French-born chef Alain Ducasse, the first chef to get three-Michelin stars at three of his restaurants in different locations, plans to close Adour, his five-year-old restaurant located at the St. Regis New York.
The final dinners at the struggling restaurant are slated for November 17. Ducasse’s Adour in the St. Regis in Washington will remain open.
Grub Street notes that Adour’s closing, along with the closure of Joël Robuchon’s New York restaurant back in July, is yet another blow to a certain kind of white-tablecloth fine dining that Grub describes as “opulent French spots from hugely successful chefs operated in hotels.”
The New York Times commented that in 2007, Ducasse moved and renamed his high-end New York flagship, which had been called Alain Ducasse at the Essex House, to the stately room that was Lespinasse.
“While in the Essex House, Mr. Ducasse’s restaurant, where he made his New York debut in 2000, had received a four-star review from William Grimes; Adour was awarded three stars by Frank Bruni in 2008.”
Ducasse, who commented that he had been considering this move since the spring, will host a massive house party and chef summit next month at Le Louis XV in Monte Carlo to commemorate the restaurant’s 25th anniversary.
The Times added that it was at Le Louis XV in Monte Carlo that Ducasse got his first three-star rating, when he was just 33 years old.
“Two-hundred invited chefs, including David Chang and Joël Robuchon, will travel to the three-day event, which consists of parties, tastings, and a 10,769-square-foot temporary market showcasing regional meat, seafood, and vegetables.”
The gathering of chefs will represent 25 countries, and will include chefs such as Dan Barber, David Bouley, Daniel Boulud, Paul Liebrandt, Francois Payard, Jean-Georges Vongerichten, Michael White, and Bill Yosses.
FriendsEAT co-founder, Antonio Evans, describes Chef Ducasse’s book, “I Love Paris,” as a personal approach to food adventure and traveling, and an insight to what a high-acclaimed chef’s life is like as a foodie.
Antonio mentions that the Paris eateries referenced in Ducasse’s book are not the kind most readers would expect. Ducasse spotlights hidden gems in Paris few people are privy to, but all are destined to be enchanted with.