Full-Circle Chef Robert Wiedmaier is as avid a hunter and
fisherman as he is a genius in the kitchen. Devoted to the classic
old world techniques of his European training that use the whole
animal and waste not a single bit of product, he is suddenly in
vogue as 'culinary sustainability' at its best.
Marcel's, the haute French flagship restaurant
that he runs with chef de cuisine Paul Stearman, regularly tops the
best-of lists in the nation's capital and currently holds the
coveted top spot on Zagat's Best Restaurant list for the
Washington, DC / Baltimore, MD area. Its charming 'old French'
interior and impeccable service puts diners instantly at ease.
Wiedmaier's Lamb Tenderloin wrapped in Phyllo Pastry with
Duxelles, Baby Spinach, and Niçoise Olive with Cumin Madeira
Reduction leaves traditional Beef Wellington far behind, and
his 'secret', off-the-menu Farmhouse Chicken has achieved
legendary status among Washington insiders. He was featured on the
PBS James Beard award-winning program Chefs A'Field, where he
shared his passion to be a dutiful chef, respect for the product,
and educated viewers on what it means to the ingredients you cook
from their environment to the table.
Marcel's opened in 1999 and was re-designed in 2014 by
Tech24 and Charles W Craig, ASID.