News | February 17, 2010

Bon Appétit: The Haute 5 French Restaurants in New York City

News | February 17, 2010

By Tasha M. Gordon-Solmon

Adour Alain Ducasse

Adour is barely two years old, but it is yet another chapter in the career of legendary French Chef Alain Duccasse. At Adour, the interplay between food and wine is of utmost importance. The menu was created by Chef Joel Dennis, in collaboration with Wine Director Thomas Combescot, and the pair gives special attention to the balance of food and drink. How important is wine at Adour? Well, the wine cellar that holds close to 2000 selections should give you an idea. The Cellar Book, with a list of the extensive collection, is available upon request–but you have to know to ask for it. The menu changes seasonally, and the current tasting menu features Citrus Marinate Hamachi, Olive Oil Poached Chatham Bay Cod, and Millbrook Farms Venison Saddle. Magnifique!

Adour Alain Ducasse is located in the St. Regis Hotel at 2 East 55 Street