6 days in Washington DC- 10/18- 10/22/2024

Day 3- Dinner at Petite Cerise -10/20/2024

For dinner we went to Petite Cerise , a charming French-inspired bistro that was listed in the MICHELIN Guide for its quality cuisine and memorable dining experience.

Petite Cerise was located in a bright historic corner building in D.C.’s Shaw neighborhood, with large windows that let in lots of natural light and give the exterior a lively, welcoming look. The design balanced classic Parisian café charm with a modern touch, making it feel both elegant and relaxed.

The entrance door with  big bold letters

Inside, the interior was beautifully appointed with white walls, warm wood accents, and tile floors that created a comfortable yet stylish atmosphere. 

Chef Jeremiah Langhorne is a well-regarded chef best known for his Michelin-starred work at The Dabney and for bringing his love of French cooking to Petite Cerise.  The restaurant was a personal project inspired by his travels in France, and he and his wife Jenny Mooney were involved in shaping the space and décor, with many of the French accents and copper pans in the interior collected during their trips there.

The main kitchen in the center of the room where we could watch the chef and his sous chefs work in rhythm.

From our table we could see all the action in the kitchen.

We ordered each a cocktail to start the meal.

Escargot, dill chermoula, Black garlic, msemen

This dish is a creative, modern take on a French classic. The escargot was tender and buttery, but instead of the traditional parsley-garlic butter, the dill chermoula added a bright, herbaceous, slightly North African twist. The black garlic brought a deep, sweet umami richness.

The dish was served with a plate of warm msemen (a flaky Moroccan flatbread)  to scoop up every last bit of sauce which was earthy, aromatic, and complex.

Homemade brioche, foie gras mousse, endives, roasted beets juice,

This dish is all about balance. The brioche was toasted, slightly sweet, and pillowy. The foie gras mousse, silky, luxurious, and delicate that piped on top of the brioche. The endives add a gentle bitterness and crunch, while the roasted beet juice brings an earthy sweetness and a beautiful deep color that cuts through the richness. It’s indulgent but thoughtfully structured.

Grilled Octopus, fennel, saucisson basquese, golden raisin, orange

What a beautiful presentation!

Grilled octopus, when done well, is tender with a slight char that adds smokiness. The fennel contributes freshness and subtle licorice notes. Saucisson basquaise (a Basque-style sausage) introduces spice and depth. Then the golden raisins and orange brighten the plate with sweetness and acidity. It’s a dynamic mix, smoky, sweet, citrusy, and savory, layered but harmonious.

Long Island Duck, cauliflower, persimons, sunchoke, preserved chanterelle

Duck is naturally rich, with crisped skin and tender meat. The cauliflower puree provides a creamy or roasted base, mellow and nutty, and the roasted cauliflower gave a nice crunch. Persimmons puree add seasonal sweetness and color,  the preserved chanterelles give a concentrated woodland flavor.

The duck came with a side dish of sunchokes (Jerusalem artichokes) bring a subtle earthiness and texture,  Altogether, it feels autumnal, warm, savory, and slightly sweet, very fitting for October.

Crème brûlée , orange, with madeleine.

A classic finish. The crème brûlée had that satisfying crack of caramelized sugar on top, giving way to a smooth, vanilla-infused custard. The madeleine, light, buttery, and shell-shaped is perfect for dipping into the custard, adding a tender cake-like contrast to the silky cream.

Ending with a nice Cappuccino.

We had a truly delightful dinner at Petite Cerise, seated near the main counter where we could watch Chef Jeremiah Langhorne and his team work with calm precision. The experience felt intimate and lively, almost like dinner and a show.

The meal flowed beautifully: flavorful escargot with dill chermoula and black garlic, rich brioche with foie gras mousse balanced by endives and beet, tender grilled octopus with bright citrus notes, and a perfectly cooked Long Island duck with warm autumn accompaniments. We finished with a classic crème brûlée and a delicate madeleine, a simple and elegant ending to a truly delightful dinner.

NEXT... Day 4- Archives of the United States of America

Filed under: Restaurants