Gastronome

VOL2 2016

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Post-Valentine's BY CLAUDETTE VERONICA FERRON, Vice Chargée de Presse ON FEBRUARY 17, the Washington, D.C. Bailliage shook off the winter blues and shared the love at a post-Valentine's Day soirée at the Oval Room—one of D.C.'s premier power restaurants. In the capable hands of acclaimed Executive Chef John Melfi, confrères savored innovative Mediterranean-influenced American cuisine, presented with lov- ing artistry. The Oval Room's recent reno- vation has given it a more modern feel, and attendees experienced the kind of intimate dining reserved for the "Who's Who" of the nation's capital. Chef Melfi began his gastronomic seduc- tion with exquisite appetizers at the cham- pagne reception. At this juncture, Jurisconsult Paul Haar elevated Chef Rôtisseur Serge Devesa to maître rôtis- seur. Moving gracefully to the grande affaire de cuisine , the chef continued the culinary courtship, which was delightfully punctuated by his skillful commentary on the nuances of the hedonistic feast. In the end, confrères were enticed, romanced, and seduced as Chef Melfi's masterful creations left every palate pleased and every sense satisfied. G WASHINGTON, D.C. Oval Room February 17, 2016 TURNIP VELOUTÉ Dark Cherry Purée, Black Walnuts, Pickled Celery Rudi Pichler Grüner Veltliner Smaragd Hochrain 2013 CHICKEN LIVER MOUSSE Red Wine-Apple Butter, Pistachios, Brioche Tuile Domaine Huet Vouvray Sec Clos du Bourg 2014 PAN-SEARED FLUKE Squash-Apple Purée, Crispy Cauliflower, Golden Raisin Didier Dagueneau Pouilly- Fumé Pur Sang 2012 DUCK BREAST Parmesan Polenta, Crispy Brussels Sprouts, Vanilla-Onion Jam La Rioja Alta Viña Ardanza Reserva 2004 GOAT CHEESE CAKE, PISTACHIO CAKE Citrus, Blood Orange Sorbet Quady Winery Red Electra Moscato 2014 PHOTOS BY JUDITH MAZZA Jurisconsult Paul Haar, Jason Deville, Maître Rôtisseur Serge Devesa, Conseiller Culinaire Provincial Hon. François Dionot and Maître de Table Restaurateur Patrick Birchall. Bailli Judith Mazza and Vice Conseiller Gastronomique Louise Harkavy. BAILLIAGES 86 :: C H A I N E U S . O R G :: 2 0 1 6 v 2

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