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New Top Toque for Plume at The Jefferson, DC

Executive chef, Ralf Schlegel, brings a sensory experience of international proportions.
Executive chef, Ralf Schlegel, brings a sensory experience
of international proportions.

Washington, DC (September 12, 2014) – The only Forbes five-star rated restaurant in the nation’s capital has a new executive chef.

Ralf Schlegel, a native of Germany with extensive experience in prestigious European kitchens, is now leading the culinary team that serves Plume restaurant, Quill lounge, and the entire Jefferson, DC hotel.

That vision is evident in the menu of ‘authentic’ cuisine Schlegel is developing for Plume, based on his notion of Washington as a steakhouse town. Making use of the finest ingredients and his extensive technical expertise, he presents exquisite cuisine with the advantage of a clear international perspective.

Dishes such as a Strip Steak of Prairie Bison accompanied by Corn Soufflé and Baby Corn, a tiny Silver-leafed Roasted Potato, stuffed Cherry Tomatoes with the greens re-applied, and House-made Ketchup with Barbecue Spices; and Wild Salmon poached in Beeswax with Carrot Juice “gélée royale,” are enchanting versions of the familiar.

In addition to the honors garnered by Plume, The Jefferson has attracted top rankings from Travel + Leisure, Condé Nast Traveler, and U.S. News and World Report. As ‘the second most notable address in Washington,’ The Jefferson, DC is the capital city’s premier boutique hotel.

Plume in The Jefferson at 1200 16th Street, NW Washington, DC 20036.

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