Sunday, September 14 1:00PM—2:10PMVoulez-vous sous vide avec moi (ce soir)? Savory Workshop
BiographyPaul Liebrandt began his career working under some of the top chefs in England, including Marco Pierre White at his three-star Michelin restaurant in London, and Raymond Blanc at his two-star Michelin restaurant in Oxford, Le Manoir aux Quat’ Saisons.
In 1998, Liebrandt decided to expand his gastronomical view and traveled to Paris, where he worked under Pierre Gagnaire at his eponymous three-star Michelin restaurant for a year. Still seeking to expand his culinary repertoire, he traveled to New York, going to work with David Bouley as chef de cuisine at Bouley Bakery.
Liebrandt left Bouley Bakery in 2000, taking up a post as executive chef at Atlas. By the fall of that year, he had developed one of the most innovative and trend setting restaurants in Manhattan, and went on to receive 3 stars from The New York Times critic William Grimes, becoming, at 23, the youngest chef to be awarded 3 stars. Upon leaving Atlas in 2001, Liebrandt became the chef of restaurant Papillon, which earned 2 stars from The New York Times.
In 2002, Liebrandt took a hiatus from the New York restaurant scene to cook for numerous high-profile clients abroad including Lord Rothschild and HRH Prince Andrew. In 2003 he founded the Veda Group, a New York-based restaurant consulting firm. Most recently, Liebrandt launched his first solo restaurant in New York, Gilt, which gained recognition for its avant-garde, cross-cultural menu devoted to the principles of spontaneity and diversity. Having departed from the Gilt kitchen, Liebrandt has partnered with Drew Nieporent's Myriad Restaurant Group to open Corton in August in a space formerly occupied by Montrachet in Tribeca.
Lamb Sous Vide
Chef Paul Liebrandt of Corton – New York, NY
Adapted by StarChefs.com
Yield: 4 servings
• 1 saddle of lamb
• 1000 grams cold water
• 50 grams salt
• 2 cloves garlic
• 3 sprigs thyme
• 3 tablespoons smoked lamb fat
To Assemble and Serve:
• Reserved lamb jus (from above)
Trim lamb into neat chops and tie with butcher’s twine. Render smoked fat; strain, and cool. Make a brine solution of water and salt; place lamb in brine and let sit for 2 hours in the refrigerator. Remove lamb from brine and rinse in cold water. Dry over high heat, and color lamb, either in pan or with a blow torch. Let cool in refrigerator. Place 1 garlic clove, 2 thyme sprigs, and lamb fat in a sous vide bag. Add lamb, and seal at 100% vacuum. Cook in a water bath at 52ºC/125ºF for 90 minutes. Remove and ice down bag to stop cooking process.
To Assemble and Serve:
Reheat lamb at 55 ºC/131ºF. Remove lamb from bag and reserve cooking juices. In a hot pan, quickly brown lamb in foaming butter, remaining garlic, and thyme; or re-heat and lacquer with lamb jus. Season, rest, and serve.