On April 16, Alain Ducasse’s Adour will begin serving lunch seven days a week, 11:30 a.m. to 2 p.m. The new menu, included below, is inspired by the recipes in Ducasse’s new cookbook Nature, which focuses on lighter local and seasonal produce. The restaurant will also begin serving dinner seven day a week starting May 1.
We were invited to sample a few of the items from the new menu. It is a turn from the expected heavy French cuisine, replacing cream and butter with olive oil. It’s light enough that you can consume three courses without feeling like your head will hit the desk when you get back to the office.
On an individual basis, some of the menu items are on the pricier end. But the restaurant also offers two- and three-course prix fixe options for $26 and $31, respectively. (The two-course option features an appetizer and an entree.) Concerned you might not be able to finish them during your lunch hour? The menus have been designed so that you can get out in under an hour.
For those of you can’t make it to Adour for lunch, you can try making their new farro cookpot at home. Farro is a grain rich in protein and fiber. It takes well to this risotto-like preparation, and makes for a nice side or light entree.
Farro Cookpot (adapted from Alain Ducasse’s Nature recipe Einkorn and Pepper Casserole)
12 oz. farro (approx. 2 cups)
2 tbsp. olive oil
1 small yellow pepper, peeled, cut into strips (1″x1/8″)
1 small red pepper, peeled, cut into strips
1 small green pepper, peeled, cut into strips
1 white onion, cut into strips
1 garlic clove, minced
1 qt. chicken stock
2 sprigs basil (1 sprig chopped)
1/2 c. white wine or beer
3/4 oz. parmesan
1/3 c. pitted black olives, cut in half
Notes: Peeling the peppers is a little bit of work, but the skin comes off during the cooking process and becomes tough making this worth doing. You can also use peppers all the same color, but the variety of colors makes for a nicer presentation.
1. Heat chicken stock in a saucepan.
2. In a separate casserole dish or large saucepan, heat olive oil and sweat the onions and peppers with a pinch of salt for 4 minutes.
3. Add the farro, garlic, and one of the sprigs of basil. Stir and cook for 1 minute, then add the white wine. Allow to reduce entirely.
4. Pour in chicken stock just to cover the grains. Simmer, and add remainder of stock as it is absorbed. (This will take about 45 minutes.)
5. Cook until the grains are the preferred level of firmness.
6. Gently fold in freshly grated parmesan, olives, and chopped basil.
