The Dish: Robert Wiedmaier Q&A

by Editorial

The maestro in the kitchen at Marcel’s and Brasserie Beck dishes on his favorite foods, inspirations and more.

Chef Robert Wiedmaier. Photo by Cameron Feller.

Best known for

Marcel’s and Brasserie Beck.

Most creative dish

Lamb Tenderloin in Phyllo.

What do you have for breakfast?

Scrambled eggs, smoked salmon and hummus.

What’s the inspiration behind your most creative/signature dish?

The Roasted Duck, Squash Puree that is currently on Marcel’s menu.

Why Washington for your culinary adventure?

It is a good match for my European upbringing and culinary training. D.C. is an international city, including a clientele that travels across the pond and dines at restaurants similar to my style of restaurants.

If you could cook for anyone living or dead who would it be and why?

August Escoffier, the genius who established cooking techniques that are the platform for all other cooking styles.

Your “death row” meal?

Would be at the Le Grand Vefour in Paris. I’d have an ’82 Krug Rose, Beylon oysters, Osetra caviar, whole roasted turbot, roasted chestnut soup with venison sausage. Then I’d have sweet breads nestled on top of baby spinach, sautéed in shallot butter and sauced with a veal jus infused with ghent mustard from Belgium. Next, whole squab from Bresse followed by a cheese course of Époisses de Bourgogne and Vacherine du Mont D’Or.

Your drink of choice?


Best cookbook that’s not your own?

Auberge Of The Flowering Hearth” by Roy Andries De Groot.

The worst dish you ever made?

Sticky Ribs at the Mussel Bar.

Food you hate?

Watermelon and cinnamon.

Your guilty pleasure?

A Monte Cristo #5 with a 1796 Santa Teresa rum.

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