Adour’s Elegant Fish-and-Shellfish Double-decker

adour striped bass
Adour, Alain Ducasses much-discussed wine bar, has opened, and as our profile last month suggested, its not so much a bar as a more casual version of Alain Ducasse at the Essex House, the chefs buttoned-up former venture. Today, we break down one of Adours debut dishes, striped bass and shellfish in a vin jaune dArbois sauce a variation on a Ducasse classic created by his New York chef, Tony Esnault. As always, mouse over the different elements to hear them described in the chefs own words.

Photo: Melissa Hom