Bertrand Chemel

Bertrand Chemel is the new executive chef at 2941 Restaurant.

Most recently, he was chef de cuisine of Café Boulud, Daniel Boulud's celebrated eatery on Manhattan's Upper East Side in New York City. Chemel, who recently received a three star review from Frank Bruni at The New York Times, worked for Boulud for six years, starting off as a line cook, before being promoted to sous chef at Daniel and then chef de cuisine at Café Boulud. Chemel also spent two years at Cello, the celebrated New York seafood haven, working under Chef Laurent Tourondel.

Chemel trained in several renowned kitchens prior to moving to the United States. Under the guidance of his mentor, Chef Michel Gaudin, Chemel had the opportunity to work in Megève, France, the gourmet capital of the Alps, at the chef's fine dining institution, Restaurant Michel Gaudin. Thanks to Gaudin, Chemel also spent time at Geneva's elegant Hotel du Rhône, where Gaudin sent all of his great chefs for training. Chemel has also worked at Bastide St Antoine in the southern French town of Grasse, and at the Savoy Hotel in London.

Having worked in cities all around the world, Bertrand Chemel says he loves the beautiful and relaxed lakeside setting at 2941 Restaurant, where his gourmet cuisine will take center stage with a new, eager dining audience. 

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Bertrand Chemel
Executive Chef - 2941 Restaurant

Coming to 2941 Restaurant is, in many ways, like returning to my roots.

I am from Auvergne, France, where the food is rustic, and very, very flavorful. The cooking is based on fresh, seasonal ingredients and traditional French techniques, and the restaurant patrons take pleasure in leisurely dinners that last for hours. Given this background, then, you can imagine what a shock it is to work in New York City and work under a great chef like Daniel Boulud -- as it turned out, it was not only a great experience, but one that prepared me very well for my current position as executive chef of 2941 Restaurant.

Since starting at the restaurant in January, I have created new menus for lunch and dinner that are inspired by experiences throughout my career, and yet are similar to the food from my youth in Auvergne. Dishes like the braised beef, which is marinated in white wine overnight, then roasted and braised, are similar to what I used to eat as a child, just adapted for a fine dining restaurant (I don't recall my mother using a lot of foie gras and black truffles when preparing our family dinners!) As time goes on, I plan to incorporate some Asian flavors, as well as Mediterranean influences - cooking styles I've had exposure to in my career, and ones I think our guests will find very appealing.

I have been very surprised to learn that DC diners are nothing like the restaurant patrons I encountered in my eight years working in New York. New Yorkers dine out all the time -- five times a week in some cases -- and they are always in a rush. In Virginia, people don't eat out as frequently, but when they do, they savor the dining experience. In fact, my guests here often choose the tasting menu option -- which is not something I experienced in New York.

That said, I do not plan to compare these two American cities for long. I loved the time I spent working in New York, but I'm now in a time in my life where I'm looking forward to a little less of the hustle and bustle of that great city -- I have a 17-month old daughter and a wife to think about, too. In DC, I think I can get the best of both worlds -- a great quality of life in one of the fastest growing foodie destinations in the country.

I am very excited to be working in Virginia, and have found 2941 Restaurant to be a terrific restaurant for showcasing the kind of cuisine I like to cook, and for drawing the kind of customers who enjoy fine dining fare. In the coming months, I hope to meet each and every one of you, and if you come for lunch or dinner at 2941 Restaurant, please introduce yourself. Please also enjoy trying the following recipe, my special, seasonal gift to readers of TheListAreYouOnIt.com:

Ricotta Gnocchi

Ingredients
7 oz. sheep's milk ricotta (strained, firm)
2 oz. potato (baked, skin on)
1 oz. all purpose flour
pinch of salt
¼ lb baby Brussels sprouts
1 tablespoon butter, unsalted
4 tablespoon breadcrumbs (Italian or panko)
3 tablespoon extra virgin olive oil
3 teaspoon (12 grams) fresh Black Truffle (or quality canned), chopped
1 shallot, minced
2 tablespoon dry white wine

Method

• Bake the potato in foil at 375 degrees until soft, about 45 minutes, and while still hot, pass through a potato ricer into a mixing bowl to get rid of the skin.
• Measure the amount of potato you need based on the scale of recipe you are making, add the strained ricotta while still warm and sprinkle mixture with the flour and salt.
• Mix gently to combine and using a lightly floured work surface roll the mixture into ¼ inch logs about 12 inches in length.
• Cut into ½-inch rectangles, place gently onto floured parchment lined sheet pan, and refrigerate until ready to cook.
• Bring 6 quarts of heavily salted water to a rapid boil and cut the Brussels sprouts into fourths and drop into the water and blanch in boiling water for 3 minutes until soft, remove and place in bowl of ice water to shock and stop cooking, then drain and reserve.
• Meanwhile, bring a sauté pan to high heat and once the sprouts are dry, add olive oil, and sauté them until slightly brown, add the bread crumbs, sauté 2 minutes more, then add the butter and let brown for 1 minute and take off heat.
• In a medium saucepan, sweat the shallot, and black truffle in a little olive oil over low heat for 3 minutes, add the white wine, reduce until the shallots and truffles are glazed, then add the heavy cream and simmer over medium heat for 2-3 minutes, or until the sauce is just slightly thick in consistency.
• Drop the gnocchi in the same pot of water used to cook the Brussels sprouts, making sure that the water is boiling rapidly and cook for 1-2 minutes or until the gnocchi rise to the top of the water, remove with a strainer and add to the cream mixture, stir and serve. Top with the Brussels sprouts and grated parmesan.

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