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