about adour
Washington, D.C. continues to evolve into a diverse and international city, and with Adour, our team is looking to offer the city a warm and welcoming environment where our guests will discover a different way of enjoying food and wine,” says Alain Ducasse.Tucked in the heart of the St. Regis Washington, D.C., Adour represents a harmonious balance between Alain Ducasse’s dedication to the culinary arts and the legendary elegance of the St. Regis Hotel. The restaurant brings to the table a resolutely contemporary approach to your dining experience. Since it's opening in September 2008, the restaurant was nominated by the Restaurant Association of Metropolitan Area of Washington as the ‘Best New Open Restaurant in Washington, D.C.’ and also received Mobil Travel Guide’s Four-Star Award.
Adour tells the story of origins and is named for the river in the southwest of France near where Alain Ducasse was born and where he first discovered his passion for cuisine. With executive chef Julien Jouhannaud at the helm of the kitchen, the story of origins is further showcased in the preparation of each dish on the menu, which takes care to highlight the natural and authentic flavors of every ingredient on the plate. Alain Ducasse and Julien Jouhannaud worked closely with wine director Ramon Narvaez and Gérard Margeon, Chef Sommelier for the Groupe Alain Ducasse, to develop the menu and wine list in a common effort; Ramon worked closely with the team in the kitchen as the menu was created, providing input on flavors and ingredients so that each dish on the lunch and dinner menus can be paired with a clean and exceptionally balanced red and white wine.
In addition, the menu features the finest local and seasonal ingredients, with a focus on produce from the region such as lamb from the Shenandoah Valley in Pennsylvania, Maryland blue crab, pigeon and quail eggs come from a small farm in Virginia, Amish chicken breast, root vegetables from Path Valley Farms, and striped bass from the Chesapeake Bay. The menu at Adour at The St. Regis Washington, D.C. has been adapted to suit the tastes of any Washingtonian. Adour’s menu -food designed with wine in mind- features an elegant cuisine, rich textures and new flavors complemented by a diverse wine collection.
Designed by David Rockwell and the New York-based architecture firm Rockwell Group, Adour is set in a landscape of bold hues: black, silver, brown, cream and gold which intermingle with rich textures to create a lush, warm environment. The modern décor beautifully complements the newly restored hotel; Rockwell has created an innovative interior that evokes The St. Regis signatures of elegance and luxury. His designs offer a compelling juxtaposition to the classical architectural notes, including the historic, landmarked ceiling in the Main Dining Room. Adour features three recessed dining alcoves with original installations of hand blown gold flecked glass spheres that are suspended from above on bronze cables. Elegant floor to ceiling, temperature controlled wine vaults will anchor each end of the Main Dining Room. The restaurant offers seating for 70 in the main dining room and 14 in the semi-private dining room. Rockwell also oversaw the adjacent bar, which he has re-imagined in a rich palate of gold, silver, violet and black.
