Chef Bertrand Chemel


2941 Fairview Park Drive
Falls Church, VA 22042
(703) 270-1500

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Local Beets, Compressed  Watermelon, Laughing Bird Shrimp, and Cherrywood Balsamic
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  • Bertrand Chemel of 2941 - Falls Church, VA

  • Bertand Chemel Local Beets, Compressed Watermelon, Laughing Bird Shrimp, and Cherrywood Balsamic
    Chef Bertrand Chemel of 2941 – Falls Church, VA
    Adapted by
    Yield: 10 Servings


    Roasted Beets:
    2 large red beets, approximately 2 poundsSalt
    1 tablespoon grapeseed oil
    Kosher salt

    Roasted Beet-Vincotto Coulis:
    1½ ounces cherry wood balsamic vinegar
    WillPowder Ultratex 3
    1 ounce sherry vinegar

    2 slices red seedless watermelon, approximately 2 pounds

    Laughing Bird Baby Shrimp:
    50 laughing bird shrimp or spot prawn, peeled and deveined
    Salt and freshly ground black pepper
    1 tablespoon olive oil

    To Assemble and Serve:
    Zest of 1 lemon
    2 tablespoons Arbequina olive oil
    Lemon basil leaves

    For the Roasted Beets:
    Preheat the oven to 375ºF. Wrap the beets in aluminum foil with salt and grapeseed oil. Roast the beets on a bed of kosher salt in the oven until tender, about 1½ to 2 hours. Peel the beets with a dry towel. While the beets are still hot, dice them into 50 ¼-inch cubes, reserving the scraps. Juice the scraps in a juicer, keeping the juice and discarding the pulp.

    For the Roasted Beet-Vincotto Coulis:
    In a blender, mix the beet juice, cherry wood balsamic vinegar, Ultratex 3, sherry vinegar, and season with salt.

    For the Watermelon:
    Seal the 2 slices of watermelon in a vacuum-seal bag to intensify the sweetness for a minimum of 30 minutes. Cut open the bag and dice the watermelon into 50 ¼-inch cubes.

    For the Laughing Bird Baby Shrimp:
    Bring a water bath to 58ºC. Season the shrimps with salt, pepper, and olive oil. Put the shrimp in a vacuum-seal bag then sous vide; cook the shrimp in the water bath for about 5 minutes. Chill the shrimp in an ice bath.

    To Assemble and Serve:
    Spoon the beet dressing in the center of the plate. In a bowl, season the shrimp, watermelon and beet dices with lemon zest, olive oil and salt. Plate 5 beet cubes and 5 watermelon cubes on the pooled dressing and plate the shrimps between the cubes. Garnish with lemon basil leaves.