Citron Restaurant invokes a sense of hidden luxury.
Located inside the Viceroy Hotel in downtown Palm Springs, the intimate bar and dining room feel like just the spot that icons of yesteryear would have gone to enjoy elevated cuisine in the desert.
Citron has a new menu, created by Chef Patrice Martineau, which showcases his classic French training with some innovative influences from Japan and California. The new menu, featuring cuisine that could be described as French-Japanese-California fusion, is extraordinary to find in the desert and is the raison d’etre to give Citron top consideration for a special dining experience.
Chilled Tomato Soup perfectly preps Your palate.
Chilled soups are a perfect, palate-opening introduction. The Carrot Veloute carries hints of ginger with fresh cilantro and a bright note of lime infused into a yogurt garnish. The Tomato Soup is creamy and comforting with herbaceous flavors of basil and sweet-tart eggplant.
Hamachi Ceviche displays French-Japanese-California fusion.
Hamachi Ceviche arrives atop a bed of diced purple potatoes. The succulent fish is enlivened by the deep caramel flavor of dates and the heat of jalapeno. Dollops of “coconut whipped cream” create an exotic and well-paired flavor balance. Delicate, edible flowers are added for a lovely presentation.
Tiger Prawns roar with inspired presentation.
Tender Tiger Prawns are presented with a brightly-combined salad of matchstick Granny Smith apples and cilantro. This dish is elevated by a cleanly executed Passion Fruit Reduction and achieves an earthiness from slightly roasted tones of pureed cauliflower.
Creamy Scottish Salmon in vibrant citrus broth prompts gustatory nirvana.
The Slow Baked Salmon prepared with a vibrantly fragrant citrus broth is instantly inviting. The mild flavor of the Scottish salmon shines through in a slow-baking method that creates an almost-creamy texture. The awakening orange flavor and aroma of the broth set me on the path to gustatory nirvana.
Ouefs a la Neige are a divine ending for dessert.
The French training of the chef shines through in an exquisitely prepared “Oeufs a la Neige,” featuring a soft, French Meringue floating atop classic Crème Anglaise. The meringue dissolves like a sweet, lemon-scented cloud and the pool of vanilla-caramel flavored crème adds divine richness to this ethereal dessert.
Food photography by Brian Callaway.
Citron Restaurant at The Viceroy, 415 S. Belardo Road, Palm Springs, 760-320-4117, www.viceroyhotelsandresorts.com/en/palmsprings/
Lori Cohen-Sanford is a private/personal chef, cooking class instructor and owner of Nourishfoods Organic Meal Services www.nourishfoods.biz. Her food column, Tastes Around Town, will appear weekly on Wednesdays. Have a story idea? You can contact Lori at firstname.lastname@example.org or follow her on Twitter @nourishfoodsps.