The sumptuous setting of Les Univers de L'Espadon changes as the day goes on, from a gentle breakfast to lunch with friends or business associates or an exceptional dinner. Whether it’s one star by day or two by night, the experience is always exquisite, as is the quality of ingredients. Chef Nicolas Sale and Pastry Chef François Perret share a philosophy: like art, gastronomy represents an endless quest.
Reopening date to be announced shortly.
| Les Matins de L'Espadon | |
| La Table de L'Espadon** | |
| Le Brunch de l'Espadon |
Les Matins de L’Espadon
Mornings at the Ritz Paris take on a different hue than ordinary ones, and mornings at L'Espadon offer all the prestige and refinement of the finest restaurants. Whether served in the gilded dining room or inside the glass-roofed winter garden, two styles of breakfast — American and Japanese — promise a beautiful start to the day.
Reopening date to be announced shortly.
La Table de L’Espadon
Our Michelin two-star restaurant.
Unforgettable dining, in a décor to match. Chef Nicolas Sale's twice-starred cuisine is framed by elements worthy of France’s Grand Siècle, with a magnificent painted ceiling, moldings and gilt work. A monumental floral composition and chandelier in fine Bohemian crystal, wall lights in Murano glass, dishware by Haviland decorated with an exclusive imperial motif, and crystal centerpieces by Daum play supporting roles in a beautiful exercise in texture and contrast as the Chef delivers his highly personal interpretation of French cuisine.
Reopening date to be announced shortly.
Collared shirts and jackets required.
Le Brunch de L'Espadon
The prestige of gourmet dining and à la carte choices come together in the sumptuous setting of Le Jardin de L'Espadon. A unique experience orchestrated with finesse and delicacy by Chef Nicolas Sale.
Reopening date to be announced shortly.
Nicolas Sale, two stars
and an artistic temperament
Inspired by the history and aura of the Ritz Paris as well as a childhood spent in the terroir, Chef Sale cultivates an instinctive, creative and enlightened approach, pared down to the essentials.
His signature: authentic and direct dishes — “terroir in a velvet glove”, as he puts it — meaning that all the produce retains its unique character.
And is elevated to its noblest expression. "It’s about conferring on cuisine all the preciousness and prestige of high jewelry," he explains.
In constantly pushing beyond his comfort zone, Nicolas Sale has established his own culinary style. And achieved true freedom.
Two friends
Ernest Hemingway and Charles Ritz, both accomplished fly- and deep-sea fishermen.
When he inaugurated the hotel's new restaurant, in 1956, Ritz named it L'Espadon in reference to the two friends’ shared passion and to Hemingway’s "The Old Man and the Sea", a novel published four years earlier.