Host Seth Tillman heads to Lutèce, a French bistro in DC's Georgetown neighborhood, where Chef Isabel Coss prepares a Honeycomb Semifreddo with shaved 18-month-aged comté cheese, her take on a classic French cheese plate. She explains that "Semifreddo" means "half-frozen" in Italian and demonstrates how to make it without an ice cream machine. The process involves making a meringue, whipping honey with egg yolks, and incorporating whipped cream. Isabel also introduces a candy-like honeycomb component and emphasizes the importance of using top-quality ingredients. The final step involves assembling the dessert with the semifreddo, honeycomb, and shaved comte cheese, which is accompanied by a mezcal drink. As Seth discovers, the resulting dessert is a harmonious blend of sweet, salty, creamy, and crunchy flavors.

This video is part of WETA's SIGNATURE DISH series, which highlights standout dishes from top restaurants across Washington, DC, Maryland, and Northern Virginia. Host Seth Tillman explores the incredibly diverse array of cuisines that the DMV offers, chatting with chefs, restauranters and others to explore the people and cultures behind DC’s best food. From strip mall eateries to fine dining establishments, SIGNATURE DISH explores DC’s favorite restaurants and brings you the many flavors of the DMV.

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