Denamiel Paul - Denamiel, Paul

Paul Denamiel

Biography

Paul Denamiel is the owner and executive chef of Le Rivage, a traditional French restaurant located on New York’’s historic “Restaurant Row”. Le Rivage has been a staple for classic French fare for almost 30 years. While known for serving traditional dishes, Paul has incorporated some of his own modern influences creating a warm and inviting menu that epitomizes French comfort food.

Paul Denamiel is the owner and executive chef of Le Rivage, a traditional French restaurant located on New York’’s historic “Restaurant Row”. Le Rivage has been a staple for classic French fare for almost 30 years. While known for serving traditional dishes, Paul has incorporated some of his own modern influences creating a warm and inviting menu that epitomizes French comfort food.

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What is your favorite NYC restaurant? And what is your go-to dish? La Grenouille, a classic French restaurant that serves the best Dover sole and chocolate soufflé What is your ultimate meal? If you were to set a trap, a cheese burger, extra American cheese, crispy bacon, side onion rings and a thick chocolate shake, u got me. What three things are always in your pantry? Don’t tell anyone but: Jalapeño hot sauce Fleur de sel Ricard If you weren't a chef, what would you be? Probably a rally race car driver or motorcycle bandit. If you could cook with anyone, who would that be? I’ve always been a history buff so more than likely I would have loved to cook for Napoleon on the eve of a battle. What’s your favorite NYCWFF memory? Obviously being the only chef ever to win judges choice “twice” at burger bash and beating all the previous winners at the ten year anniversary.

French Onion Burger

 

Ingredients:

Béchamel Sauce:
2 tbs. Butter
2 tbs. Flour
1 1/4 Cup Heated Milk
Ground Pepper

Burger
4 Large Spanish Onions
1 Cup Beef or Chicken Stock
2 Sprigs Fresh Thyme
4 tbs. Olive Oil
6 Burgers (prepackaged or a blend of brisket, chuck and short rib)
6 Slices of Emmental Cheese
6 Thomas’® Original Sandwich Size English Muffins

 

Directions:

 

Bechamel sauce
In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min. Mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil. Add salt and pepper, lower heat, and cook, stirring for 2–3 min. Remove from heat. To cool this sauce for later use, cover it with plastic wrap. Set aside.

Burger
Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices. Over medium heat, sauté onion with 4 tbs. olive oil and thyme sprigs until caramelized. Add stock and cook until most is evaporated. This may take about 20 min. Remove thyme sprigs. Salt and pepper. Set aside.

Heat a grill pan over high heat. Lightly brush pan with olive oil. Generously salt and pepper both sides of each burger. Place burger on grill pan and cook 5–6 min. each side for medium burger. After burger is flipped, place cheese on top and cook until desired internal temperature is reached and cheese is melted.

Split the English Muffins with a fork. Toast and butter each side. Then, layer on a tbs. of béchamel sauce, followed by meat and sautéed onions.