Olivier Ciesielski

Tony�s Restaurant

Location 3755 Richmond Ave. Houston, TX 77046

Reservations 713.622.6778

Chef Olivier Ciesielski trained in the kitchens of Michelin three-star Chef Bernard Loiseau and Yves Thuries, one of the best pastry chefs in France—as well as the famed Le Crillon in Paris. Word of Olivier’s talents spread and he became personal chef to the Onassis Family in Switzerland before venturing to America. Olivier has been the executive chef at Tony’s Restaurant for the past six years. Tony’s was named “Best New Restaurant” by Esquire magazine in 2005 and “Best Restaurant” in Texas by Wine Spectator. Tony’s is the epicenter of Houston’s culinary world. Guests experience all that is Tony’s—the cuisine, one of America’s great wine lists and the service. At lunch, the dining room is bright, with sunshine streaming in through skylights over every table. At dinner, the mood becomes intimate and the room serves as a backdrop to the culinary wonders awaiting each guest. Tony Vallone’s Tony’s has been and continues to be Texas’ premier culinary pioneer.

Brisket of Baby Lamb

Ingredients

4 lbs. lamb brisket

kosher salt

ground black pepper

2 tablespoons canola oil

1 large yellow onion, diced large

3 celery ribs, rough chop

2 medium carrots

4 cloves garlic

1/2 bunch thyme, fresh

1/2 bunch parsley, fresh

4 large basil leaves, fresh

3 quarts seasoned beef broth

1 cup balsamic vinegar

Method

1) Season brisket with salt and pepper. 2) Heat oil in sauté pan until almost smoking. 3) Sear brisket on both sides until dark brown color is achieved. 4) Place brisket, vegetables, herbs and broth in large pot and bring to a slight boil. 5) Lower heat. Add balsamic vinegar last 30 minutes of braising. 6) Simmer brisket for 2-2 1/2 hours, or until meat is fork tender.

To Serve

1) Slice and serve with natural strained juices, which can be reduced, thickened or left natural. Goes well over pappardelle.