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 sixty recipes.   At the age of thirteen, the young sommelier Cesar 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 renowned chef Auguste Escoffier. Both Escoffier and Ritz loved simplicity, but perfection reigned in their finest of dining rooms.
Today, having climbed the ranks at L’Espadon, Michel Roth is now at the helm of this Michelin two-starred restaurant. His menus pay tribute to the heritage of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier appears among the sixty featured recipes. Superb photographs accompany each recipe, inviting the reader behind the scenes of this legendary culinary monument. 

Michel Roth is one of the world’s most decorated chefs. He has been awarded the Prix Taittinger, the Prix Escoffier, Meilleur Ouvrier de France, the Bocuse d’Or, and two Michelin stars for the Ritz’s L’Espadon restaurant. Jean-Francois Mesplede is former director of the Michelin Guide to France. Paul Bocuse has held three Michelin stars since 1965. Grant Symon’s photographs have appeared in Uncooked (nominated for James Beard and IACP awards), Egg (winner of an IACP Design Award), and Vegetables by Forty Great French Chefs.