Hello I am Michel Richard from Citronelle, a great restaurant in Washington D.C. Today I’m going to show you how to make a beautiful Valentine's dinner and both of you are going to be very happy.
The first dish we are going today is going to be Onion Carbonara. Instead of using pasta, we are going to use onion. Julian onion the way we cut it should be long and we’re going to steam it. We are going to make sure this stay a little crunchy. We mix this cream and a little bit of butter. Cream and butter is delicious. We need Parmesan cheese and a nice drop of salmon caviar. That's going to be delicious.
After that you are going to make a super fried chicken. It's a recipe I created in this company a few years ago. Lots of crunch, delicious and we’re going to serve it this way, put it to goose, you know corn goose? It is easy. We are going to use a I have got the microwave. In France, we all have microwave and you all are used to it. We never talk about it. Nobody is supposed to know anything about it. And this is going to go with that. Sauce made up of this mayonnaise. We all have mayonnaise in your fridge. It is easy. You add a little bit of grain mustard, mix a little bit of orange juice. It is going to be delicious. If you add it at the end of a dessert, it's going to give you grapes coated with chocolate. They look exactly like truffle. The great chef is giving you a recipe.
That really give me complicated, now you don't need anything. You need what? A bowl blender, that's all you need. You need that this will fit to cut the onion, but make sure that you don't cut your fingers. And you need a steamer, some nice pot just underneath. One thing too, you don't want to sit down with your husband tonight at Valentine's Day with half of your fingers missing. Take your time we like.
Today we are at Citronelle, a beautiful restaurant. One of the best in town that’s for me everybody say that we are one of the best in town. See we have a kitchen, we have the coldest kitchen, we keep it clean because I want to make sure that the guest when they come here, they are able to see the kitchen. On the other side, we show the wine, the wines setup, beautiful wine setup. We have more than 700 or 800 different kinds of wines. It's fun because most of the times in a restaurant, there are four wall, you don't see what's going on the kitchen. Here we show everything. It's an open heart restaurant.
I moved to this country in 1974 and I worked in New York. I opened two restaurants, pastry shops. Now I am in Washington D.C. And I am very proud to be your chef. It’s enough with your blah, blah now we need to start to work together. Let me show you the recipe.