Adour

EAT

Chef Julien Jouhannaud, Pastry Chef Fabrice Bendano and Sommelier Ramon Narvaez of Adour - Washington, D.C.

923 16th Street Northwest
Washington, DC 20006
(202) 638-2626
www.adour-washingtondc.com
Hours: Mon-Sun 7am-11am; Tues-Thurs 5.30pm–10pm; Fri, Sat 5.30pm–10.30pm

Inside The St. Regis hotel is this elegantly appointed Alain Ducasse Restaurant. Chef Julien Jouhannaud’s elegant French cuisine is full of hints at his Provençal heritage, like the Riviera sauce served with his a Tagliacci olive and baby fennel-garnished salmon. Pastry Chef Fabrice Bendano’s desserts are no less exciting—they avoid the pitfall of many an accomplished pastry chefs’ creations, adeptly tempering sugar with acid. His Caramel Bar, Almond-Coconut Crumble, Lemon-Passionfruit Marmalade, Coconut Dacquoise, Caramel Crémeux, and Lemon-Vanilla Sorbet is gorgeous citrusy, refreshing and light, with textural panache. Accomplished Sommelier Ramon Narvaez maintains a list of about 500 bottles to pair with Jouhannaud and Bendano’s cuisine. He wisely combines less expensive gems from lesser known wine sub-regions throughout the world with pricier wines.

Recommended Dishes:
  • Summer Vegetable Cookpot: Tagliacci Olives, Tomato, Zucchini, Zucchini Blossoms, and Eggplants
  • Salmon Riviera, Tagliacci Olives, and Baby Fennel
  • Caramel Bar, Almond-Coconut Crumble, Lemon-Passionfruit Marmalade, Coconut Dacquoise, Caramel Crémeux, and Lemon-Vanilla Sorbet
  • Pineapple and Coconut Composition, Vanilla Cream, and Sablé Breton