Xavier Deshayes, executive chef at the Ronald Reagan Building and International Trade Center, is back by popular demand and will be creating a delicious four-course meal featuring caviar. Learn More about Fresh Thoughts.
Hear from local experts about caviar, and learn about the completely sustainable system at the Atlantic Caviar and Sturgeon Company, which will be providing the seafood.
Enjoy a cocktail hour, a Q&A with Chef Xavier, and an after-hours stroll through the Aquarium.
Wednesday, April 24, 6:30–9 p.m.
Price: $79 members; $89 non-members
Cucumber Caviar with Lemon Mousseline
Caviar Devilled Quail Egg
Double Baked Caviar Potatoes
Chilled Watercress Oyster Champagne Veloute
Braised Leek and Sturgeon Fillet
Riso Venere Rice Pilaf
Culantro Lemon Beurre Blanc
Roasted Guinea Hen
Homemade Chestnut Spaetzel
Sea Asparagus Fricassee
Caviar Cream Sauce
Kaleidoscope of Exotic Fruit Caviar
Spice Bread Toast
About the Guest Chef
A native of Beziers, France, Chef Deshayes was born into the restaurant business. He received formal culinary training in Catering Services and Advanced Restaurant Operation for Hotel Management from Lycée Hotelier Jeanne D'Arc in Aulnoye Aymarie, France.
The executive chef at the Ronald Reagan Building and International Trade Center since 2001, Xavier Deshayes, is a chef with a calling. The Ronald Reagan Building, located just blocks from the White House and Capitol, hosts some of the city's most notable meetings and special events and is often recognized for its distinguished catering services. Xavier's skill and commitment reach well beyond the Ronald Reagan Building—it extends to include overseeing the dining services at the Supreme Court.
Chef Deshayes is on the forefront of developing sustainable and environmentally conscious menus by thoroughly researching his product sources.
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