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Easter Surprises at the Ritz!
10.03.09 - On Sunday 12th April, an exceptional brunch will crown the festivities and thousands of surprises will await the little ones and their parents came to celebrate Easter Fest at the Ritz.
From the 6th April, the floral designer Djordje Varda will turn the hotel into a magical place, decorated with yellow butterflies made of Oncidium orchids. Moreover, real ostrich eggs will be transformed into natural vases.
To spend time with family or friends, the Ritz proposes on Sunday 12th April, from 11am to 3pm, an exceptional brunch overflowing with the traditional favours of Easter. A buffet composed exclusively of savoury and sweet eggs will be dedicated to kids and a variety of chocolates offered from the dessert buffet will not fail to tempt more than a few! During the brunch, two surprise-filled Easter-egg hunts will be organised within the Grand Jardin.
… And for the pleasure of the most sweet-toothed, the Ritz will open the doors of its chocolaterie to children very pleased to discover the chocolate fountain and other wonderful sweet surprises. Indeed, behind the scenes of the hotel, the Pastry Chefs will welcome children to learn how to make traditional chocolate eggs and fillings. The secrets of the Ritz chocolates will be revealed!
(Please sign up when making brunch reservations, limited places)
At the Espadon, on Sunday 12th April, Michel Roth will propose at lunch and dinner a menu especially composed for the occasion. Guests staying at the hotel over the Easter weekend will be offered delicious chocolate surprises made especially by the Pastry Chefs.
Easter Brunch: 145€ with a glass of champagne
For children under 12: 70€, free for children under 5 years old
Easter lunch at the Espadon: 160€
Easter dinner at the Espadon: 220€
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Paris,
France
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A second Michelin star for l'Espadon at the Ritz
03.03.09 - With the complicity of Arnaud Faye, the new Chef of L'Espadon restaurant since September 2007, Michel Roth is reinventing the palace cuisine, taking it to a degree of refinement that enchants and challenges the senses.
Expanding upon its tradition of excellence in hotel keeping, the Ritz Paris has also remained in the good graces of gastronomes, elegant Parisians and the many businessmen who frequent the hotel for lunch or dinner in the prestigious decor of the Espadon. Decorated with a beautiful trompe-l’oeil ceiling depicting a pale blue sky and white cottony clouds, the Espadon opens out onto a garden overflowing with greenery. With this second star, L’Espadon has now joined the tiny constellation of Parisian gourmet restaurants deemed worthy of two Michelin stars.
This latest award comes only a few months after the 2009 edition of the GaultMillau Guide awarded a 17/20 grade to L’Espadon, the setting for Michel Roth's creations. Obviously, the Ritz is now a dining experience not to be missed in Paris.
Michel Roth's cuisine is deeply rooted in the soil where authentic savours find their full expressions in creations like his roast rib of milk-fed veal in a hay-infused stock. Enhanced by flawless technique and uncompromising standards, his cuisine is innovative, offering a contemporary approach to the establishment's great classics: the Hereford beef fillet Rossini is accompanied by cappuccino-style mashed ratte potatoes, from which rise the mingled aromas of truffle and cocoa.
All year round, Michel Roth makes it a point of honour to work with seasonal products such as cep mushrooms in autumn or asparagus in spring, in a cycle of renewal that inspires a cuisine constantly in harmony with the changing savours of the season.
In his lunch-time menus, he explores daring combinations never before ventured upon in the hotel cuisine, concocting bold dishes such as pan-fried foie gras, citrus and ginger or his monkfish with bean shoots, capers, vanilla and mango.
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Paris,
France
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Miami: Cooking with Azul's Star Chef
03.03.09 - Guests will have an opportunity to savor a weekend of culinary delights or book individual classes at the Mandarin Oriental Hotel, Miami.
In each class, Chef Conley will share his cooking tips and prepare the ultimate gourmet lunch along with student chefs in the magnificent marble-clad open kitchen of Azul. A sumptuous three-course tasting menu is matched with flights of premium wines by sommelier Cynthia Betancourt. Both an entertaining and learning experience, guests with a passion for food will create epicurean delights, discover new flavor techniques and learn the skills to craft and present beautiful plates.
Student chefs will receive recipe cards and cooking notes for easy step-by-step reference. Upon completion of the class, graduates will receive a certificate of participation and a signature Azul apron.
Classes are held from 9:30am to 1pm on the following Saturdays:
March 14, 2009: “Organic Cooking” – Including a trip to Paradise Farms in Homestead, Florida
April 18, 2009: “Lavish Brunch” – How to Prepare an Elegant Brunch from Benedicts to Blinis
May 2, 2009: “Summertime Grilling”
September 12, 2009: “Learn the Art of Japanese Cooking”
November 21, 2009: “Festive Ways to Prepare for the Holidays”
The “Miami Culinary Weekend Experience” offers a host of luxurious delights including:
•Accommodations for two nights (arrive on Friday and depart on Sunday)
•Gourmet arrival amenity
•American breakfast daily for up to two persons
•Group interactive cooking class with Star Chef Clay Conley
•Private meeting with Chef Conley to choose your evening’s dinner menu
•Three-course dinner for two in Azul (excluding beverages, including tax & gratuity)
•Take-home gift: Specially engraved culinary tool
Rates for the weekend package based on double occupancy are from USD1748 for classes held on March 14 and April 18, from USD1588 for May 2 and September 12 and from USD1328 for November 21. Rates are per room for a two-night stay and are subject to availability.
