Shot taken at the Lysakov Gallery in Pacific Grove - 65° Magazine

DINE 50
Violi and Keene bask in the
sophistication and thirst–
quenching presence of their
extensive display of wine.
If you decide to enjoy a night out at the recently opened
Citronelle by Michel Richard at Carmel Valley Ranch and
you don’t find the food to be fun to eat, Anthony Keene
wants to know about it.
Keene, the Executive Chef at Citronelle, describes his philosophy
of cooking as “anchored in playfulness” designed
to create “fun and excitement” in the diner. Based on my
first experience at this outstanding addition to a worldclass
restaurant scene on the Monterey Peninsula, I’d say
Keene succeeds magnificently.
Citronelle was inspired by the nation’s most famous
restaurant of that name located in the nation’s capital.
There, world-famous chef, Michel Richard, has dazzled an
international audience with his kitchen magic for many
years. Keene has enjoyed the many times he has been
able to work alongside, chat with, and learn from Richard,
both in D.C. and, on many occasions, at Carmel Valley
Ranch. According to the ranch’s general manager, Joseph
Violi, the association between Richard and Carmel Valley
Ranch’s management company, LXR Luxury Resorts, has
already paid great dividends.
The upscale restaurant opened its doors in February as a
key piece in a $12 million renovation the ranch resort has
undergone over the past three years, all of it under Violi’s
direction. It is one of several fruits of a strategic alliance
between the resort’s owners and Chef Richard, who owns
two famous D.C. eateries, including the Central Michel
Richard, a bistro-style eatery.
Keene says he first met Richard about 18 months ago
while planning for the local location moved into high gear.
“He’s a really fun person and a highly innovative chef,”
Keene says, “but he’s also very serious about what he
does.” Richard’s influence on the menu is somewhat
hands-on. He and Keene talk over new ideas and