Handpicked by Michel Richard to execute the master’s precise, inventive takes on French and American food, chef Cedric Maupillier is proving himself a hit maker: duck rillettes and “faux gras,” a silky pâté of chicken livers that mimics foie gras; baby Brussels sprouts that taste like they’ve been braised in butter; a brilliant cassoulet with garlicky house-made sausage and duck confit; and 72-hour short ribs that melt on the tongue.
This article appeared in the July, 2008 issue of The Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
