Hôtel Plaza Athénée in Paris and The Dorchester in London — both Dorchester Collection hotels — are partnering to offer guests a unique Alain Ducasse experience through March 31, 2012.
In Paris, Alain Ducasse au Plaza Athénée will offer guests signature dishes such as lobster and sea apple cookpot or pigeon with turnips. This year Chef Christophe Saintagne introduced a back-to-basics concept to the restaurant focused on complex dishes with simple ingredients.
In London, Executive Chef Jocelyn Herland concentrates on seasonal produce largely from British and French suppliers at Alain Ducasse at The Dorchester. Signature dishes here will include a cookpot of British terroir vegetables and mushrooms with Montgomery cheddar gratin.