Michel Richard

3000 M St NW
Washington D.C. 20007
(202) 625-2150
Reservation OpenTable.com
Categories French Restaurant

With his Santa Claus build, his amiable nature, and his obvious passion for his métier, Michel Richard sometimes looks like the happiest chef alive as he leans over a plate at Citronelle holding one of his imaginative, brilliantly executed specialties, smiling, putting on the finishing touches — a sight you can witness through the glass wall that encloses his sparkling kitchen at this D.C. classic. There are those who think Richard is the best contemporary French chef in America.  — Arthur Bovino, 2/17/2011

Michel Richard Citronelle Photos
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The Daily Meal Editors and Community Say

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Check out Citronelle as seen on Best Thing I Ever Ate
Tisa Dolan
mad good sea salt
Oswaldo Gomez Rodriguez
Good menu, good options for the holidays! Love this place!
National Car Rental
This is what we call C-suite dining, so plan well in advance and make a reservation. Be prepared to experience French cuisine at its best. Just give your CFO a heads up when you submit your expenses.
If yer feeling fancy.
Jessica Sanderson
Good creative food but terrible and rude service. Not worth the price.
Bordeaux Wines
Sit by the kitchen window with a glass of Bordeaux and watch your food be prepared into a work of art before your eyes.
Jon Darveau
Pork spare ribs are unbelievably good.
A ?
Citronelle is participating in DC restaurant week Jan. 2012. Only seating r.w. guests upstairs in lounge. French cuisine; generous chef; ask lots of questions the staff is knowledgable.
Washingtonian Magazine
What to get: Escargots done up as “porcupines” in spiky pastry & topped with barbecue sauce; oyster shooters with cucumber gelée; a Technicolor mosaic of thinly sliced venison, eel, and other seafood.
Sit at the bar, order a Bubbly Martini and the mushroom cigars.
Washington Post
**** stars in Tom Sietsema's Fall Dining Guide 2011. ("When it comes to showing off his food, there's not a more creative customer than Michel Richard," writes Tom.) http://wapo.st/r2INEe
Try the Octopus Ink Risotto
Chef Michele Richard is the most innovative chef of the decade. -Timothy Dean, Top Chef
The chef’s reinvention of French cuisine manages to be tantalizing yet comforting. Try the "virtual eggs" of mozzarella and yellow tomato or the beef short ribs that are braised for 72 hours.
In a private room where wine bottles line walls, waiters in vests and ties served the Obamas and 11 friends a feast of fried Virginia oysters, humane steak, and house-made gelato.
Traditional dishes like the herb-encrusted lamb satisfy, while whimsical baits-and-switches ("pasta" created from snow peas, "caviar" created from pasta) will thrill you. A truly magical experience.
Sai Sankoh
One of my fave places in the city.
Nick Dawson
Go for the fixed price menu, a culinary tour de force
Bennett Richardson
Go for a special occasion, and get a loved one the Celebration Cake when they're in the bathroom/not listening. Amazing, and it comes with a sparkler on top!
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