Adour by Alain Ducasse

Recently, I had the pleasure of dining at Adour by Alain Ducasse in the St. Regis.  The atmosphere was plush and elegant, the service was impeccable, and the dishes were so well executed.  Overall, it was a culinary excellence deserving of its Michelin star!

Here’s what we ate:

We started off with an amuse bouche of chilled yellow beets and melons in tomato gelée.

Egg cocotte with Comte cheese and Parisian ham.  I was so thrilled with this dish; it was like eating egg and cheese clouds, with specks of savory goodness from the ham!  Delicious and indulgent.

And one of the signature dishes: vegetables cookpot.  It was bursting with the earthy flavors of summer vegetables and probably one of the best vegetable preparations I’ve ever enjoyed in a restaurant.

Chilled lobster salad Bellevue with coral dressing.

Then the chef kindly sent us a complimentary course: Siberian caviar and thin slices of marinated daurade with preserved lemon.  Unfortunately, this dish wasn’t as enjoyable for me, because I’m not a fan of caviar.  I scooped off the generous layer of caviar and just ate the fish.  Wasteful, I know…

For the main course, I had the squab breast with seared foie gras.

Then we moved on to roasted duck breast with black mission figs.

We also had farm-raised lamb loin and chops.  I was a bit full at this point, but the meat was perfectly cooked.

For desserts, we ordered vacherin with mango marmalade and coconut meringue.  I love the presentation of the dish!  I’ll show you how to do the pineapple flower in another post.

We also had macarons and chocolates, though I was a bit disappointed about the macarons.  The flavors were not as pronounced as, say, Laduree’s (which wins the best macaron contest in my opinion, in each and every flavor category!).


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