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RESERVATIONS
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RESERVATIONS

Special Events

with

CHEF CEDRIC MAUPILLER &
ARTHUR WHEELER

JUNE 10, 2026
6:00 PM – 9:00 PM

Experience an evening of fine bourbon and culinary artistry as Chef Cedric Maupiller teams up with Arthur Wheeler Spirits Company for an exclusive pairing dinner. Hosted in Barbouzard’s intimate Menton Private Room in Washington, DC, guests will savor handcrafted courses expertly matched with Arthur Wheeler’s premium bourbon and rye whiskey selections. Join us on June 10, 2026 from 6:00 PM to 9:00 PM — seating is limited.

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CHATEAUn

MALHERBE

Wine Dinner

atn

barbouzard

Tuesday | April, 7th

5 Courses and 5 Wines: $195+
n6:30pm to 10:00pm

An Evening of Provenu00e7al Immersionn

With

Su00e9bastien Ferrari

Owner & Wine Maker

On the Mediterranean coast, where the hills of Cap Bu00e9nat fall into the sea, Chu00e2teau Malherbe lives between salt air and clay-rich soils. For four generations, the Ferrari family has cultivated these 60 hectares with one philosophy: Respect the land. Express the terroir. Seek excellence without compromise.
Farmed organically since 1940 and certified biodynamic since 2021, the estate produces wines of remarkable purity, shaped by sea breezes, sun drenched slopes, and mineral tension drawn from ancient soils. Malherbe is not simply Provence. It is Provence with depth. With structure. With soul. Tonight, we welcome you to experience the estate through five wines, each poured with intention, alongside a menu that speaks the language of the Mediterranean.

Reserve

THE MENU

Lu2019Apu00e9ro u2014 The Coast

Peekytoe Crab Mini Tartelette, Fennel & Poutargue Panisse, Scallion Foam, Pine Nuts & Sumac Pecorino Cracker Sandwich, Black Truffle & Tarragon

Wine: Chu00e2teau Malherbe, Blanc, Cu00f4tes de Provence 2022

Bouillabaisse u2014 The Mediterranean

Gurnard, Dorade, Black Bass, Red Mullet, Light Saffron, Tomato Broth, Rouille, Crouton

Wine: Chu00e2teau Malherbe, Blanc u201cLouis Ferrariu201d, Cu00f4tes de Provence 2022

Grilled Lamb u2014 The Hills

Cu00f4telette du2019Agneau Grillu00e9 and Provenu00e7al Tian, Black Garlic Jus

Wine: Chu00e2teau Malherbe, Rouge,
Cu00f4tes de Provence 2022

Daube de Bu0153uf u2014 Tradition

Red Wine Slow-Braised Beef Paleron and Creamy Polenta

Wine: Chu00e2teau Malherbe, Rouge u201cMadame Ferrariu201d, Cu00f4tes
de Provence 2023

Raspberry Vacherin u2014 The Riviera

Dessert Raspberry Vacherin

Wine: Chu00e2teau Malherbe, Rosu00e9 u201cPoint du Diableu201d, Cu00f4tes de Provence 2024

This is an immersion into coastal identity.
The wines come from land that touches the Mediterranean. The cuisine comes from a chef who carries Provence in his hands and heart.
Together, they create a moment that reflect the u201cRivierau201d.

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George Forman

General Manager

George currently serves as the General Manager at Barbouzard. With experience leading some of the most recognized high-volume hospitality concepts in the country, George has established himself as a respected and dynamic Executive General Manager within the Washington, D.C. hospitality scene.

His background includes leadership roles with globally recognized brands including STK and Chef Philippe Chow, where he became known for creating elevated dining experiences rooted in precision, hospitality, and authentic guest connection.

A graduate of Northwood University with a degree in Business Management, George blends operational expertise with a strong understanding of luxury hospitality and brand culture. His leadership style centers around developing elite front-of-house teams, capturing and cultivating talent, and delivering polished service standards in elevated environments that combine both FOH and BOH excellence.

George’s ability to build lasting relationships with guests has become one of his defining strengths. Known for his personable approach and attention to detail, he has earned the trust and loyalty of DC’s elite diners who consistently seek him out for the level of hospitality, discretion, and personalized service he provides.

Recognized for his contributions to the industry, George earned a nomination for General Manager of the Year by the Restaurant Association Metropolitan Washington, reflecting his reputation for operational excellence and leadership within the hospitality community.

As a hospitality professional, his continued focus is building high-performing teams, memorable guest experiences, and service cultures that operate at the highest standard of the restaurant industry worldwide.

Elnara Tagieva

Assistant General Manager

Elnara serves as the Assistant General Manager at Barbouzard, where she brings a refined, global perspective to hospitality leadership.

Born into a family of restaurateurs, her journey began at the age of seven when her family relocated to Moscow, Russia, where her father opened a series of restaurants. Immersed in the industry from a young age, hospitality was imprinted early, yet her professional path initially led elsewhere.

After earning a degree in Business Administration, she moved to Los Angeles to pursue a career in marketing. There, she built and led departments within boutique firms, gaining deep operational and strategic insight. However, it was her innate passion for service and experience-driven environments that eventually pulled her back toward hospitality.

She pivoted into the role of Events Manager at NeueHouse in Hollywood, where she oversaw high-profile events for some of the entertainment industry’s most prominent figures. The role sharpened her ability to operate with poise under pressure and instilled a deep appreciation for elevated, detail-oriented service.

She went on to help launch Crawford’s Social in Calabasas, California, where she played a foundational role in concept development, team building, and operational leadership, helping the restaurant reach $10 million in annual revenue.

Now based in Washington, D.C., she leads Barbouzard’s hospitality program with a focus on excellence, culture, and guest experience, bringing together her creative roots, operational expertise, and lifelong connection to the world of restaurants.

Pierre Moussa

Director of Private Sales & Entertainment

Pierre is an accomplished DJ and curator whose career has spanned decades. With an ear for diverse sounds and a passion for sharing music with the world, Pierre has shaped the auditory landscape of both radio stations and businesses across the country, crafting playlists and curating soundscapes that resonate with listeners from all walks of life.

Born with a deep love for music, Pierre began his journey in the music world as a DJ. His early days were spent in local clubs and underground parties, where he honed his craft of mixing, blending, and selecting the perfect tracks to create an unforgettable atmosphere. Pierre’s natural ability to read the room, his unique style, and his vast knowledge of genres quickly made him a sought-after DJ, earning him spots at prestigious venues and events.

In 2006, Pierre took his passion for music to the airwaves, hosting his own radio show. With a voice that could command attention and a wit that kept listeners engaged, he became a beloved personality on the station. His show featured not only the latest tracks and hidden gems but also insightful commentary, interviews with artists, and in-depth music discussions. Pierre’s ability to connect with listeners on a personal level made his program a standout, and his fan base grew rapidly.

At the heart of Pierre’s career is a simple yet profound belief: music has the power to connect, inspire, and transform. Through his work, he remains committed to pushing boundaries, discovering new sounds, and sharing the joy of music with the world.