The All in One Ultimate Restaurant List Interview: Jocelyn Herland

Herland puts their success down to a passionate team and a spectacular private table…

Executive chef Jocelyn Herland reinterprets Alain Ducasse’s cuisine at this opulent restaurant located within the legendary Dorchester Hotel. One of only two London restaurants to have three Michelin stars, Herland puts their success down to the team, and that spectacular private table…

What does Alain Ducasse at The Dorchester do that nowhere else does?
On a personal note, I have never worked before in an environment as dynamic as Alain Ducasse at The Dorchester. I am very lucky to work with a young and energetic team which has gathered only passionate people. The energy at work is very positive and everyone is giving their best to achieve excellence. I am impressed by the harmony between the different departments (front of house, kitchen, reservations, marketing). From the guest’s point of view, I believe the experience offered at Table Lumière is unique. Guests are taken on an unrivalled culinary journey in this magical private dining room and they are able to choose from a stunning collection of Hermès china, Puiforcat silverware and Saint-Louis crystal, used exclusively for this table. The attention to detail at the restaurant is also very inspiring; the exclusive selection of tableware chosen by Mr Ducasse, the design of Patrick Jouin, the professional bespoke service orchestrated by our restaurant director, and finally the choice of the produce and the culinary approach.

How would you describe your style of cooking?
I am interpreting Mr Ducasse’s cuisine with a modern and refined approach, consistently championing and enhancing current seasonal produce, much of which is sourced from British and French suppliers.

When did you decide you wanted to become a chef?
I starting cooking when I was eight years old but I only decided to become a professional chef at eighteen. I guess because nobody in my family was in the industry it took me longer to start my training. My first job was in a 900 covers restaurant which was a strong way to start. I then focused for a year on pastry and after a few years I joined Mr Ducasse’s team at 59 Avenue Poincaré in Paris.

What is the toughest job you’ve had in your career?
My first position as a commis at 59 Avenue Poincaré was very intense. I think I learned there the equivalent of working 10 years at another restaurant. The attention to detail was the main focus in this kitchen. I did quite well as within years I managed to become chef de partie.

What advice would you give to chefs starting out?
You have different values such as respect and passion which are key to evolve within a team. In terms of career, I will say that it can be favourable to start with a restaurant that allows you to make your own mistakes. Starting with a Michelin-starred restaurant can be very challenging as there is no time to make errors.

Have any new restaurants excited you recently?
I unfortunately don’t have much time to try other restaurants but I follow the restaurant openings of course and I am very curious about Simon Rogan’s new restaurant (Fera at Claridge’s). One of my favourite London restaurants is Barrafina. I love the atmosphere, and the produce they use.

What would you choose to have as your last meal?
Very easy! It will be a platter of charcuterie and cheese. I will definitely accompany it with a nice glass of Chablis white wine.

Do you have a signature recipe you can share with us?
One of my favourites is cookpot of asparagus and morels. Another great invention of Mr Ducasse and it is quite simple to cook it at home.

This article is connected to Alain Ducasse at The Dorchester
Published Jul 7, 2014