Wining and Dining in DC

With our Captain, Daniel

Greetings.  Last weekend was a fun and food filled adventure in one of my favorite cities, Washington D.C.  My daughter, Hilary, and I made a return visit to Michel Richard’s Citronelle, the restaurant where we began the celebration of her 21st birthday 11 years ago.  We were seated at an upper level table with an excellent view of the diningroom and gorgeous open kitchen.

Laurent and Catherine

After being welcomed by our charming captain, Daniel, and presented with menus, a half bottle of Gaston Chiquet Brut Champagne seemed like a good starting point. From the prix-fix menu I chose the “Mosaic Surf and Turf”, an artistic arrangement of paper thin slices of carpaccio, salmon, Japanese eel, scallop, and various vegetable garnishes. It was unique and delicious. Hilary had English pea soup with lobster – also beautiful and delectable.  With the main courses, rack of lamb for me and braised beef cheeks for her, we enjoyed a half bottle of Château Cos Labory 2008 Saint Estèphe, recommended by our handsome and knowledgeable sommelier, Laurent.

Dessert – how to describe the dessert Hilary chose?  In this case, a picture is worth many words.  The “egg white” was meringue, the “yolk” lemon curd.  The “egg shells” were white chocolate, filled with a cream filling and more lemon curd.  It was yummy – extremely rich – but the presentation was definitely the “wow” factor!  Just in case we hadn’t had enough to eat, a lovely plate of tiny petit fours was presented and I enjoyed a glass of Muscat de Beaumes de Venise while Hilary finished off with an espresso.

Citronelle is a special occasion restaurant and worth every dollar.  The beautifully presented food, extensive wine list, and flawless service, guarantee an extraordinary dining experience.


Written by Catherine

Catherine developed a passion for travel, food, and wine early in life. She owned and operated a gourmet catering business and small restaurant for twenty years, earning a number of awards. Eventually she chose to leave the food and beverage industry, but continues to enjoy cooking and furthering her knowledge of wines.

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