2941 Restaurant

I went to 2941 Restaurant, since there is a new Exec Chef on board. His name is Bertrand Chemel. Chef Chemel, a native of the Auvergne region of France, embarked on his culinary studies by working in some of the finest kitchens throughout France, London, and New York. Most recently, Chemel served as the Chef de Cuisine of Café Boulud, Daniel Boulud’s' celebrated eatery on Manhattan’s Upper East Side in New York City. It was there that he recently received a three-star review from Frank Bruni at the New York Times. Chemel worked for Boulud for six years; he started as a line cook before his promotion to Sous-Chef at Daniel and then Chef de Cuisine at Café Boulud. Chemel also spent two years at Cello, working under Chef Laurent Tourondel.

Chemel trained in several renowned kitchens prior to moving to the United States. Under the guidance of his mentor, Chef Michel Gaudin, Chemel had the opportunity to work in Megève, France, the gourmet capital of the Alps, at the chef’s fine dining institution Restaurant Michel Gaudin. Thanks to Gaudin, Chemel also spent time at Geneva's elegant Hotel du Rhône, where Gaudin sent all of his great chefs for training. Chemel has also worked at Bastide St Antoine in the southern French town of Grasse, and at the Savoy Hotel in London.

Here are the dishes we had:

1) Crab Cake



2) Octopus



3) Cod Fish



4) Artic Char (Salmon Fish)



5) Frech Doughnuts



6) Lemmon Cake



7) Chocolate Mousse with Cake



This restaurant is one of the best in D.C area, with very nice landscaping.

[flamenco_girl]

回複飛飛~的評論:
恰到好處,對吧? 健康且是對視覺嗅覺的滿足.

[飛飛~]

太大的誘惑，很喜歡這樣精致的FOOD。

[Flamenco_Girl]

Melly, I like seafood. There are more choices on the menu, but unfortunately, you can only see my posting of seafood :-)

[melly]

The chef likes cooking fish.

Your favorites are alway healthy and visually enjoyable. :))