L'Avant-Garde DC

Start your lunch break early with an espresso on La Terrasse!

Stay a while and try our Prix Fixe menu for $49.

Enjoy a glass, or bottle, of fantastic French Rosé on La Terrasse for National Rosé Day!

Curated by L'Avant-Garde Chief Sommelier Samantha McCrimmon, we offer six Rosé options by the bottle, and two by the glass.

Every sip of La Bouillabaisse de Pierrette is filled with rich pieces of lobster, mussels, and branzino.

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If you have not tried Le Hamburger, today is the day.

With an American Wagyu patty, raclette cheese, applewood smoked bacon, and a house-made mango mayonnaise served with clarified butter frites, there is no better way to celebrate National Hamburger Day.

Lunch is served, see you on La Terrasse.

For a crisp and refreshing lunch, try the Lobster Salad with granny smith apples with vanilla bean, avocado-baby spinach cream, and grapefruit segments.

A dish that is both sunny and delightful, Branzino Grenobloise style pulls the flavors of summer together on a plate with candied lemon and capers.

In the kitchen with Partner Chef Sébastien Giannini

Duck Breast seared magret, served with caramelized gala apples and red cabbage topped with duck demi-glace with cloves, is available for both lunch and dinner.

Bon Appétit!

Tuna Tartare by Chef Sébastien is sunshine on a plate.

Raw and marinated tuna in preserved orange with Medjool date purée, roasted almonds, and kumquat jelly.

Bon Appétit!

Available for both lunch and dinner, our Beef Tartare is a hand knife cut beef fillet combined with shallots, house-made mayonnaise and caper berries topped with a quail egg.

"Le Hamburger" brings French techniques to an American classic with a house-made 8oz Wagyu beef patty topped with melted Raclette Cheese, applewood smoked bacon, mini chips, and a house-made mango mayonnaise.

Served with clarified butter frites.

Your next dinner date is calling...

Steamed lobster atop a turmeric emulsion with braised fennel in orange wine accompanied by turmeric fondant potatoes.

Every bite is better than the last with this Lobster Salad.

Perfectly poached lobster is served with granny smith apples with vanilla bean, avocado-baby spinach cream, and grapefruit segments.

Try pairing this with a glass of Saint Romain White Burgundy.

Available for both lunch and dinner, each element of this dish is made in-house, from the citrus jam to the white chocolate ganache.

Explore all the flavors of L'Orange on a dacquoise biscuit with citrus jam, mandarin jelly, roasted hazelnuts, and a white chocolate ganache.

Introducing, lunch à la Française 🇫🇷

In France, lunch is the most important meal of the day. Colleagues and friends enjoy a delicious pause during their day where conversation flows over delectable dishes. L’Avant-Garde honors this tradition with a new lunch menu crafted by Partner Chef, Sébastien Giannini.

Reservations are available on Resy and lunch service at L’Avant-Garde begins today from 11:30 am to 2:30 pm, Tuesday to Saturday.

Lunch will be served on La Terrasse, the generous patio in front of the restaurant on M Street, as well as indoors in the sun-filled skylight room.

Available only for lunch, Niçoise Salad L’Authentique will transport you to the South of France.

With fresh tuna, quail egg, peppers, cherry tomato, and olive Taggiasche, this is the authentic Salade Niçoise.

Just in time for the first day of Spring on March 19th, lunch will be served at L'Avant-Garde!

Enjoy the beautiful springtime weather on La Terrasse, the generous patio in front of the restaurant on M Street, or dine indoors in the sun-filled skylight room at L'Avant-Garde for lunch beginning on March 19th from 11:30 am to 2:30 pm, Tuesday to Saturday.

Reservations are now open on Resy 🇫🇷

One of Chef Sébastien's competition dishes from his time representing his native Cote d’Azur at Bocuse D’Or, the Duck Nougat is a labor of love.

Each element complements the next, from the pressed duck thigh terrine, confit for eight hours, to the house made foie gras, micro herbs salad, and truffle juice vinaigrette.

Le Chef's interpretation of La Fraise captures the essence of a perfect strawberry in four different ways.

From crispy meringue and strawberry sorbet to strawberry jelly, marshmallow, and chocolate ganache, this dish will redefine the way you look at strawberries.

Photo by Greg Powers

At L'Avant-Garde, cocktails and food blend together for a unique experience.

Leek me Up & Down was inspired by Chef Sébastien's Diver Sea Scallops dish which includes steamed leeks. This cocktail takes the flavor to a new level with lemon, EVOO, and charred leek-infused gin, vermouth blanc, and lemon bitters, finished with leek oil droplets.

Photo by Greg Powers

Cooking is personal for Chef Sébastien. Each element of this dish tells a story, which he would happily tell you at L'Avant-Garde.

The Diver Sea Scallops feature Caviar sourced from Chef's longtime personal friend and caviar farmer, Michel Berthomier.

Photo by Greg Powers

“I am extremely happy to bring on Sébastien not only as our Chef but as our business partner. He is a master technician and incredibly passionate about French Cuisine. I can’t wait for L’Avant-Garde’s patrons to experience the generosity of his cuisine.” - Fady Saba, Operator and Creative Director of L’Avant-Garde

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“I am extremely happy to bring on Sébastien not only as our Chef but as our business partner. He is a master technician and incredibly passionate about French Cuisine. I can’t wait for L’Avant-Garde’s patrons to experience the generosity of his cuisine.” - Fady Saba, Operator and Creative Director of L’Avant-Garde

Photo by Greg Powers

Fall in love, even more, with L’Avant-Garde, reopening on Valentine’s Day.

We will be pausing service at L'Avant-Garde for a few weeks. Stay tuned for exciting new developments. Happy New Year and we look forward to welcoming you back in February.

Come toast to 2024 with us on New Year's Eve! With no pre-set menus we are offering all our classic and festive dishes for a special evening with all guests receiving a complimentary flute of Champagne to ring in the new year.

With Diver Sea Scallops in season, we have a special treat for you. Served with green cabbage, tender pork belly, and tomatoes, this dish is both light and decadent all at once.

Every day is a celebration at L’Avant-Garde and we want to invite you to join us this New Year’s Eve!

Look forward to our full menu, filled with all the trappings of a celebratory dinner, and a complimentary flute of Champagne to toast to 2024. Make your reservation at the link in our bio. We hope to see you there!

#2024