The Viceroy Palm Springs Welcomes Chef Patrice Martineau
The Viceroy in Palm Springs brings a bit of L.A. sophistication to the desert. Grecian urns, classical statues, marble covered surfaces and floors, and a crisp white, black, and vibrant yellow color scheme run throughout this 68-room boutique hotel. The guestrooms and white-washed villas are situated around the stunning lawns and poolside cabanas feature brick fireplaces, abstract paintings, black and white gingham sofas, bold geometric wallpaper and large extra-comfortable beds with Italian linens.
It is signature restaurant, Citron, is vibrant yellow and white with French windows opening to the main courtyard patio and pool. One of the best reasons to visit the Viceroy is to dine at Citron and taste recently appointed executive chef Patrice Martineau’s cuisine. He has worked under Daniel Boulud serving as a head chef at Daniel in New York, as well as leading kitchens in London’s Savoy Hotel and at the Peninsula Hotel in Tokyo.
Thanks in part to chef Martineau’s new dishes, Citron is one of the best dining rooms in Palm Springs. His innovative new autumn menu includes Peruvian hamachi ceviche with coconut whipped cream, roasted tiger prawns with cauliflower purée, yuzu-crusted slow-baked Scottish salmon, braised black cod with chorizo, roasted chateaubriand, chocolate soufflé, buttermilk panna cotta, and French meringue poached in vanilla.
Guests can also enjoy dishes from an extensive bar menu featuring naan flat breads, burgers, shrimp tacos, and crab cakes, as well as happy hour cocktail specials.