Citronelle
<p>The newest branch of chef Michel Richard's growing mini-empire (there are two other Citronelles opening in California this year) is an extra-swanky temple of nouvelle French cuisine. You'll find a corps of crisp-suited waiters, a wall of kaleidoscopic colored glass in the main dining room, and a warren of smaller private rooms where the city's movers and shakers break bread. Richard's food, however, is anything but stuffy; from his amuse-bouche of "egg surprise" (which actually contains no eggs at all—instead, scallops are scrambled to look like them), to his rack of lamb with giant beans and a white-bean jalapeño sauce, to his crème brûlée adorned with "crispy petals" (made from phyllo pastry), his dishes are as playful as they are meticulous.</p> <p><strong>Tip:</strong> Unless you're a seasoned oenophile, don't even try to choose from the 8,000-label wine list. Let sommelier Mark Slater help you.</p>
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From Food & Wine , APR 2008
Today he helms four restaurants...MORE>>
From Travel + Leisure , APR 2006
The dining room, with its woozy color-shifting glass wall, is unrecognizable from my days there searing fish. But the high-wattage clientele is still the same (evidenced by the Secret Service entourage spied in the driveway)....MORE>>
From Travel + Leisure , NOV 2003
Chef Michel Richard of Citronelle creates the coolest desserts in town: adorable meringue polar bears and snowmen....MORE>>
From Food & Wine , MAY 2003
Chef Michel Richard, originally Gaston Lenotre's pastry protégé, later famous for Citrus, in Los Angeles, counters the current fashion for food au naturel....MORE>>
Last updated April 2008
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