Best of the Best
The 2010 Michelin Guide is about to hit the shelves. Here’s a sneak peek at who made the cut, what they’re cooking, and how you can make it yourself.
This week, the Michelin Guide 2010 for New York and San Francisco will hit stores, forever altering the careers of chefs and the lives of restaurants mentioned within. In case you’re wondering about the details of the Michelin rating system, its secrets and little known facts are laid out for you on Hungry Beast.
While we’ll have to get the guide to see the complete list of Michelin-star winners, a few names have been leaked from the New York edition. Here are five recipes—four from recipients of Michelin stars in 2010—and a final selection from Michelin’s “The Bib Gourmand” category, also known as "Inspectors' Favorites for Good Value." This category has been embraced by Michelin Guide readers for providing a recession-proof dining solution, and features restaurants serving a meal (two dishes and a glass of wine or dessert) for $40 or less.
1. Chef: Mario Batali Restaurant: Del Posto (New York City) Michelin Stars: ☆
Braised Rabbit with Red and Green Peppers ( Coniglio ai Peperoni) This recipe is prepared all over Italy now, but it probably came from Rome or Sicily, the origin of many sweet-and-sour dishes. The original citizens in the dish may have been wild hare, which still have a big following in Europe. Americans seem to prefer the more delicate flavor of rabbit, which is a lot easier to find.
2. Chef: Eric Ripert Restaurant: Le Bernardin (New York City) Michelin Stars: ☆☆☆
Poached Baby Lobster on Asparagus and Crepe Risotto Eric Ripert says, “I would like to dedicate this recipe to Mario in Mustique, the king of risotto. It's a time-consuming dish, but it can be prepared hours ahead and finished at the last minute. I indulge in the fall, when I can shave an unconscionable amount of white truffle on top, lock the door to my office, and enjoy it with a good Bordeaux. Everyone you serve this to will love it. If you don't have Italian blood, making this dish can be a nightmare. What you need are strong biceps to stir the rice, and a good glass of wine to get you through it.”
3. Chef: Daniel Boulud Restaurant: Daniel (New York City) Michelin Stars: ☆☆☆
Monkfish with Savoy Cabbage and Juniper Berries Even though the bulk of this recipe comes from the rather humble ingredients—the cabbage, potatoes, and onions—the monkfish in its creamy beurre blanc sauce transforms this into a more formal dish. The addition of juniper berries, because of their affinity for cabbage, turns out to be quite a nice but unusual pairing with the fish.
Juniper, which is the principal flavoring of gin, is very fragrant, with a pine scent. But since it’s not at all pungent or spicy, it really lets the brininess of the fish come through. Daniel’s inspiration: the combination of olives in a gin martini.
4. Chef: Jean-Georges Vongerichten Restaurant: Jean Georges (New York City) Michelin Stars: ☆☆☆
Lamb Shanks Braised with Green Curry and Vegetables Jean-Georges says, “Lamb is one of my favorite meats for curry and shanks, especially, simply melt into the spices. This Thai-style curry is so good, though, that you can make it vegetarian and omit the lamb; and you can use any vegetables you like, not just the ones I chose.”
5. Chef: Adam Perry Lang Restaurant: Daisy May’s BBQ (New York City) Bib Gourmand winner
Boneless Grilled Short Ribs with Asian Flavors Our selection from the Bib Gourmand category. Or in this case, Rib Gourmand: short ribs have become synonymous with long cooking. But go to any Korean restaurant, and you’ll see thin slices of short ribs grilling over high heat, getting charred and smelling sensational. This interpretation of the Korean classic starts with a sweet-salty marinade of soy sauce and sugar with ginger, scallions, garlic, and sesame oil thrown in to really perk up the flavor. Then it’s on to the grill, where the slices get glazed with brown sugar and rice vinegar and become all caramelized just before you tuck them into lettuce leaves or heap them over rice.