Articles liés à Ritz Paris - Haute cuisine

Ritz Paris - Haute cuisine - Couverture rigide

Michel Roth; Jean Francois Mesplede

 
9782080200792: Ritz Paris - Haute cuisine
Couverture rigide
ISBN 10 : 2080200798 ISBN 13 : 9782080200792
Editeur : FLAMMARION, 2011

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de la quatrième de couverture

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
FLAMMARION
Date d'édition
2011
Langue
français
ISBN 10 
2080200798
ISBN 13 
9782080200792
Reliure
Relié
Nombre de pages
256
Coordonnées du fabricant
non disponible
Personne responsable
NOSOLI72
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SCLIENT@chapitre.com

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