Answers from Our Experts (2)
Just as the custom in France, the menus at Café du Parc, the French bistro at the Forbes Travel Guide Four-Star Willard InterContinental in Washington, D.C. changes seasonally.
Chef Antoine Westermann likes to find the freshest produce so he can create a taste of each season for his diners. In springtime, he features dishes with fava beans, asparagus and strawberries. Summertime brings tomatoes in every hue, stone fruit like peaches and cherries while fall is the season for squashes, apples and pears. There are also seasons for certain types of seafood, and Westermann follows those as well. Other seasonal changes might bring out heartier dishes during cooler weather, such as the Alsatian choucroute, delicate sauerkraut that’s paired with housemade sausages. No matter when you visit the Forbes Travel Guide Recommended restaurant, you’re sure to find something special and unique to the time of year.
Yes, the menu consists of two parts: Café du Parc classics and chef Antoine Westermann’s featured seasonal dishes. Chef Westermann visits Café du Parc several times a year to work with chef Angelo Galang in introducing new dishes.