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Recipes from the Ritz Paris: New Book Divulges Secrets of Haute Cuisine
September 16, 2011By: Mary Winston Nicklin

Ritz Paris bookThe Ritz Paris isn't just one of the prettiest hotels in the City of Light (with a killer location on the Place Vendôme), it's also one of the best places to eat. The culinary tradition here goes way back to the days of Cesar Ritz, who-- as a young sommelier at the age of 13-- was dismissed by his employer for lacking the talent needed to succeed in the hospitality business. Joke's on him! Ritz went on to become one of the world's great hoteliers, and his hotel in Paris became legendary for L'Espadon restaurant, helmed by renowned chef Auguste Escoffier. Today Michael Roth is in charge in the kitchen, where he's 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. His hot-off-the-presses book features 60 recipes which pay tribute to the Escoffier tradition. Lots of photos make this coffee-table book a visual feast. "Ritz Paris, Haute Cuisine: Recipes by Michael Roth" will be available in October 2011.


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