A7 Wagyu Ribeye, Parsley, Pomme Fondant, Yuzu Kosho Jus
Will Crandall is one of the Chefs on our team at Azul, Ironically he moved to Miami from Chicago at almost the same time as I did and he lived two blocks away from me in downtown Chicago but we had never met before. Anyway this wagyu is graded A7 for its high quality marbling and after cleaning the whole ribeye the fat is boiled down and used to sous vide each portion with herbs and aromatics. When each steak is fired it is removed from the water bath and seared heavily one one side. The vegetable components are classic with a modern approach (fyi Will stays true to Escoffier techniques and proper French cuisine with a modern vision), parsley is presented in several ways as well as garlic.
The Beef jus is a veal and chicken stock base reinforced with beef meat, and finished with yuzu juice and yuzu kosho. Yuzu kosho literally means yuzu and chili, this is a spicy paste of yuzu rind, yuzu juice, and chili peppers. It is definitely spicy and should be used in moderation, classically it is a sashimi garnish.
Sous Vide A7 Wagyu Ribeye
Pomme Fondant, Russet potato, cooked in clarified butter, garlic, and herbs
Parsley Root tips, and puree
Garlic Confit, Garlic Chips
Parsley Puree, on the plate
Pink Parsley, Parsley leaves, Arugula
Yuzu Kosho Beef Jus