A fine meal, like music or a theatre, is fleeting, pleasure for the moment, with perhaps some food memories to contemplate afterwards. Yet, the accomplishments of a lifetime spent in pursuit of creating those fine meals for others, has a greater impact then a single meal. Just as we celebrate the great stars of the theater from the past, it is important to celebrate the chefs that have brought us fine meals, but who are no longer here.
Chef Michel Richard is doing just that with a Jean-Louis Palladin tribute menu during the month of December at Michel by Michel Richard in Tysons Corner. He is quoted in the press release:
Jean-Louis was an ambassador of cuisine uniting all chefs of different culinary accents. He was a French chef but his quest for the freshest local American ingredients was an inspiration to us all.
Michel is serving an amuse bouche of Quail Eggs with Smoked Salmon in Brioche; followed by Chestnut Soup; Terrine of Foie Gras with Black Truffle Tricolor Pasta, Prosciutto and Fresh Herb Tomato Sauce; Fricassee of Snail with Crispy Sweet Breads, Mirepoix, Chanterelle Mushroom and Shallot Sauce; Roasted Duck Breast with Date Puree and Date Sauce; and for dessert, Chocolate Pasta, with Mocha Sauce and White Chocolate Curls and Petits Fours. Jean-Louis’ famous Brioche with Anchovy Butter will be served with the meal. If you are passing through Washington DC, make a pilgrimage to celebrate this great chef.