Michel Richard opened his first restaurant, Citrus, in the building in 1987; it was a huge deal in its day. Richard, who was born in Brittany and trained as a pastry chef, had come to Los Angeles in the 1970s and opened a pastry shop. When he slid over to the savory side of the kitchen, he made then-daring dishes such as lamb with fava beans over goat cheese-filled saffron ravioli, fried shrimp wrapped in shredded phyllo, and duck breast in onion sauce crowned with fried onions and caramelized onions.
https://www.latimes.com/food/la-fo-tasting-notes-newsletter-auburn-melrose-cursed-space-20190706-story.html 2019-07-06 13:00:00Z
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