelyn Herland, consists of seven seasonal courses that include dishes like crayfish velouté and fillet of halibut, Irish sea urchin, and sautéed baby squid. The seasonal tasting menu costs $289 and the current <a href="http://www.alainducasse-dorchester.com/" target="_blank">tasting menu</a> runs at about $193 without beverages or wine pairings. 