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The Dish: Chef Bendano of Adour
By Stephie Hass for Washington Life Magazine
August 16, 2012
In an ongoing series, Washington Life sits down with some of the area’s best pastry chefs to see where D.C. desserts are heading.
Chef Fabrice Bendano was born in Paris and found himself drawn to the culinary field from an early age. He worked at several top restaurants in Europe before arriving in Washington in fall 1999 to work at Les Halles. After stints at Citronelle, Bistro du Coin and 1789, he joined Adour at The St. Regis Washington when it opened in 2008.
A 13-year resident of Washington, Bendano no longer considers France home but he has brought more than just a French accent and superior pastry skills over the Atlantic: Bendano is the D.C. champion of the macaron. At Adour, he teaches seasonal pastry and macaron-making classes in his kitchen and is behind the restaurant’s signature macarons-à-porter retail program.
Bendano’s dessert philosophy is deceptively simple — classic desserts where fresh, local ingredients shine.
