Michel Richard Citronelle

    Michel Richard’s witty trompe l’oeil creations—like a room-service tray covered with desserts that resemble eggs, bacon, buttered toast, and hash browns—taste as good as they look.

    Specialties: A shatteringly crisp-skinned duck breast, carved thick and sauced with a cinnamon-scented port-wine reduction; surf-and-turf carpaccio that looks like a pane of Tiffany glass.

    Photo by Daniel Krieger for the New York Times
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