Internationally esteemed Michel Richard was educated in some of France’s most prestigious kitchens, has opened highly popular restaurants from coast to coast, and achieved the world’s top culinary honors, from the James Beard Foundation’s national Outstanding Chef 2007 award to induction into renowned French culinary society Relais & Châteaux. But the ambitious chef and restaurateur considers Georgetown’s Citronelle his flagship. With the tony Latham Hotel as a backdrop, Richard's executive chef David Deshaies pairs with award-winning sommeliers to produce a menu of imaginative French-Californian cuisine.
Jacket required in the dining room. Full bar. Serving dinner Tue–Sat. Closed Sun–Mon. Lounge serving dinner until late night Mon–Sat. Closed Sun.
"Appetizers might include foie gras with lentils prepared three ways, and main courses run to lobster medallions with lemongrass, saddle of lamb crusted with herbs, and breast of squab."
— Fodor's
Internationally esteemed Michel Richard was educated in some of France’s most prestigious kitchens, has opened highly popular restaurants from coast to coast, and achieved the world’s top culinary honors, from the James Beard Foundation’s national Outstanding Chef 2007 award to induction into renowned French culinary society Relais & Châteaux. But the ambitious chef and restaurateur considers Georgetown’s Citronelle his flagship. With the tony Latham Hotel as a backdrop, Richard's executive chef David Deshaies pairs with award-winning sommeliers to produce a menu of imaginative French-Californian cuisine.
Jacket required in the dining room. Full bar. Serving dinner Tue–Sat. Closed Sun–Mon. Lounge serving dinner until late night Mon–Sat. Closed Sun.
"Appetizers might include foie gras with lentils prepared three ways, and main courses run to lobster medallions with lemongrass, saddle of lamb crusted with herbs, and breast of squab."
— Fodor's