PBS Food asks chef Michel Richard, of Central and Citronelle, about his time with Julia Child on the show, “Baking with Julia.” In the midst of Julia Child’s 100th birthday, Richard pays tribute to her legacy.
What was it like working with Julia Child?
Julia was always very, and she was so in love with France and French food. She was our greatest ambassador of French food.
What do you believe is Julia Child’s lasting legacy?
Julia popularized French food and TV cooking shows. It was very new back then. She spoke French very well -it was like talking to a French lady.
What was the impact of appearing on Baking with Julia?
I was very proud that she and Geoffrey Drummond chose me to appear with Julia on Master Chefs. To be able to spend time with her was terrific. When she told me that she loved my fried chicken, wow, I felt on top of the world. And if Julia didn’t like something she would tell you!
Michel Richard is also participating in the JC100 Restaurant Week with his restaurants Central Michel Richard in Washington, DC, and in Las Vegas. He will serve a Poulet Roti with ratatouille that he served to Julia at his restaurant Citrus in LA .
Watch Julia Child and Michel Richardl
About Michel Richard
Michel Richard is credited with pioneering French/California cuisine before making his move to Washington, D.C., where Michel Richard Citronelle became his flagship restaurant. His empire expands in 2012 to Atlantic City at Revel, with the O Bistro and Wine Bar, The Breakfast Room, and his third Central Michel Richard. Outside of his restaurants, Michel has published three books, regularly appears at charitable events and food & wine festivals across the country, has designed menus for the National Gallery of Art, and features dishes onboard Amtrak’s Acela First Class service.