Chef Finds : Michel Richard and Citronelle in Washington DC

Ming Tsai had Michel Richard for his guest on his show. What an impressive background.
Michel Richard has won many awards, including Outstanding Chef 2007, Outstanding Wine Service 2007, and Best New Restaurant 2008 for Michel Richard Citronelle by the James Beard Foundation. He made a very unusal dish with noodles and beets- Michel Richard's B e e t S o b a B o l o g n e s e (see below). Meanwhile read more about the chef's background and dishes. If I ever go to his restaurant I will have to the less costly lounge (see below).



“In 1977, Richard moved to Los Angeles and opened his first restaurant, specializing in French cuisine. The self-named Michel Richard became an instant success. Ten years later, he opened Citrus and began to fuse his French background with his California surroundings. Citrus was voted Best Restaurant in the United States by Traveler magazine in 1987. Citronelle, offering a menu similar to Citrus, opened a year later in Santa Barbara, and then added further locations in Baltimore, Philadelphia, Tokyo, and Georgetown. Richard considers the D.C. Michel Richard Citronelle, where he cooks full time, to be his flagship restaurant. “

Citronelle's tomato tart
sablefish marinated with sake, miso and mirin before hitting the broile
lobster "beluga" pasta, served in a caviar tin, underscores Richard's wit: The glossy "caviar" is pearl pasta stained black with squid ink and spread over thin-but-rich layers of brioche, lobster and poached egg with hollandaise.
Chateaubriand

$200 a head

others :
Abalone served sashimi style with a rich shallot emulsion; reconstructed oyster-and-clam chowder; sablefish with miso glaze; short ribs for two, the meat deboned and cooked sous-vide for 72 hours, then finished in a searing-hot pan and presented medium rare; loup de mer with black-truffle emulsion; candied apple with caramel ice cream; blueberry cheesecake; chocolate dégustation, a variation on a theme with four different desserts.

Citronelle Lounge— upstairs bar— less costly alternative to four-star dining, with some of Richard’s greatest hits, including his take on Chicken McNuggets and the justly famous 72-hour short ribs

http://www.delish.com/cooking-shows/famous-chefs/celebrity-chef-michel-richard
http://www.washingtonian.com/restaurantreviews/2103.html


M i c h e l R i c h a r d ' s B e e t S o b a B o l o g n e s e

S e r v e s 4
I n g r e d i e n t s
A l l i n g r e d i e n t s A - Z

1 s m a l l c a n b e e t s , p r o c e s s e d i n a f o o d p r o c e s s o r a n d s t r a i n e d
1 l b c o o k e d S o b a n o o d l e s
1 l b b u t t o n m u s h r o o m s
2 t a b l e s p o o n s c o r n s t a r c h
4 o z p a n c e t t a
2 t a b l e s p o o n s s w e e t b u t t e r
Ω y e l l o w o n i o n , d i c e d
4 g a r l i c c l o v e s , m i n c e d w i t h a m i c r o p l a n e
P i n c h n u t m e g
1 4 o z c a n t o m a t o p a s t e
Ω c u p c r e a m
1 t e a s p o o n m a d r a s c u r r y
1 t a b l e s p o o n o f s o y s a u c e
2 t a b l e s p o o n c h i v e s , c h o p p e d
4 t a b l e s p o o n p a r m e s a n c h e e s e , g r a t e d
S a l t & P e p p e r t o t a s t e


D i r e c t i o n s

W a s h a n d d r y t h e b u t t o n m u s h r o o m s . P l a c e t h e m i n a f o o d p r o c e s s o r . M i x t h e c o r n s t a r c h i n t o t h e m u s h r o o m s . P r o c e s s u n t i l i t s a c o a r s e p a s t e c o n s i s t e n c y .

C u t t h e p a n c e t t a i n t o l a r d o n s . S a u t e t h e p a n c e t t a w i t h t h e b u t t e r s l o w l y , u n t i l g o l d e n b r o w n . A d d t h e o n i o n t o t h e p o t , a n d c o o k u n t i l t r a n s l u c e n t . U s i n g a m i c r o p l a n e , m i n c e t h e g a r l i c d i r e c t l y i n t o t h e o n i o n a n d p a n c e t t a . A d d t h e m u s h r o o m m i x t u r e . A d d t h r e e t a b l e s p o o n s o f t h e b e e t n e c t a r . Y o u c a n k e e p t h e r e s t o f t h e b e e t s i n t h e f r e e z e r , t o u s e a n o t h e r t i m e . A d d t h e n u t m e g , t o m a t o p a s t e , c r e a m , c u r r y , a n d s o y s a u c e , a n d c o o k s l o w l y f o r 2 0 m i n u t e s . I t w i l l t h i c k e n l i k e a b o l o g n e s e . S e a s o n w i t h s a l t a n d P e p p e r .

A d d t h e c o o k e d s o b a n o o d l e s . S e r v e i n 4 p l a t e s , a n d s p r i n k l e w i t h p a r m e s a n c h e e s e a n d c h o p p e d c h i v e s .

B o n a p p È t i t !