It is fascinating how much the highest ranked chef at all restaurants actually performs and is responsible for. Like a dictator the chef always makes the final calls and takes all the important decisions without asking anyone else. The chef needs many skills in addition to his culinary brilliance and cooking skills. The attitude of the chef reflects on the whole restaurant’s team so for instance if the chef has a grumpy personality this will reflect upon the team and you will probably feel it during your precious meal as well. The same, if the chef has a lovely and warm personality, and the Executive Chef at the Ritz Paris is one of the nicest and most delightful chefs in the business.
It is impossible not to be affected by Executive Chef Michel Roth’s positive attitude and passion for his job. He is a true gentleman and luckily a brilliant chef as well. Roth was born in French Sarreguemines in 1959 and he started to work at the local inn when he was just 15 years old. He has worked for several famous restaurants over the years, such as L’Auberge de I’ill in Illhausern, Crocodile in Strasbourg and Ledoyen in Paris. Michel Roth started at the Ritz Paris in 1981 and he quickly advanced and became the Head Chef of the hotel’s signature restaurant L’Espadon in 1992 where he stayed until 1999. He became the Executive Chef of the Ritz Paris in 2001 and has kept that position ever since. 1991 was an important year for the Chef when he won both the French craftsman contest Un des Meilleurs Ouvriers de France and the international cooking contest Bocuse d’Or.
Executive Chef Michel Roth masters the French cooking techniques and few in the world are as skilled as the Chef when it comes to classic French cuisine. The traditional cuisine works perfect at the Ritz Paris’ flagship restaurant L’Espadon which means swordfish in French. The style of the hotel is classic luxury and the guests expect that everywhere including the signature dining room. The gastronomic traditions of the hotel are impressive and span back to the late nineteenth century when César Ritz and the legendary Chef Auguste Escoffier worked together and created the model for an exclusive luxury hotel where comfort, service and gastronomy are the priorities. Their ideas were ahead of time, but became a success and the high society soon became regulars of their restaurant. César Ritz’ son, Charles, created the L’Espadon in 1956 and the restaurant got its name thanks to his passion for sport fishing and the introduction of seafood on the menu.
Sometimes it feels like time has stopped and it is still 1956 during your dinner in L’Espadon’s extravagant dining room, but that is part of the charm and there are not many restaurants in the world left which truly master the classic French cuisine. You will not have any bad surprises at L’Espadon which always delivers – impeccable food and service. What more to ask for?
Written by Andy
