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ton, the arrival of the wine is still in the process. Some of the wine will be stored elsewhere as it is not ready to drink. All of the wine is presently in the hands of the wine distributor in Charlottesville.
“It takes years to create a cellar like this,” Mr. Lynch said, adding there are only one or two others operational cellars that could compete with the past cellar of Le Pavillion — now, the cellars of the Inn at Little Washington.
“It’s over 6,300 bottles of wine,” the owner said with a smile. “This is all very unusual.”
Le Pavillion was a French restaurant located in the Washington Square Building.
The past operator and partowner, Yannick Cam, a French native, “changed the image of French cooking. If someone should write a book about French cooking in the D.C. area, this man would be in it,” Mr. Lynch explained.
Many things attributed to the fall of Cam’s establishment. Once his operation went to the auction block, restauranteurs from various locations showed to bid on Le Pavillion’s wares.
“It took a whole day just to auction the furniture and fixtures,” Mr. Lynch said, adding everything from the kitchen stove to the ice buckets was sold. “There was a seperate auction for the wine.”
“It had drawn attention from various places,” Mr. Lynch said, add
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