Trained under master patissier Gaston Lenotre in Paris, chef Michel Richard was sent to New York at the age of twenty-six to open Leontre’s first French Patisserie in Manhattan. From there, Richard travelled West, where he established an extremely successful patisserie of his own in Santa Fe, before accepting the challenge of establishing a Los Angeles eatery. After achieving equal success with his patisseries in L.A., Richard’s interest in more diverse styles of cuisine prompted him to open Citrus in January 1987 on Melrose Avenue, where he is currently enjoying enormous critical acclaim as the chef/owner of one of the city’s premier restaurants with his unique French Southern Californian marriage of cooking style.

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YELLOWTAIL CARPACCIO

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STRIPED BASS WITH TWO

COLOURED PASTA

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APPLE CRUNCH