Eric Ziebold


1330 Maryland Ave SW
Washington DC, 20024
(202) 554-8588

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Eric Ziebold
CityZen | Washington DC

In Iowa, CityZen chef Eric Ziebold grew up with a mother who followed culinary trends like embracing the microwave and cooking without salt and under the confines of grueling training for his high school wrestling team. His restaurant career began in his early teens, working an after-school job at Café Maude’s with mentor chef Matt Nichols. It was there in the Midwest that Ziebold learned the fundamentals of cooking, in a calm environment, free of the stereotypical kitchen yelling. Ziebold’s calling was clear. He dropped out and left for the Culinary Institute of America, externing at Spago as chef de partie where Nichols was then the executive chef. In 1996, Ziebold joined Thomas Keller at The French Laundry, where he climbed to the chef de cuisine position within three years. Ziebold stayed a total of eight years, during which he assisted Keller with the opening of Per Se in New York. He returned to DC in 2004 to showcase his particular style of Modern American. As executive chef at CityZen, Ziebold’s creations include a Foie Gras Shabu Shabu, in which foie gras is poached tableside in a French influenced, Asian-inspired dish.


Hudson Valley Foie Gras Shabu Shabu with Truffle, Bartlett Pear, Candied Hazelnuts and Watercress Purée
Chef Eric Ziebold of CityZen – Washington, D.C.
Adapted by

Yield: 4 Servings


    Poached Pears:
  • 1 cup water
  • 1 cup white wine
  • 1 cup sugar
  • 1 Bartlett pear, peeled, cored and quartered

    Candied Hazelnuts:
  • 1 cup powdered sugar
  • 12 hazelnuts
  • Oil, for frying

    Watercress Puree:
  • 1 bunch watercress
  • Salt

    Truffle Stock:
  • Périgord truffles, to taste
  • 1 liter mushroom stock

    To Assemble and Serve:
  • 4 ¼-inch Hudson Valley foie gras slices

For the Poached Pears:
Heat the water, wine and sugar until dissolved, then add the pears. Keep the syrup at 150ºF and poach the pears until tender. Remove the pears from the liquid and allow to cool. Slice the pear in half lengthwise and dice into ½ inch pieces, yielding 16 pieces.

For the Candied Hazelnuts:
Sift the powdered sugar into a medium-sized stainless steel bowl and evenly coat it. Drop the hazelnuts into a pot of boiling water and remove immediately. Drain them very well but do not dry. Immediately toss them in the powdered sugar, stirring to coat evenly. Deep fry at 350ºF until golden brown. Spread the hazelnuts out on a baking sheet to cool.

For the Watercress Puree:
Blanch the watercress in a large pot of boiling, salted water until tender. Shock in an ice bath and squeeze most of the water out. Purée in a high-speed blender and pass through a chinois. Season with salt if necessary.

Truffle Stock:
Scrub the Périgord truffles to remove any dirt, then cover with mushroom stock and simmer until tender.

To Assemble and Serve:
Bring the truffle stock to a boil, turn off the heat and add the foie gras. Paint two stripes of watercress purée in the bottom of a bowl and top with pear and hazelnut pieces. After the foie gras has cooked for 30 to 40 seconds, remove and place in the bowl. Ladle 50 milliliters of stock over the foie gras.

   Published: October 2006