“Is this even food? How can food taste so good?”
My wife and I are sitting at Table #1 of Citronelle, the flagship restaurant of Master Chef and award-winning culinary genius, Michel Richard, at the Latham Hotel in Georgetown, Washington DC
We’re on our third course, Richard’s famous Tomato Tartare, a dish that transforms tomatoes, shallots, soy sauce and a handful of otherwise normal kitchen ingredients into a faux “beef patty” that honestly might be the single
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