Viceroy Palm Springs announced the arrival of Chef Patrice Martineau, a leader of culinary teams at five-star hotels around the world, to its restaurant, Citron.
The Champagne, France native trained in France before joining the team at Daniel in New York City. In 2005, after several years as Daniel Boulud’s second-in-command, Chef Patrice returned to Europe as the youngest executive chef of London’s Savoy Hotel, and then moved to Tokyo as chef de cuisine of the Peter at the Peninsula Hotel.
Most recently, Chef Martineau created the culinary offerings at the newly re-opened Belmond El Encanto Hotel in Santa Barbara.
“As Palm Springs is experiencing a renaissance in culinary experiences, we are excited to have Chef Patrice here to take Citron to an unsurpassed level,” says Marie-Helene Morowati, general manager of Viceroy Palm Springs.
New menus at Citron are expected to launch Oct. 27.
“I look forward to adding some international flair to Citron’s menu and sharing my interest in regional California cuisine with Viceroy Palm Springs’ gastronomically-minded guests,” says Chef Patrice.
Set amidst the lemon trees of the resort haven, Citron Restaurant and Bar presents an elegant translation of the desert’s warmth and beauty into a premium dining atmosphere.
Kelly Wearstler lent her eye to Citron’s décor with a striking palette of cool lemon yellow and stark white, set with punctuations of black. Invoking the Regency style of Hollywood’s “Golden Era” throughout the resort, Wearstler imbued Citron’s period appeal with contemporary details.
Citron’s 800-square-foot space seats up to 80. In addition to freestanding tables, banquettes are stationed along the walls and patio seating can accommodate an additional 30.
The full-service Bar at Citron features a wine selection and specially designed aperitifs, martinis, and cocktails. Guests can order from the full dinner menu, enjoying the casual lounge atmosphere or the reclusive haven of a barstool. The cocktail menu at Citron is a favorite of guests and critics alike and was updated in 2014 in collaboration with David Nepove, president of the U.S. Bartender’s Guild.
