Ritz Paris. Haute cuisine

Publisher review:
Since the era of Auguste Escoffier, the first great chef at the Ritz in Paris, the joys of fine dining have been the crowning feature of this world-renowned luxury hotel on the Place Vendôme. Worthy heir to the “master”, Michel Roth invites you behind the scenes at the Ritz Paris to discover his recipes, published for the very first time, and to sample the cuisine served at this legendary venue.

Index:
- To whet your appetite.
Recipes from l’Espaldon
- Cold appetizers.
- Hot appetizers.
- Fish and shellfish.
- Meat and poultry.
- Game.
- Desserts.
Classics
Basic recipes

About the author:
Michel Roth, a native from the French region of Lorraine, is without question a true Parisian chef and also the most decorated of his generation. He was awarded the Prix Culinaire International Pierre Taittinger in 1985, and in 1991 was the winner of the Bocuse d’Or, the most prestigious gastronomic competition in the world. He also won in 1991 the title of Meilleur Ouvrier de France and was awarded two stars in the 2009 Michelin Guide for the cuisine at l’Espadon, the gastronomic restaurant at the Ritz Paris to which he has devoted most of his career.