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Chef de Cuisine, Cedric Maupillier
When Central Michel Richard's Chef de Cuisine, Cedric Maupillier isn't in this Powerspot's kitchen cooking for others, he likes to spend his free time shopping for the best ingredients possible around and cooking with his close friends. (Central Michel Richard's most recent award includes the 2009 Rammy for Power Spot of the Year). On his day off last Sunday, which was his first Sunday off in one year, he cooked for his friends. At his table was Petrossian Alverta President Caviar with blinis, Grilled Calamari ceviche, prime, dry age rib eye steak with parsley, shallots, garlic, olive oil. He didn't mention salt, but I'm sure that it's in there.
Chef Cedric was gracious enough to tell us where and what he eats while dining in DC. He says, "One of my favorite memories is of when I first came to the United States. When I arrived, I went to Bistro du Coin in Dupont Circle. They were such great people there. They welcomed me like a new DC resident and made me feel like my home in France -that’s what you need sometimes when you just arrived from your country. They really are like family kind of people. When I finish on a Friday night or a Saturday night I can always go there. And I love their french fries. I also like Montmare; the restaurant on Capitol Hill. It’s very good too. And I like Pesce on P street, which is run by Jean Louis Paladin’s wife, Régine Palladin. It’s very small like only 30 seats in the restaurant. They do just fish. I really like the fresh fish there. The chef has become a good friend. I like Pesce - great food, great people and good French dishes there. I like to stick to the small restaurants."
Chef Cedric also mentioned another 'category' of restaurants - his 'Brother Restaurants' - those that opened in the same year as Central. He says, "We know that there are a lot of those – like Poof, Brasserie Beck, The Source by Wolfgang Puck, Westend Bistro by Eric Ripert, and Café du Parc. Those restaurants all opened the same year as Central – it’s like the restaurant was ‘born’ that year and those other restaurants that opened that same year are like our brothers. We have the same quality food and the same passion of people behind the stove. We try to work together and discuss our problems and try to find a solution for them – it’s quite nice."
At “The Brothers” :
- Brasserie Beck: the delicious mussels with chorizo and tomatoes concasse and a touch of saffron, reminds me of Paella
- Source: the sweet and savory tuna cones with tobiko and bonito flakes, a dishe that is too often copied but never at that quality.
- West End Bistro: tuna carpaccio in pure simplicity, olive oil, fleure de sel, black pepper and chive.
- Café du Parc: Pate en croute Antoine Westerman and Christophe Foie Gras terrine
- Proof: Hanger steak sliced over spinach and bacon, mouth watering….
At “The Nostalgiques”:
- Montmatre: Braised rabbit legs and linguini
- Pesce: baked whole Daurade with fennel, smells like Home!
- Bistro du coin: Frite, country pâté.
- La Chaumiere: Veal brain Meuniere
At “The Favorites”:
- Citronelle: Tuna Nicoise, an amazing interpretation of a French classic, Lamb burger, almost everything my friend Chef David Deshaies (with Michel Richard guidance) create is delicious.
- Tosca: at the bar for delicate pasta with lots of love made in Italy. Wild boar parpadelle
- Marcel: unpretentious food executed perfectly following classic technique and serve harmoniously by a great knowledgeable staff. Duck boudin blanc.
Dining Review of Central Michel Richard coming soon!
For more info: Central Michel Richard located at 1001 Pennsylvania Ave., NW; Phone: (202) 626-0015
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