 |
 |
|
 |
|
|
|
|
|
HOURS OF OPERATION |
|
|
|
MONDAY - FRIDAY |
|
|
| BREAKFAST |
6:30 AM - 10:00 AM |
| LUNCH |
11:30 AM - 4:00 PM |
| DINNER |
4:00 PM - 10:00 PM |
|
|
|
|
SATURDAY |
|
|
| BREAKFAST |
7:00 AM - 11:00 AM |
| LUNCH |
CLOSED |
| DINNER |
5:00 PM - 10:30 PM |
|
|
|
|
SUNDAY |
|
|
| BREAKFAST |
7:00 AM - 11:00 AM |
| LUNCH |
CLOSED |
| DINNER |
5:00 PM - 10:30 PM |
|
|
|
|
|
|
|
|
|
 |
|
|
 |
|
 |
|
|
 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. |
|
 |
|
|
 Pastry Chef Jerome Colin has over fifteen years of experience in the art of pastry making, having worked with some of the worlds leading chefs including Alain Ducasse, Günter Seeger, Antoine Westermann and Michael Mina.
From 1994 to 1999, Colin was engaged in his formal pastry training in Roanne, France entering the CFA Du Roannais MABLY. In 1996, while still enrolled and working as an apprentice, he was the third finalist honored in his region with a C.A.P. diploma in Patisserie, Chocolaterie, Glacerie and Confiserie.
Jerome Colins culinary path placed him in some of the leading kitchens throughout the world, including Alain Ducasses One-Star: Le Bar Et Boeuf and Three-Star: Le Louis XV in Monte Carlo, Monaco; the historic Willard Intercontinental Hotel in Washington, D.C. and two years at Günter Seegers Mobil Five-Star, Seegers, in Atlanta, Georgia. In 2004, Colin accepted the position as Pastry Chef at Le Paradou in the nations capital, followed by a four-year post as the Executive Pastry Chef at the Sofitel Hotel Lafayette Square, under the direction of Antoine Westermann. Westermanns Café 15, earned back-to-back Four-Diamond Awards in 2006, 2007 and 2008. Calling upon his extensive skills working with chocolate, sugar and bread, Colin has created exceptional confections, desserts and breads for both the new Bourbon Steak restaurant opened in December 2008, and the landmark Four Seasons Hotel in Georgetown, Washingtons first and only Five-Star, Five-Diamond hotel.
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. Ici
customers will start seeing a lot of warm compotes, stewed plums and warm chocolate
desserts on the menu. |
|
|
|
|
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. |
|
|
|
|
|
|
