The Steward
Slow-braised beef cheek on brioche toast with truffle demi-glace & micro herbs
He describes his role less as owner than as steward — closer to a mayor than a master of ceremonies
Why this bite? Richard is a steward, not a showman. This slow-braised beef cheek — patient, dignified, deeply developed — is quiet authority made edible.
The Story
Attias describes his role less as owner or host than as steward, closer to a mayor than a master of ceremonies, responsible for the health and coherence of the environment he helps convene. His father, who served as an advisor to the King of Morocco, taught him that dignity, restraint, and consistency mattered more than persuasion. Power did not need to announce itself loudly. This slow-braised beef cheek — patient, rich, deeply developed — is that kind of quiet authority on a plate.
Read Full Story →Ingredients
- Beef cheeks
- Red wine
- Veal stock
- Truffle oil
- Mini brioche rounds
- Micro herbs
- Shallots
Preparation
- 1.Braise beef cheeks in red wine and veal stock for 4 hours until falling apart.
- 2.Toast brioche rounds until golden.
- 3.Reduce braising liquid with truffle oil for demi-glace.
- 4.Place shredded beef on brioche, drizzle demi-glace, finish with micro herbs.
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