Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Adour Alain Ducasse, New York

03 April 2008
Adour Alain Ducasse, New York

Alain Ducasse brings his food and wine pairing concept to the historic St Regis hotel. The interior is split into four dining rooms, a wine library and an eight-seat lounge. The menu suggests which wine from a 500-reference wine list would best complement your food.

  • Opened: January
  • Owner: St Regis New York
  • Head chef: Tony Esnault
  • Manager: Roy Buitenkamp
  • Designer: David Rockwell, Rockwell Group
  • Capacity: main dining room 72 wine vault 10
  • Food: includes chilled Maine lobster with fennel or grapefruit and pear clafoutis, caramel croustillant and honey ice-cream.
  • Prices: $16-$36 (£8-£18) food-pairing menu $110 (£56)
  • Address: St Regis Hotel, 2 East 55th Street, New York, NY 10022, USA
  • Telephone: 00 1 212 710 2277
  • Website: www.adour-stregis.com
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