The Man Who Fell from the Sky: Adour

  • Photograph by Eric Laignel
    Photograph by Eric Laignel
<< Back to Robb Report, October 2008
  • Jack Smith

New York and Washington, D.C.

Wine is the theme at Adour, where hand-blown, glass-sphere wall hangings appear to float upward like bubbles in a Champagne flute. At the bar of this recently opened restaurant at New York’s St. Regis Hotel, guests select and study their wines via a state-of-the-art touchscreen built into the countertop. Sommeliers prepare the wines at decanting stations in the dining room, and frequent guests can store their own bottles in 50 leather-lined private wine vaults.

Every dish at Adour has been designed so that it can pair with both a white wine and a red wine. The yellowtail marinated in cucumber vinegar, for instance, matches well with either a 2006 Falanghina Sannio from Campania, Italy, or a Chenin Blanc Demi-Sec from Bordeaux.

Adour’s decor draws from the St. Regis’ Beaux Arts architecture. The restaurant’s upper walls are mounted with a backlit glass screen etched with a grapevine pattern. In the rear of the dining room, a five-panel mural inlaid with mother-of-pearl depicts the story of the river Adour in southwestern France, Alain Ducasse’s birthplace. This fall the chef is opening a second Adour restaurant, at the newly renovated St. Regis Hotel in Washington, D.C.

 

212.710.2277, www.adour-stregis.com

From Around the Web...
Chef Peters and his coach talk competition jitters and the road that led to an unprecedented win…
The Presidents’ favorite foods tell us something about them—and ourselves…
A British brand elevates the humble tea leaf to the vaunted level of the coffee bean…
Get hands-on lessons from celebrity-chef James Martin at Chewton Glen’s new culinary experience…
These chef-made hot sauces will add a tingle to your lips and a rush of heat to your heart…
Whether you’re single, taken, or it’s complicated, these chocolates will make your Valentine’s Day...
From a spice rub class to a chocolate fondue session, these classes are worth falling for…
Woo your sweetheart at one of these fine-dining hideaways and hot spots…
Embrace the cheese this February 14 with pecorino, triple crème, and Gouda…
Photo credit HilHaven Lodge
Chef Adam Perry Lang on his relationship to meat and the draw of fire-roasted cooking…