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Michel Richard

Chef/owner

Scrambled Egg Ravioli
wd-50
New York City
This dish looks like a perfect cube of egg, but the taste is very complex. Charred avocado and kindai kanpachi [pickled fish] complete the presentation. It’s a wd-50 classic and is listed on the restaurant’s “From the Vault” menu.

Mussels with Cave Aged Gruyere
Mussel Bar
Atlantic City, NJ
The French love Gruyere and here it works really well with mussels. Plus, this sauce is so tasty with white wine.

Artichoke and Black Truffle Soup
Guy Savoy
Caesars Palace
Las Vegas
I LOVE this soup. It comes with toasted mushroom brioche with black truffle butter, which is simply superb. I adore the smell of the earth from the truffle.

Sea Urchin with Calamari and Seaweed
Kaz Sushi Bistro
Washington, D.C.
Eating this dish is like spending a few hours on the beach. It is so fresh and delicious.
The quail egg adds just the right touch.

Floyd Cardoz • Michael Mina • Ricky Gomez • Alfred Portale • Jose Garces • Andy Kao • Missy Robbins • Cameron Mitchell • Andrew Carmellini • Stefano Cordova • Michel Richard • Ina Pinkney • Frank Klein