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 Disputing the common misconception that French cuisine means fat, butter, and cream, French-born Michel Richard has been translating his native cuisine for a Californian clientele at his Los Angeles restaurant Citrus since the mid-'80s. By relying on vegetable purees, sauce reductions and herbs, his dishes yield great flavor and substance without the fat. After first striking gold with a fan base of fitness-conscious foodies in L.A., he then cleared a path for his next three restaurants, all named Citronelle, in Santa Barbara, California, Washington D.C., and Baltimore, Maryland. While much of Michel's success can be attributed to his culinary calorie cutting, he hasn't completely forgotten the merits of butter and cream that he learned through years of pastry training back home. A believer in moderate indulgence, Michel clearly still has a place in his heart for chocolate as he chooses to demonstrate two dessert favorites, The Chocolate Dome and Hot Chocolate Truffles, for his segment in the show, COOKING WITH MASTER CHEFS.
 Julia Child Introduces Chef Michel Richard
Chocolate Dome Cake
Genoise Cake
Chocolate Mousse
Deep-Fried Chocolate Truffles
Tourte Milanese
Puff Pastry
Sunny Side Up Apricot Pastries
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