Hedone in United Kingdom & Ireland: Dining Posted November 11, 2011 · Edited November 11, 2011 by MobyP (log) Had an awesome lunch here today, sitting 15 feet from Alain Ducasse and his head chef, both of whom were mopping up the sauces with bits of bread and generally scraping the enamel off the plates. Mikael's constant new dishes make this place very special - today I had the new oyster with watercress gelee - Mikael sous-vides the oyster - which I thought would've been a crime, but apparently not - which gives it the texture of a barely-set custard. With the gelee and watercress, absolutely marvellous. Also new, the excellent crab with cauliflower. The jammy dodger to start with (I think he should do a selection, with Oreos - squid ink sablees filled a mornay cream, anyone?)ETA: forgot to mention the great carpaccio of marbled, sika deer, served with mushrooms and bone marrow (I believe). Perfect.I had some very mimor quibbles with the bread when he first opened - probably more minor than the quibbles He had - but it has reached a three-course meal level. Half a loaf of bread and a large hunk of that butter and leave me alone, I'm entirely content.For a main, the pigeon. The leg was fantastic, moist and fattier than usual, the breast pornographically pink, sitting on the pistachio salsa verde with the offal sauce. I've had this five or six times and this was the best.For dessert, Chloe the pattissier made her carrot dish which was completely marvelous - a shell filled with a carrot mousse, what I took to be an orange and carrot sorbet, sitting on some grated carrot. Sounds dreadful, but everything was in balance and it made for fantastic eating.I'm lucky this place is so near, and with the correct application of compromising photographs, I can just slip into the bar without causing too much of a fuss.