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Desserts are tiny towers of sweets at Plume, the restaurant at the Five-Star Jefferson, Washington, D.C. Frenchman Fabrice Leray has been a pastry chef for a dozen years at restaurants in France, Switzerland and the United States, including a French restaurant that received two Michelin stars and a Swiss restaurant, Le Pont de Brent, that received three. He has been the pastry chef at Plume since June 2009.
Leray crafts tiny towers of sweet delights, including homemade cinnamon doughnuts, a mosaic of meringue and the impossibly rich Guanaja chocolate tart. Desserts, like the menu, change seasonally at the Forbes Travel Guide Five-Star restaurant.