Adour Alaine Ducasse

My little sister is officially making more than me =) And with the Christmas gift she got me and Jay this year, I’m secretly hoping she won’t get tired of banking as fast as I did!

Kimmy treated me and the boys to a lovely pre-holiday dinner at Adour at the St. Regis.

The four of us shared a couple of appetizers, which included some of my favorite dishes of the night. Kim and I have always had a particular affinity for fresh sea urchin, so the sea urchin homemade pasta was a given order. The soft, creamy pasta rested beneath a cloud of shimmering foam, tinted orange and bursting with intense uni-infused flavor.

Usually enjoying sea urchin in chilled, sushi form, it was a bit strange tasting it warm, swimming in the pasta, fennel, and garlic. But it definitely retained all its unique flavors, with a delicious buttery quality that makes it melt in your mouth.

Jay, as he always does, liked the diver sea scallops. Plumped in a pool of brown butter within beautiful half shells, on top of a bed of sea salt, the scallops were wonderfully cooked, with even texture and taste throughout each hefty piece. Sliding a knife through each scallop was like cutting through a stick of butter. And with each chunk, a tinge of sweet from the brown butter, sourness from a caper or two, crunch from the mini croutons, and neutralizing bits of cauliflower and cilantro, made for plenty of perfect bites.

Then there was the sauteed duck foie gras. I promise I don’t order this too often, and hate to admit that I thoroughly enjoy its rich flavor, but indulge we did. Adour’s foie gras took on a sweeter angle, with shreds of honey crisp apple and champagne grapes, all soaked in a seemingly reduced floc de gascogne.

By this time, we had already experienced a plethora of exceptional flavors, so it was nice that the overall meal was conducted as a nice leisurely pace.

Not pictured here are my sister’s hefty milk-fed veal chop and Matt’s roasted rack of Colorado lamb. The meats were definitely cooked with specific wines in mind, so in retrospect, it might have been nice to test out some of the reds, even just to elevate our orders.

Jay ordered the Maine lobster en cocotte, which was subtle in flavor and strikingly supple — not at all rubbery as it easily could have been.

I had two medallions of medium rare tenderloin. Like the other proteins, the flavors were a bit too subdued, most likely peppered and seasoned with a full-body wine in mind. But the sweet sides of lady apples and pillowy gnocchi. While all the main entrees were undeniably made with extreme attention and care, the real artistry came out in the starters and desserts.

And my goodness, do I want to go back for the desserts. I’ll start with the dark chocolate sorbet — a name that by no means does the plate justice. A dead even surface of chocolate with crumpled gold flakes arrive in a bowl. The illusory solid block of mousse ends up being a mere paper-thin plane of chocolate that that waiter cracks and spills a handful of brioche croutons into. Underneath is a pool of dark chocolate soup and coffee granite. All mixed together, you’ll something of a king of chocolate desserts. Maybe a little to sweet, but it’s too difficult to ridicule.

We also shared the honey pear composition — a perfect complement to the other chocolate dish. My favorite element was the perfectly sculpted pear orbs that seemed to float on a blanket of foam. This with the caramel ice cream showed the delicacy that can go into preparing a dessert dish.

Adour is obviously not a weekly dining routine, but for those that appreciate a glass of fine wine with solid cut of meat can definitely fine a lot of value here. Or for something less traditional, the seasonal desserts and appetizers can make for fun occasional treats.


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