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steward), his job is to help customers pair a wine with the food they have ordered. He’s in charge of the wine cellar and does the ordering, often with the aid of Mr. Petot. Of the award, Mr. Petot said, "We are delighted to have received this very prestigious award. It came as the result of a culmination of a number of peoples’ work and efforts."’ .rhe list includes an inventory of 10,830 bottles and 850 selections. The Wine Spectator was impressed with the red and white Burgundies, red Bordeaux and half bottles. There are 82 different half bottles on the list, because many customers make the drive back to Washington, D.C. after dinner. Besides top-flight standards from France and California, there are extensive offerings of hard-to-find Burgundies and the cream of the crop from Virginia.
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