Born in Nice, on the French Riviera, Jean-Philippe Blondet has been working alongside Alain Ducasse for over a decade. His first role with Alain was at Spoon at Sanderson in London, before joining three-Michelin starred Le Louis XV-Alain Ducasse at l’Hôtel de Paris in Monaco, Alain’s iconic restaurant.
Before returning to London, Jean-Philippe held the position of sous-chef at Spoon in Hong Kong, further adding to his international experience and satisfying his curiosity and interest in cuisines of the world.
In September 2013, he joined the team at Alain Ducasse at The Dorchester as sous-chef with Jocelyn Herland and quickly progressed to head chef within two years. Jean-Philippe became executive chef in January 2016, and he says he interprets Alain’s cuisine in London in a contemporary and refined way. In keeping with Alain’s philosophy, the ingredients are the key elements and Jean-Philippe only uses the freshest and most seasonal produce, strictly sourced for their quality and provenance.
As one of the UK’s most prestigious restaurants and awarded three Michelin Stars for over 10 years, Alain Ducasse at The Dorchester offers contemporary French cuisine. The restaurant provides a professional, bespoke and friendly service orchestrated under the guidance of Alain by an industry leading team including Jean-Philippe, general manager Christopher Charraudeau, executive pastry chef Douglas Oberson and award-winning head sommelier Vincenzo Arnese.
We sat down with Jean-Philippe to find out why beetroot is a star ingredient, his biggest inspirations and where you’ll find him on days off.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
My name is Jean-Philippe Blondet, 40 years old and a native from Nice. I have been working with Alain Ducasse for over 15 years. My career with him started in London at the restaurant Spoon at the Sanderson hotel, I then moved back to France, to the prestigious restaurant Le Louis XV in Monte Carlo. I then headed to Hong Kong and finally came back to London, where I have been the executive chef since 2016.
What or who inspired you to become a chef?
During my childhood, I got involved a lot in cooking with my mum – only simple dishes – if I close my eyes, I can still taste them. She used to take me to the market on the weekends to choose the vegetables for our Sunday lunch. This is when I realised that I wanted to work with food.
At the beginning, I was really oriented to the pastry section. I loved the idea of creating cakes, the textures, however, after a short period of time, I felt that having to weigh every single ingredient was a limit and I was looking for me freedom.
Who has been your biggest influence to get you to where you are today?
Alain Ducasse and my family. To reach the top you need a mentor and also a continued support. Without both of them, I may not be here.
What’s your signature dish?
There are no ‘signature’ dishes that I could mention. All dishes that I have created have been added to the menu because I wanted to tell a story. For example, recently I created a starter with beetroot and mackerel. The idea came from memories I had during my first meal with my in-laws. I chose only two simple products and added a twist with wasabi.
What are the most important considerations when crafting your menu?
The sourcing of the products is crucial. After, comes the emotion given by any team members plating the dishes. I am not expecting them to plate all the same way in a very sharp and strict way, I want them to bring a piece of their personality.
Do your personal preferences influence the menu at all?
I am always creating dishes related to memories, either in my youth or in adulthood. So most likely, I would like all the dishes on the menu.
How would you describe your cooking style?
My cooking style is a mix of technique and emotions – all dishes have a story to tell.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Spring is my favourite season. I love cooking with asparagus and peas.
What is your favourite ingredient to create with?
Definitely beetroot – it is a simple vegetable that you can combine in different ways. It can be sweet and earthy at the same time. It is a complex vegetable.
What would you be doing if you weren’t a chef?
I would be an estate agent.
What is your favourite dish to cook at home?
I like to make mashed potatoes with a beef quarter pounder.
When are you happiest?
When I spend time with my family.
What is your favourite piece of kitchen equipment?
Thermomix – it is a piece of equipment that you can use to cook and bake at home.
When you’re not in the kitchen where can you be found?
In Nice! I love going back home with my wife and son and enjoying the sun there. I still go to the same market I used to with my mum and make my son discover all those flavours from the south of France.
What’s your favourite takeaway or comfort food?
I am fond of chocolate – I am not spending a day without eating chocolate.
Where is your favourite place to dine?
In London, I like to go to Trinity Restaurant in the heart of Clapham Old Town.
What do you think is the most over-hyped food trend?
I would say that the trendiest food currently is vegan/vegetarian. I do not believe that it is over-hyped but actually is the way to look forward. The base of my cuisine is actually vegan. We must focus on using our existing resources and not exploit them.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
Each piece of vegetable is unique – depending on the soil, sun exposure, wind, water used, the vegetables would have a different shape, taste, texture.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
We are in contact with our suppliers daily and planning orders nearly a year ahead. For example, one of our suppliers is growing a special cabbage called Kalibos, we are discussing a year prior to the growing of that particular piece.
How would you describe the food you create at Alain Ducasse at The Dorchester to someone who’s never experienced your kind of food?
The way we create dishes is all about feelings – we put the dishes together with the head chef and sous chefs; we could do a dish over 100 times before we get to the root of the inspired memory.
What’s your favourite flavour combination?
Comté/Vin jaune = served as a soufflé ‘comme un nuage’.
What is the USP of your restaurant?
Our Table Lumière. It is a unique experience in London where the guests are surrounded with over 4,500 shimmering optical fibres. Guests are able to choose among a stunning collection of Hermès china sets, Puiforcat silverware and Saint-Louis crystal.
What do your future plans entail?
The goal is to retain the Michelin Stars – keep working with the team, being more accessible on different types of events.
Factbox
Located in: The Dorchester
Address: 53 Park Ln, London W1K 1QA
Phone: 020 7629 8866
Website: alainducasse-dorchester.com
