Chef Fabrice Bendano

By Kelly DiNardo

Born in Paris, pastry chef Fabrice Bendano has been whipping up sweets at some of the world’s most renowned restaurants including Le Louis XV in Monaco and Citronelle and 1789 in D.C. He joined Adour when the restaurant first opened in 2008. Now, we turn the tables and grill the chef.

What’s in your fridge or freezer that would surprise people?
It’s surprising for a chef, but I have very little in my fridge, only milk. I eat out a lot, and like to try new places in D.C.

Last meal you cooked for yourself?
Couscous Royale. It was delicious, and full of vegetables such as onions, carrots, turnips, chickpeas and I added some chicken as well.

Last meal on earth? 
Oysters, from British Columbia.

Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve? 
I would invite my family (my father, mother, brother and sister), Chef Alain Ducasse and Bono

The menu: Foie Gras Terrine with Fig Marmalade as an appetizer, Tournedos Rossini as the main course and my Our Baba with armagnac and light whipped cream for dessert.

What non-food-related things do you do for fun? 
When I’m not working, I like to work out and stay active, watch movies and I really enjoy going shopping at the supermarket to discover new products.

If you could go anywhere on vacation, where would you go?
I would go see my parents in Cannes, France, then head to Tokyo, Japan. There is such an amazing culinary scene there and I’d like to check out what the chefs in Japan are coming up with.

What’s on your DVR? 
True Blood and Dexter