"This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men and is completed with sixty recipes. Today, having climbed the ranks at L'Espadon, Michel Roth is now at the helm of this Michelin two-starred restaurant. His menus pay tribute to the heritage of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier appears among the sixty featured recipes. Superb photographs accompany each recipe, inviting the reader behind the scenes of this legendary culinary monument."--Provided by publisher.

The former bartender at the Ritz Paris's legendary Bar Hemingway reveals the intoxicating secrets for concocting the world's greatest cocktails--with more than 50 drink recipes and full-color illustrations throughout."

Set against the backdrop of the Nazi occupation of World War II, The Hôtel on Place Vendôme is the captivating history of Paris’s world-famous Hôtel Ritz—a breathtaking tale of glamour, opulence, and celebrity; dangerous liaisons, espionage, and resistance—from Tilar J. Mazzeo, the New York Times bestselling author of The Widow Clicquot and The Secret of Chanel No. 5 When France fell to the Germans in June 1940, the legendary Hôtel Ritz on the Place Vendôme—an icon of Paris frequented by film stars and celebrity writers, American heiresses and risqué flappers, playboys, and princes—was the only luxury hotel of its kind allowed in the occupied city by order of Adolf Hitler. Tilar J. Mazzeo traces the history of this cultural landmark from its opening in fin de siècle Paris. At its center, The Hotel on Place Vendôme is an extraordinary chronicle of life at the Ritz during wartime, when the Hôtel was simultaneously headquarters to the highest-ranking German officers, such as Reichsmarshal Hermann Göring, and home to exclusive patrons, including Coco Chanel. Mazzeo takes us into the grand palace’s suites, bars, dining rooms, and wine cellars, revealing a hotbed of illicit affairs and deadly intrigue, as well as stunning acts of defiance and treachery. Rich in detail, illustrated with black-and-white photos, The Hotel on Place Vendôme is a remarkable look at this extraordinary crucible where the future of post-war France—and all of post-war Europe—was transformed.

Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHélène en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute pâtisserie desserts are each interpreted in three different variations: as an appetizer (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret's favorite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem.

A captivating novel based on the story of the extraordinary real-life American woman who secretly worked for the French Resistance during World War II—while playing hostess to the invading Germans at the iconic Hôtel Ritz in Paris—from the New York Times bestselling author of The Aviator's Wife and The Swans of Fifth Avenue. “A compelling portrait of a marriage and a nation at war from within.”—Kate Quinn, author of The Alice Network Nothing bad can happen at the Ritz; inside its gilded walls every woman looks beautiful, every man appears witty. Favored guests like Ernest Hemingway, F. Scott Fitzgerald, Coco Chanel, and the Duke and Duchess of Windsor walk through its famous doors to be welcomed and pampered by Blanche Auzello and her husband, Claude, the hotel’s director. The Auzellos are the mistress and master of the Ritz, allowing the glamour and glitz to take their minds off their troubled marriage, and off the secrets that they keep from their guests—and each other. Until June 1940, when the German army sweeps into Paris, setting up headquarters at the Ritz. Suddenly, with the likes of Hermann Goëring moving into suites once occupied by royalty, Blanche and Claude must navigate a terrifying new reality. One that entails even more secrets and lies. One that may destroy the tempestuous marriage between this beautiful, reckless American and her very proper Frenchman. For in order to survive—and strike a blow against their Nazi “guests”—Blanche and Claude must spin a web of deceit that ensnares everything and everyone they cherish. But one secret is shared between Blanche and Claude alone—the secret that, in the end, threatens to imperil both of their lives, and to bring down the legendary Ritz itself. Based on true events, Mistress of the Ritz is a taut tale of suspense wrapped up in a love story for the ages, the inspiring story of a woman and a man who discover the best in each other amid the turbulence of war. Praise for Mistress of the Ritz “No one writes of the complexities of women’s lives and loves like Melanie Benjamin. In Mistress of the Ritz, Benjamin brings wartime Paris brilliantly to life. . . . Intense, illuminating, and ultimately inspiring!”—Elizabeth Letts, New York Times bestselling author of Finding Dorothy

A riveting and prismatic novel of the eternally enigmatic Coco Chanel in the aftermath of World War II. Though her name is synonymous with elegance and chic, the iconic Coco Chanel had a complicated dark side, and in late August 1944, as World War II drew to a close, she was arrested and interrogated on charges of treason to France. Many of the facts are lost to history, partly through Chanel's own obfuscation, but this much is known: the charges grew out of her war-time romance with a German spy, and one morning two soldiers from the French Forces of the Interior—the loose band of Resistance fighters, soldiers and private citizens who took up arms in the wake of the Liberation of Paris—led Chanel from her suite at the Ritz Hotel in Paris to an undisclosed location for questioning. What transpired during her interrogation, who was present, and why she was set free when so many other women who’d been involved with German men (willingly or otherwise) had their heads shaved or were imprisoned, remains a mystery. In this brilliantly insightful and compulsively readable novel from the author of I am Madame X, Gioia Diliberto explores the motivations of this complex woman and portrays the gripping battle of wits that could have been her interrogation. Was Chanel truly a collaborator? Though the Occupation of France offered a stark contrast between good and evil, few people are wholly heroes or villains in wartime. Most citizens, as the writer André Gide noted, were like old shoes floating in murky waters: battered and torn, riding the turbulent flow, just trying to survive. By turns raw and vulnerable, steely and flawed, Chanel emerges from these pages as a woman who owns her decisions, no matter the consequences. Rich with history and filled with emotional truths, Coco at the Ritz is a story about the choices one woman made when the stakes were the highest. In today’s world, it is a cautionary tale about the necessity of standing against evil when it stares you in the face.

Now in paperback, the critically acclaimed Ritz and Escoffier. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class. In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, along with Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The two created a hotel and restaurant like no one had ever experienced, in often mysterious and always extravagant ways, where British high society mingled with American Jews and women. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riche and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, the pair welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt; Escoffier created the modern kitchen brigade and codified French cuisine in his seminal Le Guide culinaire, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the world's first luxury hotel. The pair also ruffled more than a few feathers. Fine dining and luxury travel would never be the same--or more intriguing.