Michel Richard Citronelle

  • Photo by Cris Molina
    Terrace at Night. Photo by Cris Molina
  • Kitchen.
  • Photo by Len Depas
    Egg Symphony. Photo by Len Depas
  • Photo by Len Depas
    Tuna Nicoise. Photo by Len Depas
  • Photo by Stacy Zarin-Goldberg
    Michel Richard. Photo by Stacy Zarin-Goldberg
  • Photo by Cris Molina
  • Photo by Len Depas
  • Photo by Len Depas
  • Photo by Stacy Zarin-Goldberg

    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.

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    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…