had heard a lot about Alain Ducasse's new restaurant in DC and every time that I wanted to try this venue, something would come up. When Pete Dattels asked me for a suggestion for his wife's (Ann) birthday, I suggested Adour. We were 3 couples. Our reservation was at 7:15 PM on Saturday night. The entrance to the restaurant is on the left as you enter the main hotel entrance. The dining area is square shaped with the two opposing side glass panels boasting the wine bottles on their sides in the wine cellar. Our table was in the middle of the dinning area under the beautiful ceiling that was installed in 1926. In January 2008, The St. Regis Washington, D.C. reopened following a landmark 16 month renovation to become the capitol’s most luxurious hotel. 4-course tasting menu-
Amuse-bouche
Cauliflower Velouté
Florets. Chervil & Croutons. Served in a small coffee cup to two of our party with food allergies. For the rest of us, oriental style noodles with peanuts and chicken breast; also served in a small coffee cup.
First Course-
2005 Sauvignon Blanc Semillon,
Light straw yellow color, the nose was dry with a bit of fresh cut grass under tones. On the palate, slightly sweet.
Maine Lobster Medallions
Celery Remoulade, Wild Apple
Beautiful presentation with layered lobster meat and fresh micro greens, the elegant taste of lobster was enhanced by the light citrus flavors of the sauce. The Sauvignon Blanc side of this blend was elegantly complementing the lobster and the sauce.
Daurade Céviche (Céviche de daurade)
Corn Emulsion & Ginger
The Ceviche was not what I was expecting; the lemon juice was not over whelming the fish, the citrus flavors were just in the background; the sweetness of the Semillon worked well with the dish and the light ginger sauce.
Tender Ricotta Gnocchi
Sauteed Lettuce, Crispy Prosciutto, Wild Mushrooms
Another fabulous dish, the wild mushrooms were full of earthy flavors.
Second Course-
2007 Chablis
Riviera-Style Baked John Dory
Baby Zucchini, Basil, Taggiasche Olive
Main Course-
Bourgogne 2006
Surprise Tuna Course with a Hollandaise Sauce to die for!
Roasted Duck Breast
Turnips, Radishes & Daikon, Huckleberry Sauce
Dessert
Our Baba
Armagnac, Light Whipped Cream
Adour
St. Regis Hotel
923 16th St NW
Washington, DC 20006
(202) 638-2626
Executive Chef - Julien Jouhannaud
