Chef Philippe Piel, executive chef at Café 15 in the Sofitel Lafayette Square Washington, D.C., dropped by with these Texas-inspired dishes in honor of President Bush's inauguration:

• Beer Brioche — Westermann's signature dessert
Serves 4

Ingredients:

Brioche
4 cups of flour
1 cup of sugar
2 1/4 oz of fresh yeast
1/2 egg
1/2 cup of milk
28 oz of butter
weight at 7oz of dough per mold

Beer Ice Cream
2 cups of beer
2 cups of cream
7 tbsp of sugar
8 egg yolks

Poached Pears
4 pears
2 cups of water
5 vanilla pods
2 cups of lemon juice
2 cups of orange juice

Lait de Poule
1 cup of beer
1 cup of milk
1 tbsp of sugar

Method:

Brioche
In a mixing bowl, mix yeast with warm water (max at 80ºF). Add flour, salt, sugar and eggs.
Mix in 1st speed for 5 minns, then 2nd speed until the dough does not stick on the edge of the bowl.
Add the butter in 1st speed slowly and mix for 5 mins. Prove for 2 hours and knock down.
Weight at 7 oz each per mold. Brush with egg wash, prove for 1 hour and bake at 340ºF for 20 mins.

Beer Ice Cream
Bring to a boil the cream and beer mix together. Mix egg yolks and sugar in a mixing bowl. Pour over the cream, mixed well. Put back on the stove and gently cook like an Anglaise until thickened a bit. Strain and reserve to chilled. Churn the ice cream.

Lait de Poule
Mix everything together. Reserve to dip in the brioche to order.

Poached Pears
Peel the pears. Make a syrup with water, orange and lemon juice, sugar and vanilla pods.
Add the pears, cover with a cloth and simmer gently until done.

Plate up:

Coat the pears in a light caramel. Soak the brioche slice in the Lait de Poule, both sides. Then sautee in a pan with sugar and butter.
Display on the plate the brioche, the pear, finish with a bit of caramel sauce and beer ice cream.

• Texas Style Beef Carpaccio
Serves 4

Ingredients:
4 cups of beef tenderloin, center cut
1 cup of salt
2 1/4 oz of pepper
2 oz of olive oil
1/2 bottle of BBQ sauce
1/2 cup of fresh thyme
28 oz of parmesan cheese
28 oz of paprika
28 oz of micro greens
28 oz of jalapeno peppers

Method:

Carpaccio
One day ahead freeze your tenderloin. To order, slice thinly using a slicing machine if available.
Plate up directly and keep in the fridge, covered with plastic wrap in contact.

Bacon Chips
Thinly slice the bacon (apple wood or similar). Bake in the oven between two sheet pan with parchment paper at 350ºF. When done, reserve outside in order to dry off.

Plate up:

Season the carpaccio with black peppercorn, coarse salt, BBQ sauce, olive oil and fresh thyme.
Finish off with micro greens, bacon chips, chopped jalapeno and parmesan cheese. Served with toasted country style bread