“Our goal is to combine nutrition with gastronomy; there’s no rule that good food can’t be good for you,” chef Jeremy Bearman (left) of New York’s Michelin-Starred Rouge Tomate tells us. Jeremy traveled to DC with his team to join forces with Blue Duck Tavern’s executive chef Sebastien Archambault (right) to serve a five-course meal to a communal table of 14 guests.
Rouge Tomate is SPE Certified, which stands for Sanitas Per Escan or “Health Through Food.” SPE works with all types of food establishments to optimize nutritional density without sacrificing flavor. The meal was fruit and vegetable forward, but also featured a stunning lobster salad, rabbit three ways, and Waygu beef teres major.
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