Central Michel Richard — Lunch on 1 February 2016

We’re now heading into the final half of 2016 Winter Restaurant Week(s).

Central Michel Richard gets its name from its location—in “central” Washington, halfway between the Capitol and the White House, and a few blocks from the Mall—and from its chef, Michel Richard, James Beard Award winner for Best New Restaurant and Best Chef in the US.

Boudin Blanc

Boudin Blanc

Boudin Blanc is a white sausage made with pork, eggs, starch, spices, and milk.  It came with pears, a mustard sauce, and sage Jus.  A+.

Chicken Breast

Chicken Breast

The light, perfectly cooked Fried Chicken Breast is probably the signature dish at Central Michel Richard, and it deserves every bit of the praise it gets.  It was served on a bed of Garlic Mashed Potatoes, and the only thing wrong was that it left me wanting more.



The cheesecake with raspberries and a thick, rich Graham cracker crust.Michel’s Fried Chicken Breast and Garlic Mashed Potatoes


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s