Culinary experiences at L'Espadon

In winning two Michelin stars for La Table de L'Espadon and one for Les Jardins de L'Espadon, Nicolas Sale, the Ritz Paris's tenth Chef, makes a legend shine anew.

The quintessence of the best products, creativity and sincerity plus a taste for conquest resumed a seat at the table. Nicolas Sale, a passionate storyteller and artisan emeritus, pens fresh chapters every day in a new tale filled with twists, turns and astonishing outcomes.

La Table de L’Espadon and Les Jardins de L’Espadon represent two culinary signatures and two very distinct gastronomic orchestrations. At lunchtime, Les Jardins de L’Espadon brings to light culinary expressions blending tradition with the unexpected. Come evening, La Table de L’Espadon sets sail for an incredible journey. An author, artisan, dreamer and ideal companion, the Chef guides guests back to terra firma beneath a starry sky.

Under the atrium and in the garden, the seasons blossom.

The Chef invites guests on a culinary adventure with appetizers, main courses and desserts that intrigue and delight the palate.

A threecourse lunch that can be served in one hour.

À la carte brunch, served on Saturdays and Sundays only.

Ernest Hemingway and Charles Ritz were both passionate fishermen.

When he opened the hotel's new restaurant, in 1956, Charles named it L’Espadon.

It was a nod to the two men's favorite pastime and to his friend Hemingway's "The Old Man and the Sea",  which had been published four years earlier.