WHO:      
MICHEL by Michel Richard
at The Ritz-Carlton, Tysons Galleria
1700 Tysons Boulevard
McLean, VA 22102

WHAT: Â
Courtesy of the James Beard Foundation, a limited quantity of the out-of-print Jean Louis Palladin cookbook will be available for sale at MICHEL by Michel Richard, Tysons Corner in December. This magnificent 220 page cookbook, created in 1989, includes recipes that revolutionized the way chefs and food lovers viewed fine dining in America.  The book was beautifully photographed by world-renowned photographer, Fred Maroon, whose work includes one of the most highly regarded photographic collections of Washington, DC. The book will be on sale at MICHEL for the month of December, priced at $50, with 100% of the proceeds going to the James Beard Foundation whose mission is to celebrate, nurture and preserve America’s diverse culinary heritage and future. Both Michel Richard and Jean Louis Palladin have been recipients of the James Beard Outstanding Chef Award, the most prestigious chef award in the U.S.

The James Beard Foundation brings us these cookbooks in collaboration with our Jean Louis Palladin Tribute menu, December 6-10, 2011.  Michel Richard honors this legendary chef, serving dishes at MICHEL by Michel Richard, Tysons Corner, which reflect the inspired culinary creativity that Jean-Louis brought to the table. MICHEL will serve a six-course Jean-Louis Palladin Tribute prix-fixe menu, offered in addition to the regular a la carte dinner menu.  After the one week JLP Tribute Menu, JLP special menu items from the world renowned chef will be incorporated into the regular a la carte dinner menu throughout the month of December.

The Jean-Louis Palladin Tribute menu, a  $150 six-course prix-fixe, includes an amuse bouche of Quail Eggs with Smoked Salmon in Brioche; followed by Chestnut Soup; Terrine of Foie Gras with  Black Truffle Tricolor Pasta, Prosciutto and Fresh Herb Tomato Sauce; Fricassee of Snail with Crispy Sweet Breads, Mirepoix, Chanterelle Mushroom and Shallot Sauce; Roasted Duck Breast with Date Puree and Date Sauce; and for the sinfully delicious dessert, Chocolate Pasta, with Mocha Sauce and White Chocolate Curls and Petits Fours.  Jean-Louis’ famous Brioche with Anchovy Butter will be served with the meal.

WHEN:
The Jean Louis Palladin Tribute menu will be available Tuesday, December 6 through Sunday, December 10, 2011, 5:30pm-10pm.
JLP special menu items will be available throughout the month of December.
A limited quantity of Jean Louis Palladin cookbooks will be on sale throughout December, while supplies last.