The shining gem of the recent $12 million makeover at Carmel Valley Ranch is Citronelle by Michel Richard. Chefs Michel Richard and Anthony Keene wow palates with a whimsical "Mosaic" appetizer of paper-thin slices of raw fish, meat, seafood, and vegetables. Cinnamon-dusted duck with port-wine sauce and crisped duck confit is another standout. Desserts are Richard's claim to fame. Wines are heavy on the French, California, and Monterey County selections. The minimalist dining room is intimate, and the bar and lounge area is by far the sexiest space to socialize on the Monterey Peninsula. When the weather warms up, al fresco dining on the new outdoor deck overlooking the pool will be in high demand. In the meantime book the Petit Salon, where 22 guests can dine overlooking idyllic Carmel Valley.
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