Photo credit: Janet Donovan
Guests at the Michelin Guide event hosted by The Ambassador of France Gérard Araud at his residence in the tony Kalorama section of Washington, DC did exactly that – they ate bread both during and after the party honoring DC Michelin Guide winners. We’re not talking bread sticks here; but freshly baked, full fledged carb-laden, flour-dusted, crusty baguettes – exactly the kind that the diet conscious carb-starved guests shamelessly devoured both on site and in their Ubers. Thanks Lyon Bakery.
Steve Clemons, editor-at-large The Atlantic
About the Michelin Guide DC: “The Michelin Guide selects the best restaurants and hotels in the 28 countries it covers. Providing a showcase of gourmet dining around the world, it highlights the culinary dynamism of a country, as well as new trends and emerging young chefs. Creating value for restaurants through the distinctions that it attributes each year, the Michelin Guide contributes to the prestige of the local gastronomy, thereby making cities and countries more attractive to tourists. Backed by its rigorous selection method and longstanding knowledge of the hospitality industry, the Michelin Guide provides customers with unique expertise that enables it to offer them a true quality service. With the Michelin Guide, the Group continues to support millions of travelers, allowing them to live a unique mobility experience. Discover a selection of 100 delicious restaurants, all recommended, in the Michelin Guide Washington, DC 2018. Trained anonymous inspectors use the famous Michelin food star rating system to create the ultimate restaurant guide to the city, offering a variety of tasty cuisines for all budgets. Both visitors and local diners can rely on this annually updated guide with its helpful maps and objective descriptions for an unforgettable culinary experience.” List of winners here.
Miguel Lancha, the cultural director for José Andrés Restaurants walked us through a specialty cocktail. “It’s a Floral Cloud,” he told Hollywood on the Potomac. The basics: gin, combined with lemon juice, crème brûlée, and maraschino liqueur. And then we make it more aromatic with a cloud of hibiscus; infusion of blossom water, and then we make a cloud fog with it.” Then there was The Dragon’s Breath as explained by Margo Lopez. “So this is called Passion fruit Dragon’s Breath. It’s a meringue frozen with liquid nitrogen. It’s more for aesthetics on the smoke, where it’s a frozen bite that lets you expel smoke as if you were a dragon.” Confirmed.
The winner though was the Cotton Candy from Mini Bar. “So my name is Guillermo. The way that we make this is we get the whole loaf of foie gras and then we cut it into little pieces, we roll it into corn nuts and then we just wrap in on the cotton candy.”
Admitting to round four: Carol Swartz, Jan Cousteau, Marie Royce
Ambassador Araud reminded us that we were the recipients of a twofer – his farewell and then his welcome back party. He also acknowledged José Andrés who was not in the room, although recognized for being in Puerto Rico serving his millionth meal and counting. “He’s been there for a long time,” said Chairman and CEO Michelin North America Pete Selleck. “I know they’re going through a very, very difficult period.” According to José: “I’m down here preparing food. Whether I’m preparing a meal for three dollars or three hundred dollars, I’m focused on what I’m doing.”
Ambassador Araud
All winning chefs were recognized: “A Michelin star is an honor that few chefs in the world ever get in a lifetime,” said Michael Ellis. “When the Michelin star was created in the early 1900’s, the star signaled to travelers that a restaurant was well worth a stop. Today, it is a beacon recognized by discerning diners around the world. And I’d like to recognize all those that are here with us tonight and extend our sincere congratulations to those who could not be with us tonight. So just to say, and as I read the names of these incredibly gifted and talented chefs and restaurants, I’d like to welcome the chefs who are with us here to the podium, to join me on the stairs.”
Maria and Fabio Trabocchi
Patrick O’Connell and Francesca Craig
Final word goes to Patrick O’Connell, owner of The Inn at Little Washington in Virginia, which is still number one: “It’s fun. We can’t stop. It’s an addiction,” he said referring to how he stays on the list each year. “You have to keep working harder every year: You run faster and faster to stay in the same place.” “What is the dish that makes people swoon?” we asked. “We hope they all do.” For history lovers, Virginia is one of the few unspoiled villages left in America. They say it hasn’t changed much since George Washington first surveyed it and named the streets back in 1749. “Whatever you’re seeking rest assured that our staff will welcome the challenge of living up to all of your impossible expectations.”
