Cuisine:

• French
• Continental
• European
• Belgian
• Sea food
• Diner
• Fine Dining
• Others

Marcel's Description:
Chef Robert Wiedmaier cooks in the French style with Flemish accents.
Marcel's prix fixe pre-theater dining menu includes limosine transport to and from Kennedy Center; patrons can opt to have the dessert course after the Kennedy Center performance.
The warm stone-walled décor hasn't changed much at the former Provence, but in its incarnation as Marcel's, inspired and inventive chef Robert Wiedmaier cooks in the French style but with Flemish accents. This style means lots of shellfish and stacks of crisp, twice-fried Belgian frites. Problem is, the menu undergoes seasonal changes, and you may not find your favorites always listed. Roasted diver scallops (the catches hand-selected by divers) and the coquilles St. Jacques make great beginnings. For entrées, the rack of lamb or the pepper-crusted entrecôte with a Stilton flan are outstanding. Hearty stews such as the Belgian classic carbonnade à la flamande or game meals such as a fork-tender venison hit the spot on cold nights. Don't skip desserts, particularly, if available, Wiedmaier's chocolate biscuit with praline ice cream and chocolate and caramel sauces or most especially his pastry-wrapped poached pear with a caramel sauce. The bar is lively and a great place to hang out with friends. Popular and often crowded, Marcel's demands respect and attention from DC's gastronomes. Ask about his tasting menu.


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