From the soul of a magician: Michel Richard’s Sweet Magic dessert cookbook

Photo by Judith Beermann
Michel Richard inside Michel's at Tyson's Ritz-Carlton
Michel Richard inside Michel's at Tyson's Ritz-Carlton
As of today you can add dessert cookbook author and illustrator to his resume.  You know him best as Citronelle and Central’s master chef/restaurateur but first he was Michel Richard, teenage master pastry chef from Brittany. 
(Photo by: Michel Richard)

Written with the help of long-time friend and noted food critic, Peter Kaminsky, “Sweet Magic” is the playful tale of the boy who would (always) be chef, complete with instructions on preparing French classic desserts like Buche de Noel along with some personal  inventions including “Floating Islands with Melted Chocolate Morsels." Before you‘re finished, you will be tempted to believe life IS just a bowl of Cherry ... Clafouti.

While regularly indulging his sweet tooth with a chocolate éclair from the town’s patisserie shop, Richard often stopped to admire a local painter’s technique outside the nearby church.  As Richard explained, “With its Catholic traditions, in France the patisserie shops are always near the churches.  For Christmas, Easter, Name Days, these are all special occasions to buy desserts.”  It was there Richard developed a life-long love of painting (starting with Impressionists Monet and Van Gogh), and he soon began drawing ocean scenes that reminded him of Guingamp, the seaside village where he was born. 

With a repertoire (learned from his mother) that included crepes and cooked rabbit (which he killed himself) prepared for his four siblings, by age fourteen, Michel began apprenticing in a restaurant-run patisserie in Champagne, where he perfected pastry creams, puff pastry and his beloved éclairs. From there, to Paris, Richard was soon working for master pastry chef Gaston Lenotre, and to whom he dedicates “Sweet Magic.” 

After serving as a chef in the French Army, Richard enjoyed a brief stint as starving artist “painting near Montmartre, but not selling much.”  Soon he was offered an opportunity to come to the United States.  

After opening eateries in New York and Santa Fe, he opened his own Michel Richard patisserie in Los Angeles in 1977. He opened Citrus in 1987, the restaurant that put Michel Richard on the culinary map. The year it opened, the eatery was voted The Best Restaurant in the United States by Traveler's magazine. In 1988, Michel Richard was inducted into the James Beard Foundation's "Who's Who" in American Food and Wine. A long list of awards and honors followed.
Eldest son Michael with Michel Richard (Photo by: Judith Beermann) Eldest son Michael with Michel Richard

One of the first things Richard discovered here, “Americans are more inclined to bake at home than the French.  Yes, the French always have Camembert after dinner ...  and baguettes with butter in the morning dunked in café au lait. But the regular baking of cakes and cookies and pies, that’s American.”
Looks like cookies but it's matzo balls being inspected (Photo by: Judith Beermann) Looks like cookies but it's matzo balls being inspected

Butter, sugar, flour, water, cream, eggs and chocolate, all of the very best quality, these are the ingredients of Michel Richard’s famed baking. Toss in a few things he learned to love about America: the microwave oven (“my favorite toy”), brown sugar, maple syrup, chocolate chip cookies, and honey. “And not the kind of honey my grandma drizzled on my baguette when I was three.” He laughed, “I put the bread under the table where it stuck like glue.”

His face lit up. “Dessert is playtime.” Richard quickly added “I never met an ice cream I didn’t like.”  What else does he do for fun?  “I love to spend time with Laurence.”  About his wife of 30 years, he added, “I gave her two kisses and she gave me four kids.”

And what else does he like to do?  “Read cookbooks, write recipes and draw food.” To prove it, he took out of his briefcase pages of notes with fully illustrated menus. And what would he like to do that he hasn’t done yet?  “Be a better chef.” he said.
Michel Richard with his notes (Photo by: Judith Beermann) Michel Richard with his notes

0 Comments For This Article

cd in oakton

Now you know what to get me for xmas! had lunch @ central last week - as good as ever. can't wait for the new place.