ADOUR ALAIN DUCASSE AT THE ST. REGIS NEW YORK
02-03-2008
A New Destination of Culinary Escapism
“Adour tells a story. The story of my origins, a region in the southwest of France where a river flows, a river
named Adour. This is where as a child I developed my passion for authentic ingredients.
Adour is a restaurant rooted in its time and answers to the needs of today’s New Yorkers.
I am so delighted to be back in New York and devote my passion for
the art of good living in this stimulating city.” -- Alain Ducasse
NEW YORK, N.Y. – Internationally acclaimed Chef Alain Ducasse’s new restaurant, Adour Alain Ducasse at The St. Regis New York, began welcoming guests on Monday, January 28, 2008. St. Regis Hotels & Resorts has partnered with Alain Ducasse to the highly-anticipated restaurant, which is situated at the heart of the St. Regis’ legendary flagship hotel recognized as one of the most renowned hotels in the world. Adour was designed by New York-based architecture firm Rockwell Group, whose design concept celebrates the diversity, characteristics and rituals relating to wine.
“We are thrilled to welcome Chef Ducasse to The St. Regis Hotel, New York. Our guests are connoisseurs and we love the artistic approach Chef Ducasse takes in both food and wine,” said Ross Klein, President of Starwood’s Luxury Brands Group. “This space at The St. Regis has a fantastic heritage and our unique collaboration with Chef Ducasse and world-renowned architect David Rockwell marks the beginning of another chapter in this beloved hotel’s storied history.“
Adour brings a fresh and modern interpretation of Alain Ducasse’s cuisine, fit for the needs of today’s New Yorkers. Adour guests will experience Alain Ducasse’s passion for the excellent food and wine, service and ambiance. It is an elegant and inviting restaurant, with a dynamic atmosphere that welcomes guests to enjoy inspired food and wine pairings, as well as personable and attentive service. The structure of the menu has been adapted to fit the modern lifestyle of New Yorkers and a discerning international clientele, whether they want to enjoy a complete wining and dining experience à la carte in the main dining room, or simply a glass of wine and sampling from the menu at the wine bar or in the lounge.
Alain Ducasse and Tony Esnault, Adour’s Executive Chef, combine their experiences and talents to define contemporary French cuisine. Original, creative and flavorful, the cuisine at Adour masterfully combines the freshest seasonal and local ingredients. Gérard Margeon, chef sommelier for the Groupe Alain Ducasse, masterfully highlights the unique flavor of each ingredient through thoughtful wine pairings, with both red and white wines, to emphasize all of the subtle complexities found in each dish. The wine list, which features approximately 500 references – 80% American and French origins (of which 50% is USA and 50% is France) and 20% from the rest of the world - is concise, and is updated on a regular basis. It focuses on specific appellations within each wine region, a tribute to the terroir and a way for guests to discover wine producing areas. More than twenty jeraboams will also be made available from which guests can purchase smaller portions, such as a half decanter portion or even by the glass offering additional variety.
Adour represents the very first time that the executive chef and the chef sommelier, Thomas Combescot, have created a menu and the wine list together in a common vision. The result is an exquisite cuisine in complete harmony with the selection of wines.
An integral part of the wine experience at Adour is the private wine vaults, which are located within the Private Vault Room. The temperature-controlled vaults are available for purchase for one year. They offer guests an ideal way to store their very own wine collection and give them first access to limited and collectible wine selections. The private wine vaults are part of the overall décor imagined by Rockwell Group, the New York-based architecture and design firm.
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