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How to Make a Fun Valentines Day Dinner

Plating Chicken Breasts with Grits and Orange Remoulade

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Michel Richard
Chef / Owner, Michel Richard Restaurants
(202) 339-6304

              
          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.

Plating Chicken Breasts with Grits and Orange Remoulade

 

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Valentines

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Holiday

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Love

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Food

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Chocolate

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Truffle

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Chicken

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Fried

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Feed

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Taste

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Good

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Romance

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Romantic

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Dinner

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Transcripts

Michel Richard: I am Michel Richard from Citronelle, a great restaurant in Washington D.

C. We have been working very, very hard for the past few hours on creating a fun Valentine's Day dinner. Here we have some chicken, fried chicken. It's hot, we made the sauce and here we have our grits, potato grits. Now we will put the whole thing together. Here I am going to take a piece of chicken, it's warm. Maybe I need to add some seasoning over my chicken, some fresh ground pepper and I am going to cut the chicken in half. The good thing, it's easy to cut the chicken in half, there is no bone. Here we are, look at that, moist chicken. I am going to place the sauce right in the middle. That looks good. You don't need to wait for Valentine's Day to come up with a beautiful dish like this, do it everyday, Valentine's Day everyday. I am going to dress up with a little bit of -- I love the little greens like this. You feel like you are in a countryside of those great big city, the green, nice and you serve it.

On the side you serve the grits and you mix it together. You can control the amount of grits you want to eat and the chicken, you won't be able to control the amount because you are going to eat the whole thing. The main ingredient on that dish was love. Whose love? Love of Valentine's Day but I forget something. My gosh! I forget the desserts. We have to make dessert, chocolate truffle are coming. I am going to show you how to make the most delightful chocolate truffle, easy.

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