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Fabrice Leray

Pastry Chef Fabrice takes the utmost care to use only the best in quality ingredients when creating his desserts, pastries and confections, but it is his respect for the traditions of his métier, which he artfully re-interprets for the refined palate of today, that have garnered him many loyal fans among the guests at Plume restaurant and The Jefferson in downtown Washington , DC. Having worked at some of the finest restaurants in Europe, including then three Michelin-starred restaurant Le Pont de Brent in Vevey, Switzerland and Chateau de la Bretesche in Missillac, France, Chef Fabrice arrived in Washington, DC in 2006, to work alongside famed chef Yannick Cam at the sumptuous Le Paradou. His specialties include a dark and rich Heart of Guanaja Chocolate Tart served with Sumatra coffee ice cream and homemade cinnamon doughnuts with pineapple chutney and coconut milk sorbet. Chef Fabrice has been an important part of the creative culinary team at Plume since 2009.