Chef Mavro gives the back story on a recipe from the new menu available now: Boeuf Bourguignon Moderne.

“These beef recipes are killing me!  American guests are experts in matter of beef cooking.  By far the best steak houses in the world are in the U.S.  For me this is the most challenging ingredient I have to deal with.  People expect to see a beef selection on my menu and every season I have to come up with new ideas and new seasonal garnishes.  I don’t like to pick up a recipe from the past and since we are not a steak house, NY steaks, prime ribs, Chateaubriands and rib eyes are out of question.  I have been changing my menu every season since 1978 when I opened my first restaurant “La Presqu’ile in Cassis, Provence” and I can come up with a new seafood recipe every week.  I have no problem with chicken, duck, pork, lamb etc… But beef terrorizes me. But I don’t give up!

Here is my latest beef story:

A few years ago Columbia Pictures asked me to promote the Julia Child-inspired movie “Julie & Julia” in Hawaii.  They gave a whole theater for me to invite more than 200 of my friends for the premiere of the movie in Honolulu.  It was an enormous success.  I was amazed after the movie to hear everyone craving “Burgundy Beef!”  I decided for the following month to do a promotional burgundy beef menu at the restaurant.  We sold out the whole month and we had to extend the promotion for two more weeks to satisfy the demand.

During the promotion Nadine Kam who was then food editor, Honolulu Star-Bulletin (now restaurant critic Honolulu Star-Advertiser), asked me to create a modern version of the Burgundy Beef.

I did it just for the newspaper and never put it on the menu. I deconstructed the recipe, using a whole piece of Certified Angus short rib.  The beef is braised for 5 hours in burgundy wine, cut into rectangular pavé, covered with the cooking jus, topped with fresh mushrooms, carrots, parsnips, sautéed swiss chard on the side and served with one of my classics a fluffly caper and extra olive oil mashed potato.  Since it is never too late, that delicious, elegant “Moderne” version of Boeuf Bourguignon is now on our menu. 

I was wondering what kind of wine was going to balance this dish?  Our food & wine pairing committee chose a non-traditional “Equis” from Domaine de Lises, Saint Joseph. Dark and meaty with fresh cracked pepper aroma; what a perfect match!”

Perigord truffles now available and are wonderful sliced tableside over Boeuf Bourguignon Moderne!