Ready for a culinary ride across South America? With this vibrant dish, Chef Cedric takes a traditional Brazilian cut of meat and serves it grilled alongside crispy potato wedges and the best sauces of your life. Think: French red onion jam and a zesty Argentinian chimichurri.
Nutritional facts
Protein
59g
Carbs
46g
Calories
670
Fat
29g
Ingredients
Sirloin Cap SteakCanola and Olive Oil BlendOreganoRed OnionSherry VinegarGarlic PowderBlack PepperGarlicSugarRed WineKosher SaltYukon PotatoesCrushed Red PepperItalian ParsleyPaprika
Reviews
4.1
Based on 203 reviews
Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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