Food

The Needle: Central Michel Richard

Photograph by Allison Dinner.

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. 

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

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