Alain Ducasse at The Dorchester’s passion for the finest wines with exclusive offerings of France’s exceptional Grands Crus.

Commencing in July 2012, Alain Ducasse at The Dorchester will delve deep into its secret collection of wines and offer guests a unique opportunity to explore some of the finest Grand Crus in France.  

Each month, the restaurant will celebrate its passion for exceptional wines by showcasing a different producer and offer the most desirable and prestigious red and white wines at an exceptional price point. The Head Sommelier of Alain Ducasse Entreprises, Gerard Margeon, has created a beautiful 37.5cl carafe for those who may not wish to purchase an entire of a bottle but still sample exquisite wines. Five Grand Cru wines will be introduced throughout 2012 and guests can enjoy the carafe at lunch or dinner. From 12th July, 1999 Domaine de Chevalier red and 2009 Domaine de Chevalier white will be available:

- By the glass £25
- By the carafe £75
- By the bottle £150

Furthermore, wine lovers have the rare opportunity to meet with owners of these acclaimed vineyards atexclusive wine-tasting dinners. The connoisseur will guide guests through the unveiling of a unique collection of vintages, including the chance to sample some first-class vintage wines that have never been offered before in the UK. To accompany the tasting, Head chef Jocelyn Herland will create a bespoke menu hosted in the private dining rooms; Salon Prive; decorated with dark green lacquer walls studded with thousands of green silk buttons or Salon Park Lane with its splendid view over Hyde Park. The Grand Cru dinners will commence on the 11th July with Olivier Bernard, owner of Domaine de Chevalier, the flagship of the Pessac Léognan appellation and one of the elite Grand Cru wines of Bordeaux. Olivier will present vintages from 1979 to 2009 and will be introducing for the first time in the UK, Château Lespault-Martillac, the rising star of Pessac Léognan. Mr. Ducasse’s comments; “Alain Ducasse at The Dorchester is dedicated to championing seasonal produce and offering quality to our guests. We respect and celebrate the devotion of wine producers and wish to offer our guests a very special and unique opportunity to savour exceptional wines.”

The exclusive Grand Cru wine-tasting dinners will cost from £220 per person with limited places available. Classes are currently scheduled for 11th July 2012, October 2012, February 2013 and April 2013. Please visit for further details.

To book a reservation at Alain Ducasse at The Dorchester please contact the reservations department on 020-7629-8866. For further information please contact Fiona Hemming or Jessica Grimshaw at The Communications Store T: 020-7938-1010 / E : This e-mail address is being protected from spambots. You need JavaScript enabled to view it or  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Alain Ducasse at The Dorchester
Park Lane, London, W1K 1QA
T: 020-7629-8866 / W: www.alainducasse-dorchester.com 
Open for lunch Tuesday–Friday and dinner from Tuesday-Saturday

Bloody Mary bar, caviar in bed and gourmet picnic baskets are among the new dining and entertainment options now offered at Dorchester Collection’s Hotel Bel-Air, all creatively prepared by Master Chef Wolfgang Puck and his culinary team at the iconic hotel. 

Bloody Mary bar, caviar in bed and gourmet picnic baskets are among the new dining and entertainment options now offered at Dorchester Collection’s Hotel Bel-Air, all creatively prepared by Master Chef Wolfgang Puck and his culinary team at the iconic hotel. 

Sunday Brunch and a Bloody Mary Bar
Celebrated chef Wolfgang Puck has launched the ultimate Sunday brunch menu at his new signature namesake restaurant, Wolfgang Puck at Hotel Bel-Air.  Priced at $78 per person for three courses, the menu includes a glass of champagne plus a choice of dishes such as Macadamia Nut Waffles with Coconut Syrup and “Bananas Foster” Ice Cream, Corned Beef Hash Cakes Benedict with Poached Organic Eggs and Sauce Hollandaise, Old Fashioned Ricotta and Lemon Blintzes with Strawberry & Rhubarb Compote and French Sea Bass with Saffron Emulsion.
 
Sunday brunch is kicked up a notch with a variety of handcrafted Bloody Mary cocktails.  Whether perfectly balanced or with “spice and heat,” all selections showcase the best of California’s fresh ingredients from Chino Farms and local farmers markets.  Options include The Bloody Carrot, a healthful eye-opener that blends carrot juice with horseradish-infused Ketel One Vodka and chili syrup, and The Bloody Maria, made with fresh jalapeno, Chamucos Blanco Tequila, and fresh basil. The Bloody Mary menu, priced at $14 each, is offered during brunch service every Sunday from 11 a.m. to 3 p.m. For Brunch reservations, please call 310.909.1644.
 
