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The Ritz Paris and The Ritz London create the ultimate cocktail pairing menu

This February sees a very special collaboration at The Ritz London. From Wednesday 4th February until St 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.

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. Each hotel enjoys a great deal of synergy in design, quality, ambience, and commitment to the finest dining experiences - this partnership is a celebration of the knowledge and dedication of the two teams. 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 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 Ritz London is thrilled to welcome Colin Field from the Ritz Paris for this unique collaboration. It is a wonderful opportunity for our guests to experience two masters of their craft at work.” Stephen Boxall, Managing Director, The Ritz London.  

* Excluding Friday and Saturday Live at The Ritz evenings and Sunday lunch.

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