ADOUR, the new Alain Ducasse restaurant in the St. Regis New York Hotel, has returned back to basics with a new Nature menu—perhaps with a nod to Ducasse’s new book, Nature: Simple, Healthy and Good. Ducasse has made a name for himself preparing bold, natural ingredients in a French Style and developed to be served with wines. The normal vegetarian tasting will be augmented by a health-conscious five-course menu. Ducasse contends that the ideal dietary balance is 80% vegetable/grain and 20% protein. While it’s good to enjoy tasting menus loaded with cream, butter and foie gras, people can’t eat this way on a regular basis.

Ducasse believes that quality ingredients are the most essential element in creating a memorable dish, following his famed mantra of 60% ingredients and 40% technique. Adour’s menu lives up to the Chef’s commitment and ardor, offering such delicate appetizers as Sea Urchin Homemade Pasta (in fennel, garlic and creamy uni sauce), and a sparkling Meyer Lemon Marinated Hamachi (with daikon fresh yuzu and espellette pepper). The entrees of the pared down but solid menu range from Diver Sea Scallops (with savoy cabbage and black truffle) to côte de bœuf for two, all prepared with specific wine-pairings in mind.

Tasting menus are offered, including a white truffle tasting menu as decadent as it sounds. Try Pumpkin Velouté (with walnut, chestnut, raisin whipped cream) or the beautiful White Vegetable Carpaccio (with apples and pickled shallots), or for something truly original, Contemporary Exotic Vacherin, made with mango marmalade and a passion fruit emulsion.

Ducasse has successfully brought his vision of healthy eating choices and excellent wine pairings to fruition with this elegant addition to the St. Regis New York Hotel, complementing the refined, linen-clad dining experience of Astor Court.

Two East 55th Street, at Fifth Avenue New York, New York 1002. (212) 710-2277

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