Ritz Paris: Haute Cuisine

(Hardback)

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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 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 lEspadon 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 lEspadon, 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 souffle. Superb photography accompanies each recipe, inviting the reader behind the scenes inside this legendary culinary monument.

Reviews

"The history of the storied dining room under the two founders and its current status under celebrated chef Michel Roth, is the subject of this tasteful tome. The book is also filled with gorgeous photography and sumptuous recipes from the Michelin-star establishment, such as chicken ballotines filled with foie gras and sweet-and-sour Mirabelle plums. Don't miss desserts like a Ritz-style vanilla mille-feuille." ~Luxe Crush Atlanta

Author Bio

Michel Roth is one of the worlds most decorated chefs. He has been awarded the Prix Taittinger, the Prix Escoffier, Meilleur Ouvrier de France, the Bocuse dOr, and two Michelin stars for the Ritzs LEspadon restaurant. Jean-Francois Mesplede is former director of the Michelin Guide to France. Paul Bocuse has held three Michelin stars since 1965. Grant Symons 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.