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"A post-COVID renaissance at the Ritz Paris hotel occupies a banquet room originally set up by Charles Ritz in 1956, now finished in warm tones with a crystal glass roof and a striking semi-open kitchen framed in copper. Chef Eugénie Béziat — the first woman to lead the kitchen here — brings a fresh style with clever touches drawn from her upbringing in Gabon, the Congo, and the Ivory Coast, exemplified by dishes like grilled lobster tail served in a jus of bissap." - Lindsey Tramuta