AIR FRANCE & DANIEL BOULUD
|When I flew to Monaco on Air France Business class earlier this fall from Dulles International, I had a surprise visit from Daniel Boulud.
Chef Daniel Boulud.
OK, the renowned chef wasn’t on board my flight, but his new creations were, and my chef ’s table experience could not have been more surprising or delicious. Boulud’s dishes join those of triple-Michelin-starred chef Dominique Crenn aboard flights from major U.S hubs. Seasonally changing plates are available on flights departing from major hubs, such as DC (IAD), New York-JFK, and San Francisco (SFO).
Chef Dominique Crenn also created dishes for the menu
This partnership underscores the airline’s commitment to fresh, local produce and innovative service, including the option for Business Class guests to pre-select their dish to combat food waste. Standout dishes from Boulud on Business Class include braised lamb shoulder with root vegetables, duck confit with pearl barley, Vichy-style carrots and parsnips, and confit pork shoulder with mustard jus, mashed potatoes, kale and caramelized apples. La Premiere Class dishes feature chicken with saffron, turnips, pumpkin, and green olive semolina; lamb shank with rosemary sauce, Swiss chard and olives; and beef short ribs with Perigourdine sauce, accompanied by a duo of celery and celeriac. The revitalized menus are enough to make us ditch the long Atlantic nap for unforgettable feasts at 30,000 feet. airfrance.com
Barbouzard, which offers tastes of the French Riviera on K Street Northwest, boasts a new winter menu.
BARBOUZARD
Barbouzard, the high-end French-Mediterranean venue that opened on K Street in Northwest over the summer, channels the luxurious atmosphere of the French Riviera. Chef Cedric Maupillier leads the culinary team, blending classic French techniques with vibrant Mediterranean flavors in a sophisticated and lively setting, complete with a Champagne lounge and live music.
A cozy booth at Barbouzard.
The new seasonal menu items lean into comforting richness, exemplified by the elegant consommé à la truffle, a clarified oxtail broth served beneath a delicate puff pastry dome. Also debuting is the classic, intensely flavorful cassoulet, a hearty white bean stew layered with confit duck and Toulouse sausage. 1700 K St. NW, barbouzard.com
THE COQUITO BAR OPENS AT LA COSECHA
The contemporary Latin marketplace, La Cosecha, unveils The Coquito Bar, transforming the space into a tropical holiday cocktail oasis through the holidays. Created by beverage expert Monica Evans, the bar centers on the beloved Puerto Rican coquito, offering four unique expressions, including dark chocolate and pistachio, as well as a vegan molasses and ginger option.
Guests can also enjoy playful holiday cocktails like the Smoked Cinnamon Old Fashioned, alongside Latin-inspired small plates from chef Jova Urriola, such as Pastelón empanadas. A project from the creative team behind Colada Shop, The Coquito Bar is an invitation to escape the winter chill and celebrate the season with vibrant Caribbean warmth. 1280 4th St. NE, 202.902.2600, unionmarketdc.com/la-cosecha
The dessert for the St. Regis tea also feature caviar as part of the afternoon's theme.
ST. REGIS CHAMPAGNE & CAVIAR AFTERNOON TEA
The St. Regis Washington, DC, ushers in the festive season with the return of its famed Holiday Afternoon Tea. This year’s ritual presents a decadent, themed experience: Champagne & Caviar, offering a sophisticated departure from traditional tea fare. Guests can indulge in the rich comforts of the St. Regis Lobby while savoring bespoke teas and effervescent Champagne, paired with unique savory and sweet creations.
Through Jan. 4, take advantage of Champagne & Caviar, an afternoon tea experience at the St. Regis
Highlights include a smoked salmon cheesecake mousse with salmon roe and an Angus beef skewer crowned with Osetra caviar. Through Jan. 4, Wed. to Sun., 1-5 p.m., St. Regis Lobby, 923 16th St. NW, 202.638.2626, marriott.com
WILLOWSONG
Willowsong, located at The Wharf, has debuted a refined and soulful new menu celebrating the rich flavors of the winter season. Helmed by executive chef Jeffrey Williams, the menu is rooted in the Mid-Atlantic’s seasonal harvest, with 60% of ingredients sourced within 150 miles of the city.
Highlights include the decadent Family Cow Farms red wine dry-aged striploin and the savory duck Puttanesca. The warm, housemade milk bread is a must-try, available with the option of elevated bone marrow. Inventive craft cocktails, such as the Stay Up Late and a Wilde Bloom Negroni, perfectly complement the menu. 801 Wharf St. SW, 202.878.8560, willowsongdc.com
Harrimans new chef de cuisine is Bin Lu
HARRIMANS GRILL
The Forbes Five-Star restaurant at Salamander Middleburg debuted an inspired new menu from recently appointed chef de cuisine Bin Lu. Drawing on his experience at top kitchens including The Restaurant at Blue Rock and Pineapple and Pearls, Lu’s approach is ingredient-driven, heavily showcasing Virginia’s bountiful autumn harvest.
Harrimans, located at the Salamander Resort & Spa, features a new harvest menu
“I emphasize ingredients that are unique and deserve to be showcased,” says Lu. The menu is a soulful expression of the region, featuring sophisticated dishes like a delicate Tai snapper crudo and luxurious eggplant and burrata agnolotti infused with beet powder.
Look for dishes at Harrimans that celebrate the Mid-Atlantic.
Highlights also include the smoked chanterelle risotto with Australian truffle and the plant-forward grilled caraflex cabbage Diane. It’s yet another reason to visit Sheila Johnson’s place in horse country. 500 N Pendleton St., Middleburg, Va., 866.888.5124, salamanderresort.com