Afternoon Tea
Enjoy the time-honored tradition of Afternoon Tea at Wolfgang Puck at Hotel Bel-Air.  Savory bites, fresh baked scones with homemade preserves and a selection of sweets accompany a choice of more than 15 loose leaf teas.  The inspired menu features Sourdough “Grilled Cheese” Sandwich with Gruyere and Smoked Shallot Marmalade; Applewood Smoked Pork Belly “Wellington;” Grand Marnier “Cream Puff,” Sour Cherry Scones, and sip on our own rejuvenating tea blend of rooibos, honeybush, lemongrass and rosehips.
 
Afternoon Tea is priced at $60 per person and reservations are available on Friday and Saturday from 3 p.m. to 4 p.m.  For information and reservations, please call 310.909.1644.  Advance reservations are required. Price is exclusive of alcohol, tax and gratuity.  Guests can also select the Royal Tea option, which includes a glass of Henriot 'Souverain' Brut, priced at an additional $22 per person. 
 
The "Taste of California" Dine and Stay Package
This seasonally inspired package combines the best of California's cuisine with its celebrated wine country.  Master Chef Wolfgang Puck and his culinary team in Wolfgang Puck at Hotel Bel-Air will create a custom five-course tasting menu featuring the very best from local farmers markets.  Each course is paired by Wine Director Rob Harpest with selections from California's top producers including Roederer Estate, Patz and Hall, Brander and Kenward Family. Although based upon the seasonality of the ingredients, menu selections may include California White Sturgeon Osetra Caviar with 90 Minute Lily Farm Eggs, and Roasted Campbell Ranch Lamb Saddle with Porcini Mushrooms, Heirloom Shelling Beans and Roasted Torpedo Onions.
 
Guests also will receive a keepsake menu, signed by Wolfgang Puck. The package, starting at $990 for deluxe accommodations, is offered nightly, based upon double occupancy, inclusive of wine, tax and gratuity (dinner), and exclusive of guestroom tax.  Advance reservations are required, and a 72-hour cancellation policy applies. For information and reservations, please call 310.472.1211.
 

Chef Wolfgang Puck delivers the ultimate breakfast in bed, combining champagne and caviar with the comfort of the hotel’s luxurious guestrooms.  This memorable in-room dining experience includes a selection of morning pastries, one ounce of Osetra Caviar served with Toasted Brioche and Crème Fraiche,“Onsen Egg” with Soft Parmesan Polenta and Black Truffle Mascarpone Emulsion, and Seacrest Strawberries with Warm Vahlrona Chocolate Ganache, Buttermilk Short Bread and Whipped Cream.
 
Hotel guests may reserve the Breakfast Escape, priced at $130 per person; or upgrade to $175 per person with the addition of Henriot, "Souverain," Brut Reims Champagne.  Orders must be placed through room service the evening before. *Prices are exclusive of tax and service.
 
The Bel-Air Basket
Whether relaxing beside Swan Lake on the hotel's enchanting grounds, or planning an excursion to one of Los Angeles' famed beaches or outdoor venues, Puck and his team have created gourmet picnic baskets that are as inspired as the unique settings in which they can be enjoyed.  
 
Guests may select from dozens of a la carte items including Grilled Chicken "Santorini" Salad, Burrata & Prosciutto Di Parma Sandwich, Selection of Artisanal Cheeses and Assorted Charcuterie & Salumi, Big Eye Tuna "Nicoise" Salad, House Made Soft Bavarian Pretzels and Classic Cupcakes.  The stylish basket is complete with blanket, thermos, wine glasses and more, ensuring that nothing is left to chance.
 
Hotel guests may reserve the Bel-Air Basket by calling room service, and an 18-hour advance notice is required. Approximate pricing for a three-course basket starts at $60 per person.  A $250 refundable security fee for baskets-to-go also will be applied.  Guests wishing for a more elaborate set-up beside the enchanting Swan Lake including pillows, extra blankets and food items creatively displayed, may request this for an additional $75 set-up fee.