Tuesday, April 9, 2013

Spring Dishes at Sou'Wester

Mandarin Oriental, Washington D.C. recently appointed Didier Pouzier as Executive Chef.  I headed to Sou'Wester Restaurant to check out his new menu.  

Seared Scallops
All four dishes I tasted were delicious.
Don't miss the She Crab Soup with a creamy seafood broth, lump crab and Tobiko caviar.  
The Shucked Rappahannock River Oysters with cucumber and Tobiko Caviar are fresh and tasty.
The Seared Rockfish with truffled mashed potatoes, oven-dried tomatoes, baby spinach and lemongrass consomme is cooked to perfection.
The Duck A'LOrange includes a duck leg confit, five spice crispy breast, stir-fried vegetables, scallion crepe and a Grand Marnier Reduction.
The hotel and restaurant also have a seasonal cocktail list with some fun Cherry Blossom options to try.

You can't go wrong with any dish that you order because Chef Didier's talent is sure to satisfy!

Sou'Wester on Urbanspoon

No comments: