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HOURS OF OPERATION |
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MONDAY - FRIDAY |
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| BREAKFAST |
6:30 AM - 10:00 AM |
| LUNCH |
11:30 AM - 4:00 PM |
| DINNER |
4:00 PM - 10:00 PM |
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SATURDAY |
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| BREAKFAST |
7:00 AM - 11:00 AM |
| LUNCH |
CLOSED |
| DINNER |
5:00 PM - 10:30 PM |
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SUNDAY |
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| BREAKFAST |
7:00 AM - 11:00 AM |
| LUNCH |
CLOSED |
| DINNER |
5:00 PM - 10:30 PM |
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 Sofitel washington, DC lafayette square is pleased to announce the addition of chef olivier perret. olivier brings with him a breadth of experience and varied background.
Born in Burgundy, France, Olivier has always had the passion for the flavour and visual presentation of food. Before beginning his culinary studies, Olivier worked in farmers markets throughtout different regions in burgundy. In 1991, he took culinary lessons in lyon, france where he also worked at la tassee as an apprentice and le bouchon as a cook. Shortly after, Olivier moved to Montréal, Canada working at several French restaurants, including le bernardin in Outremont and a 5 star hotel, focusing on high volumed banquet functions.
in 2002, Olivier joined the opening culinary team at the sofitel montreal for restaurant renoir as a line cook, shortly after becoming the restaurant chef. in 2007, Olivier continued his career growth, moving to Chicago where he was the executive sous chef for the sofitel water tower.
We look forward to Olivier’s contributions here at Sofitel Washington D.C. and rest firmly on the notion that Olivier will be an integral factor in taking the art of cuisine to the next level and be a key asset to the hotel.
Please join us in welcoming Olivier. We hope that you will extend your well wishes and assistance.
Olivier can be reached via email at
olivier.perret@sofitel.com or at 202-730-8451. |
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 Pastry Chef Beverly Bates has finessed pastries in some of the finest kitchens across the globe. Now at Ici Urban Bistro, she continues to create sweet sensations inspired by her travels, her seasonal surroundings and classic flavors from her childhood.
A native of Copenhagen, New York, Chef Bates was the second oldest of eight children. Cooking for such a large family set the stage for being a team player in the kitchen, a trait for which Chef Bates has become well known. Though Chef Bates continuously draws inspiration from the classic flavors that she grew up with such as hazelnuts, dark chocolate and fresh herbs, it was not until she took a cooking class in college that she decided to turn her passion for food into her career.
Deciding to forgo culinary school, Chef Bates took a kitchen-prep position under Chef Floyd Misek in Upstate New York. Chef Misek quickly became her first mentor in the culinary world. After working in upstate New York for a decade, Chef Bates decided to study at the Culinary Institute of America in Hyde Park to gain technique fundamentals. She graduated CIA with high honors and moved to Arizona to work at the prestigious Fairmont Princess Resort in Phoenix. In 2002, she crossed the great pond to Europe where she worked under the highly acclaimed Michelin-star chef, Gordon Ramsay, at the Connaught Hotel.
Upon returning to the United States, Chef Bates accepted a position with Joseph Poupon< at Patisserie Poupon in Baltimore, MD before moving to Washington, DC, where she has crafted desserts at Citronelle and Bistro Bis.
At Ici Urban Bistro, Chef Bates will use her love of seasonal fresh fruit and chocolate to create memorable, desserts such as the flourless chocolate cake with pistachio ice cream and brulee mascarpone cheesecake with fresh strawberry compote and hazelnut sable.
Beverly Bates
Pastry Chef, Ici Urban Bistro
I grew up in a large family, and desserts always were an important part of our lives. When you have seven brothers and sisters like I do, there's always a birthday cake to be made. But I really fell in love with cooking in college, when I took a cooking class as an elective. After spending a few years in the kitchen, I found myself gravitating toward baking and found I had a particular proclivity for desserts.
I went to the Culinary Institute of America to further my studies, and that really opened my eyes to the kind of pastry chef I want to be. I'd love to have as broad and deep a skill base as possible, and really work hard at creating desserts that transcend cultural and geographical boundaries. Honeys, pistachios, star anise and tarragon are just some of the ingredients I've started including in my desserts at Ici.
Contrast and balance are two things I always look for while creating desserts. I love combining crunchy and smooth textures, and salty and sweet flavors. In fact, whenever I'm searching for inspiration, I just scavenge in the cook's cooler. That's how I came up with my rosemary pound cake and tarragon citrus salad. Baking is a constant learning process, and I often find myself starting from the flavors of my childhood, while trying to rework familiar flavors into new formats.
I also love experimenting with alcohol in my desserts. Since there's a new trend of cocktails that taste like desserts, I thought of creating desserts that taste like cocktails. I'm starting to work on mimosa sorbets and strawberry daiquiri sorbets, so our guests can enjoy them once the days begin to get warm again.
Recently we've introduced mini-desserts at Ici, where we
take classic desserts like lemon pie and Black Forest and shrink them down. Our minidesserts,
like the pumpkin cheesecake with pistachio cream and mini-crème fraîche panna
cotta with mixed berries, are the perfect size for on-the-go lunch guests who only want a
few bites of something sweet to round off their meals. We've also put a warm apple tart
on the menu, which we serve with a homespun vanilla ice cream. Come January, Ici
customers will start seeing a lot of warm compotes, stewed plums and warm chocolate
desserts on the menu.
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Click here to read what ICI Urban Bistro guests have to say.
With world-class cuisine and an energetic atmosphere, Sofitel stands out among trendy restaurants in Washington DC. Savor the finest that America´s Capital City has to offer by reserving your table online today. |
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