Verwandte Artikel zu Ritz Paris: Haute Cuisine

Ritz Paris: Haute Cuisine - Hardcover

Roth, Michel

 
9782080200792: Ritz Paris: Haute Cuisine
Hardcover
ISBN 10: 2080200798 ISBN 13: 9782080200792
Verlag: Editions Flammarion, 2011

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

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.

Von der hinteren Coverseite

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

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Verlag
Editions Flammarion
Erscheinungsdatum
2011
Sprache
Französisch
ISBN 10 
2080200798
ISBN 13 
9782080200792
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
256
Kontakt zum Hersteller
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Verantwortliche Person
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