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A Native of Brittany, France, Executive Chef Philippe Piel recalls his roots with a menu of updated twists on authentic French comfort foods.
Drawing culinary influences from chefs such as Joel Antunes and Thomas Keller, Chef Piel
describes his cuisine as "French in fundamentals, fun on the plate." Gaining his earliest
gourmet experiences at home, Chef Piel then enrolled in culinary school in Fougères,
France and embarked on a culinary career that led him through six time zones, cooking in
Bermuda, Cambodia, Bali, Indonesia and Colombia. Before heading to Washington, D.C. to
open Café 15 in the Sofitel Lafayette Square, Chef Piel returned to his native France to
cook under Chef Antoine Westermann at the three Michelin-starred Le Buerehiesel.
With each global experience, Chef Piel has added exciting new elements to his take on
cuisine at iCi Urban Bistro in
Washington, DC. Piel´s eclectic influences enliven his approach to French favorites, with
dishes such as Cajun pommes frites with Louisiana remoulade or mushroom and ahi
tuna, nicoise.
"Food is a reflection of mood, and has the power to influence mood," states Chef Piel. "It
is my hope that when dining at Ici, guests feel comfortable, welcome and in-tune with fun
French culture."
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Like his luscious creations, Chef Jerome Colin has many dimensions. Having grown up in
the gastronomic region of Roanne, France, Chef Jerome Colin fondly recalls large family
gatherings that always concluded with one of his mother´s orange or lemon tarts.
Beginning his pastry career at age 14, Chef Jerome held several apprenticeships in local
pastry and chocolate shops before entering the Washington, D.C. restaurant scene as the
Chef de Partie at the Willard Room at the Willard Inter-Continental. Next, the great Alain
Ducasse lured him to Monte-Carlo, where his artistry flourished first at Bar et Boeuf then
at Restaurant Le Louis XV. After a stint at the Mobil Five-Star Seeger´s in Atlanta, he
returned to Washington, DC as the Pastry Chef for Yannick Cam´s Le Paradou.
"Pastry is an art that encompasses both sculpture and painting," states Chef Jerome. Following the fruits of the seasons, Chef Jerome creates multi-dimensional desserts that incorporate layers of texture—crisp, smooth, creamy, and varied temperatures. Chef Jerome´s pastry menu at iCi is classic French, with a twist, like his chocolate mousse filled with a rose petal crème. And, of course, there is the Lemon Tart.
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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