Ritz Makes Way for Michel
Posted by The Editorial Desk / Wednesday, March 31st, 2010
(Image: Deborah Jones)
After watching headline-grabbing chef Fabio Trabocchi decamp for Gotham nearly three years ago, the Tysons’ Ritz-Carlton has finally concluded their intensive search for a marquee talent, handing over the reins to their culinary flagship to venerated restaurateur and bon vivant Michel Richard.
Richard’s latest project, the eponymous Michel, is being billed as “innovative modern French cuisine in a contemporary setting”–a description which sounds like Richard may be angling to serve some Citronelle-esque creations in a Central-like atmosphere. Potential offerings include: wild mushroom pie, steak frites, duck with figs and cinnamon, coconut vacherin, lemon egg dessert and chocolate crème brulèe.
The menu, of course, remains in flux.
As do several critical hires.
A Ritz-Carlton spokesperson confirmed that resident sommelier Vincent Feraud will not be joining the Richard team. Feraud will instead continue offering wine advice to hotel guests and ENTYSE patrons.
Meanwhile, a Richard aide suggested the hunt is on for a head chef and sommelier to round out the Michel ranks. The aide noted that Richard will likely camp out at Michel during the initial launch–expected to debut this September–but would ultimately split his time between the three local properties.
Reached up in New York, Trabocchi wholeheartedly endorsed the cheflebrity succession, stating, “Maestro is a very special place to me and I’m very happy that now it has a very special chef: world famous Michel Richard.”
–Warren
One Response
mb sandground sr Says:
April 1st, 2010 at 9:51 am
April 1st, 2010 at 9:51 am
really great news for the ritz without a doubt chef richard is the very best of the best in the entire united states, it will raise the culinary standards in virginia. the ritz should be congratuleted for bringing such talent totysons corner. this is a monumental occasion for the commonwealth.