Wolfgang Puck & Alain Ducasse for One Night Only

Words by
Sphere Editors

29th May 2023

A culinary experience like no other awaits guests on June 7th as 21 starred Michelin chef Alain Ducasse and internationally renowned 3-Michelin starred chef Wolfgang Puck cook together at 45 Park Lane Hotel's CUT restaurant. 

A menu devised and cooked by two of the most famous chefs in the world, Wolfgang Puck and Alain Ducasse is surely high on any food lovers gastronomic bucket list. Factor in their combined 24 Michelin stars, and this becomes a truly once-in-a-lifetime experience, and places are still available.

The multi-Michelin-star chef version of a cook-off will see Ducasse and Puck and their teams take it in turns to present their signature contemporary US and French cuisine with their six-course tasting menu being served at the 45 Park Lane's CUT restaurant on June 7th. 

Both chefs will be accompanied by their award- winning teams, with Wolfgang Puck’s headed by Elliot Grover and Ducasse’s, led by Jean-Phillippe Blondet, Executive Chef at Alain Ducasse at The Dorchester.

Wolfgang Puck and Alain Ducasse
Wolfgang Puck with Alain Ducasse

Tell us about your fabulous “four hand” evening of culinary delights.

Jean-Philippe Blondet, Chef Patron at Alain Ducasse at The Dorchester.

On 7th June we will collaborate with Wolfgang Puck, Elliot Grover and their team at CUT to create a tasting menu with dishes from both restaurants to create an unforgettable culinary evening. The four hands will take guests on a journey with exceptional pairings with blends of each team’s talents and key dishes.

How did this dinner come about? 

Elliot Grover, Executive Chef at CUT 

We actually had something similar in 2014, both the chefs and the guests loved it so much so we decided to do it again! We wanted to highlight the different culinary worlds between our two London hotels, The Dorchester and 45 Park Lane and this dinner is the perfect way to explore their differences but also their similarities. 

Puck and Ducasse at CUT, 45 Park Lane
Farmhouse and veal medallion, artichoke, chickpeas and sage is one of the Ducasse dishes that will be on the exceptional tasting menu on June 7th for one night only.

What’s the criteria for inclusion in this tasting menu?

Jean-Philippe Blondet

Vegetables! They are my source of inspiration. I’m not vegetarian – I really like meat and fish – but what I like about vegetables is the fact that they’re all different.

Elliot Grover

Michelin mastery paired with celebrity glamour. It’s all about bringing the two distinctive chefs and hotels together into a seamless offering; the best of both worlds. 

Jean Philippe Blondet, the executive chef for Alain Ducasse at The Dorchester

© Food Story Media Ltd.

Jean Philippe Blondet, the executive chef for Alain Ducasse at The Dorchester

What’s can guests expect from the night?

Jean-Philippe Blondet

The Alain Ducasse team will be serving signature dishes including our Hand-dived scallop, citrus beurre blanc and Kristal caviar through to Cornish turbot, courgette and sea thong marinated in green anise, loquat condiment. The menu is seasonally based and uses British produce from our local suppliers. The dinner will finish with hand-crafted chocolates from Alain Ducasse’s Le Chocolat.

Elliot Grover

Wolfgang Puck’s team will be showcasing his favourite pretzel bread and a Duo of Australian Wagyu beef and grilled New York steak. CUT is renowned for serving some of the best steaks in London, so it was important for us to showcase this and have it on the menu as it is a signature of the hotel. 

The CUT, at 45 Park Lane

Interior of 45 Park lane restaurant CUT

The interior of CUT at 45 Park Lane features art by Damien Hirst

What dishes from each of you being cooked on the night go best following each other and why?

Jean-Philipe Blondet

Both teams agreed that the Cornish turbot, courgette and sea thong marinated in green anise, loquat condiment dish would be perfectly followed by Wolfgang’s Duo of Australian Wagyu beef, grilled New York steak, crispy shiso with togarashi, yuzu kosho emulsion. I also think the sweetness and juiciness of the Strawberries, lemonade sorbet, olive oil pre dessert is perfectly enjoyed after with the Marjolasian – cashew nougatine, espresso mousse and cappuccino ice cream.

What are the most innovative dishes on the menu?

Jean-Philippe Blondet

Our amuse-bouche, the Hand-dived scallop is presented in a shell on a bed of misting seaweed. The scallop is paired with a citrus beurre blanc with a generous amount of Kristal caviar, whisked up and sumptuously poured over the open shell.

Tickets for an evening with Wolfgang Puck and Alain Ducasse from 6:30pm to 9:30pm on 7 June are available to buy here, at £633 per person.