The renowned Rockwell Group architecture firm created the elegant environment of Adour.
What better way to enjoy a winter weekend than indulging in haute cuisine that strikes all the high notes while also experiencing the seductive charms of a gracious grande dame hotel?
At the dawn of New York City’s Gilded Age, the St. Regis opened in 1904 on Fifth Avenue and 54th Street, then a largely residential neighborhood, and ushered in a new era of luxury and glamour, celebrated with lavish parties, balls, and midnight suppers—spectacular occasions previously confined to the private homes of the elite. More than a century later, the 18-story Beaux-Arts landmark hotel remains a trendsetter, taking its culinary traditions to new heights with Adour, an innovative restaurant conceived by internationally acclaimed French-chef Alain Ducasse. At Adour, your dining experience promises to be an extraordinary occasion.
Named by Chef Ducasse to honor his origins in the southwest of France where the river Adour flows, this restaurant presents a fresh interpretation of his Michelin-starred honored cuisine, with a menu emphasizing the best seasonal and local ingredients. Original and creative, this is French cuisine with a contemporary twist. The menu and wine list share a common vision. The result is an exquisite culinary experience in complete harmony with the selection of wines.
Adour is set in a landscape of hues reminiscent of Burgundy and Chardonnay, mingling with rich fabrics, glass, and woods to create a lush, welcoming environment. Architect David Rockwell has created a stunning wine-inspired interior that evokes the St. Regis signatures of elegance and luxury. It is intimate, accommodating just 88 seats, including a 10-seat private wine “Vault Room” and a four-seat state-of-the-art wine “Library.” Adour is an elegant and coherent juxtaposition to the classic design of the hotel’s historic Astor Court and King Cole Bar.
Adour's pear clafoutis, caramel croustillant, and honey ice cream.
Recognized as one of France’s most exceptional culinary talents, Didier Elena is Adour’s new executive chef. “Chef Elena is a long-time protégé and brilliant talent with a wonderful understanding of our approach to ingredients, wine, and the style of cuisine,” says Chef Ducasse. In keeping with Adour’s philosophy of “cuisine designed with wine in mind,” wine plays an integral role in each dish on the menu. Indeed, Chef Elena takes cues from the flavors and characters of wine to determine the direction of his menu. And each dish on the ever-evolving menu presents subtle, delicious complexities. The current menu includes such innovations as an appetizer of homemade sea urchin pasta prepared with fennel and garlic in a creamy uni sauce, and entrées of seared black local sea bass accompanied by seasonal vegetables fondant in matelote sauce, and a rich roasted saddle of Niman Ranch lamb with vegetable fricassée, navarin, and creamy quinoa.
As a graduate of École Supérieure de Cuisine Française in Paris, Chef Elena has contributed to several of France’s most acclaimed kitchens, including the three-Michelin-starred restaurants Paul Bocuse in Lyon and Alain Ducasse’s Le Louis XV in Monaco. At Adour, he is undeniably the master of his craft.
At the table, the artful presentation of culinary compositions is showcased with custom tableware that lends a touch of stylish yet refined color, complementing not only the cuisine but the overall ambiance. Many of the essential ceramic, glass or cutlery pieces have been created exclusively for the restaurant by designers and artisans from France as well as from all over Europe and the United States.
The breath of Alain Ducasse’s imagination as a visionary chef is clearly evident at Adour, as is the talent of Chef Elena in fulfilling his mentor’s cooking philosophy. These exceptional chefs have partnered to deliver a one-of-a-kind dining experience.
Beyond culinary escapism, a St. Regis winter weekend also rewards you with unique and exceptionally refined accommodations, including designer suites that devotees consider ultimate statements in modern luxury. Among the exclusive accommodations designed by such luxury houses as Dior and Tiffany & Co., the Bottega Veneta Suite is an outstanding choice.
Bottega Veneta’s creative director, Tomas Maier, created a serene and sophisticated environment defined by the Italian luxury brand’s aesthetic—a calming neutral and earthy color palette, extraordinary leathers and fabrics, and masterful craftsmanship—but the overall understated sensibility remains true to the refined spirit of the St. Regis. It is a very private environment with a residential feeling, featuring world-class artwork. Maier says it was his hope this suite would became a special destination in its own right. He aspired for “something people would request when they wanted their visit to New York to be extraordinarily memorable.”
John Francisco Andreu is a contributing editor for Chesapeake Home + Living.
Contacts:
Adour: adour-stregis.com or 212-710-2277
The St. Regis, New York: stregis.com or 212-753-4500
