Salmon with sorrel cream at Blue Duck Tavern
courtesy of bonappetitfoodie
Sometimes you need to glam things up in the kitchen. Go for something a little elegant. Now, the recipe that follows from Blue Duck Tavern’s executive chef, Sebastien Archambault might look a little overwhelming at first–there’s smoked roe and you might be thinking of emailing me, “Sorrel cream? Child please, how can I make that?” But as I said, this is your chance to glam things up in the kitchen. And if you don’t want to go fancy, you can tweak the recipe here and there (ie: leave out the salmon roe). Knowing how to sear a piece of fish so that the skin is crispy? That’s something useful to keep in your back pocket after you try this recipe.
Or you can head straight to the second part and try your hand at the roasted baby vegetables and farro dish. I’m seeing farro on more and more menus and this is a good recipe that will let you use some of the produce that’s abundant at farmer’s markets around the city this time of year.
Happy cooking this weekend, readers.
Chef Sebastien Archambault of Blue Duck Tavern
courtesy of bonappetitfoodie
There’s a school of thought that says specific talents or desires are in our genes or are passed down automatically from generation to generation. Looking at executive chef Sebastien Archambault’s path towards cooking, you might be persuaded to believe just that. Growing up, Sebastien’s father started out as an engineer for Texas Instruments and later became a chef and restauranteur. And while Sebastien initially went the science route himself, majoring in biology in New York, the kitchen came calling when he realized he didn’t want to be a researcher or teacher. “I grew up in the restaurant environment and world,” says the chef, explaining that as he grew older and spent more time helping out at his dad’s restaurant on vacations and holidays, he realized cooking was for him. He adds that both of his grandmothers cooked a lot. “It’s in my blood,” he says.
Fast forward through his ten or so years in Paris in cooking school and working in restaurants ranging from bistros to three star Michelin restaurants, to a stint in Mexico and another in Corsica, Sebastien returned to the United States in 2008. After four years working in Los Angeles at RH and L’Epicerie Market, he landed in DC at the end of 2011 to take the helm in the kitchen at the Blue Duck Tavern from previous chef, Brian McBride.The two had worked together in LA when McBride assisted with the opening of RH.
Entrance – Blue Duck Tavern
courtesy of prettylovelythings
It caused a bit of a stir when Brian McBride, the long-time chef at Blue Duck Tavern left in November to team up with Robert Wiedmaier on a concept that has yet to be unveiled. But now the restaurant in the Park Hyatt in Georgetown has a new executive chef leading the way: Sebastien Archambault.
The 34-year-old chef was born in Texas but trained in Paris, and has worked under the direction of big names such as Alain Ducasse, Jean-Francois Rouquette and Guy Savoy. Additionally, Archambault has worked in France, Mexico and in Corsica, where he earned a Michelin star during his time at Restaurant Le Pirate. In 2008, he became the executive chef at the Andaz West Hollywood hotel’s RH Restaurant where he met the McBride, the former Blue Duck Tavern chef McBride who assisted in the opening of RH.
“Sebastien is certainly the ideal choice for my successor at Park Hyatt Washington & Blue Duck Tavern,” said Brian McBride, former executive chef of the Park Hyatt Washington in a press release. “He is not only an incredibly talented chef, but also a friend who I have had the pleasure of working alongside in many kitchens – from sharing menu ideas and new dishes to collaborating together at the esteemed Masters of Food & Wine event in Buenos Aires. Sebastien’s culinary vision and commitment to sustainability mirrors the spirit and concept of Blue Duck Tavern and he will work closely with Chef de Cuisine John Melfi to bring the true flavors of seasonal ingredients to the table.”