MICHEL by Michel Richard Pays Tribute To Jean Louis Palladin; Special Menu Items Introduced For December!

MCLEAN, Va. -- For close to twenty years, Chef Jean Louis Palladin’s eponymous restaurant inside the lower level of the Watergate Hotel catered to an endless parade of D.C. food lovers, including many from around the world.

Amuse bouche of Quail Eggs with Smoked Salmon in Brioche.
During this time, Palladin helped introduce now commonplace restaurant ingredients, like fresh foie gras and organic fruits and vegetables, to American palettes and influenced the careers of many of today’s top chefs, including Eric Ripert, Daniel Boulud, and Washington’s own Michel Richard.

Chestnut Soup.
Palladin sadly passed away in November 2001, but the recent discovery of a cache of his long since out-of-print bestselling cookbook inspired Richard to put together a culinary tribute to his friend. While supplies last, the 220 page tome, created in 1989, will be available for sale for $50 at Richard’s posh Tysons Corner outpost, MICHEL by Michel Richard.

Roasted Duck Breast with Date Puree and Date Sauce.
100% of the proceeds from book sales will benefit the James Beard Foundation and Richard and Palladin are, of course, both recipients of the non-profit’s famed ‘Outstanding Chef Award’ (largely considered to be the most prestigious chef award in the United States).

Foie Gras with Black Truffle Tricolor Pasta.
Sweetening the proverbial (and literal) pot, MICHEL will also offer from now through Saturday, December 10th, a special $150 six-course prix-fixe menu featuring a variety of Palladin-inspired creations, such as Terrine of Foie Gras with Black Truffle Tricolor Pasta and Fricassee of Snail with Crispy Sweet Breads, Mirepoix, Chanterelle Mushroom and Shallot Sauce.

Fricassee of Snail with Crispy Sweet Breads, Mirepoix, Chanterelle Mushroom and Shallot Sauce.
Thereafter, the Jean-Louis Palladin Tribute menu will be retired, but guests will still be able to sample a handful of special Palladin dishes through the end of the month, as part of MICHEL’s regular a la carte dinner menu.

Hazelnut Souffle with Pear Sauce.
A truly tasty tribute.