Alain Ducasse at the Dorchester

The celebrated chef's Mayfair Park restaurant has earned three Michelin Stars since opening in 2008. The contemporary dining room has a neutral creamy palette and high ceilings. Executive chef Jocelyn Herland interprets Ducasse's cuisine in straightforward, refined dishes like seared fillet of sea bream with shellfish jus and Scottish crab two-ways. As at other Ducasse restaurants, the signature dish is the Cookpot, a bake-and-serve casserole utilizing regional, in-season ingredients. In London, this means British heirloom vegetables and mushrooms with Montgomery cheddar gratin. The wine list combines Old and New Worlds with a focus on France's premier cru vineyards.