Tuesday, September 16 4:00PM—4:45PMThe Wonders of Sous Vide Main Stage Presentation
BiographyHailed as a pioneer in French/California cuisine, Michel Richard is known for his innovative combinations, witty presentations, and exciting textural elements. A native of Brittany, France, Richard knew he wanted to be a chef when he first glimpsed a restaurant kitchen at the age of 8. At 14 he apprenticed in a restaurant-run patisserie in Champagne, moving three years later to Paris, where he quickly rose to the top position at Gaston Lenotre’s esteemed pastry shop.
In 1975, Richard moved to Santa Fe, NM, to run a pastry shop that served simple meals; upon buying the enterprise a year later, he found ownership far more energizing, not to mention lucrative. In 1977, he moved to Los Angeles, opening Michel Richard to instant success. A decade later, Richard opened Citrus, a marriage of French cuisine and California produce, which was soon voted “The Best Restaurant in the United States” by Traveler’s magazine. In 1988, Richard was inducted into the James Beard Foundation’s “Who’s Who” in American Food and Wine. In 1989, Richard opened Citronelle the Santa Barbara Inn Hotel, which offered a Citrus-inspired menu in a more elegant atmosphere overlooking the ocean. With his financial partners from MeriStar Hotels & Resorts, Inc., Richard went on to open Bistro M in San Francisco, and outposts of Citronelle in Baltimore, Philadelphia, and Tokyo. In 1994, Richard opened a fifth Citronelle in the Latham Hotel Georgetown in Washington, DC. In early 1998, Richard moved from Los Angeles to Washington, DC, to cook full time at Michel Richard Citronelle, which, after a $2 million renovation, became his flagship restaurant. Richard has since opened Central Michel Richard (the James Beard Foundation’s “Best New Restaurant” of 2008), in downtown Washington, DC, Citronelle at Carmel Valley Ranch, and Citrus at Social Hollywood, in Los Angeles.
Richard is the author of Michel Richard’s Home Cooking with a French Accent (William Morrow, 1993) and more recently, Happy in the Kitchen (Artisan, 2006). In addition, he regularly contributes to Food & Wine, Food Arts, Saveur, Bon Appetit, Wine Spectator, and The Wine Advocate, and is often featured in major regional publications such as the Washingtonian, The New York Times, The Washington Post, and the Los Angeles Times, among others. Among his many philanthropic endeavors, he has organized a gala that brought together 70 of France’s greatest chefs to honor Julia Child and raise money for the American Institute of Wine & Food.
72-Hour Short Ribs with Apples Sous Vide, Matchstick Potatoes, and Salad
Chef Michel Richard of Michel Richard Citronelle - Washington DC
Adapted by StarChefs.com
Yield: 4 Servings
• 12 ounces boneless short rib, cleaned
• Salt and pepper
• Grapeseed oil
Apple Sous Vide:
• 4 Fuji apples
• Lemon juice
• 4 tablespoons butter
• 4 tablespoons brown sugar
• 2 large Idaho (Russet) potatoes, peeled and julienned
• 2 quarts canola oil
Salad with Vinaigrette:
• Frisee, mizuna, or other greens
• 1 teaspoon vinegar
• 2 tablespoons olive oil
• Pinch of sugar
• Salt and pepper
For the Short Ribs:
Season short rib with salt and pepper and sauté in grapeseed oil until well-caramelized. Cool down in the freezer until the outside is less than 40°F. Seal in a bag with a Cryovac® machine. Place in a Winston CVap® at 58°F for 72 hours.
For the Apple Sous Vide:
Peel and core Fuji apples. Brush the apples with lemon juice. Place each apple on plastic film. Fill the center of each apple with 1 tablespoon of butter, and 1 tablespoon of brown sugar. Wrap the plastic around the apple and tie at the top with a string. Take all 4 individually wrapped apples and place in a Cryovac® bag and seal. Place in a Winston CVap® at 82°F for 3 hours.
For the Matchstick Potatoes:
Rinse the cut potatoes in cold water several times to remove the starch. Dry in a towel. Heat oil to 325°F in a big pot (for two quarts of oil you need a 4-5 quart pot). Fry the potatoes until golden, moving them around with a spider while frying. Remove the potatoes from the pot and drain on a paper towel. Season with salt.
For the Salad:
To avoid wilted salad on a hot plate, use a firm texture green such as frisee, mizuna, or other greens. Combine all other ingredients to make the vinaigrette. Soak the lettuce lightly in the vinaigrette.
To Assemble and Serve:
Remove the short rib from the bag and dry with a paper towel. Sauté in grapeseed oil until warmed and crisped on the outside, slice against the grain, and sprinkle with olive oil, sea salt, and cracked pepper. Divide amongst four plates, and place one apple to each plate. Garnish with match stick potatoes and salad.