L’Avant-Garde Introduces Lunch à la Française
By • April 4, 2024 0 535
The Georgetowner got a chance to check out the new lunch menu at Georgetown’s elegant French restaurant, L’Avant-Garde, now helmed by Partner Chef Sébastien Giannini.
In France, lunch is the most important meal of the day, we were told. “Colleagues and friends enjoy a delicious pause during their day where conversation flows over delectable dishes.” We did just that. L’Avant-Garde honors this tradition with a menu crafted by Giannini.
“The Lunch menu features some of my favorite dishes, sunkissed by the Riviera sun of my native Cote d’Azur.” said Giannini. “I have had fun with this menu, sharing dishes that I love.”
Fady Saba, Operator and Creative Director of L’Avant-Garde, added, “We are thrilled to introduce an elegant French lunch menu to Georgetown along with the opening of La Terrasse — perfect for enjoying lunch in the sun.”
While the flavors of the French Riviera are highlighted with dishes, such as the Niçoise Salad L’Authentique, Sea Bass seared in olive oil and a Caviar d’Aubergines, Chef Sébastien was also inspired by his experiences as a chef in the U.S. to create “La Raclette Burger.” An imposing culinary confection made with an American Wagyu beef patty, made in house, and topped with melted Raclette Cheese, mini chips, applewood smoked bacon and a decadent sauce au fromage.
There is a prix-fixe lunch menu at $49, and La Terrasse is now open.
L’Avant-Garde Lunch Menu Highlights
Niçoise Salad L’Authentique
An authentic Salade Niçoise like Chef Sébastien used to serve as Executive Chef in Nice. Fresh tuna, quail egg, peppers, cherry tomato, and olive Taggiasche.
Lobster Salad
The Chef Sébastien Signature dish that is beloved on the dinner menu is also highlighted for lunch. Tender, fresh lobster, grapefruit segments and granny smith apples soaked in vanilla syrup served over baby gem lettuce make for a light and refreshing salad.
King Crab Tartare
King Crab Tartare with a creamy fresh avocado and baby spinach mousse, chives, and lemon.
Raclette Burger
American Wagyu beef patty, made in house, and topped with melted Raclette Cheese, applewood smoked bacon, mini chips, and a decadent sauce au fromage. Served with clarified butter frites.
Grilled Eggplant Salad
A vegetarian dish of Grilled Eggplant, fresh goat cheese, orange segments and zest, mint, pine nuts and drizzled with honey.
L’Avant-Garde serves lunch on La Terrasse, the patio in front of the restaurant at 2915 M St. NW as well as indoors, in the sun-filled skylight room from noon to 2:30 pm, Tuesday to Saturday.
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- An abbreviated version of the Seafood Tower — oysters, lobster, prawns, king crab legs, mango mayonnaise. Georgetowner photo.
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- King Crab Tartare, creamy fresh avocado with baby spinach, chives, and lemon. Georgetowner photo.
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- Niçoise Salad L’Authentique with fresh tuna, quail egg, peppers, cherry tomato and olive Taggiasche. Georgetowner photo.
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- Salmon steamed in banana leaf with lemon, basil emulsion, baby vegetables ratatouille. Georgetowner photo.
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- Le Filet Mignon Rossini beef fillet center cut, foie gras and truffle, fresh herbs smashed potatoes. Georgetowner photo.
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- La Bouillabaisse de Pierrette Chef Sébastien Grandma’s recipe. Georgetowner photo.
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- L’Orange on a dacquoise biscuit, citrus jam, mandarin jelly and roasted hazelnuts, white chocolate ganache
