Cuisine:

• Banquet
• French

Normandie Farms Description:
One of Washington's landmark restaurants, the Normandie Farm has commanded respect and a devoted following who trek to Potomac for the farm's abundant and outstanding French dishes and the wickedly sumptuous Sunday brunch, a meal that converts dieters into hedonists. No wonder: The oversized popovers, puffed up like mini balloons, are a meal in themselves and have become a restaurant trademark. To prove their point, management even uses the word popovers as their Web address. We joined a Sunday throng who crowded around the lavish brunch buffet, loaded with everything from fresh oysters and stacks of smoked salmon to wheels of roast beef, lamb with tarragon, and wedges of brie, hearts of palm salad and eggs Benedict---the selections were infinite. Owner/chef Cary G. Prokos rules a kitchen that turns out lobster bisque and homemade country pâté to begin a meal that might include duckling, calf's liver, tournedos or Châteaubriand. If price were never an option, this would become a weekly habit for many Washingtonians---the food is that outstanding.


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