USA Dinner
Bailliage of Washington, DC
Washington, D.C., February 5, 2019
Perfection at Métier
" From concept to execution, the dinner was flawless "

Chef Eric Ziebold wowed the Bailliage with a spectacular gastronomic event at Métier, ranked #1 in the nation’s capital by Washingtonian magazine.

Graduating from the Culinary Institute of America in 1994 Chef Ziebold lost no time in gaining experience by opening successful restaurants resulting in many illustrious awards. With this impressive background, Chef Ziebold and Célia Laurent, his wife, opened Kinship in December 2015, followed by Métier in April 2016. Kinship earned a star in Michelin’s inaugural Washington guide the same year and Métier duplicated the achievement with its own Michelin star in 2017.

With access to the Bailliage’s 1,400 bottle cellar plus a wonderful Burgundian Pinot Noir donated by Chevalier Billy Thompson and winemakers Nicholas and Colleen Harbour of Maison Harbour in Savigny-lès-Beaune, France, Chef Ziebold began by curating a selection of wines, individually outstanding creating an integrated experience.

Meanwhile, he developed a six-course menu paired to the wine showcasing his sophisticated, modern approach to flavour and technique while paying homage to traditional preparations.

We gathered in Métier’s candle-lit outer salon for Charles Heidsieck Champagne Brut Réserve 2015 and passed hors d’oeuvres. Then moving into the elegant private dining room, where a large window into the kitchen enabled us to watch Chef Ziebold and his team create culinary magic.

From concept to execution, the dinner was flawless, with each course demonstrating the chef’s artistry in innovating new dishes and reimagining classics.

MENU

Celery root ribbon salad
pomegranate, ruby red grapefruit, roasted pistachios
baby mache, coriander tuile
Vouvray Sec ‘Clos du Bourg’ 2017
Domaine Huet, Loire Valley

Poached rouelle of Dover sole
Maine lobster polenta, sauce Américaine
Meursault 2016
François Mikulski, Burgundy

White quail boudin blanc
braised arrowleaf spinach, minced winter root vegetables
foie gras emulsion
Gevrey-Chambertin ‘La Justice’ 2013
Maison Harbour, Burgundy

Kinship beef Wellington
Slow-roasted ribeye of Martin Farm beef
mushroom chausson, red wine, huckleberry braised beets
Château Montrose 1998
Bordeaux 2nd Growth - Saint-Estèphe

Aged Manchego
spice roasted Medjool dates, fennel pepper duxelles
pumpkin fritters
Penny’s Hill Shiraz 2002 - McLaren Vale, Australia

Wildflower honey mousse cake
orange blossom cream, coconut/coriander granola
passion fruit ice cream
Château Coutet 2004 - Barsac

Amazing food, great wine, gracious service with Chaîne camaraderie of the table resulted in an evening at one of Washington’s finest restaurants that will long be remembered.

Bill Babash
Vice-Chargé de Presse

Photos by Judith Mazza, Michael McHenry, Bill Babash, Allan Kam