Divine! Billed as a “Summertime Kitchen Party,” the recent tasting at the Willard InterContinental of Café du Parc’s new menu items for summer left even the Georgetown Saucer totally satisfied. No kitchen has ever produced more elegant dishes under the direction of Michelin Three Star Chef Antoine Westermann, who had flown from France to oversee preparations. New Executive Chef Arnaud Perreau faithfully interpreted Westermann’s intent to “marry the tastes of France to American culture.”
The fortunate invitees included Restaurant Association Metropolitan Washington President Lynne Breaux, Washington Post food scribe David Hagedorn and Where Magazine Editor Jean Lawlor Cohen with husband Gary. They were regaled with nine courses including deviled eggs Antoine-style, roasted cod cheeks with parsley and garlic olive oil as well as veal medallion with Niçoise style ratatouille, all with appropriate wine pairings, followed by several tantalizing desserts. This was not a repast for the fainthearted.
To keep the memory alive, guests departed with a basket filled with the best of everything French—two exquisite loaves of bread, special samplings of house made ketchup, pork rillette, pickled vegetables, madeleines and more!
Executive Chef Luc Dendievel, Michelin-Star Chef Antoine Westermann, Café du Parc Chef de Cuisine Arnaud Perreau
The brigade takes a bow
Willard PR Director Barbara Bahny with Chef Westermann
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