Mind boggling choices here. Should I take a class in it’s most legendary cooking school? Feast in the Michelin starred uber luxurious restaurant? Dine on traditional brasserie classics? Or take a sip of history in my favourite author Ernest Hemingways favourite bar ? Not to mention that it has the city’s best swimming pool (perfect to burn calories and build up an appetite) Over the years I’ve been doing it all. One step at a time. For sure this ain’t no mere Parisian hotel. It’s a global legend. It is over a hundred years old and still in line with the times. It has not only been witness to history but has even rewritten history, inspired trailblazers and blazed many a trend itself. Beloved of literary geniuses (Hemingway, Proust et al) movie stars, fashion legends, this is the only hotel in the world whose name become part of our vocabulary and has even inspired the song “Putting on the Ritz” ( dress fashionably). Founded in 1898 by two of the worlds greatest names in hospitality, Cesar Ritz and the greatest French Chef Auguste Escoffieur it was the first to have lifts, electricity and private bathrooms. A few years ago it went through renovations but preserved its period furniture and paintings à la Louis XV et al. Christian Boyens who helms this landmark ensures that it continues to be the queen of hotels and hotel of queens.
THE GREAT TABLES OF THE WORLD
Whoa! So many stars in the afternoon? A few days ago, at the iconic Ritz, I attended the elegant and exclusive launch of the prestigious Les Grand Table du Monde 2018 (the great tables of the world).Only Michelin starred chefs present at the launch of this guide established in 1954 to “defend the values of great gastronomy and the art of living” covers 26 countries, across five continents and features 172 restaurants. President David Sinapian, presented the Guide and the ten new members in the salons of the iconic Ritz Paris. My co chairperson of the Worlds 50 best restaurant academy. Nicolas Chatenier flagged off the delicious afternoon with his welcome speech. And a memorial tribute to Paul Bocuse, caviar, oysters to Baba au rum and DomPerignon sparkled the afternoon. It was the brilliant starred chefs who lit up the afternoon. Three starred Alain Ducasse, George Blanc to Pierre Hermes and Yannick Alleno. And playing the perfect host was Chef Nicolas Sale. Ritz’s Michelin-starred restaurant L’Espadon (swordfish), shimmering with mirrors, chandeliers, Louis XV chairs, porcelain and silver cloches continues to provide the perfect setting for his imaginative creations. Fresh from a two-star restaurant in Chamonix, he brings a contemporary vision to luxury ingredients, as in his three-stage starters (lure, raw, cooked) like langoustine with caviar and a main course of Bresse chicken for two.
Named after the noble prize winning author (and my hero) Ernest Hemingway, this charming iconic bar weaves magic. Heres an excerpt from my book “A vegetarian in Paris” (A Times Publication).
“Just what do you think the renowned American author Hemingway did in this bar which he loved? Knock back martinis ofcourse, but, the unverified story goes that its thanks to his boozing ways that the “Bloody Mary” was invented here. “Make a drink which I can drink all day and which doesn’t stay on my breath” he boomed at the Ritz bartender “so that when I go home, bloody Mary cannot smell it”. Mary was the third (or was it fourth wife?) of this colorful, lovable author. Infact, after the World war and the German occupation of this hotel, it was Hemingway who was the first to bring in his buddies and “liberate” the hotel. The award winning mixologist, Colin Field helms this masculine, cozy warm wood paneled bar with leather chairs and high stools studded with his photos and of famous authors were regulars here (Scott Fitzgerald, James Joyce to name a couple). On the menu are a few veggie dishes (artichoke platter, risotto) and many a Hemingway favorite cocktail too.”
And this time at this star among the bars (done up with original photos and letters from Hemingway) I once again elbowed my way into the packed space to chat with brilliant bar chief Colin Peter Field and request him for his Bloody Mary recipe. Should you want it, please email me firstname.lastname@example.org
It was an amazing dream come true…I attended a cooking class by the world famous Japanese chef Nobu at this legendary.
Ritz-Escoffier School of French Gastronomy in the Ritz. The ethos of the school is based on Escoffier’s words, “Good cuisine is the foundation of true happiness.” It offers training courses and workshops for amateur and professional cooks and I never miss a chance of attending one.