Ritz Paris: Haute Cuisine

This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men, and is completed with seventy-five recipes. At the age of thirteen, the young sommelier César Ritz was summarily dismissed by his employer who told him he lacked the flair and talent to succeed in the hospitality business. Of course, Ritz went on to become one of history's greatest hoteliers, creating the Ritz in Paris and its world-renowned restaurant l'Espadon with the help of esteemed chef Auguste Escoffier. Both Escoffier and Ritz loved simplicity, but perfection reigned in their finest of dining rooms. Today, having ascended the ranks at l'Espadon, chef Michel Roth is at the helm of this Michelin two-starred restaurant, where diners can savor his inventive, authentically elaborate creations in unrivalled elegance around the climbing lilac tree in the center of the opulent dining room. His menus pay tribute to the legacy of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The seventy-five recipes featured in this volume include his spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier, roasted venison fillet with winter fruits and grand veneur sauce, lemon-balm scented warm lobster salad, mango and raspberry vacharin and the Ritz signature chocolate soufflé. Superb photography accompanies each recipe, inviting the reader behind the scenes inside this legendary culinary monument.