Fiche technique

Format : Relié
Nb de pages : 255 pages
Poids : 1975 g
Dimensions : 25cm X 32cm
ISBN : 978-2-08-020079-2
EAN : 9782080200792

Ritz Paris

haute cuisine

De Michel Roth, Grant Symon,

Chez Flammarion

Paru le 29/09/2011

Relié 255 pages

text by Jean-François Mesplède

photographs by Grant Symon

foreword by Paul Bocuse

translation from the French and recipe adaptation by Carmela Abramowitz-Moreau

Tout public

Quatrième de couverture

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.

Biographie

Michel Roth is the most decorated chef of his generation. Awarded the Pierre Taittinger International Culinary Prize and the Bocuse d'Or, he also holds the title of Meilleur Ouvrier de France and has earned two Michelin stars for his cuisine at l'Espadon, the gastronomic restaurant at the Ritz Paris.

Jean-François Mesplède, former director of the Michelin Guide France, joins Michel Roth in inviting you to discover Haute Cuisine at the Ritz Paris.