Pastry Chef Aggie Chin Gives the Inside Scoop on Mirabelle

When Mirabelle opened its doors in mid-March, Chef Frank Ruta took his traditional cooking skills, once used at the White House, and combined them with a more contemporary twist on French cuisine. Along with Ruta, pastry chef Aggie Chin joined the fold, creating standout desserts to go along with the European-inspired entrees. In light of the restaurant’s March 20 opening, we spoke to Chin about DC’s newest French dining spot.

On Tap: How would you describe your collaborative process with Chef Ruta?
Aggie Chin: Frank had been a wonderful friend and collaborator with the menus. He is the reason I joined the Mirabelle team, and probably the only reason I decided to stay in DC.

OT: Your yuzu sesame mille crepe stood out to us; the sesame cream sounds to die for. How did you select the ingredients for this creation?
AC: I love yuzu as a flavor. It is so floral and vibrant, more so than just lemon. I wanted to incorporate it into the menu as a bright point to the mainstays of winter.

OT: Is there a dessert on the menu that you are particularly proud of?
AC: I’m excited and proud of all the desserts on the menu because of what it means to the entire team. On a daily basis, it is completely out of my hands and up to the servers to dish it up as I would like. It requires a level of trust and respect to deliver.

OT: What is most exciting to you about being on the team at Mirabelle?
AC: From my vantage point, Mirabelle offers a unique experience in that we try to provide everything in-house. We want everything offered to be the best of the very best.

Mirabelle: 900 16th St. NW, DC; 202-506-3833; www.mirabelledc.com