How to Make Grain Mustard Orange Remoulade

              
          Chosen by the James Beard Foundation as Outstanding Chef 2007, Outstanding Wine Service 2007 for Citronelle, and Best New Restaurant 2008 for Central, Michel Richard exemplifies the art of cuisine and a love of his profession. 

     His style is light, fresh and intelligent, with witty presentations and texture. Michel was a pioneer in French/California cuisine, before moving to Washington, DC, where Michel Richard Citronelle became his flagship restaurant.    

     Richard knew he wanted to be a chef when he first glimpsed a restaurant kitchen at the age of eight.  "The white hats, aprons, and all of the food - I fell in love."  His fate was decided. 

     Michel's creativity can be seen in prestigious culinary publications such as Gourmet, Food & Wine, Food Arts, Bon Appetit, and has been featured in the Washington Post, Washingtonian, The New York Times, and Los Angeles Times, among many others.  Constantly engaged in something new, Michel released his second book, Happy in the Kitchen, published by Artisan in 2006. earning a James Beard nomination for Cooking from a Professional Point of View.  To rave reviews, and the 2008 James beard Award for Best New Restaurant, he opened Central Michel Richard, in downtown Washington, DC, and followed that success with two new restaurants in California, Citronelle at Carmel Valley Ranch, and Citrus at Social, in Los Angeles.