Above: Foie gras Mousse in a Golden Eggshell with Sauternes Gellé and Citrus Marmalade
TheMichelin Guide to Washingtonmay still be in its infancy, but in just its third year of publication the city can boast its first 3 Michelin star rated entry.
The rurally located chateau styleThe Inn at Little Washington, scooped the trio of stars,which at 90 minutes drive from D.C now guarantees city dwellers that the pilgrimage is "worth a special journey."
In the kitchen, Chef Patrick O'Connell revisits classic french dishes with a modern twist, which he describes as “the cuisine of today”, healthy, eclectic, imaginative, unrestricted by ethnic boundaries and always growing" on the restaurant's website.
The acknowledgement also co-incides with the restaurant's 40th anniversary celebrations. Not bad for a self-taught chef that started out in 1978 in the space that was once a rented garage.
These days The Inn offer three tasting menus: four decades of enduring classics, the Gastronaut's menu and The Good Earth, vegetarian menu, all at over $200. Take a look at the menu here and see some of the delicious dishes below:
Dishes from The Inn at Little Washington
Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin with Caesar Salad Ice Cream
Tomato water Gelée with Horseradish Crème Fraîche and Candied Bacon
Radish Tartines with Radishes from our gardens, Virginia Country Ham, and Caviar.
Caramelized Catalan Custard with Foie Gras and Pickled Cherries
Rosemary Scented Squab on the Crown with Honey and Vinegar Marinated Green Grapes.
Peanut-Crusted Softshell Crab Tempura Perfumed with Orange and Lemongrass.
Pecan-Crusted Loin of Milk Fed Pork with Red Velvet Apricot and Salsify Purée.
Grilled Breast of Young Pigeon with Seared Foie Gras, Sour Cherries and Caramelized Endive
Pan seared veal tenderloin with taleggio cheese and cracked pepper ravioli in tomato cream
Honey-Glazed Long Island Duck Breast Crusted with Coriander and Sichuan Peppercorns.
Japanese Wagyu Beef with Bone Marrow Gremolata cooked on a “Lava-stone
Trio of Chilled Roasted Baby Beets with Borscht, Goat Cheese Mousse and Orange Vodka Gelée.
A Colossal Cherry Surprise with Toasted Almond Ice Cream
Chocolate-Hazelnut Mousse Napoleon
Our White Chocolate Faux Egg Resting in a Dark Chocolate Nest with an Apricot Yolk
All images courtesy of the restaurant/facebook/instagram