Report a problem
Judy's Book takes violations of our Terms of Use very seriously. We encourage
you to read through our
Terms of Use
before filling report with us.
After careful review, we may remove content or replace a content warning page before
viewing content deemed offensive, harmful, or dangerous.
Additionally, we are aware that there may be content on Judy's Book that is personal
in nature or feels invasive. Please note that Judy's Book is a provider of content
creation tools, not a mediator of content. We allow our users express their opinions,
but we don't make any claims about the content of these pages. We strongly believe
in freedom of expression, even if a review contains unappealing or distasteful
content or present negative viewpoints. We realize that this may be frustrating,
and we regret any inconvenience this may cause you. In cases where contact information
for the author is listed on the page, we recommend that you work directly with this
person to have the content in question removed or changed.
Here are some examples of content we will not remove unless provided with a court
order:
Personal attacks or alleged defamation
Political or social commentary
Distasteful imagery or language
If we've read the Terms of Use and believe that this review below violates our Terms
of Use, please complete the following short form.
|
Businiess name:
Michel Richard Citronelle
|
|
Review by:
citysearch c.
|
|
Review content:
2010 Dining Guide 2010 Fall Dining Guide By Tom Sietsema Sunday, Oct. 17, 2010 Michel Richard has me at the amuse bouche. The opening act of tonight's bravura culinary performance brings together a golden snail fritter, a pinch of warm potato salad held together in a sheer clutch of green radish by a minuscule red clothespin, and a tiny Parmesan-flavored "cupcake" capped with salmon mousse. Three exquisite bites. How clever! How sublime! (Writers are warned against overusing exclamation points, but it's hard not to when describing some of the best food in this country -- or any other, for that matter.) Citronelle is where you'll find the most glamorous pizza in town, its delicate, saucer-sized crust spread with scallop mousse, decorated with sweet peekytoe crab and sparkling with caviar. There might also be crisp-skinned bars of succulent duck breast flanked by tender, sweetly spiced duck leg meatballs neatly lined up on a strip of carrot gelatin. The chef's divine sablefish "dressed in red" is indeed scarlet (he marinates the fish in beet juice, soy sauce and lime zest), and my favorite dessert is a plate of cracked-open eggs -- no, wait: The shells are designer chocolate, the yolks are tart lemon curd, and the whites are soft French meringue. Richard, with the support of chef David Deshaies, is a master wit. The underground hotel dining room is desperate for a makeover, but the buzz of a well-fed crowd and expert service help diners forgive appearances. The fresh gleam in the glass-fronted kitchen isn't just from the pots and tiles. A life-size silver toque is now on display in the window. It's a tip of the hat from the prestigious Association des Maitres Cuisiniers de France (Master Chefs of France), which honored its native son in September. Lucky him. Lucky us.
|
Reasons for reporting (512 characters left):
|
|
Reasons are required.
|
|
or
Cancel
|