Alain%20Ducasse.jpgLast night, superchef Alain Ducasse, the man with the most Michelin stars in the world, hosted a star-studded dinner at his new restaurant at London’s Dorchester Hotel before it opens to the public tonight.
Welcoming us, Monsieur Ducasse promised not to serve frogs’ legs, if guests promised not to mention the rugby world cup.
The table plan read like a who’s-who of the UK dining scene: Mark Hix, Tom Aikens, Marcus Wareing, Raymond Blanc, Philip Howard, Michel Roux jnr, Gary Rhodes, Giorgio Locatelli, Henri Brosi, John Campbell, Theo Randall, Sir Terence Conran and many others came to meet the great man and sample his food. At the end of the meal, all of them lined up like kids outside a sweetshop, to view the magnificent kitchen Monsieur Ducasse has had put in at the restaurant.
The sight of so many top-drawer chefs in one room prompted the Vineyard’s John Campbell to tell me: “if a bomb drops on the Dorchester now, you’ll have nothing to write about anymore in the Caterer!” I replied that it would leave UK foodies dining on beans on toast from then on.
Christopher Cowdray wouldn’t have been at all pleased to see a bomb land on us. Christopher is the CEO of the Dorchester Collection. As our seared scallops course arrived, Christopher pointed out to me the amoeba-thin shaving of dried tuna that topped the dish, and which moved like a flickering flame in the heat rising off the scallop below. Stunning.