Each hotel in Dorchester Collection offers unique and memorable dining experiences with many of the restaurants holding numerous awards and accolades between them. Alain Ducasse at The Dorchester, Restaurant Le Meurice and Alain Ducasse au Plaza Athénée have each been awarded three Michelin stars, providing the company with as many stars as it has hotels.
Alain Ducasse at The Dorchester
The Dorchester, London
The dining room is decorated with light oak panelling and leather in shades of tan and cream, creating a light and vibrant ambience. The contemporary design also offers quirky elements, including lacquer walls studded with green silk buttons, that draw inspiration from leafy Hyde Park, just opposite. An ideal venue for a business lunch, the restaurant offers a three-course set menu (£55 including two glasses of wine), which can be fully enjoyed in under an hour. There are three options for private dining ranging from the stunning Table Lumière, (up to six guests, enclosed in a luminescent oval curtain with 4,500 shimmering fibre optics dropped dramatically from the ceiling), to the Salon Park Lane which accommodates a maximum of 28 guests and the Salon Privé, for up to 10 guests.
The Polo Lounge
The Beverly Hills Hotel, Beverly Hills
The Patio is very popular during sunny days and warm evenings – common in Southern California almost year-round – and is a charming environment for al fresco dining; it is well known for its spectacular Sunday brunch where guests are entertained by a light jazz trio, surrounded by tropical foliage.The Polo Lounge was named in 1941 by the then-owners Hernando Courtright, Loretta Young, Irene Dunne and Harry Warner. The name was chosen in honour of polo players Will Rogers, Darryl Zanuck and Tommy Hitchcock who frequented the hotel following their polo matches and stored their silver trophy bowls there.
Restaurant Le Meurice
Le Meurice, Paris
A new concept of tableware called Ondes©, designed by Alléno himself, adds interest to dining at Le Meurice, as well as a Champagne bar and a refrigerated wine cellar open to the dining room containing 616 bottles, the oldest of which is a Château Cos D’Estournel 1928 Saint Estèphe. Guests also have the opportunity to dine at the Chef’s table, located in the hub of Alléno’s kitchen. Restaurant Le Meurice’s 17th century “grand siècle” style is based on three paintings dating from 1905 to 1907. Behind its majestic gilded glass door, are hidden ancient mirrors, chandeliers as well as bronze and marble frescoes, and its grand windows overlooking the Tuileries Gardens opposite.
Alain Ducasse au Plaza Athénée
Hôtel Plaza Athénée, Paris
The décor is integral to Ducasse’s philosophy. Pierre Tachon, responsible for the visual identity of Ducasse restaurants, has designed both the tableware and the graphics to embody the spirit of the restaurant where contemporary design blends with traditional craftsmanship. Each piece of ‘Art de la Table’ – the signature ‘Volute’ plates at each place setting, silver-gilt cutlery and delicate celadon green plates – play a fundamental part in enhancing the novel gastronomic experience. Alain Ducasse au Plaza Athénée is overseen by executive chef Christophe Saintagne and restaurant manager Denis Courtiade (awarded ‘Top Prize for Hospitality 2010’ by the International Academy of Gastronomy).
Acanto
Hotel Principe di Savoia, Milan
Designer Paul Valet has installed at Acanto (for the first time in Italy) a state-of-the-art show-kitchen with the latest high-tech equipment and glass panelling, enabling guests to observe the chefs at work. The chefs, in turn, are inspired by live screenings from La Scala, which are broadcast on the kitchen’s television. The veranda and restaurant are entirely integrated, offering both a stylish restaurant and a beautiful summer courtyard in which to enjoy cocktails. The architecture of the veranda, conceived by Celeste Dell’Anna, enhances the view through to the Italian landscaped garden and 18th century fountain.
Wolfgang Puck at Hotel Bel-Air
Hotel Bel-Air, Los Angeles
The restaurant features striking multiple glass wine cellars displaying over 2,400 bottles, the largest of which provides the central focal point and separates the main and private dining rooms. The venue opens directly onto the terrace where guests can make the most of the cocktail bar from the comfort and exclusivity of one of five private alcoves which overlook Swan Lake.
CUT at 45 Park Lane
45 Park Lane, London
September 2011 also saw world-renowned chef and restaurateur Wolfgang Puck’s debut European restaurant CUT at 45 Park Lane, a modern American steak restaurant featuring great food in a contemporary and dynamic environment. Located in Dorchester Collection’s new hotel, CUT at 45 Park Lane offers outstanding steaks, sautéed and roasted whole fresh fish and a superb wine list carefully crafted to complement the menu with distinct international selections. Contemporary British art is featured strongly throughout with 16 of Damien Hirst’s limited edition ‘Psalms’ series displayed together for the first time in the restaurant, which occupies the ground floor with seating for 70 guests.
Restaurant Coworth Park
Coworth Park, Ascot
Located in the Mansion House of Dorchester Collection’s Berkshire country house hotel, Restaurant Coworth Park, the hotel’s fine dining restaurant, under the direction of executive chef Chris Meredith, showcases a modern outlook on classical British dishes and a commitment to quality ingredients and depth of flavour, offered in a contemporary elegant setting. The restaurant has three inter-connecting rooms, the larger of which has floor to ceiling windows overlooking the garden and 240 acres of picturesque parkland.
Le Jardin
Le Richemond, Geneva