DC Bailliage News

Savoring Puerto Rico in Virginia’s Countryside

Photos and Chevalier Wesley Jefferies’s article about our summer sojourn to Virginia’s countryside for a Puerto Rican feast are now available.

L’Avant Garde with Sébastien Giannini

Thursday, September 19, 2024

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Add to Calendar Thursday, September 19, 2024 7:00 PM Thursday, September 19, 2024 11:00 PM

Join the Bailliage of Greater Washington, D.C., at L’Avant-Garde as Chef/Partner Maître Rôtisseur Sébastien Giannini delights us with a dinner reflecting his native French Riviera.

You may remember Chef Giannini from our outstanding events at the St. Regis Hotel in 2018 and the Watergate Hotel in 2019. Now Sébastien and Creative Director Fady Saba are eager to welcome us to L’Avant-Garde. The chef knows how discriminating the bailliage is and is ready to “wow” us.

He says of his cuisine: “It’s a nice marriage of my native French Riviera and the love of D.C. You feel the sunshine on the plate.”

We will have the restaurant to ourselves. We begin with a reception featuring passed hors d’oeuvres and an open bar serving Champagne and cocktails followed by a five-course dinner with wines paired by L’Avant Garde’s sommelier. Please join us for what promises to be a magnificent celebration of fine dining, superb wines, and Chaîne camaraderie!

America/New_York L’Avant Garde with Sébastien Giannini

Living the Dream at Hiraya

Wednesday, October 23, 2024

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Add to Calendar Wednesday, October 23, 2024 7:00 PM Wednesday, October 23, 2024 11:00 PM Hiraya

Join the Bailliage of Greater Washington, D.C., at Hiraya Restaurant with Chef Owner Paolo Dungca and Chef Julie Cortes at the helm. If you think you know what Filipino food is, then you are in for a surprise and a treat. The word, “Hiraya” means “the fruit of one’s hopes, dreams and aspirations” in ancient Tagalog. The team at Hiraya is bringing their dream to life at the restaurant, using high-end ingredients treated with the utmost respect in creative ways and in keeping with Filipino flavors.

Our event will be in the upstairs restaurant – reserved exclusively for us – where Chef Dungca and his team let their imaginations fly, bringing modern sensibilities to Filipino flavors. Some of the ingredients we will be enjoying include jamȯn Iberico, caviar, king crab, uni, squab, and venison.

We’ll begin with a bubbly reception with four passed hors d’oeuvres followed by five plated courses, each more beautiful and delicious than the last. Wine from the DC Bailliage’s wine cellar will accompany each course.

Please join us for what will be a magnificent and fascinating meal.

America/New_York Living the Dream at Hiraya

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