Individual classes are USD175 per person plus tax; pre-registration and payment required.
Each class includes a three-course lunch paired with wine, recipe booklet and signature Azul apron. Attendance is limited to 15 students. Contact Grand Luxury Hotels' Reservation Service for more information.
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Miami,
United States
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A glamorously romantic Valentine’s Day at the Ritz
23.01.09 - Whether it is in the intimacy of one of its apartments or at L’Espadon for a romantic gourmet dinner, the Ritz will celebrate this special day like nowhere else.
Djordje Varda, the hotel’s floral designer, will create enchanting flower arrangements especially for this occasion. To make this celebration even more special, on the evening of February 14th, the Ritz will offer his guests a romantic ride on Place Vendôme in a carriage drawn by magnificent white horses.
GLAMOUR AND GASTRONOMY AT THE ESPADON
On the evening of 14th February, the tinkling of a piano will enhance the dinner at L’Espadon restaurant. Chef Michel Roth has drawn up an exquisite menu that will seduce all lovers.
At the end of the evening, a magnificent jewel will be offered by one of the Place Vendôme jewellers to a winning lucky lady, and each couple will receive a creation made by pastry Chef Damien Piscioneri, as well as a floral composition created by Ritz’s floral designer, Djordje Varda.
L’Espadon menu: 950 € per couple includes a bottle of rosé champagne.
Guest may also choose between a private diner at the Ritz Escoffier Cooking School for two persons, wtih a private Chef during the dinner, at the rate of 2500 € for only one couple or a special "Valentine's Chef's Table" for two persons only, at the rate of 1800 € for the couple, menus on request.
SOFT LIGHTHING AND INTIMATE AMBIANCE…
AT THE HEMINGWAY AND VENDOME BARS
Colin Field, the renowned head barman of the Hemingway bar, will play Cupid at night by proposing a cocktail especially created for the occasion, a love potion that will not fail to seduce!
The “LOVE” Cocktail, a sumptuous sensorial composition of champagne and ginger enhanced with orange zest.
This cocktail will be served in exclusivity at the Hemingway Bar and at the Bar Vendôme throughout the month of February for 28 €.
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Paris,
France
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The Mandarin Oriental Tokyo receives Michelin Stars
13.01.09 - As Tokyo retains its position as the world’s leading gourmet destination with more Michelin stars than any other city, Mandarin Oriental, Tokyo has secured first place among 30 hotels ranked by order of comfort in Michelin Tokyo 2009. Mandarin Oriental is also the only hotel in the capital to have been awarded a total of three stars for its restaurants by the benchmark culinary guide.
Mandarin Oriental’s luxury comfort ranking rose from last year’s second place to first, and its restaurants Signature (contemporary French), Sense (Cantonese) and Tapas Molecular Bar (innovative molecular cuisine) each received a single star: Signature for the second time. Inclusion in the guide, which adheres to an anonymous and rigorous selection process, is generally acknowledged to mean that a restaurant is not only one of the best in its country, but also one of the best worldwide. One-star status signifies ‘a very good restaurant in its category; a place offering cuisine prepared to a consistently high standard.’
In addition to its culinary excellence, Mandarin Oriental, Tokyo received kudos for its spectacular views, high-quality service, and ‘refined interior and design concept.’ The 179 guest rooms and suites are cited for their ‘Japanese-inspired decorative adornments that add an air of elegance and tranquillity,’ while the hotel’s spa treatment rooms and suites are commended for their ‘high levels of comfort and relaxation.’ General Manager Christian Hassing comments, “We are proud of the recognition Michelin’s prestigious guide has bestowed on our hotel. As we begin our fourth year in Tokyo’s highly competitive market, we will continue to focus on the consistent delivery of Mandarin Oriental’s legendary service and quality.”
Signature (Chef de Cuisine: Olivier Rodriguez)
Located on the 37th floor of the 38-storey hotel tower, Signature serves creative French cuisine at lunch and dinner, with sweeping views of the Imperial Palace, the Otemachi financial district, Shinjuku skyscrapers, and Mt Fuji from its three dining areas. In addition to the seasonal menu of refined and delicately flavoured dishes, diners can enjoy the perfect wine to match their selection, with the assistance of Chef Sommelier Fumihiko Kamo.
Sense (Chef de Cuisine: Kenichi Takase)
Also on the 37th floor, and commanding spectacular views eastward over Sumida River, Tokyo Bay and the distant hills of Boso Peninsula, Sense serves modern Cantonese cuisine for lunch and dinner daily, as well as a highly popular dim sum lunch on weekends and public holidays until 4pm. From the rarest shark’s fin to fine teas and aromatic liquors, Chef Takase personally sources authentic ingredients from Hong Kong.
Tapas Molecular Bar (Chef de Cuisine: Jeff Ramsey)
With syringes and pipettes, Chef Ramsey demonstrates his cutting-edge and playful approach to flavour in two seatings for seven guests each evening. His degustation menu of 20 or more small, artfully presented dishes features such taste and texture sensations as al dente linguine fashioned from Parmesan cheese, and desserts flash-frozen in liquid nitrogen. The bar is located on the 38th floor within the Oriental Lounge, where diners can relax after the presentation and enjoy the breathtaking views.
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Tokyo,
Japan
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