Restaurant Espadon - Ritz Paris
Restaurant · Place Vendome ·
African childhood meets Mediterranean influences from Chef Béziat
Jerome-Galland.jpg "Restaurant Espadon - Ritz Paris by Jerome Galland/Espadon")
African childhood meets Mediterranean influences from Chef Béziat
"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
"The Michelin-starred dining room inside a historic Paris hotel that recently made headlines when its kitchen was led by the first woman to helm the restaurant, marking a notable milestone in the city's fine-dining world." - ByEmily Wilson
"The Ritz Paris dining program led by a chef whose upbringing in Gabon, Congo and Côte d’Ivoire informs a personal culinary voice: expect dishes like grilled lobster tail with lacto-fermented cassava semolina and a reduced bissap (hibiscus) sauce, roasted heirloom chicken accompanied by a yassa-style minced thigh tartlet, and an elevated Mets & Sensation experience that pairs courses with wines, eaux-de-vie, infusions and broths." - ByLindsey Tramuta
"A notable newcomer in Paris, Espadon at the Ritz impressed the Inspectors; it is imagined and led by Chef Eugénie Béziat." - Le Guide MICHELIN
"Auguste Escoffier, the first head chef at the Ritz and partner of César Ritz – the founder of the luxury hotel on Place Vendôme in 1898 – established mealtimes there as a symbol of French art de vivre. In an interior characterised by subtly muted opulence, featuring a crystal-leaf ceiling lamp creating an imaginary herbarium, it now falls to Eugénie Béziat to lead the culinary proceedings. From her glass-paned kitchen, the chef skilfully blends reminiscences of her African childhood with Mediterranean influences acquired over her culinary career. The result is both surprising and convincing, thanks to dishes that sensitively combine smoky, tangy and roasted notes. Two dazzling successes are the pressed tomato confit with rosemary and grapefruit, and the grilled lobster with a ballotine of spinach and manioc, seasoned with bissap and crushed raspberries. When it comes to dessert, François Perret's creations are a delight." - Michelin Inspector
