Foodservice > Chef's Table
As the winner of the James Beard 2007 Outstanding Chef Award and 2008 Best New Restaurant Award, Chef Michel Richard of Citronelle in Carmel, Citrus at Social in Los Angeles, and his East Coast restaurants, Central and flagship Citronelle in Washington, D.C., has been at the forefront of menu trends and revolutions for more than 30 years. Born in Brittany, France, this pastry-chef-turned-expert-restaurateur, started his career training under the renowned Gaston Lenotre in Paris. He quickly earned the top position in the patisserie, eventually moving to the United States in 1975 to bring his love affair with American cuisine to fruition.
Richard's vibrant approach to life is reflected in each of his highly acclaimed menus. The results? Unexpectedly delectable mixtures that are simply waiting to please the palate.
Richard playfully combines American favorites with traditional French influences—and uses flavor-enhancing Kikkoman Soy Sauce, naturally brewed in America to add flavor intensity to any savory dish, such as his Mushroom-Crusted Halibut, Lobster Burger and Tomato Tartare. "Just as my restaurants unite three amazing cities, my menus unite three amazing culinary concepts—French, American and umami," Richard states. "Kikkoman Soy Sauce adds another layer of invisible flavor. It's instant umami."