The Ritz Paris and The Ritz London collaborate for the ultimate cocktail pairing menu

The  Staff Canteen

The Staff Canteen

Editor 23rd January 2015
From Wednesday 4th February until Valentine’s Day, The Ritz Restaurant will offer a five course cocktail pairing menu, with dishes created by Executive chef John Williams, MBE and cocktails designed by the Ritz Paris’s Head Barman, Colin Field. John Williams from SC site The partnership brings together two award-winning experts in their relative fields, from two of the most renowned hotels in the world. The Ritz Paris and The Ritz London operate separately, though they each take their name from César Ritz, who founded them both. An exclusive, five course menu has been created with the freshest seasonal ingredients and will be complemented with an assortment of unique cocktails which will be personally introduced by Colin Field. The menu will be served in The Ritz Restaurant, one of the most spectacular dining rooms in the world. The five pairings are as follows:
  • Crab cocktail with spiced avocado and radish Russian vodka, pitaya and soda cocktail
  • Langoustine, spring vegetables and morels Junmai Daiginjo Nihonshu Saké with Champagne
  • Fillet of turbot, baby leeks and morels Sipsmith gin aromatized with lemon and mixed with lillet from Podensac and orange
  • Roast pigeon, celeriac, walnut and grape Armagnac fortifying carpano antico vermouth with February game chocolate bitters
  • Hazelnut semi freddo Duo of tingling orange, lemon and ginger potion accompanied with frozen XO cognac
Colin FieldColin Field who joined the Ritz Paris in 1994, is the mastermind behind the legendary Hemmingway bar. He is an expert mixologist who has been voted twice as the ‘World’s Greatest Bartender’ by Forbes magazine and has made cocktails for a host of celebrities. Furthermore, Executive chef John Williams, MBE considers himself a custodian, with a responsibility to protect and promote the culinary identity of The Ritz: ‘haute cuisine’, prepared with the finest seasonal ingredients and using methods inspired by Auguste Escoffier.  This collaborative five course menu is priced at £160 per person and will be available in The Ritz Restaurant each day between 4th and 14th February, excluding Friday and Saturday Live at The Ritz evenings and Sunday lunch.
The  Staff Canteen

The Staff Canteen

Editor 23rd January 2015

The Ritz Paris and The Ritz London collaborate for the ultimate cocktail pairing menu