Adour

Next I called the Adour to see if I could come buy some of his buttercream-FREE macarons.

paris breakfasts ParisBreakfasts 2010

Next I called the Adour to see if I could come buy some of his buttercream-FREE macarons.

paris breakfasts ParisBreakfasts 2010

The Adour is a great river, swift and broad -- swiftest and broadest through the six miles of its course below the town to its mouth.

Deeds that Won the Empire Historic Battle Scenes 1886

To order, call Adour at 202.509.8000 - 24 hours in advance for small orders, 48 hours for orders of 50 or more.

metrocurean 2009

Alain Ducasse is well-known for the sophisticated, sometimes elaborate dishes and settings at his high-end restaurants such as Adour Alain Ducasse at the St. Regis New York and Alain Ducasse au Plaza Athénée in Paris.

Hosting an Outdoor Party 2009

He puts his restaurants in three categories, saying Louis XV in Monaco and Alain Ducasse au Plaza Athenée in Paris are like haute couture, while the restaurant in London's Dorchester Hotel, Beige in Tokyo's Chanel and Adour in New York are "ready to wear" and the remainder are bistros and contemporary restaurants.

Artisan Chef Dishes Out His Vision 2011

Benoit is the casual counterpart to his more formal Adour in the St. Regis Hotel, which, in turn, is nowhere near as fancy as his Michelin three-star restaurants in London, Paris and Monaco.

Alain Ducasse Lettie Teague 2011

So you can imagine when Alain Ducasse's people asked whether I'd like to meet him in the kitchen at Adour in the St. Regis to see what what one of the most famous chefs in the world has been up to, well, it was a pretty easy answer.

Ducasse's sensual new cooking vessel 2010

"Eating vegetables is not a punishment," Ducasse told me last week in the kitchen at Adour, where he spoke sometimes in English and sometimes in French, getting translation help from his communications and marketing manager, Sonja Toulouse.

Ducasse's sensual new cooking vessel 2010

While we watched one of his team members at Adour demonstrate a dish in the Cookpot, Ducasse talked about doing something that's better for the planet by cutting down on meat consumption.

Ducasse's sensual new cooking vessel 2010