Q&A with Chef Michel Richard

Richard took some time out of his hectic schedule to chat with foodspring.com about finding inspiration at the local market and the president’s influence on his move to D.C. He shares his recipes for Chicken Nuggets from the Lounge/Bar at Citronelle (also featured at Central Michel Richard in the Fried Chicken to Go Bucket) and Leek Tartare from Michel.

Your California restaurants were highly successful, but you decided to head to the East Coast in 1994. What prompted the move, and why Washington, D.C.?

I was influenced to come to D.C. by my friendship with Jean-Louis Palladin [the renowned French chef who modernized French cuisine in the U.S. and counseled many burgeoning chefs such as Eric Ripert and Daniel Boulud]. I was also thinking that I could move to Washington, D.C., and cook for the president.  I love the East Coast, and I love the four seasons; Los Angeles doesn’t have snow. When you are in Washington, D.C., you feel like you are in the center of the world. 

Several of your current (and former) restaurants bear the Citrus or Citronelle moniker. Does the name or theme have a special meaning to you?

Citrus was named for the street next to the restaurant. But for me it means fresh, and represents the cuisine I was working on—fresh and lemony, a perfect name.

What inspires you and influences your creations?

Food should be delicious. When you go to a restaurant, it is to have a great experience with friends and family. I go to the market and am inspired by different foods that I find there. I love [using] different textures; there might be an interesting vegetable or fish, or anything new that catches my eye. The menus (at all three restaurants) change seasonally, and at whim as we are inspired by new ingredients.

Your newest restaurant, Central 24/7, will open in Caesar’s Palace in Las Vegas in September. Describe the menu. How will it compare to or differ from your other restaurants in terms of food offerings and atmosphere? 

Central in Las Vegas will have a similar menu to Central in D.C., except that we are going to be open 24 hours a day, so we will have breakfast and late-night menus in addition to Central’s current lunch and dinner.  We’ll have dishes such as filet mignon tartare, an oyster bar, vegetable ceviche, burgers like tuna burger, lobster burger, beef burger.  The bar will serve dessert, drinks and good American tapas.

What are the challenges in creating menus for and operating multiple restaurants?

You have to come up with smart, easy-to-duplicate recipes. The prices need to be right for each concept, since all the restaurants are different. 

Do you have a favorite ingredient you like to use?

Potatoes first, then chicken and beef.  I also enjoy creating desserts—chocolate and ice creams.

If you could suggest one food everyone should try in their lifetime, what would it be?

My 72-hour short ribs. They are cooked very slowly and at very low temperatures—it’s the best piece of meat that has ever landed in my mouth. —Vanessa L. Facenda

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